Hungarian Strudel Dough is a traditional Hungarian recipe for a classic strudel type dough made by the same method as brioches and which can be filled with both savoury and sweet fillings. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Hungarian Strudel Dough.
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For the best strudel only the very finest white flour should be used. And though we associate strudel with Austria today it was a feature of the entire Austro–Hungarian empire. Indeed prior to the Second World War Hungary was famous for the quality of its flours and for its Strudel dough. This recipe represents the traditional Hungarian method for making strudels.
Today, apple strudel and plum strudels are the most well known but strudels were also made with cream cheese (to be served with a hot cherry sauce) and a range of savoury strudels used to be popular. To make a strudel you need a cloth for folding it and a small table cloth is ideal for this.
Ingredients:
225 to 340g plain flour
generous pinch of salt
1 small egg (optional)
150 to 300ml tepid water
oil for brushing
60g butter (about), melted
2 tbsp browned breadcrumbs
[note, adding a small dash of oil to the water and egg mixture improves the quality of the dough no end]
Your choice of filling
Method:
Beat together the egg and 150ml water (add a splash of oil). Place the flour in a bowl, add the salt and mix quickly with the liquid to form a soft dough (add more water if necessary). Beat as for for a brioche on a floured board: You need to make the dough you have elastic. Initially it will be sticky and will adhere to your fingers but as you work it it will become more elastic and more liquid. Don't scrape the dough from your fingers as you work it, because this will defeat the whole purpose. Stick your fingers in the dough and draw some out with a twisting motion of your hand. Aggressively flick the dough from your fingers back into the pile. Repeat this process until the dough becomes liquid and elastic and no longer sticks to your fingers.
Transfer the dough to a clean, floured, bowl then cover and set aside in a warm place for about 15 minutes. Meanwhile, prepare the filling (see below for ideas). After this time roll the pastry on a floured board or work surface so that it's as thin as you can make it then transfer to a floured cloth. Brush with oil and leave for about 15 minutes, or until elastic. Now pull gently from all sides until the dough becomes as thin as paper. Brush well with some of the melted butter then scatter over the crumbs and add the filling. Using a sharp knife slice away the edges of the pastry (these will be thicker than the remaining pastry) then, taking hold of the sheet roll up the strudel jelly-roll fashion and seal to close. Transfer to a greased baking tray, setting the seam downwards then brush once more with melted butter and bake for 30 minutes in an oven pre-heated to 170°C. Serve on a board and cut in wide, slanting, slices.
Cream Cheese Filling
Cream Cheese is the classic Hungarian filling and can be served as either a sweet or as a savoury dish and is excellent for luncheons.
Soften the cream cheese in a bowl, thoroughly beat in the sugar until light and fluffy then add the egg and beat until thoroughly combined. Finally beat in the vanilla extract then use to layer on top of your strudel dough (as described above).
Apple Cinnamon Filling
Apple is the classic filling, but you may also try pear and apple, or plum strudel. Makes enough filling for two strudels
Ingredients:
5-6 medium apples, peeled, cored and sliced thinly
1 tablespoon lemon juice
60g white sugar
2 teaspoons cinnamon
¼ teaspoon mixed spice (optional)
2 tablespoons flour
½ cup plumped, well drained raisins
1/3 cup very well drained, reconstituted dried red cherries (optional)
Preparation
Prepare apples and toss with lemon juice. Combine sugar, cinnamon, spices and flour. Toss with apples, raisins and cherries. Allow to cool before layering on the strudel dough (as above).
Pour wine and sugar into a saucepan and bring just to a boil. Reduce heat and add the plums. Cook about 5 minutes and remove with a slotted spoon. Reserve the wine and allow to cool. Melt 3 tablespoons of the butter in a frying pan, add the spice and stir. Add the plums and fry briefly. Allow to cool.
Prepare the strudel dough as above, arrange the plums and complete the strudel. Whilst the strudel is baking, pour the reserved wine into a small saucepan and reduce until syrupy then whisk in the remaining butter. Serve the strudel with the sauce.
