At least a few wee desserts to keep the sweet tooth satisfied. Pastry was never my strong point, I never had the time, or the patience to make the perfect cake or perfect pie, but I really love making filo pastry. This is my therapy, when I feel I’m getting a step closer to „Vrapče bolnica “, then it’s time to whip out the tablecloth and get rolling.
Filo pastry was brought to Croatia by the Ottomans, and like every good food the Croatians held on tight and made it their own. In the north of Croatia they make „Štrukli“, filo dough bursting with fresh cream cheese, sometimes served in soup, and other times baked with gallons of thick double cream. Today we will talk about Strudel, a simple dessert that makes the most of seasonal fruit. Sweet, crisp, and melt in the mouth pastry, enveloping tart apples, it’s the perfect balance.
A few must haves: 1. You will need time, once the pastry is made, it needs to rest for at least two hours, but it’s better made the night before and placed in the fridge. This way the gluten has the time to stretch, and the pastry will be much easier to work with.
- You need a good-sized table and tablecloth to stretch out the pastry, this is done mainly by hand, but you need a rolling pin to start it.
Apart from time and a bit of patience, which I have neither of, the process is pretty straight forward, and very rewarding.
For the pastry
400 g Flour (plain)
200 ml warm water
1 tsp. Salt
1 tsp. Vinegar
40 g melted pork fat
For the Filling
6 medium apples
10 g vanilla sugar
150 g sugar
1 1/2 tsp. Cinnamon
2 tbs. Apple brandy
For the dough:
Dissolve the salt in the water. Place all the dry ingredients in the mixer and add the salt water mix. Knead on low until combined. Increase the speed and knead for a further 15 mins(the dough should form into a ball, and “beat” off the sides of the mixing bowl).
Form the dough into a ball, cover with the fat or oil, and set aside to rest for min 2 hours or overnight in the fridge.
After the dough has rested, get ready to roll. Place the dough on a large table, covered with a clean tablecloth, dust with flour and roll out until it’s around 5mm thick. Again cover with oil or fat and leave to rest for a further 15 mins while you prepare the filling (you need to use a lot of oil, this prevents air getting at the pastry and drying it out).
For the filling:
Peel and grate the apples, place in a bowl and add the rest of the ingredients. Mix well and squeeze out the extra liquid.
Begin to stretch the dough out using the backs of your hand, until you can see through it. Sprinkle with the apple mixture and a little oil and roll up. Dot with a few knobs of butter and place in a preheated oven at 180 C for 40mins.
Štrudla od jabuke
400 g glatkog brašna
200 ml mlake vode
1 žličica soli
1 žličica octa
40 g otopljene svinjske masti
6 srednje velikih jabuka
10 g vanili šećera
150 g šečera
1 1/2 žličice cimeta
2 žličice rakije od jabuke
Otopite sol u vodi. Stavite sve sastojke u posudu za mikser i dodajte slanu vodu. Miksajte na najmanjoj brzini dok se sastojci ne sjedine. Pojačajte brzinu i miksajte još 15 min.
Formirajte kuglu od tijesta, stavite u posudu, premažite uljem ili svinjskom masti, prekrijte plastičnom folijom i pustite tijesto da odmara minimalno 1 sat.
Nakon što se tijesto odmorilo, pripremite se za razvlačenje tijesta. Na veliki stol, prethodno prekriven sa čistim stolnjakom stavite tijesto te ga razvaljaljte na otprilike 5mm debljine. Opet premažite uljem ili svinjskom masti i ostavite da odmara još 15 minuta dok pripremate filu.
Ogulite i naribajte jabuke, stavite ih u zdjelu i dodajte ostale sastojke. Dobro promiješajte, te iscijedite višak tekućine.
Krenite razvlačiti tijesto koristeći nadlaničnu stranu šake sve dok tijesto nebude dovoljno tanko da se vidi kroz njega. Filu rasaporedite po tijestu, poprskajte sa malo ulja i zarolajte. Maslac narežite na listiće i rasporedite po zarolanoj štrudli. Štrudlu stavite peći u prethodno zagrijanu pečnicu na 180C 40minuta.
Kada je štrudla gotova pospite po njoj šećer u prahu i uživajte!