Strudel with Sorrel
Description
Baked goods are simple and quick to prepare. A powerful supply of vitamins to support immunity in winter can come from pre-processed and frozen sorrel stems (Altai knotweed). This herb with a bright sour flavor is ideal for pies, flatbreads, buns, and quiches. You can tone down the sorrel’s acidity by briefly stewing it in butter. Serve with tea or coffee.
Instructions
- 1
Step 1
To make strudel, prepare the ingredients. Thaw the unleavened puff pastry and the sorrel stems that have been pre-processed, cut, and frozen. Drain off the juice that has been released from the greens. It can be used to make vitamin drinks. Use corn or potato starch to thicken the filling.
- 2
Step 2
Place the thawed dough on a silicone mat dusted lightly with cornstarch. Roll the dough with a rolling pin into a sheet 3–5 mm thick.
- 3
Step 3
Heat a skillet over medium heat and add 1 tsp. vegetable oil. Add the prepared sorrel stalks and sweat for 2–3 minutes. Add the sugar, zest, and butter.
- 4
Step 4
When the excess moisture has evaporated, dissolve the cornstarch in 1 tbsp. of liquid and pour it into the filling. Stir. Remove the finished filling from the heat and let it cool completely.
- 5
Step 5
On the prepared dough, along the long side, spread the sorrel filling and distribute it in an even thin layer, covering two-thirds of the dough surface.
- 6
Step 6
Carefully, using a silicone mat, roll the dough with the filling into a log. Seal the edges so the filling does not leak out. Transfer the pastry to a baking sheet lined with parchment paper, seam side down. Bake the strudel in an oven preheated to 180°C for 30–35 minutes, until golden brown.
- 7
Step 7
Let the finished strudel cool completely. Before serving, cut it into pieces and dust with powdered sugar.
- 8
Step 8
Make use of nature’s gifts. It’s a wonderful way to take care of yourself and your loved ones, giving them real vitamin protection for the whole winter!