Description
Strudel with green is very spring cakes, fragrant and delicious! Thin airy dough, nice to eat for tea if you don't want sweet, a very useful option. And, you can take them to snack on nature, the first spring picnic!
Ingredients
-
Flour
150 g
-
Water
50 ml
-
Vegetable oil
50 ml
-
Salt
1 pinch
-
Green onions
1 coup
-
Dill
1 coup
-
Parsley
1 coup
-
Chicken egg
2 piece
-
Garlic
1 tooth
-
Walnuts
20 g
-
Cheese
50 g
-
Sesame
-
Spices
Cooking
Sift flour, add salt.
In another bowl, mix the vegetable oil and water.
Add the flour to the water and oil and knead the dough. The dough is absolutely not stick to hands and bowl, knead – a pleasure!
Knead 5 minutes, cover with foil and allow to stand for 30 minutes to form the gluten, so that in the future could thinly thinly roll out the dough!
But in the meantime, prepare a filling. Wash greens, dry and finely chop, what a lovely spring aroma spreading in the kitchen!
Chop the boiled eggs.
Grate cheese.
Mixed greens, eggs and cheese if the cheese is not very salty, you can salt them a bit, stir.
Add the grated garlic and ground pepper, stir.
Add chopped walnuts, stir.
The table sprinkle with flour, the dough will not stick. Roll out the dough as thin as possible, if you look closely, the photo shows how the rayed pattern of the countertop.
You can make one large strudel, I made them in small portions, cut the dough into small rectangles. Generously proportioned dough for the filling, not reaching the edges of 1.5-2 cm
Turn rectangles of rolls, just with tucked edges on the sides.
Lay out the strudel on a baking tray lined with paper or silicone Mat, just a little on top grease with vegetable oil using a brush and sprinkle with Provencal herbs and sesame seeds. Sent in a preheated 180*C oven for 30 minutes, but be guided by your oven, bake until light blush. With the beginning of spring, dear cooks, and Bon appétit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.