Strudel with brie cheese and walnuts
Complexity: easily
Quantity: 3 strudels
Brie cheese with walnuts is a perfect flavor combination found on almost every cheeseboard. Why not use it as the filling for a delicious strudel? Since strudel is baked from a stretched dough, you'll need bread flour. It has a higher gluten content, allowing you to stretch the dough to a perfectly thin consistency, resulting in a flaky and crispy strudel. It's best to stretch the dough on a tablecloth or thin towel. It'll not only help you work, but also serve as a kind of indicator of how thin the dough is—if you can clearly see the pattern on the tablecloth through the dough, the dough is ready.
For the filling, mix brie and ricotta. It holds its shape during baking and prevents the brie from spreading. At the same time, its flavor is very light and neutral, so it won't overpower the richer flavor and aroma of the brie. Roll the nut-filled filling into a roll, sprinkle generously with poppy seeds, and bake.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 1 and 1/4 cups hot water
- 1/3 cup melted butter
- 0.5 cup + 2 tablespoons sugar
- 4 tbsp. bakery flour
- 0.5 tsp salt
Filling
- 1 cup creamy ricotta
- 1 clove garlic, minced
- 180 g of Brie cheese
- 1/4 tsp black pepper
- 3 cups walnut pieces, lightly toasted
Strudel
- 2/3 cup melted butter
- 1.5 cups dry bread crumbs
- 1 egg mixed with 2 tbsp water, for greasing
- 1.5 tbsp poppy seeds
We recommend
Cooking the dish according to the recipe:
- Place all dough ingredients in the bowl of a stand mixer fitted with the paddle attachment. Knead for 2 minutes on low speed, then increase the mixer speed to medium.
Knead the dough for 10 minutes, removing it from the paddle once or twice, until the dough becomes stretchy. Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
If the dough has been refrigerated, it should be allowed to warm to room temperature before rolling it out.. - FillingMix the ricotta with the garlic, cut the brie into small pieces, and vigorously stir it into the ricotta. Season with pepper and refrigerate.
- Preheat the oven to 175°C and line a baking sheet with parchment paper. Place a small tablecloth on the work surface and dust it with flour.
- Divide the dough into 3 pieces. Dust your hands with flour and flatten the first piece of dough. Gently begin to stretch the dough into a square shape, pulling it evenly and smoothly (the easiest way to do this is with the back of your hand). Once the dough reaches the edge of the table, secure it there (these are small strudels, so they won't take up the entire table). The strudel dough should be stretched into a rectangle measuring 40 x 60 cm.
- Brush the entire surface of the dough with a thin layer of butter and sprinkle with 0.5 cups of breadcrumbs. Arrange a third of the cheese filling along one side of the strudel. Sprinkle 1 cup of nuts over the cheese filling and a few on half of the dough. Trim the edges of the dough. Using a tablecloth, lift the cheese-filled side of the dough and roll the strudel into a roll.
Pinch the ends and place the strudel on the prepared baking sheet. Brush it with egg, sprinkle with poppy seeds, and assemble two more strudels using the remaining dough in the same manner. - Bake the strudels for 18-25 minutes until richly golden. Cool for 15 minutes and slice.
Serve strudel as a standalone appetizer with salad or instead of bread with hot dishes.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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