Almost every day I come across recipes that I want to try. I usually “write” the recipe in my memory and wait there until I try it. Some recipes wait for more than a month, while others are tried relatively quickly. I saw these strudels Saturday night and immediately made them the next day. I remember as a child adoring strudels with fig jam. Probably because of that memory, I tried Suzana’s recipe so quickly and consumed just the last amount of last year’s fat. I didn’t have a firmer jam so I used cherry jam.
- 400 g of smooth flour
- 1 bag of baking powder
- 200 ml of lard
- 200 ml sour cream
- 2 tablespoons sugar
- firmer jam (in my case cherry jam)
- powdered sugar for sprinkling
Sift the flour together with the baking powder. Add the fat and sour cream and knead the dough. Roll out the dough on a floured surface (it is not necessary to put it in the fridge) and divide into strips 8 cm wide. Arrange jam / jam in the middle of each strip. Join the edges of the dough and transfer the whole strudel to a baking sheet lined with baking paper, turning the joint downwards. Cut into 5 cm long pieces. Repeat the process with the remaining strips. Bake for 12 – 15 minutes in an oven preheated to 180 ° C, taking care not to darken the strudels. Let them stand on a baking sheet for about five minutes, then carefully transfer them to the rack to cool completely. Sprinkle with powdered sugar before serving.
