I made this strudel recipe with my Nan all the time. The dough should feel quite sticky, but once you start stretching it’s actually easier to handle.
Makes 3 16-inch strudels
Place all dough ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix for 2 minutes on low speed and then increase speed to medium.
Knead dough for 10 minutes, pulling dough off paddle once or twice, until dough takes on a stringy appearance. Wrap and let rest at room temperature for at least 1 hour before using. If chilling, let dough come fully to room temperature before pulling
For filling, stir ricotta and garlic, cut brie into small pieces and beat vigorously into ricotta. Stir in pepper and chill.
To assemble strudels, preheat oven to 375F (190C) and line a baking tray with parchment. Lay out a small tablecloth over work surface and sprinkle cloth with flour. Cut dough into 3 pieces. Coat hands with flour and press flat the first piece of dough. Carefully start dstretching the dough into a square shape, pulling gently and evenly (using the back of the hands is easiest). Use the table or counter edge to secure the dough once it reaches (these are small strudels, so won’t take up the whole table). Strudel dough should stretch to about 16-inches by 24 inches. Brush the entire surface lightly with butter and sprinkle with ½ cup breadcrumbs. Spoon a third of the cheese filling along one short and of the strudel and sprinkle 1 cup of walnuts over the cheese and a little over half of the dough. Trim edges of strudel dough. Lift dough up using the tablecloth from the cheese-filled end and let the pastry roll itself up as you lift the cloth. Pinch the ends closed and lift onto prepared tray. Brush with eggwash, sprinkle with poppy seed sand repeat with remaining 2 pieces of dough.
Bake strudels for 18 to 25 minutes until rich golden brown. Cool for 15 minutes before slicing.
Serve strudel on its own or as an appetizer with a salad, or as a starch as part of a main course.
» Metric Converter
Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
» 17h ago