Description
Zwetschgenstrudel Rezept – Bei diesem Kärntner Strudelrezept brauchen Sie einen Strudelteig, den Sie schon vorher zubereiten sollen. Schnelle und Einfache Zwetschgenstrudel Rezepte.
Ingredients
Scale
- 50 g Brösel (bread crumbs)
- 100 g Zucker (sugar)
- 1 TL Zimt (teaspoon cinnamon)
- 750 g Zwetschgen (plums or damsons)
- 0.5 EL Essig (tablespoon vinegar)
- 125 g Mehl (flour)
- 1 EL Öl (tablespoon oil)
- 1 Prise Salz (pinch of salt)
- 63 ml Wasser (lauwarm) (lukewarm water)
Instructions
- Begin by preparing the strudel dough. In the bowl of a stand mixer, combine the flour, a pinch of salt, lukewarm water, oil, and vinegar. Using the dough hook attachment, knead the ingredients together on medium speed until a smooth and elastic dough forms. This may take about 5-8 minutes. If you do not have a stand mixer, you can knead the dough by hand until it becomes smooth and no longer sticks to your hands or the bowl.
- Transfer the dough onto a clean, lightly floured work surface. With floured hands, shape the dough into a smooth ball. Lightly brush the surface of the dough ball with oil to prevent it from drying out.
- Cover the oiled dough ball with a clean kitchen towel and let it rest for at least 30 minutes at room temperature. This resting time allows the dough to relax, making it easier to stretch out later.
- While the dough is resting, prepare the filling. In a medium bowl, mix together the bread crumbs, sugar, and ground cinnamon until well combined. Wash the plums thoroughly, then cut them in half and remove the pits. If the plums are large, you can cut them into quarters.
- After the dough has rested, place a large clean kitchen towel on your work surface and dust it lightly with flour. Carefully roll out the dough with a rolling pin as thin as possible. Then, using the backs of your hands, gently stretch the dough from the center outward until it is very thin and almost translucent. The dough should be large enough to hold the filling and be rolled up into a strudel shape.
- Evenly sprinkle the prepared breadcrumb-sugar-cinnamon mixture over the stretched dough, leaving a margin of about 2-3 cm (1 inch) along the edges. Arrange the prepared plum pieces evenly over the breadcrumb mixture.
- Fold in the short edges of the dough to partially enclose the filling. Using the kitchen towel to help, carefully roll up the strudel from the long side, ensuring that the filling is evenly distributed. Transfer the rolled strudel, seam side down, onto a baking tray lined with parchment paper.
- Lightly brush the top of the strudel with a little oil or melted butter to help it brown while baking.
- Preheat your oven to 200°C (392°F) with both upper and lower heat. Bake the strudel in the center of the oven for approximately 20 minutes, or until the dough is golden brown and crisp.
- Once baked, remove the strudel from the oven and let it cool for a few minutes on the tray. Slice the Zwetschgenstrudel into pieces and serve warm or at room temperature. Optionally, dust with powdered sugar before serving.
Notes
For best results, use ripe but firm plums to prevent the filling from becoming too watery. Allowing the dough to rest is crucial for easy stretching and a thin, tender crust. The strudel can be enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. Leftovers can be stored in an airtight container for up to two days.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg