Description
Found in blogs here is a recollection of one Lviv hostess: "My grandmother (God rest her soul) used to bake a wonderful loaf, and the dough mix in the tea leaves and it was dark, the dough is thin and toppings (raisins, nuts and cherry jam with berries) a lot. The whole family, this roll is adored, he first flew off the table when grandma used to bake different cakes. Remember also that the dough was composed of vegetable oil and when hot roll was still in the oven, then around the house was carried the smell of sunflower seeds :))) (then there was the purified oil without the smell)". The author lamented that she has not left this recipe. I am very interested in this story of the lost recipe. Lelena! I really hope that You will look down here and MAYBE this recipe will be familiar to You.
Ingredients
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Cherry
600 g
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Sugar
600 g
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Walnuts
2 cup
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Flour
500 g
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Black tea
0.5 cup
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Vegetable oil
2 Tbsp
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Powdered sugar
Cooking
Of washed cherry with a pin take out the seeds, fill with sugar and leave for a few hours to give the juice. I added very little water just to moisten the sugar.
From cherries and sugar and cook the jam, removing the scum. I cooked 3 hours, each time bringing it to the boil and boil for about 5 minutes. Ready jam is cooled.
Prepare steep tea leaves, the finished brew is filtered through a tea strainer and allow to cool a little.
Sift flour.
In flour make a hole, pour the still warm sawako, vegetable oil, and add salt. Knead an elastic dough.
Bun very thoroughly grease with vegetable oil and covered with a towel. The dough should not dry. It is better to work in a warm room without drafts. Set the dough should be left on for 30-40 minutes.
During this time, prepare the filling. Walnuts grind in the processor, just a little dry in the pan, stirring constantly.
To remove the cherry from the jam with a slotted spoon and mix with nuts. I had cherries and I added 1/2 teaspoon of cinnamon, for a more intense smell, I think the cherries add the cinnamon not worth it.
On a clean cloth dusted with flour, roll out dough from center to edges. Pellet with a diameter of about 25-30 cm start to stretch hands. Don't be afraid, the dough is very elastic and stretches perfectly. Stretch the dough should be very thin, ideally, in order to read the newspaper. It is important to prevent breakouts. On the stretched dough evenly spread the filling. The edges of the dough folded around a filling.
Holding the 2 edges, roll the dough with the stuffing in strudel.
Bake better on parchment until Golden brown at 190 degrees, in a preheated oven. At the time it took me 45 minutes.
Hot strudel to coat with butter, cover with a paper towel and leave to cool slightly. During this time, you can prepare the tea. Better to lay the strudel is still warm, lightly sprinkled with powdered sugar. Enjoy your tea!
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