Oriental strudel

To prepare a delicious strudel with meat and apricots, start by allowing the dough to fully thaw. This process will take about an hour, so it's good to take it out of the freezer in advance. In the meantime, prepare the filling. Wash the leek well and slice it into thin rounds, ensuring you get even pieces for even cooking. Then, take some dried apricots, chop them into small cubes, and place them in a bowl. Squeeze the juice from a fresh orange and add it over the apricots, mixing well to soak them in the juice. In a pan, add a little oil and heat it over medium heat. When the oil is hot, add the meat cut into small pieces and fry it, stirring constantly, until it becomes tender and crumbles. When the meat is cooked, add the leek rounds and continue to sauté until the leek becomes soft and slightly translucent. Add the tomato paste, mixing well to incorporate it, then season with chili, cinnamon, curry, salt, and pepper to taste. Once you have a homogeneous mixture, remove the pan from the heat and add the apricot mixture with orange juice, letting everything cool slightly. After it has cooled, incorporate the semolina mixed earlier with baking powder, ensuring there are no lumps. Meanwhile, preheat the oven to 200 degrees Celsius. On the work surface, roll out the thawed dough to about 3 mm thick. Place the cooled meat mixture along the dough, leaving a 2 cm margin on all sides. Brush the edges with beaten egg to ensure a good seal. Carefully roll the strudel, making sure the filling doesn’t spill out, and place it in a greased baking tray with cold water or, alternatively, in a regular tray lined with baking paper. Brush the surface of the strudel with beaten egg and sprinkle chopped almonds for added crunch. Put the tray in the preheated oven and bake the strudel for 25-30 minutes, or until it is golden and browned. Meanwhile, prepare the sauce that will accompany the strudel. In a bowl, mix the yogurt, sour cream, cottage cheese, sugar, and parsley, seasoning with salt and pepper to taste. Refrigerate the sauce for at least 30 minutes so that the flavors blend perfectly. When the strudel is baked, remove it from the oven and let it cool slightly, then slice it. Serve it warm, alongside the prepared yogurt sauce, for a delicious contrast between the crunchy texture of the strudel and the creaminess of the sauce. This combination will turn any meal into a feast of flavors and textures. Bon appétit!

Ingredients

• For a strudel we need:
• 1 package of frozen dough
• 100 g dried apricots
• 50 ml orange juice
• 400
• 500 g minced meat
• mixed
• 1 leek
• 2 tablespoons oil
• 2 tablespoons tomato paste
• 1 teaspoon curry
• 1 pinch of chili
• 1 pinch of cinnamon
• 2 tablespoons semolina
• 1 pinch of baking powder
• salt
• pepper For a spicy
• cooling yogurt sauce:
• 200 ml natural yogurt
• good quality
• 100 ml sour cream
• 3 tablespoons fresh parsley
• finely chopped
• 2 garlic cloves
• pressed
• 1 teaspoon sugar
• 100
• 150 g cottage cheese
• mashed
• salt
• pepper For brushing and garnishing:
• 1 egg
• 3 tablespoons almond flakes

Tags

eggsgreenerymeatgarlictomatoesoilsour creamcheesesugarfruitsoranges

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