Savoury Strudel
Traditional paper-thin strudel dough, filled with tomatoes, mozzarella, courgettes and prosciutto
Ingredients
- 150 grams Flour
- 80 grams Lukewarm Water
- 1 tsp Vinegar
- 1 tsp Olive Oil
- 1 pinch Salt
- 3 tbsp Tomato sauce
- 1 Courgette
- 1 Mozzarella
- 3 slices Prosciutto
- Egg wash (1 egg + some milk) for the surface
Instructions
- Add flour, oil, vinegar and salt in a bowl and then add the lukewarm water. Knead until you have a smooth dough (a few minutes, you can also use a stand mixer).
- Put the dough in a greased bowl and brush the surface with some drops of olive oil. Cover the dough and let it rest for 30 minutes at room temperature
- After the resting time, roll the dough with a rolling pin to a thin sheet, no thicker than about 2mm
- Now it is time to put the filling into your strudel: start with the tomato sauce, then add the diced courgette, the prosciutto and somes slices of mozzarella. You can put all the the filling in the central part of the dough and then cover it with the edges (be sure to "close" the strudel very well or the filling may come out in the oven). Or you can spread the filling all over the dough and then roll up the dough and shape it into a sausage.
- When your "sausage" is ready, brush the surface with some egg wash and a cook the strudel in the oven at 200° for 25 minutes.