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medium.

Knead dough for 10 minutes, pulling dough off


paddle once or twice, until dough takes on a stringy
appearance. Wrap dough in plastic wrap and let rest at
room temperature for at least 1 hour before using. If
chilling, let dough come fully to room temperature
before pulling.
Filling

Walnut Brie Strudel


INGREDIENTS
Dough
1-1/4 cup hot water
1/3 cup unsalted butter, melted
1/2 cup plus 2 tbsp sugar
4 cup bread flour
tsp salt
Filling
1 cup creamy ricotta cheese
1 clove garlic, minced
6 oz brie cheese
tsp black pepper
3 cup walnut pieces, lightly toasted
For Assembly
2/3 cup unsalted butter, melted
1-1/2 cup dry breadcrumbs
1 egg mixed with 2 tbsp water for brushing
1-1/2 tbsp poppy seeds
DIRECTIONS
Dough
1. Place all dough ingredients in the bowl of an electric
mixer fitted with the paddle attachment. Mix for 2
minutes on low speed and then increase speed to

1. For filling, stir ricotta and garlic, cut brie into small
pieces and beat vigorously into ricotta. Stir in pepper
and chill.
For Assembly
1. To assemble strudels, preheat oven to 375F and line
a baking tray with parchment paper. Lay out a small
tablecloth over work surface and sprinkle cloth with
flour. Cut dough into 3 pieces. Coat hands with flour
and press flat the first piece of dough. Carefully start
stretching the dough into a square shape, pulling gently
and evenly (using the back of the hands is easiest). Use
the table or counter edge to secure the dough once it
reaches (these are small strudels, so they wont take up
the whole table). Strudel dough should stretch to about
16-inches by 24 inches.
2. Brush the entire surface lightly with butter and
sprinkle with cup breadcrumbs. Spoon a third of
the cheese filling along one side of the strudel and
sprinkle 1 cup of walnuts over the cheese filling and a
little over half of the dough. Trim edges of strudel
dough. Lift dough up using the tablecloth from
the cheese-filled end and let the pastry roll itself up as
you lift the cloth. Pinch the ends closed and lift onto
prepared tray. Brush with eggwash, sprinkle with poppy
seeds and repeat with remaining 2 pieces of dough.
3. Bake strudels for 18 to 25 minutes until rich golden
brown. Cool for 15 minutes before slicing.
4. Serve strudel on its own, as an appetizer with
a salad or as a starch as part of a main course.