Recipes

Strudel with chicken, mushrooms and cheese

Strudel with chicken, mushrooms and cheese
Ingridients
Dough
2 glass
1 шт.
0,25 tsp.
100 g.
2 spoon
1 tsp.
Filling
0,5 шт.
300 g.
cream (15-20% fat)
4 spoon
100 g.
4 spoon
Dough
flour
2 glass
eggs
1 шт.
salt
0,25 tsp.
water
100 g.
vegetable oil
2 spoon
lemon juice
1 tsp.
Filling
chicken fillet
0,5 шт.
champignon mushrooms
300 g.
cream (15-20% fat)
4 spoon
dutch cheese
100 g.
dill
salt
ground black pepper
vegetable oil
butter
4 spoon

Strudel with chicken, mushrooms and cheese

If you do not want to bother with pull dough you can take puff without yeast, roll it thinly and then all by recipe. It turns out also very tasty, but with more calories and more nourishing.

Preparation
Mix in deep bowl 1.5 glass of flour with salt, make a recess in the middle, add egg, butter and lemon juice, mix it, then gradually pouring water and stirring, knead not sticky dough. Sprinkle table with flour, shift all dough on it, knead for 5 min, adding until dough will not stick to hands, then hit dough a few times on the table, to make it very elastic.

Strudel with chicken, mushrooms and cheese

Then cover dough with something and let it rest for 30 min.
Spread clean cloth or napkin on the table, sprinkle it with flour well. At first knead dough, turning from one side to other and sprinkling cloth with flour.

Strudel with chicken, mushrooms and cheese

Then stretch and roll again, then just pull from the middle to the sides, until the dough is almost transparent, only carefully, not to tear it. Сut off unnecessary edges which remained thickish.

Strudel with chicken, mushrooms and cheese

Cut prepared mushrooms, dice fillet.
Fry mushrooms in pan with oil, when liquid evaporates in half add fillet, salt, some pepper and chopped dill, cook stirring, till all liquid evaporates, then fry a bit, you can add some oil, pour cream, and stew till the soak in mushrooms with meat.
Shift stuffing in bowl, when it cools a bit, add grated cheese and mix.
Cover baking sheet with oiled baking paper. Heat the oven at 200-220 C.
Grease rolled dough with melted butter, evenly spread the stuffing, make a roll, pinch the edges and tuck underneath, gently shift the roll on a baking sheet seam down, grease with melted butte.
Bake strudel until golden brown. Cool it.
Bon Appetite!

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Comments (8)
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Здорово, я штруделя только сладкими почему-то представляла. Вытяжное на самом деле не так сложно, как кажется, зря его все боятся
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Lana

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очно так! Его на самом деле быстро готовить, раскатывается оно очень легко. Спасибо за отзыв!
avatar

OLYA-V

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Точно вернее
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OLYA-V

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Смачний штрудель і тісто цікаве.
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Masha

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люблю не сладкие штрудели
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ilona

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Отличный рецепт! Обязательно поробую!
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angieriona

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А як ти завертаєш таке тонке тісто щоб получився ідеальний рулет?
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prostoKsjy

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При помощи салфетки на которой тесто раскатываю, но в последнее время так наловчилась что обхожусь уже и без нее.
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OLYA-V