Step-by-Step Guide to Make Speedy California Farm Strawberry Strudel

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Speedy California Farm Strawberry Strudel. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from California Farm Strawberry Strudel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Strawberry Strudel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Strawberry Strudel is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Strawberry Strudel estimated approx 1/2 hour prep, 1 hour rest, 3/4 hour bake.

To begin with this recipe, we must first prepare a few components. You can have California Farm Strawberry Strudel using 11 ingredients and 5 steps. Here is how you can achieve that.

Fresh California Strawberries! 2 pounds, trimmed, washed, quartered, blanched, rolled in strudel pie crust.

Ingredients and spices that need to be Prepare to make California Farm Strawberry Strudel:

1. Filling: 2 pounds ripe strawberry
2. 3 Tbs cornstarch
3. 1/2 cup sugar
4. Tbs breadcrumbs or panko
5. Strudel crust:
6. 250 grams bread flour
7. 4 Tbs certified California olive oil
8. Tbs raw unfiltered vinegar
9. Egg white, whipped to brush top and sides of strudel
10. Equipment: rolling pin, 9” x 12” baking pan, baking brush
11. Cost: strawberries $4, flour, other 50 cents, $1.12 per person

Instructions to make to make California Farm Strawberry Strudel

1. Mix sugar with quartered strawberries in sauce pan on low heat, add cornstarch when sugar has melted and berries turn soft, about 10 minutes, stir till thickened, set aside, cool. If any strawberry liquid is still runny, stir in Tbs breadcrumbs till filling is thick.
2. Mix half the flour with Tbs vinegar and 4 Tbs certified olive oil with 100 ml of warm water to smooth batter, then add other half of flour, when elastic, squeeze together to make doughball, roll tight in shrinkwrap, rest an hour.
3. Make 4 small balls, roll out on flour dusted surface to 8” x 12” sheets, put parchment paper on bottom of baking pan, pull and stretch each dough sheet to be 4” longer or wider, with overlap on one side so that 4 sheets of dough cover 16” x 20” area, roll strawberry filling tight on top third, fold sides with overlapping dough.
4. Cover filling, bake 30 minutes at 375F degrees in preheated oven. Then, Brush with eggwhite, bake till golden brown, another 10 minutes. Cool. Slice in four big portions, 2” wide. Garnish with powdered sugar. Serve with whipped cream or ice cream.
5. Note: two identical 2 pound strawberry strudels. On the left, filling with cornstarch without bread crumbs. On the right, filling with cornstarch and breadcrumbs, more volume and thickness. Enjoy.

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