Time
30 min
Serving
6 persons
Calories
354
The strudel dough made by this recipe doesn't stick to hands, it “stretches” perfectly and is very elastic. Extremly healthy rhubarb stalks are used as a filling in this recipe. They give pleasant sourness and delicate flavor, make the strudel juicy and tasty. You may also add apples or pears to the filling.
Ingredients
- wheat flour: 250 g
- water: 120 ml
- salt: 1 pinch
- oil: 30 ml (any type of oil)
- raisins: 50 g
- sugar: 100 g
- butter: 30 g
- rhubarb: 300 g
Metric Conversion
Stages of cooking
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Preparing the dough: pour flour into a bowl, add salt. Mix water and oil, pour the liquid into the flour. Knead the dough thoroughly until it stops sticking to the hands and becomes elastic.
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Stretch the mass into a thin layer (1-2 mm high).
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For the filling, cut the peeled rhubarb into small pieces. Spread it over the dough.
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Add raisins and sugar.
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Spread pieces of butter on the filling.
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Wrap the edges of the dough.
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Wrap the roll and put it to the oven warmed to 180 ° C. Bake the strudel with rhubarb for about 30 minutes.
