Cuisine of Slovenia’s Regions: Ljubljanski Štrukelj — Ljubljana Strudel
Yeast dough pastry with apricot jam, candied orange peel and almonds.
Puff Yeast Dough
- 280 g white flour,
- 200 g butter or olive oil (to taste),
- 5 tbsp cream,
- 4 tbsp milk,
- 2 egg yolks,
- 20 g yeast,
- 1.5 tbsp sugar,
- 1 tbsp rum,
- 0.5 tsp salt.
- apricot jam,
- 100 g candied orange peel,
- 1 egg,
- 2 tbsp peeled almonds.
Leaven. Put the yeast into a bowel and crush it, sprinkle with sugar, pour 4 tbsp of warm milk, mix, cover and leave to rise for 10 minutes.
Melt 20 g of butter over low heat or take olive oil, set aside and allow it to cool slightly. Preheat the creams (to 50 °C).
Puff yeast dough. Add the yolk, warm butter, sugar, rum and salt into the cream and mix. Then add the leaven and lightly beat up all the ingredients.
Sift the flour into a deep bowl. Add the prepared creamy mass, and then beat all together into a smooth dough, which does not stick to the walls of the dish.
Cover with a cloth and leave to rise twice of its size for about 30 minutes at room temperature.
Roll out the risen dough on a cold flour-sprinkled work surface into a thin oblong quadrangular layer with a thickness of a knife blade. The remaining butter should be rolled into this dough. Do not let the butter protrude or the air bubbles appear.
Knead the dough gently, so that it absorbs the butter, and then roll out slowly and stretch the dough into a 15–20 cm wide layer. Put the rolled dough into three layers in length, and then three more layers in width (in rows) to form a quadrangular layer, which should be covered with a cloth. Set aside the dough for 15 minutes.
Once again, roll out the ready dough on a cold working surface, knead and fold as previously.
Repeat this procedure for three times with 15-minute intervals. Then, set aside the dough for 30 minutes.
If necessary, cut the candied orange peel into large pieces.
Roll out the ready dough, but not too thin. Top it with apricot jam and sprinkle with sliced candied orange peel. Roll the dough carefully and put on a buttered baking sheet. Cover the roll with a clean cloth and put it in a warm place for 30 minutes.
Preheat the oven to 180 °C.
Gently beat an egg in a bow.
Top the risen strudel with the beaten egg, sprinkle with almonds and bake in the preheated oven.
Remove the baked Ljubljana Strudel from the oven, allow it to cool, cut into portions and serve to the table with tea or fruit juice.