Crispy strudel with salmon, spinach and cheese

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Everything is very simple and fast. Sifted flour. Fresh spinach, already chopped. Shredded cheese too. Warm water.

2. STEP 2

   

   I mix the flour with a pinch of salt, an egg and water. I knead a smooth, homogeneous dough. The density is like dumplings.

3. STEP 3

   

   You may need a little more or less flour, but don’t rush to add it all at once. While kneading, add more. The dough needs to be kneaded for quite a long time. You can even hit it on the table.

4. STEP 4

   

   This is how soft and elastic the dough turned out. It is absolutely not sticky. I kneaded it for 15 minutes.

5. STEP 5

   

   I will prove the dough in a warm way. I heat the container in which the dough will be in the microwave. You can also pour boiling water over it. But it seems easier to me with a microwave. I grease both the container and the dough with vegetable oil. Cover with a towel and leave for 30-40 minutes.

6. STEP 6

   

   In the meantime, I’ll prepare the filling. The spinach will shrink VERY MUCH as it cooks. If you like it, feel free to add more. On a small piece of butter (out of the total amount) simmer for literally 2-3 minutes. You just need to evaporate all the liquid. And don’t forget to add salt and pepper to taste.

7. STEP 7

   

   Here's what's left of that big pile: (So you can safely take more spinach.

8. STEP 8

   

   I cut the salmon into small pieces. I also salt and pepper to taste. And the filling is ready.

9. STEP 9

   

   The dough will be stretchable. The easiest way is to stretch it out on a towel, in my case a tablecloth. I dust it well with flour.

10. STEP 10

    

    And I begin to pull the dough from the center to the edges. I hid my nails with half-clenched fists so as not to tear the dough. I didn’t lubricate my hands with anything.

11. STEP 11

    

    Or you can simply pull the dough in different directions, but try to immediately give it a rectangular (desired) shape.

12. STEP 12

    

    If small holes form somewhere, it’s okay. And the edges of the dough can be trimmed.

13. STEP 13

    

    Unfortunately, I did not measure the final size of the dough. But as you can see, it is quite thin and the pattern of the tablecloth is clearly visible through it. I grease it with melted butter. I leave only a clean edge where the filling will be. it's about 15-20 cm on either side.

14. STEP 14

    

    Sprinkle well with breadcrumbs...

15. STEP 15

    

    I spread the filling...

16. STEP 16

    

    And with the help of the tablecloth I begin to roll it up.

17. STEP 17

    

    As you can see, it's quite simple.

18. STEP 18

    

    I fold the edges and transfer them to parchment paper. If you are not sure of good quality, grease with vegetable oil. And transfer it to a baking sheet. I grease it with melted butter. If desired, you can sprinkle with sesame seeds. And put it in a preheated oven at 170-180 degrees, for about 35-40 minutes, but it’s better to rely on your oven.

19. STEP 19

    

    This is the kind of ruddy handsome man you should get.

20. STEP 20

    

    And while it is still hot, I grease it again with melted butter. And it is advisable, of course, to let it cool a little so that the filling stabilizes.

21. STEP 21

    

    And our strudel is ready to eat:) It’s hard to wait until it cools down:)

22. STEP 22

    

    And this is what it looks like in cross-section. Crispy crust, flaky, aromatic...

23. STEP 23

    

    That's all!

24. STEP 24

    

    And it goes very, very tasty with fresh sour cream and dill sauce.