What is a vegetable step?

Strudel is a traditional European dessert, which is commonly made of fruit surrounded by a layer of scaly pastry. Reggable Strudel is a spicy pastry in which chefs replace traditional fruit filling of vegetables. This version of Strudel is the main meal rather than a dessert course. It is similar to an American pot, but does not contain any prepared sauce and does not require a cake pan. One makes the dough on top and flips it into leaves that are thin enough to see. Depending on the recipe used, the bark prepares a vegetable notch by spreading butter or oil for each layer of dough.

The choice of vegetables depends on availability and personal preference. Cabbage, spinach and roasted root vegetables are common ingredients in the vegetable scenes. One generally cooks vegetable filling before adding to the dough. Onions, Garlice, herbs and spices such as salt, pepper and pepper can be accompanied by the vegetables that one uses in a masking. To create a protocol, one stacks three or four sheets of sweatwoman of butter or oil. When adding vegetables to the pastry, place them in the center of the pastry leaf and leave the upper and lower thirds empty. One also leaves 1 inch (2.56 centimeters) or more unoccupied on the sides to fold towards the filling.

You want to close the layer, one folds the sides to fulfill the filling. The next step is to overturn the dough into the protocol. The upper and lower flaps of the pastry form a seam that closes the strudel, similar to Burrito. One can clean the dough for water, egg or butter to seal the ends before cooking the vegetable notch.

One must bake a vegetable notch for brown and become sharp. The baking time depends on the vegetables used in filling and the type of dough used for the bark. In a hot oven by 400 ° Fahrenheita (200 ° Celsius), it can be expected to cook vegetable strudel from 20 to 30 minutes.

Apple Strudel is one of the most famous types of Studel in European KUChyni. Food historians tracked the origin of the scenes to Austria, where the earliest recipes appeared in the 17th century. It seems that the Germans and the Hungarians also influenced the development of fruits and vegetable notches.