Brie cheese with walnuts is the perfect flavor combination that found on almost every cheese plate. Why not make it a delicious strudel stuffing? Since strudel baked from exhaust dough, you will need baking flour. It contains more gluten, which allows you to stretch perfectly thin dough, thanks to which the strudel will turn out puff and crispy. Stretching the dough is better on a tablecloth or thin towel. She will not only help in the work, but also become a kind of thin dough indicator – if you clearly see through the dough drawing on the tablecloth – the dough is ready. For the filling, mix brie cheese with ricotta. It retains its shape when baked and will not give spread brie. At the same time, her taste is very light and neutral, he will not interrupt the more intense taste and aroma of brie. Wrap the filling with roll nuts, sprinkle generously with poppy seeds and bake.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 2 час. ten min Difficulty: easy Amount: 3 strudel in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1 and 1/4 Art. hot water
- 1/3 Art. melted butter
- 0.5 tbsp. + 2 tbsp. l Sahara
- 4 tbsp. baking flour
- 0.5 tsp salt
Filling
- 1 tbsp. cream ricotta
- 1 clove garlic, minced
- 180 gr. brie cheese
- 1/4 tsp black pepper
- 3 tbsp. slices of walnuts, lightly toasted
Strudel
- 2/3 Art. melted butter
- 1.5 tbsp. dry bread crumbs
- 1 egg mixed with 2 tbsp. l water, for lubrication
- 1.5 tbsp. l poppy seed
Recipes with similar ingredients: bread flour, ricotta cheese, cheese brie, walnuts, garlic, poppy
Recipe preparation:
- Put all the dough ingredients in the mixer bowl with the nozzle shoulder blade. Knead for 2 minutes at low speed, and then increase the speed of the mixer to medium. Knead the dough for 10 minutes, 1 – 2 times removing it from the scapula, until the dough is on kind of viscous. Wrap the dough in plastic wrap and give rest at room temperature for at least 1 hour. If the dough lay in the refrigerator, before rolling it should warm up to room temperature.
- Stuffing: mix ricotta with garlic, chop brie on small pieces and vigorously stir in ricotta. Add pepper and refrigerate.
- Preheat the oven to 175 ° C and cover the baking sheet with parchment paper. Lay a small tablecloth on the work surface and sprinkle it with flour.
- Cut the dough into 3 pieces. Sprinkle flour into your hands and flatten first piece of dough. Gently start stretching the dough in square shape, pulling gently and evenly (easiest is do the back of your hand). As soon as the dough reaches the edge table, fix it there (these are small strudel, so they don’t occupy the entire table). The strudel dough needs to be stretched into a rectangle measuring 40 x 60 cm.
- Lubricate the entire surface of the dough with a thin layer of butter and sprinkle with 0.5 tbsp. bread crumbs. Lay out a third of the cheese filling along one side of the strudel. Sprinkle 1 tbsp. nuts for cheese stuffing and a little half the dough. Trim the edges of the dough. Via tablecloths, lift the side of the dough with cheese filling and roll strudel strudel. Pinch the ends and lay the strudel on prepared pan. Lubricate it with egg, sprinkle with poppy seeds and for sure also collect 2 more strudel from the remaining dough.
- Bake strudel for 18-25 minutes until saturated golden color. Cool for 15 minutes and chop. strudel as an independent snack with salad or instead bread with hot dishes.
