Tag Archives: strudel

Russian roll with Argentinian pears

 Everything is simple here. A few days ago, Argentinian pears were sold in a supermarket here, I’ve never tried them before and the price was attractive, so I bought a huge pack. Even though they turned out juicy and very delicious I still had some not-so-ripe left. Good to highlight, that using a bit hard but ripe pears that retain its shape during the baking process is a key to the good and not mushy filling.
I added tvorog (as I mentioned many times in my blog – it’s very Russian product) into the dough for my roll, it makes the dough softer and more tasty. Don’t worry, the dough won’t rip but make sure you carefully roll it out on a floured surface. Pear Roll
 The roll looks like a strudel, but the dough is absolutely different, it’s not that thin and thus much easier to roll out! It is tender&delicious and absolutely deserves to make it again and again. Another bonus, the dough can be make a day ahead! Plus juicy pears, sweet black raisins and crunchy nuts in the filling! Doesn’t it sound luscious? It is! 😀Russian roll with Argentinian pears

Russian roll with Argentinian pears

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

Dough

250g tvorog
90g soft butter, at room temperature
1 large egg
1 tbsp white sugar
200-210g plain flour
a pinch of fine salt
1/2 tsp baking powder
Filling
40g black raisins
hot strong black tea or water
1 egg white, optional
80-100g roasted almonds, chopped
450g (3-4) pears, cut into small cubes
2 tbsp brown or raw sugar
Glaze
1 egg yolk
2 tsp milk
1 tbsp demerara or raw sugar, optional
Method
  1. For the roll dough, whisk tvorog with butter.
  2. In another small bowl, whisk egg with sugar until pale. Add beaten egg into the mixture.
  3. Sift the flour along with salt and baking powder into the dough. Combine to get the soft dough, shape into the disk. Cover in a plastic wrap and put in a fridge for 30-60 minutes to cool.
  4. Preheat oven to 180C/360F.
  5. Wash raisins and cover with hot strong black tea or water. Leave to soak while ready to use. Drain.
  6. Roll out the dough on a lightly floured surface into 30x40cm rectangle, making sure it doesn’t stick to the surface.
  7. Brush the surface of the roll with egg white (optional). Sprinkle with nuts, spread pears and raisins. Sprinkle with sugar. Slightly fold in all sides (thus the filling will stay inside the roll and don’t fall out). Roll the dough into a barrel.
  8. Carefully transfer the roll on a greased lined baking tray. Brush the roll with egg glaze and sprinkle with sugar. Bake for 40 minutes or until golden-brown.
  9. Leave to cool for 15-20 minutes. Slice and serve as is or with whipped cream/frozen vanilla yogurt/ice cream.
Enjoy!

Cherry Strudel with nuts

  First time I have tried strudel at home. It was a frosty winter day, I was at home finishing a homework after school, when my mother came and told me she’d got a new dessert recipe! I was so excited, because it has been a habit in our family, almost every evening we had a tea with some freshly-baked pies, buns or danishes whether it were homemade or store-bought.. Easy to guess, it was a strudel recipe. At that time of the year we could make only apple-raisin filling; compare to today it was impossible to buy even frozen cherries, only if you hadn’t froze it by yourself last summer. So, we had some nice apples, which were picked from garden and kept in a cellar, raisins and walnuts; the recipe worked so good, the pastry turned thin and smooth.. and we liked the result – new, mysterious and so delicious strudel! 🙂 Believe me or not, since then I’m using exactly the same pastry recipe and it works! 🙂

 Certainly, you can cheat and use filo pastry, though you should try to make the pastry from scratch at least once, it only sounds complicated. Most of you know, that nothing could beat the homemade pastry! 😉
Cherry Strudel
 Do you know, that first strudel recipe is dating back to 1696; strudel legend says that the Austrian Emperor’s chef  was perfectionist, he even made an order that strudel pastry should be so thin that you could read a love letter through it!
Scrumptious Strudel

Cherry Strudel with nuts

Ingredients
Pastry:
250g all-purpose white flour
1 egg
50g melted butter
125ml warm water
a pinch of salt
Filling:
700-900g pitted cherries
3-5 Tbsp caster sugar
4 Tbsp finely crushed almonds or breadcrumbs
3 Tbsp walnuts, coarsely chopped
3 Tbsp hazelnuts, coarsely chopped
40g currants (black)
40g golden raisins
3 Tbsp cognac/brandy/rum
 
40g melted butter, for glazing
1-2 Tbsp icing sugar, for serving
 
Preparation
  1. The pastry. Sift flour on to a clean surface, add salt, and make a  well in the middle. Slightly beat an egg with water and butter, add the mixture into flour. Knead the dough for 10 minutes, time to time punch it down and throw until it becomes elastic and smooth. Wrap it in clingfilm and leave it at room temperature for 30 minutes.
  2. Preheat the oven 200C/400F. Line the baking tray with baking paper, grease it with some melted butter or oil.
  3. The filling. In a cup or small bowl, put all washed raisins and cover with cognac; soak for 15 minutes, then pour out remaining cognac. Cut cherries into halves, you may keep some whole.
  4. The pastry. Dust a workspace with flour and roll out the pastry into rectangle as thinly as possible. You can place wet and floured tea-towel, and do it on it. When you can’t roll the pastry any more, begin stretching it using your hands – place back side of your hands under the pastry and stretch it. Keep on going until it is very thin or you can see pattern of the tea-towle through it.
  5. Brush the rolled dough with melted butter. Sprinkle with crushed almonds, leave en edge 3cm uncovered. If using breadcrumbs, brown them in some butter until golden-brown.
  6. Spread cherries, and sprinkle with sugar. Adjust amount of sugar, depending on your taste.
  7. Scatter raisins and remaining nuts on top.
  8. Fold uncovered edges in, then roll up the pastry into a sausage shape. 
  9. Gently put the strudel on the baking tray, brush with melted butter. Bake for 35-45 minutes until the pastry is golden.
  10. Allow to cool slightly before serving, dust with icing sugar. Serve while it’s still warm with vanilla ice cream or sauce.
 For the vanilla sauce, in a medium pan warm 125ml milk and vanilla bean (don’t allow to boil); add 1 beaten egg yolk along with 1Tbsp caster sugar and 1 tsp cornmeal into pan; stirring constantly, cook on a medium heat for 9-12 minutes, until the sauce thickens a bit. Let it slightly cool and serve with strudel.
Absolutely tasty!
Let’s party, lovely bloggers! Let’s drink (ha, only lemonade so far..) and eat all those tasty dishes, that we’ve brought at FF! 🙂