Strudel Recipe with Rhubarb and Raisins

Ingredients

wheat flour: 250 g
water: 120 ml
salt: 1 pinch
oil: 30 ml (any type of oil)
raisins: 50 g
sugar: 100 g
butter: 30 g
rhubarb: 300 g

Metric Conversion

Stages of cooking

Preparing the dough: pour flour into a bowl, add salt. Mix water and oil, pour the liquid into the flour. Knead the dough thoroughly until it stops sticking to the hands and becomes elastic.
Stretch the mass into a thin layer (1-2 mm high).
For the filling, cut the peeled rhubarb into small pieces. Spread it over the dough.
Add raisins and sugar.
Spread pieces of butter on the filling.
Wrap the edges of the dough.
Wrap the roll and put it to the oven warmed to 180 ° C. Bake the strudel with rhubarb for about 30 minutes.

History:

Strudel, a pastry of Austrian origin, has been enjoyed for centuries across Europe and the world. The first strudel recipe dates back to the 17th century in Vienna, Austria. Over the years, the recipe has evolved and now there are various sweet and savory options available. The use of rhubarb and raisins in this recipe adds a unique and delicious twist to the traditional strudel.

Tips and Tricks:

Be careful while stretching the dough as it can tear easily. Use a clean, smooth surface for stretching the dough.
To prevent the filling from leaking out while baking, tuck the edges of the dough in tightly before rolling it up.
If you prefer a sweeter flavor, add more sugar or honey to the filling.
You can also serve the strudel with whipped cream or vanilla ice cream to balance the tartness of the rhubarb.

Tips for presenting the dish:

Once the strudel is baked, let it rest for a few minutes before slicing it into pieces.
Dust some powdered sugar or cinnamon on top of the strudel for an added touch of sweetness.
Serve the strudel warm with a cup of hot tea or coffee for a perfect afternoon snack or dessert.
For a more festive look, drizzle some caramel sauce or chocolate sauce on top of the sliced strudel before serving.

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