The strudel dough made by this recipe doesn't stick to hands, it “stretches” perfectly and is very elastic. Extremly healthy rhubarb stalks are used as a filling in this recipe. They give pleasant sourness and delicate flavor, make the strudel juicy and tasty. You may also add apples or pears to the filling.
- 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
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.