At first, I was really thrilled when I learnt that I was going to make that Austro-Hungarian speciality and was finally going to be able to test my first recipe from a cookbook I own, but have always been scared of delving into seriously!
I won't say that the idea of making strudel dough didn't scare me at first (I'm a fraidy nelly) and make me doubt my baking skills. But, as with all Daring Bakers challenges, I was ready to overcome my aprehension, jump into the cold water and boost my confidence by proving to myself that I was capable of taking that project from start to finish without faling sadly.
After having gathered my courage and procrastinated for more than three weeks, I finally found enough determination to go through it all and prove to myself that I could succeed at making something as finicky and delicate as strudel dough.
To my big surprise, making the dough wasn't as complicated and esoteric as I expected. It stretched fantastically to a paper-thin sheet and didn't tear. The rolling and shaping of the strudel was easy like Sunday morning.
I was so relieved to see that I went through the whole process without cursing, sweating or getting destabilized by any problem. I happily lost my strudel virginity that day and was very proud of succeeding after the very first try!
This time, instead of following the recipe to the letter, I decided that I was not going to make a sweet apple filling, but rather a savory one. As I love Spanakopita and since strudel dough is first cousin to phyllo pastry, I chose to make a Greek inspired "Spinach & Feta Strudel".
It was perfect and I had no complaints to make. The pastry was fantastic, crispy and flaky to please and the filling was very flavorful and wonderfully smooth. Very summery tasting and healthy!
The May Daring Bakers’ challenge is hosted by Linda of "Make Life Sweeter!" (Netherlands) and Courtney of "Coco Cooks" (USA). They chose "Apple Strudel" from the recipe book "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague" by Rick Rodgers. So, I really want to thank them for having chosen that terrific recipe!
~ Spinach & Feta Strudel ~
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake 30 min to cool
4 Tbs Olive oil
2 Big onions, chopped
4 Cloves garlic, finely chopped
3 Tsps Dried dill
600g Spinach (frozen), chopped finely
Salt, to taste
Black pepper, freshly ground, to taste
200g Feta, crumbled
1/4 Cup (60g) Unsalted butter, melted plus more for coating the dough
1x Strudel dough (recipe below)
1 1/2 Cups (350 ml) Fresh bread crumbs
1. In a pan, heat the oil over medium heat.
2. Add the onions and garlic and stir-fry until the onions are translucid.
3. Add the dill and stir-fry for another 1/2 minute.
4. Add the spinach and stir-fry for another 3 minutes.
5. Remove from the heat and let cool.
6. Once the mixture is cold, add the crumbled feta and the ricotta. Salt and pepper to taste. 7. Put the rack in the upper third of the oven and preheat the oven to 200° C (400° F).
8 . Line a large baking sheet with baking paper (parchment paper).
9. Make the strudel dough as described below.
10. Spread about 3 tablespoons of the melted butter over the dough using your hands (A bristle brush could tear the dough. You could use a special feather pastry brush instead of your hands.).
11. Sprinkle the buttered dough with the bread crumbs.
12. Spread the spinach filling about 8cm (3 inches) from the short edge of the dough in a 15cm (6 inches) wide strip.
13. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.
14. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with melted butter.
15. Bake the strudel for about 30 minutes or until it is deep golden brown.
16. Cool for at least 30 minutes before slicing (Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.).
1 1/3 Cups (200g) Unbleached flour
1/8 Tsp Salt
7 Tbs (105ml) Water, plus more if needed
2 Tbs (30ml) Vegetable oil
1/2 Tsp Cider vinegar
Method for the "Strudel Dough":
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better/I left it stand for a little more than 90 minutes).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 60 x 100 cm (23 x 38 inches). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Remarks, Tips & Notes:
Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try.
The tablecloth can be cotton or polyster. Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves.
To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table.
Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
Instead of cider vinegar I used white wine vinegar.
Picking up the dough to let it stretch didn't work well for me, holes appeared pretty much instantly. Instead I stretched the dough while it was lying on the tablecloth by putting my hands underneath and stretching it out further and further.
Here's a link to a strudelmaking video that might help you a bit.
This "Spinach & Feta Strudel" is ideal served as a main course together with a fresh salad or stir-fried vegetables.
Visit Jen's gorgeous blog if you want to have the recipe for the "Apple Filling".
Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones! C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous.
Vous y trouverez cette recette en version française:
Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)
Wow,this look delish!ReplyDelete
Rosa!I can see that your strudel has come out PERFECT!! Look at those crispy layers!! Great work! :)ReplyDelete
All I can say is Yummy Yum! I love feta and spinach!ReplyDelete
Great filling Rosa-it looks fantastic. Well done! :DReplyDelete
Spanakopita strudel is genius and looks fabulous! Beautiful job all around, Rosa..it looks mouth watering!ReplyDelete
lovely going rosa a great combination!!ReplyDelete
So beautifully flaky, that strudel is perfect Rosa.ReplyDelete
Une recette bien tentante, et croustillante.ReplyDelete
Love how beautifully the layers stand out Rosa...& really love the filling too. Spinach & ricotta...on my list of things to do soon! Rosa...it's YUM YUM!! Hope you had a good vacation!ReplyDelete
Spanakopita is one of my favourites and your strudel is pure genius. Love how you got the layers so thin and crisp looking. As always a complete pleasure visiting your blog. Yes I was a little fearful at first but like you I thought you only learn by doing and the DBers are a perfect forum to do something new since so much help is always available. Cheers from Audax - nice music you have on your blog.ReplyDelete
Miam, un délice d'été aux couleurs très appétissantes. Une bien belle recetteReplyDelete
Très beau...Je ne suis pas très "branchée" épinards, mais finalement, pourquoi pas...ReplyDelete
C'est dans mes cordes ça... je parle de le manger tout entier bien sûr :)ReplyDelete
Oh my, look at those layers, so perfect and flaky. I should try to make the savory strudel next time. I love strudel. Well done as always!ReplyDelete
Wow! Your dough really came out tissue thin!! Superb! Incidentally, the title of your post says DaTing Bakers!!!ReplyDelete
DHARM: Thanks, Dharm! That was a funny typo ;-P!!!ReplyDelete
Comme Minouchka , je ne laisserai pas une miette, une fabuleuse recette, merci !!ReplyDelete
Il est superbe et doit être bien croustillant ! :o)ReplyDelete
Wow. For someone who thinks she's a 'fraidy nelly', I'd say that strudel looks like an absolute triumph!ReplyDelete
Wow Rosa, I have seen quite a few strudels on the blogoshsere today but yours look the flakiest...great job!ReplyDelete
I respect you to have conquered ur fears...well I have to go a long way at that :)
how have u been?
Wow looks perfect..so crispy and flaky!!ReplyDelete
I love spinach and feta strudel! Yours looks delicious :-) Well done!ReplyDelete
Quel retour en beauté ! ça me plait beaucoup !!!ReplyDelete
* * Bises
Aw.. savory strudel is the way to go... superb Rosa :)ReplyDelete
Wow, this is one of your masterpieces! Very creative indeed and yummy.ReplyDelete
Rosa, well done on your beautiful strudel. You are very lucky that you didn't tear your pastry. Mine was full of rips. I love the spinach filling, too. I wouldn't have thought of that. Just lovely, as always!ReplyDelete
I've never had the nerve to make strudel - they always sounded so complicated to me but yours sounds delicious. I'm not much of a sweets person but I really like your savory one.ReplyDelete
c'est drôle Rosa, car j'ai failli faire la même version que toi ! mais comme, suis très bibitte à sucre, le sucré l'a emporté sur le salé !ReplyDelete
C'est très réussi etk :)
Your spinach feta filling sounds delicious, a combination I would have chosen, too. And your dough turned out perfect. Well done!ReplyDelete
Great flavour combination, and that is the flakiest dough I've seen so far!ReplyDelete
Excellent, Rosa! You are a real winner & creative person in my book!ReplyDelete
This looks extra ordinary, great, fabulous!! Rich & so delicious!!!!! What else can I say?
Looks just perfect! At first sight I thought it's pistache! ;-)ReplyDelete
Oh yum, spinach and feta! Great combination of flavours and I love it. Fantastic job as always and amazing pictures.ReplyDelete
Oh wow gorgeously beautiful...love the stuffing....ReplyDelete
Le premier strudel salé que je vois! Très bonne idée, la combinaison des épinards avec une bonne pâte croustillante, c'est tellement bon!ReplyDelete
Hi Rosa, this looks truly scrumptious and! I'm terrified of making strudel pastry but maybe I'll find the courage to follow your example.ReplyDelete
Your savory filling would be top on my list:DReplyDelete
Your strudel looks flaky and perfect! And, the spinach filling sounds delicious. Great job.ReplyDelete
Perfect flakes! I love spinach and feta so much. Great job!ReplyDelete
Just loving all those flakes, and your choice of filling is the best!!ReplyDelete
I also thought the dough would be a challenge - and was equally thrilled at how easy it was to roll out. I just love your take on the fillings!ReplyDelete
Oh superbe ta variation!!! je sens que je vais me regaler avec ce thème!!!il y a plein de versions différentes sucrées, salées...feta épinards, personnellement j'adoooore!! BisousReplyDelete
Wonderful job Rosa. Love the Greek take on this.ReplyDelete
oh wow! Look at that flaky and crispy pastry! The filling sounds perfect for this.ReplyDelete
Wow your feta and spinach strudel looks fantastic. You got the dough so wonderful thin and crispy looking. I want some - yummy!ReplyDelete
I was so close to doing the same filling, but needed my feta and spinach for later in the week *sigh* Yours looks absolutely divine!ReplyDelete
miam ! cette farce !ReplyDelete
Your savory strudel is amazing Rosa! It would scare me to make the dough, so much effort and work has gone into this - Bravo!ReplyDelete
What an amazing job. I love the idea of a savoury version.ReplyDelete
So gorgeous and flaky,love the spinach filling:)ReplyDelete
WOW! Bravo Rosa! Très belle réussite!ReplyDelete
Chez moi, tout à foiré... mon strudel s'est eventré. Snif. Bon, on l'a tout de même mangé et il était super bon, mais tellement laid! LOL
Pas de chance que ça arrive chez toi, ça! Que non!!!
Beautiful job Rosa,I love the falky part this is my absolute favourite.ReplyDelete
I was debating between the Spinach Feta stuffing or the Lebanese Chicken Krosky Stuffing, when choose the later... beside the original recipe.
What a great idea for the filling! The mediterranean restaurant near me makes a similar streudel that's to die for. :) YUM! I definitely want to give this one a try.ReplyDelete
congratulations!!! Yours looks perfect!!! I love the spinach-feta combo as well. I can't believe how perfectly flaky your strudel is :)ReplyDelete
Wow, just gorgeous! I love the perfect flaky pastry and the spinach and feta filling sounds excellent!ReplyDelete
Spinach and Feta! That sounds amazing! This would make a wonderful side dish. Mmmm...ReplyDelete
Your strudel looks so flaky and I really want to make this again with the same filling!ReplyDelete
Beautiful work :)
I love it! Your dough looks perfect and flaky. I went savory too, but I love the spinach and feta combo....ReplyDelete
J'adore ces feuilletés/bricks feta épinards!! C'est tellement bon...!!ReplyDelete
Great job! Beautiful!ReplyDelete
I made a savory version too, but I think I like your filling idea better. It was a bit like spanikopita, so spinach and feta sounds wonderful.ReplyDelete
Wow you did a terrific job on this savory strudel. Love the spanakopita-like version.ReplyDelete
Hurray for another savory strudel! I just love these and especially a take on spanikopita. That stuff is heavenly. Looks great, and I'm sure it tasted EVEN better :)ReplyDelete
Love your filling, will have to try it! And your strudel looks so perfect too!ReplyDelete
the flakiest srtudel I've seen so far....ReplyDelete
OH MY!!! That looks amazing! I am starving just looking at it!!!ReplyDelete
Hope your week of was wonderful!
This looks wonderful! And I love the savory filling.ReplyDelete
your struedel looks perfectly baked! I love everything about it!ReplyDelete
Il y a des moments où on est à court de mots. BRAVO!ReplyDelete
How interesting Rosa. I've never made strudel dough and this is a challenge I would like to try. Your spinach and feta version sounds delicious.ReplyDelete
J'adore ton expression "strudel virginity" :-) Félicitations pour ce défi DB relevé haut la main comme d'habitude! J'avoue que moi aussi la pâte à strudel m'impressionne mais à voir toutes les participations plus belles les unes que les autres je me dis que la pâte maison fait vraiment toute la différence.ReplyDelete
Encore bravo & bon retour sur la blogsphère;)
This looks amazing! I love spinach and feta, I can only imagine how good the combination is in strudel form.ReplyDelete
Super oroginal ce strudel!!!Bravo.ReplyDelete
J'éspère que tu as passé de bonnes vacances.
Quel beau strudel! Aux épinards, tu a du te régaler:)ReplyDelete
Superbe réalisation Rosa !ReplyDelete
tes photos sont superbes...ça donne envie de se mettre à tableReplyDelete
wow you make 16 steps sound so easy! looks delicious.ReplyDelete
Here's to spinach and feta, flaky layers, and lost virginity. Well done!ReplyDelete
wow! this looks delicious! i love the spinach and feta filling... will definitely try this one! awesome!ReplyDelete
amazing strudel..loved the filling rosa..:)ReplyDelete
A savory strudel is just as good as a sweet one. Yum!ReplyDelete
The flaky delicious savory strudel is elegantly done, Rosa!!ReplyDelete
Hope you've had wonderful Holidays!!
It's fantastic, Rosa! I'm really impressed at how beautifully flaky your pastry turned out. Bravo!ReplyDelete
I've run out of words to describe your creations, Rosa. Its gorgeous.ReplyDelete
Simply beautiful! Love the feta and spinach.ReplyDelete
A Greek vendor at our local farmers' market sells these. I am addicted to them. Yours look absolutely perfect, Rosa.ReplyDelete
Your pastry is so flaky yum! I love your fillingReplyDelete
Your pastry looks beautiful! I love the combination of feta and spinach. Perfect savory strudel!ReplyDelete
I love your filling! Great job on this month's challenge!ReplyDelete
What a beautiful, delicious looking strudel! I love the fillings - better than apple. I was a scardy cat this month and opted out.ReplyDelete
Bravo Rosa! Looks delish. :-) Welcome back from your holiday, hope you had fun?ReplyDelete
I TOTALLY thought about doing this and yours makes me wish I had. It looks delicious! Fantastic job and great "jump out of the box!"ReplyDelete
Your spinach and feta strudel looks great, very flaky and tasty. Such a nice combination of flavors. Great pictures.ReplyDelete
I love feta and spinach, great combo! Yours looks so light and flaky and perfect!ReplyDelete
Rosa, I wish I had more dough so that I could make this version of the strudel. It looks wonderful!ReplyDelete
Danke für die genaue Anleitung, an Strudelteig habe ich mich noch nie getraut.ReplyDelete
I should not be looking at this at midnight...making me so hungry!ReplyDelete
You made your own strudel pastry?? I bow to you! I am so unworthy. The thought of making my own definitely scares me. I'd have to really psych myself up for it. ;)ReplyDelete
Tremendous looking strudel. The crust looks wonderful, very flaky.ReplyDelete
oh my, that looks so tasty! I must try this recipe.ReplyDelete
It looks better than spanikopita! Glad you lost your strudel virginity to this recipe :)ReplyDelete
Ravie que tu sois rentrée de vacances et qu'elles aient été bonnes.ReplyDelete
Ton strudel est très beau et à l'air excellent.
Je raffole du mélange épinards/feta. Encore une fois, tu as bien bossé. Je le préfère version salé le strudel.ReplyDelete
là tu me prends par les sentiments!!! bisousReplyDelete
Mmm looks absolutely mouthwatering!ReplyDelete
Very nice Recipe, das mit dem Strudelteig sollte ich auch mal machen. Ist irgendwie elegant. :)ReplyDelete
Yummm... and with spinach, double yummm... :)ReplyDelete
Mais quel beau succes. Bravo ! Le nombre de messages le prouve bien.ReplyDelete
J'aime bien les strudels, j'en fait souvent, mais j'avoue ne pas faire la pâte ... je l'achète à la Coop ou à la Migros ;-)= ... oui je sais je devrais essayer.
Bien à toi
Oh YAY This is so creative1 i love it Rosa! Plus it looks like you mastered that dough, it appears to be very flaky and thin, perfect strudel! Glad to have you back!ReplyDelete
What a fantastic idea for a savory strudel, and yours looks so wonderfully flaky, too!ReplyDelete
Wow! You are so talented! I wish you lived next door! I could supply you with all of the fresh eggs and goat's milk you could want for -- as long as you shared your latest baked goods!!! :)ReplyDelete
And photography, music, and just promised to hang out from time to time.
la pate a lair d'enfer et cette garniture mamamia!!!ReplyDelete
Wow...spinach + feta is one of my favorite combos! This looks amazing!!!ReplyDelete
Magnifique et sûrement délicieux. Bravo !ReplyDelete
Strudel dough ... my you are brave and daring!ReplyDelete
RAZORFAMILYFARMS: Thanks ever so much for the compliment! I'd love to have a neighbor like you too!!! I'd gladly eat your eggs, drink your goat's milk and give you some of my baked goods...ReplyDelete
Le tiens aussi, et aux épinard, MmmmmReplyDelete
Tes photos sont sublimes, on dirait la couverture d'un livre de cuisine !
Quelle perfection, j'suis fan des jolies photos...
Rosa, that's one yummy looking strudel! You inspired me to try savory versions as well.ReplyDelete
mouais, " pulling and streching " ça m'évoque plutot le sport et 30mn de sport pour faire une pâte ( plus autant pour décrasser le drap qui a servi de support..et puis me battre avec les chattes qui voudront monter sur la table pour voir ce que je fabrique d'amusant..Je sens que je vais me contenter d'admirer ta superbe réalisation, et profiter d'un passage chez Goldengerg , rue des rosiers à Paris pour en manger un aux pommes....par contre ta farce, dans de la pâte à brick toute faite, je ne dis pas non .ReplyDelete
ça doit vraiment être un délice! biises mickyReplyDelete
Beautiful Strudel!! I love the flavours in your filling =D.ReplyDelete
oh my goodness... this looks delicious! fabulous job!ReplyDelete
Fabulous strudel Rosa I adore the filling - some of my favourite ingredients. :-)ReplyDelete
Il est magnifique ce strudel! Tout a l'air bon, la pâte et la farce. BRAVO à toi encore une fois.ReplyDelete
Oh! you are back from your break, gosh as always lovely bakes and lovely hands! :) wish i was your next door neighboour! then I get to taste all those lovely bakess of yours! :)ReplyDelete
That strudel looks so good! The spinach and feta filling is one of my favourites!ReplyDelete
Spinach & feta! This looks soo amazing! Nice work!ReplyDelete
I think you made one of the thinnest pastries ever! wonderful!ReplyDelete
encore une superbe gourmandise !! bise sandraReplyDelete
Cette farce quel bonheur, un pur délice...!ReplyDelete
Bises, bonne journée
Rosa ma é magnifico...quella pasta é spettacolare ho visto il video ma ho bisogno della ricetta...troppo invitante!!!me la manderesti tramite mail?...la traduzione solo degli ingredienti della pasta!!!! grazie mille!!!:-)))))ReplyDelete
ROsa, your apple strudel looks so perfectly flaky. Love the spinach and feta combination!ReplyDelete
Je te souhaite un très bon week-end de Pentecôte et nous aurons du soleil sur toute la France..c’est que du bonheur….ReplyDelete
..quelle beau mélange!!!!..humm..tu me donnes faim ma chère Rosa;)ReplyDelete
Your strudel looks perfect...flakey and all :-)ReplyDelete
Wow, your crust is so flaky...that must be so delicious! :)ReplyDelete
You! A baking fraidy nelly? I will never believe it! And your dough is perfect! Just perfect! And how clever is this to make a savory strudel? I love spinach and feta filling. Congrats on losing your strudel virginity. Guess I am next.ReplyDelete
Extra ce strudel, quelle bonne idée ce challenge !ReplyDelete
Your Strudel seems so crispy. Good work, i save the recipe. I've never tried salty strudels but yours convinced me. Kisses. Leila.
That strudel looks so delicious!ReplyDelete
Love what you did here! I, too, was pleasantly surprised that the dough wasn't complicated. I wish all dough was that easy!ReplyDelete
Looks delish! :)
Totally amazing Rosa! I love Spanakopita and after my onion strudel my next thought was Spanakopita. It is next on my list to make with this dough!ReplyDelete
Funny how really well this one works.
Même sans traduction, je peux t'assurer que je suis séduite!ReplyDelete
C'est une bonne idée de décliner le strudel en version salée, celui-ci me semble délicieux! La feta doit agréablement compléter le goût de l'épinard...ReplyDelete
yummyy!! i love strudles.. cant wait to try this out.. looks delish.. the writing is very informative and effective.. thanx a lot for the tips and the detailed, methodology..ReplyDelete
I love the combo. great mix of austrian baking tradition with mediterranean filling.ReplyDelete
Ciao Rosa your salty version is really special !!ReplyDelete
ton strudel est à tomber , bravissimo!!ReplyDelete
Delicious looking strudel, Rosa!ReplyDelete
welcome back Rosa! I don't have to tell you why this spinach & feta filling appeals to me so much. Your strudel rocks!ReplyDelete
Rosa, your strudel turned out fantastic! Like you, I was always a bit afraid of strudel dough but now I'm glad we both jumped right in.ReplyDelete
Terrific job! It looks perfect and good call on your filling choice!ReplyDelete
You seem fearless to me!