In the last few weeks have been very busy with cooking classes.
Al contrario dei miei corsi settimanali, questa volta abbiamo fatto dei corsi a tema.
Una delle giornate che ho preferito é stata quella dello strudel, dolce facile e di ottima riuscita per tutti, sia vegan che no.
L´ho preferito appunto perché e uno di quei dolci, insieme a quelli a base di pasta frolla o dolci indiani, che riescono ad avere un pubblico molto vasto, e non richiedono conoscenze particolari per sostituire le uova.
E´vero che per fare uno strudel perfetto bisogna essere esperti, ma uno strudel casalingo tutti lo sappiamo fare. A volte il mio motto é come quello di Mengacci: "non siamo cuoche, ma donne/uomini in cucina!!"
E spesso l´importanza nel successo non is to make things complicated strategic ed'effetto, but finding simplicity in the way of success - and the rating!
Another point in favor of the strudel is its vesabilitá: cake filled with a thousand, from salty to serve both as a starter or second. I still remember the super-successful strudel coast at my wedding. Also you can prepare the filling and / or 'dough the day before and cook it at the last minute. But here we are
the recipe. With these doses, you can get two strudel from about 30-40cm each. At the bottom you will find on variants
PASTA BASE
450g of flour, anything you like, even full, spelled, or a mixture
100 g di burro o margarina (o eventualmente olio di girasole)
1 pizzico di sale
150 -200 ml di acqua tiepida
se gradite, potete aggiungere 1C abbondante di zucchero se lo strudel é dolce
Mescolare in una terrina la farina con il sale (lo zucchero) e il burro. Quando il grasso é ben distribuito aggiungere l´acqua gradualmente fino ad ottenere un impasto elastico.
Far riposare coperto con un panno nel frattempo che preparate il ripieno
Ripieno alla ZUCCA DOLCE
1C di burro-margarina
1 Kg di zucca giá pulita e tagliata a tocchetti
150 g di zucchero (o di + secondo i gusti)
150 g di uvetta
80g di mandorle a filetti
1 bustina vanilina
of a lemon peel to taste
bread crumbs Melt the butter in a saucepan over medium heat, add the pumpkin and sauté a few minutes. Add the remaining ingredients and cook until the pumpkin is soft. If desired, add little water. Allow to cool.
Divide the dough into two balls, and roll it out in the finest effort: a rectangular shape as possible and sprinkle with bread crumbs. Add half the pumpkin and spread it evenly, leaving about 3cm from the free margin. To close, fold the short side and roll toward you from the long side ... ops ... but you know what I mean? the rectangular sheet has two sides short sides of the dough in these advances by 3 cm, and then on the one hand take the tip of the pastry and cover it with the stuffing. The point of bend is where the filling starts.
Repeat on the other side "short". Now you have your rectangle in front and started to roll from the long side farthest from you.
Place the strudel on a baking sheet covered with baking paper, brush with butter or oil, and perhaps add sliced \u200b\u200balmonds and / or sugar.
Cook in oven at 180 ° C until it is golden.
I've preferred the next day and I highly recommend, especially the pumpkin strudel to prepare the stuffing the day before.
strudel APPLE
1C of butter-margarine
1 kg of apples already cleaned and cut into chunks
150 g of sugar (+ or to taste) 150 g
raisins 80g almonds
fillets 1 packet of vanilina
1 c cinnamon (or to taste) to taste bread crumbs
strudel and APPLE WALNUT
1C of butter-margarine
1 kg of apples already cleaned and cut into chunks 150 g
sugar (or to taste +)
150 g of dried figs, cut into pieces
80g walnuts, coarsely chopped 1 c
cinnamon (or to taste)
1 pinch ground black pepper
breadcrumbs to taste
strudel of pear, DATES AND SPICES
1C of butter-margarine
1 kg of pears already cleaned and cut into chunks
150 g of sugar (+ or to taste) 150 g
dates into small pieces 80g coarsely chopped cashews (or almonds or pecans) 1 C
grated ginger 1, 5 c
ground cinnamon 1 c (very struck) cardamom powder
peel and juice of one ' orange (bio!!)
breadcrumbs to taste
The procedure is always the same.
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