Crispy strudel with salmon, spinach and cheese

Step-by-step cooking

1. Step 1:

   

   Everything is very simple and fast. Sifted flour. Spinach is fresh, already chopped. The cheese is also crushed. The water is warm.

2. Step 2:

   

   Mix flour with a pinch of salt, 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 do not rush to add all at once. In the process of kneading, pour. The dough should be kneaded for a long time. You can even hit it on the table.

4. Step 4:

   

   Here is such a soft, elastic dough turned out. It is absolutely not sticky. Kneaded for 15 minutes.

5. Step 5:

   

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

6. Step 6:

   

   Meanwhile, I will prepare the filling. Spinach is GREATLY reduced during stewing. If you love him, feel free to put more. On a small piece of butter (from the total quantity), I literally stew for 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:

   

   Salmon cut into small pieces. Also salt and pepper to taste. And the filling is ready.

9. Step 9:

   

   The dough will be drawn. The easiest way is to pull it on a towel, in my case - a tablecloth. I dust it well with flour.

10. Step 10:

    

    And I start pulling the dough from the center to the edges. Hiding the nails with half-closed fists so as not to tear the dough. I didn't lubricate my hands with anything.

11. Step 11:

    

    Or you can just 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 cut off.

14. Step 13:

    

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

15. Step 14:

    

    Sprinkle well with breadcrumbs...

16. Step 15:

    

    I lay out the filling...

17. Step 16:

    

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

18. Step 17:

    

    As you can see, it's quite simple.

19. Step 18:

    

    Bending the edges. I transfer it to parchment paper. If you are not sure of good quality, lubricate with vegetable oil. And I transfer it to a baking sheet. Lubricate with melted butter. If desired, you can sprinkle with sesame seeds. And I send it to a preheated oven at 170-180 degrees, for about 35-40 minutes, but it's better to focus on your oven.

20. Step 19:

    

    Here is such a ruddy handsome should turn out.

21. Step 20:

    

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

22. Step 21:

    

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

23. Step 22:

    

    And here it is in the cut. Crisp, layered, fragrant...

24. Step 23:

    

    That's it!

25. Step 24:

    

    And very, very tasty combined with a sauce of fresh sour cream and dill.