On the Nagymező utca just past the Andrássy út in the direction of the Operettszínház there used to be a little strudel bakery. I would save up my allowance and occasionally treat myself to 3 strudels. I bought three, because I couldn’t make up my mind which one to have. I got a sour cherry, a walnut and a túrós. Then I would slowly make my way down to the Operettszínház and ate the three strudels taking turns, but the last mouthful was always túrós. Then I would hop on the földalatti and went home. This one is probably my most significant rétes memory.
Don’t let the flakiness fool you, this is not a danish or a pulled strudel. This pastry requires no yeast or special equipment or special technique either. The inspiration came from the vasi strudel, at least the technique did. One batch will make four medium sized strudels or twelve good-sized turnovers. Rolled strudel dough is more rustic and yet as flaky as a pulled strudel. The downside of rolled strudel dough is that it grows stale by the following day so it is best to use as much of the dough as you can consume in one day. But the remainder can be frozen and used later.
Don’t let the flakiness fool you, this is not a danish or a pulled strudel. This pastry requires no yeast or special equipment or special technique either. The inspiration came from the vasi strudel, at least the technique did. One batch will make four medium sized strudels or twelve good-sized turnovers. Rolled strudel dough is more rustic and yet as flaky as a pulled strudel. The downside of rolled strudel dough is that it grows stale by the following day so it is best to use as much of the dough as you can consume in one day. But the remainder can be frozen and used later.
ROLLED STRUDEL DOUGH
Spread:
1 cup butter at room temperature
1/4 cup lard at room temperature
1/2 +1/3 cup bread flour only
Dough:
2-1/2 cups bread flour only
1/2+1/3 cup sour cream
2 pinches of salt
additional all purpose flour for rolling
Filling for 1 strudel:
1 cup fruit of your choice [I used fresh cherries]
sugar to taste
1/4 cup flour
1 Tbsp butter
For brushing the top:
1/8 cup melted butter
1 lightly beaten egg
• To make the spread, combine butter, lard and bread flour.
• Scoop the spread into a container, cover and refrigerate.
• While the spread chills, assemble the dough. Resist the urge to add more flour.
• Beat the dough until elastic.
• Flour the board generously with all purpose flour.
• Place the dough [it will be very soft] on the flour and flour the top.
• Begin to roll it into a very large, thin rectangle. Add more flour as needed.
• Take out the chilled spread and spread it all over the dough.
• Loosely roll up the dough and divide into four equal rolls.
• Cover with a clean tea towel.
• While the dough rests, prepare the filling of your choice.
• Place the pitted or peeled and sliced fruit in a bowl.
• Sprinkle with sugar and mix to coat fruit. The amount of sugar is a matter of personal taste.
• Preheat the oven to 400F.
• Line a baking pan with parchment paper.
• Brush the paper with butter and set it aside.
• Generously flour the board.
• Place one piece of rolled up dough [you have four] on the flour and roll it into a 14X 7 inch rectangle for the strudel.
• Brush the rolled out pastry with the melted butter.
• By now the fruit is puddled. Fish out the fruit, [leaving the liquid behind] and arrange them on the dough.
• Drizzle the fruit with melted butter.
• Roll up the strudel loosely, sealing the ends.
• Place on the prepared baking pan and turn under the ends.
• Brush the top with melted butter.
• Brush with the beaten egg.
• Bake in preheated oven until strudel is well browned.
Spread
Dough
Spread on the rolled out dough
Roll up the dough and divide into four equal parts
Roll out one part and spread with melted butter
Arrange the fruit filling on top and drizzle with butter
Roll up strudel
Seal the ends
Place on prepared pan
Slice of strudel
