If I had to single out one cake, which my mom is known for, it would definitely be her strudel. Real homemade strudel, with cheese or apple filling, and occasionally with excursions into berries, cherries or plums – my favorite. Mom has been trying to impart knowledge for some time now, but somehow no one wanted to interfere with her job. Well … so far :)
My curiosity has made me ask my mom for a recipe. Of course, the recipe does not really exist … All my life I watched my mom on weekends pulling dough over a large round table, on a tablecloth intended just for that. I listened to her when she was angry if the dough broke or happy when it was wonderfully elastic. When I was little she would give me the dough leftovers, so I’d shape my own cake which always baked with the strudel. And I always licked the condensed and baked juice that leaked from the fruit, right out of the tray.
Now it’s time for me to start pulling dough and make that famous homemade strudel. It will never be like my mother’s, but I’m very happy with how it turned out for the first time .
- 300 g flour
- 2 tablespoons of oil + a bit for pulling
- pinch of salt
- 150 ml of lukewarm water
- about 1 kg plums
- 1 tablespoon cinnamon
- 2 tablespoons bread crumbs
- 2 tablespoons brown sugar
- a few slices of butter
- powdered sugar for sprinkling
- Put the flour with the salt put on the counter and make a dent in the middle. In it place the oil and a little water and start to connect the flour and liquid from the inside out. As you progress, add more water until you see that it's enough (you can make tis using a standalone mixer, as well).
- Knead a soft dough, it will be a little sticky, but it should be supple. Divide it into two pieces and let rest for 1 hour under a cloth.
- Put a tablecloth on the table, sprinkle it with flour and roll out the first part of the dough as thin as you can. Then lightly grease the dough with your hands. Get your hands under the dough and slowly pull them towards you, so that you extend the dough all the way to the edges. Go around the table so that you do this on each side, until the dough is almost transparent. Now comes the filling.
- Preheat the oven to 200 ° C , and grease your baking sheet.
- Wash the plums, remove the pits and cut into quarters. Over 2/3 of the pastry sprinkle bread crumbs. Then arrange the plums, sprinkle them with cinnamon and sugar - decide by yourself how much sugar you put it. My plums were very sweet, so I put just a bit of sugar, and I used brown sugar. Fold the sides of the pastry and roll the front part by pulling the cloth up. Move your strudel onto the baking sheet. Arrange butter slices on top.
- Bake for about 40 minutes. The plums will probably let some juice out and the strudel is done when the juice becomes thick, and the crust gets a nice golden color. Cool in an open oven, sprinkle with powdered sugar, cut into pieces and enjoy! Bon apetit!