Prep Time: 2 hours
Cook Time: 20 minutes
This strudel consists of two components: the dough and the filling. The filling can be either sweet or savory. Basically it’s a kind of roll, except you don’t roll the dough, you pull it out from the middle over a cotton tablecloth making it paper thin and see-through, stretching it over the whole table. When you bake this awesome thing the dough transforms into soft chewy layers between the filling and the outside bakes into a crispy, flaky deliciousness. This is phyllo dough from scratch.
If you've never worked with this type of dough, maybe make half of this recipe the first time out, just to see how the dough works. Call it a test run! (This recipe yields about 8 individual portions.)
- 500 g all-purpose flour
- 1 tsp salt
- 300-400 ml lukewarm water
- 2 tbsp sunflower oil
- Additional oil, I used coconut (for brushing and preparing the dough)
- Additional flour
- Put the flour and salt into the bowl of your mixer (use the dough attachment) and mix for 10 seconds.
- Add the oil and about 300 ml of water. Knead the dough for about 5 minutes it should be smooth, soft and silky. If it’s too dry add some more water – little by little mix well after each addition.
- Brush the dough with oil and let it rest in a bowl for at least an hour. (It can also rest overnight in the refrigerator.)
- While the dough is resting you can prepare the filling. In this case I chose a savory pumpkin filling with some shallots, carrots and a little bit of kale.
- 1 pumpkin, chopped (about 2,5 pounds)
- 3-4 small shallots, diced
- 2 carrots, diced
- ½ head of kale, chopped
- Take a large pot, bring it to heat and add some olive oil.
- Put in the shallots, let them brown, and stir occasionally.
- Add the carrots and a pinch of salt. Stir for a minute; add the kale, some salt, ground paprika, turmeric, basil, parsley.
- Let the kale cook down a bit and add the pumpkin, sprinkle on a bit of salt and pepper and let simmer down (it will lose volume and become soft). Time to pull the dough!
- Place it on the table which you have covered with a cotton tablecloth and dusted with a good amount of flour – you don’t want the dough to stick to your tablecloth.
- Sprinkle the top and flatten it into a disc. Divide the dough into four parts, set three aside on a floured surface. Make a round and roll it out with your rolling pin (about 15 inches in diameter). Brush with a good amount of coconut oil and let rest for 10-15 minutes so the oil absorbs into the dough (this prevents it from ripping when you pull it out).
- Place your hands under the dough and start to pull it out from the middle – go all around in circles until you see the middle looking thin and you can see through the dough. Then start pulling it little at a time from the outer circle (if you have a rectangular table – like me; work accordingly) towards the edge of the table.
- Sprinkle some oil on the entire surface, then spoon on the filling in a line length-wise, spread it 3-4 inches wide, fold the outer part of the dough onto the filling and use the table cloth to roll the dough half way, repeat on the other side (remember my rectangular table – I make two sets, on a round table you cut the middle out and roll in a circle towards the center, cut apart at one point and roll),.
- Roll each one horizontally in a spiral.
- Place on a baking sheet lined with parchment paper.
- Repeat with the rest of the dough and filling.
- Bake at 350 F and brush with water immediately after they are done.
- Serve with some vegan yogurt sprinkled with fresh herbs.
This makes an awesome lunch, snack or dinner!
P.S. I had some dough left over and also made an apple and coconut strudel. Just another idea!