Sour Cherry and Vanilla Pudding Strudel / Štrudla od višnje i pudinga od vanilije

This simple desert is awesome as a crowd pleaser because it comes together fairly quickly and easily feeds many hungry bellies. I find the only downside of strudels in general is that they become soggy with time, but there really is no helping that. I love my strudels crispy and warm right out of the oven. So have some friends over to help you polish this off while it’s fresh, hah! 😀

IMGP8413

INGREDIENTS:

(Yields 10 very generous servings / 0.38 EUR per serving / 3.75 EUR for all)

For the sour cherry filling:

2 cups frozen sour cherries (1.07 EUR)

½ cup sugar (0.10 EUR)

1 tbsp corn starch (0.01 EUR)

For the pudding filling:

500 ml milk (0.40 EUR)

3 tbsp sugar (0.04 EUR)

1 vanilla pudding satchel (0.40 EUR)

For the strudel:

10 sheets of phyllo pastry (1.33 EUR)

½ cup heavy cream (0.33 EUR)

Optional for serving:

Caster sugar (0.07 EUR)

IMGP8409

IMGP8412

METHOD:

Mix the sour cherries with sugar and add to a small saucepan on high heat. Cook for a few minutes to thaw, then stir in corn starch and cook for another minute or two to additionally thicken the sauce. Remove from heat and allow it to cool a bit.

In a separate pot, bring the milk and sugar to a boil then add in vanilla pudding and cook according to its packet instructions. Remove from heat to also allow to cool down.

Preheat the oven to 180°C and line a baking sheet with parchment paper. Spread the phyllo sheets on a clean flat surface. Brush a phyllo sheet with cream then cover with another sheet of phyllo and flat them out so they stick together and create a sort of phyllo sandwich. This will help so that the phyllo sheets don’t break and will make the strudel a bit sturdier. Thinly spread the pudding over the phyllo sandwich you’ve made, then add a bit of sour cherries. Gently roll the phyllo and tuck the ends in, so the filling doesn’t leak out. Transfer to a prepared baking sheet. Repeat until all the phyllo and fillings are used up.

Gently brush the rolled strudels with a bit of cream. Bake for about 30 minutes, until crispy and golden brown. Allow the strudels to cool for about 10 minutes before slicing and serving dusted with caster sugar. The strudels taste the best when fresh out of the oven, but you can also reheat them in the oven again if you want them to crisp up.

IMGP8416


Ovaj jednostavni recept je idealan ako imate goste ili neku proslavu. Priprema se relativno brzo i lako, a nahraniti će mnoga gladna usta. Po meni je jedina loša strana sa štrudlama što se s vremenom razgnjecaju, ali tu nažalost nema neke velike pomoći. Naime, ja baš volim da je štrudla onako fino hrskava, kad tek izađe iz pećnice. Tako da vam nema druge nego pozvati prijatelje da vam pomognu počistiti štrudlu dok je friška. 😀

SASTOJCI:

(Za 10 jako izdašnih porcija / 2,82 kn po porciji / 28,15 za sve)

Za nadjev od višanja:

2 šalice smrznutih višanja (8,00 kn)

½ šalice šećera (0,75 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za nadjev od pudinga:

500 ml mlijeka (3,00 kn)

3 žlice šećera (0,30 kn)

1 vrećica pudinga od vanilije (3,00 kn)

Za štrudlu:

10 listova kora za savijače (10,00 kn)

½ šalice slatkog vrhnja (2,50 kn)

Dodatno za posluživanje:

Šećer u prahu (0,50 kn)

PRIPREMA:

Višnje pomiješajte sa šećerom i stavite u lončić na jaku vatru. Kuhajte par minuta da se odmrznu, pa umiješajte kukuruzni škrob i kuhajte još koju minutu, da se nadjev dodatno zgusne. Maknite s vatre i pustite da se malo ohladi.

U drugom loncu stavite mlijeko i šećer da zavriju, pa prema uputama na pakiranju skuhajte puding. Maknite i njega s vatre pa isto ostavite da se ohladi.

Pećnicu zagrijte na 180°C. Protvan obložite papirom za pečenje. Kore raširite na čistoj radnoj plohi. Jednu koru premažite slatkim vrhnjem, pa ju poklopite sa drugom korom i stisnite ih skupa u sendvič da se slijepe. Na ovaj će vam način kore manje pucati, a štrudle biti čvršće. Po pripremljenom sendviču od lisnatog u tankom sloju premažite puding, pa dodajte i malo višanja. Nježno zarolajte u štrudlu,a krajeve umotajte na unutra tako da nadjev ne curi van. Preselite na pripremljeni protvan, pa postupak ponavljajte dok ne potrošite sve kore i nadjeve.

Umotane štrudle lagano premažite sa još malo slatkog vrhnja i pecite 30-tak minuta, dok štrudle ne budu hrskave i zlatno-smeđe. Pustite da se štrudle 10 minuta ohlade prije nego ih narežete i poslužite posipane šećerom u prahu. Štrudle će biti najfinije friško pečene, ali ako ih kasnije opet hoćete malo zahrskati, samo ih kratko podgrijte u pećnici.

Sour Cherry and Vanilla Pudding Strudel / Štrudla od višnje i pudinga od vanilije

Classic Apple Strudel / Klasična štrudla od jabuka

Apple strudel is just the thing when you need to quickly whip up a desert. Or when you have a ton of apples at hand. It’s simple, delicious and can hold for a couple of days in the fridge. Of course, nothing beats the taste while it’s still hot, fresh from the oven. But, you can prep and wrap the rolls beforehand and just pop the tray in the oven an hour before you need it done.

INGREDIENTS:

(Yields 10 very generous servings / 0.38 EUR per serving / 3.85 EUR for whole)

1 pack (10 sheets) of phyllo pastry (1.60 EUR)

10 medium sized apples (1.33 EUR)

4 tbsp butter, divided (0.47 EUR)

4 tbsp sugar, divided (0.01 EUR)

1 tsp cinnamon (0.10 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup raisins (0.26 EUR)

½ cup milk (0.06 EUR)

Butter or vegetable oil for coating the baking tray (0.01 EUR)

Powdered sugar for serving (0.01 EUR)

IMGP2613

METHOD:

Preheat oven to 180°C. Grease large baking tray which can hold all 10 strudel sausages and set aside. Alternatively, you can also divide strudels between smaller trays, so grease those accordingly. Unwrap stacked phyllo pastry sheets on flat clean surface to allow the dough to rest a bit. In a small saucepan on stovetop, or in a cup in a microwave, melt 3 tablespoons of butter. Wash, peel and grate the apples, discarding the cores. Pour melted butter over grated apples, add 3 tablespoons of sugar, cinnamon, vanilla and raisins and mix everything well using a spatula or your hands. Put about 2 heaping tablespoons of the apple filling on each pastry sheet, arranging it in a single line through the sheet’s length. Gently wrap the pastry sheet and place on a prepared tray. Repeat until all filling and pastry sheets are used up.

Place baking tray in a center of the oven and bake for around 30 minutes, until strudels are golden brown and crispy on top. Meanwhile, melt the remaining tablespoon of butter with milk and remaining sugar and simmer until the mixture warms up. You can also use microwave for this step. When the strudel is done, turn the oven off, drizzle warm milk mixture over it, carefully (it’s going to be very hot!) cover the tray with aluminum foil and place in still warm oven for 15 minutes. The liquid will soften the strudel and make it amazingly yummy and juicy. If you’re a fan of a crispy strudel instead, skip this step.

Allow strudel to cool for about 15 minutes before serving, sprinkled with powdered sugar.

IMGP2620


Štrudla od jabuka je prava stvar kada trebate na brzinu smutiti desert. Ili jednostavno imate hrpu jabuka pri ruci. Jednostavna je, ukusna i može stajati i do nekoliko dana u hladnjaku. Naravno, ništa nije bolje od svježe, tek pečene štrudle. Ali možete sve pripremiti i zamotati štrudlice unaprijed, i onda ih samo staviti da se peku sat vremena prije nego ih trebate gotove.

SASTOJCI:

(Za 10 veoma izdašnih porcija / 2,83 kn po porciji / 28,34 kn za sve)

1 paket od 10 listova za savijače (12,00 kn)

10 srednjih jabuka (10,00 kn)

4 žlice maslaca, podijeljene (3,50 kn)

4 žlice šećera, podijeljene (0,05 kn)

1 žličica cimeta (0,07 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice grožđica (2,00 kn)

½ šalice mlijeka (0,50 kn)

Maslac ili ulje za namastiti pleh za pečenje (0,01 kn)

Šećer u prahu za posluživanje (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite veliki pleh za pečenje u koji stane svih 10 štrudli i stavite na stranu. Naravno, možete podijeliti štrudle i na manje protvane, pa si onda namastite njih. Razmotajte listove za savijače na čistoj ravnoj površini kako bi se tijesto mrvicu opustilo. Na štednjaku u malom lončiću, ili u mikrovalnoj u šalici, rastopite 3 žlice maslaca. Operite, ogulite i naribajte jabuke, a bacite kocenove. Prelijte rastopljeni maslac preko jabuka, dodajte 3 žlice šećera, cimet, vaniliju i grožđice, pa sve dobro promiješajte špatulom ili rukama. Dužinom svakog lista za savijače, u tankoj liniji, raspoređujte oko 2 vrhom pune žlice nadjeva od jabuka, pa nježno zamotajte i slažite u namašćeni pleh. Ponavljajte dok ne potrošite sav nadjev i listove.

Stavite napunjen pleh u sredinu pećnice i pecite oko 30 minuta, dok štrudle ne postanu hrskave i zlatno-smeđe. U međuvremenu rastopite preostali maslac, dodajte šećer i mlijeko, pa kuhajte dok se ne ugrije. To također možete napraviti i u mikrovalnoj. Kada je štrudla pečena ugasite pećnicu, pa prelijte smjesom mlijeka. Pažljivo (jer je jako vruće!) prekrijte pleh aluminijskom folijom i stavite u ugašenu pećnicu na 15 minuta. Štrudla će od tekućine omekšati i biti baš sočna i fina. Ako više volite hrskavu štrudlu, preskočite ovaj korak.

Ostavite štrudlu da se hladi 15-tak minuta prije posluživanja. Poslužite posipano šećerom u prahu.

Classic Apple Strudel / Klasična štrudla od jabuka