Age old traditional Slovenian strudel/burek with skuta dish. How to make...

SLOVENIAN SKUTA STRUDEL

This week I want to show you how to make a delicious Slovenian version of a Strudel. This recipe was shown to me by my friend Anica.

You can make 2 different types of fillings on your dough. Also it doesn't just need to be sweet fillings but you can have sweet & savoury on one dough of strudel. It's all up to you!

Improvise!
Imagine you can make your meal & dessert all at once. Brilliant!!

Hope you enjoy it.

PS. I like the skuta filling one & I froze mine. It was still flakky once defrosted.
TIP: Be careful of fillings with moisture (apples, pears, etc.) as it is only good to eat on the same day.

RECIPE:

DOUGH:

750 gr flour
1 egg
60ml oil
1 tbsp Salt
±500ml Water (lukewarm)

METHOD FOR DOUGH:

Mix with a fork your flour, egg, oil & salt with some of your water
Then you add the rest of your water until the dough is just combining but it will be sticky.
Adjust your dough accordingly with adding a little bit of flour until your sides of your bowl is clean.
Make a ball & rub it with oil on both sides
Cover with plastic
Leave overnight in your refrigerator

FILLING:

1 kg skuta
2 eggs
180ml Cream
1 sachet vanilla sugar
Sugar
Oil

ASSEMBLE:

Make strudel and place on baking paper
Rub with oil
Deflate your strudel on baking sheet
Prick with fork
Bake ± 1 hour @ 180˚C no fan

Comments

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