Israeli Strudel

Delicious Israeli Strudel Recipe - A Taste of Israel

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Israeli Strudel is a delicious and sweet pastry that is perfect for dessert or a special treat. This recipe combines a flaky dough with a sweet and fruity filling, creating a delightful combination of flavors and textures.

History

Israeli Strudel is a popular dessert in Israel, often enjoyed during holidays and special occasions. The recipe has been passed down through generations, with each family adding their own unique twist to the classic dish.

Ingredients

3 cups flour
2 sticks butter
1 cup sour cream
3 tbsp sugar
1 tsp vanilla
1 tsp baking powder

-- FILLING

Grated apple
raspberry jam
3 oz (85 g) coconut
6 tbsp sugar
0.5 cup raisins
0.25 cup walnuts
0.5 cup cocoa powder

How to prepare

Mix all the ingredients for the dough.
Roll out the dough into long, wide strips.
Spread jam on each strip.
Then add grated apple, coconut, sugar, raisins, walnuts, and cocoa.
Close the dough strips lengthwise.
Place the dough strips seam side down on a sprayed cookie sheet and bake at 350°F (177°C) until golden.
Makes 2 strips approximately 12-15 inches long.
Cut the strips into slices.

Variations

Try using different fruits such as peaches or pears in the filling.
Add a sprinkle of cinnamon or nutmeg for extra flavor.
Substitute the nuts with seeds such as pumpkin or sunflower seeds for a nut-free version.

Cooking Tips & Tricks

Make sure to roll out the dough thinly to achieve a flaky and crispy texture.

- Be generous with the filling to ensure a flavorful and satisfying strudel.

- Allow the strudel to cool slightly before slicing to prevent the filling from oozing out.

Serving Suggestions

Israeli Strudel is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It can also be enjoyed with a cup of hot tea or coffee.

Cooking Techniques

Israeli Strudel is baked in the oven until golden and crispy. Make sure to keep an eye on it to prevent burning.

Ingredient Substitutions

You can use margarine or vegetable oil as a substitute for butter.

- Greek yogurt can be used instead of sour cream.

- Any type of fruit jam can be used in place of raspberry jam.

Make Ahead Tips

Israeli Strudel can be prepared ahead of time and stored in the refrigerator before baking. Simply bake it when ready to serve for a fresh and warm dessert.

Presentation Ideas

Israeli Strudel can be served on a decorative platter with a dusting of powdered sugar or a drizzle of chocolate sauce for an elegant presentation.

Pairing Recommendations

Israeli Strudel pairs well with a glass of sweet dessert wine or a cup of hot tea. It can also be enjoyed with a fruit salad for a refreshing contrast.

Storage and Reheating Instructions

Israeli Strudel can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply place it in a preheated oven at 350°F (177°C) for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Israeli Strudel contains approximately 300 calories.

Carbohydrates

Each serving of Israeli Strudel contains approximately 45 grams of carbohydrates.

Fats

Each serving of Israeli Strudel contains approximately 12 grams of fats.

Proteins

Each serving of Israeli Strudel contains approximately 4 grams of proteins.

Vitamins and minerals

Israeli Strudel is a good source of vitamin C from the apple and raspberry jam filling. It also provides a small amount of iron and calcium from the nuts and coconut.

Alergens

Israeli Strudel contains nuts and dairy (butter and sour cream) which may be allergens for some individuals.

Summary

Israeli Strudel is a delicious dessert that provides a moderate amount of carbohydrates, fats, and proteins. It also offers some essential vitamins and minerals, making it a satisfying treat.

Summary

Israeli Strudel is a delightful dessert that combines a flaky dough with a sweet and fruity filling. With a few simple ingredients and easy preparation, you can enjoy this delicious treat with family and friends.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Israeli Strudel. It was given to me by a dear friend who had learned it from her grandmother many years ago. The thought of making a traditional Israeli dessert filled me with both joy and a little bit of apprehension. But I was determined to give it a try and learn the secrets of this delicious treat.

I had always been fascinated by different cuisines and the stories behind the recipes. Cooking was not just a hobby for me, it was a way to connect with my heritage and learn about different cultures. So when my friend handed me the recipe for Israeli Strudel, I couldn't wait to get started.

The ingredients were simple and familiar - apples, raisins, cinnamon, sugar, and butter. But it was the method of making the strudel that intrigued me. The dough had to be stretched and rolled out until it was thin enough to see through, a skill that required patience and precision. My friend assured me that with practice, I would soon master the art of making Israeli Strudel.

I gathered all the ingredients and set to work in my kitchen, following the instructions carefully. As I mixed the apples with the cinnamon and sugar, the sweet aroma filled the air, reminding me of my childhood and the time I spent watching my own grandmother cook. She had been my first teacher, showing me how to measure ingredients, mix batters, and knead dough with love and care.

As I rolled out the dough, I could feel the tension in the room as I stretched it thinner and thinner, just as my friend had shown me. It was a delicate process, requiring a gentle touch and a steady hand. But as I worked, I felt a sense of pride and accomplishment, knowing that I was preserving a tradition that had been passed down through generations.

Finally, it was time to assemble the strudel. I spread the apple filling evenly over the thin dough, sprinkling the raisins on top for an extra touch of sweetness. With a deep breath, I carefully rolled the dough into a tight spiral, sealing the edges with melted butter to keep the filling inside.

As I slid the strudel into the oven, the anticipation grew. I watched through the oven door as the dough began to brown and crisp, the scent of cinnamon and apples wafting through the kitchen. It was a moment of pure joy and satisfaction, knowing that I had successfully recreated a recipe that had been handed down through generations.

When the timer finally beeped, I carefully removed the strudel from the oven, the golden crust glistening in the light. I couldn't wait to taste it, to see if all my hard work had paid off. I sliced into the warm pastry, revealing the layers of thin dough and sweet apple filling. The first bite was pure bliss, the flavors bursting on my tongue in a symphony of taste and texture.

As I savored each bite of Israeli Strudel, I couldn't help but think of the journey that had brought me to this moment. From my friend's grandmother to my own kitchen, the recipe had traveled through time and space, connecting me to a culture and tradition that was rich with history and flavor.

I knew that I would continue to make Israeli Strudel for years to come, sharing the recipe with friends and family, passing on the tradition to future generations. It was more than just a dessert, it was a symbol of love, connection, and the joy of cooking. And as I finished the last crumb of my strudel, I knew that I had truly learned the secrets of this delicious treat.