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Strudel with Carob

Updated: Mar 9

  • Phenomenal carob healthy strudel. If you haven't made it yet, here's a recipe you won't regret! This is what my mom always prepares in combination with poppy seed strudel and walnuts, there will always be 3 or 4 of them, because it's a big family. Follow recipe.

Ingredients: simple, total time: 90 min.


  • 600 g of soft (smooth) flour

  • 60 g of sugar

  • 25 g fresh yeast

  • 200 ml of milk

  • 50 ml of oil

  • 60 ml butter

  • 3 Tbsp sour cream

  • 2 Tbsp rum

  • 1 vanilla sugar/ 10 g

  • 1 teaspoon salt

  • 1 egg

  • 2 egg yolks

  • 1 lemon/ grated peel


  • 400 g of carob

  • 200 g of sugar

  • 2 vanilla sugar/ 20 g

  • 500 milk

  • 1 lemon/ grated peel

  • 4 Tablespoons rum

  • 6 Tablespoons oil

  • 4 Tablespoons orange jam (or 2 apple)



  1. Put the yeast in a small pot and pour a little sugar with a little warm milk (150 ml) and let it rise.

  2. Mix all the ingredients then add the flour and the remaining risen yeast and the remaining milk, knead the dough with a wooden spoon, beat it for 10 minutes and let it double. Let it rest 40 min dough.

  3. When its dough doubles, beat it again with a wooden spoon, then pour it on a floured surface. Knead a little dough then divide it into 2 parts, then roll it out with a rolling pin to a thickness of 6 mm and fill it with stuffing.


  1. Carob, sugar and vanilla sugar mix, pour boiling milk, mix well, add other ingredients, and finally add 4 tablespoons of jam and stir. When the filling is evenly distributed, turn off the heat and put it aside.

  2. Preheat the oven to 200 °C, put the strudel to bake… reduce to 180 °C in 10 min. and reduce to 160 °C again, although baking depends on the oven, each oven bakes a little differently, so be careful not to burn it. Bake the strudel until you see that it has taken on a nice brown color, check the dough with a toothpick.

  3. Leave the hot strudel to cool, cover it with a clean and semi-wet cloth. After it has cooled, cut into slices and sprinkle with powdered sugar. Serve cold or warm.

Buon appetito!




  • 300 g of carob

  • 200 g of sugar

  • 400 ml of milk

  • 1 bag of vanilla sugar/ 10 g


  • 400 g flour type 400

  • 1 bag of dry yeast/ 10 g

  • 1/2 bag of baking powder/ 5g

  • 1 bag of vanilla sugar/ 10 g

  • 2 Tablespoons of sugar

  • 1/2 teaspoon of salt

  • 250 ml of warm milk

  • 50 ml of oil


  • 1 egg /and little milk 50 ml. if you like.

  • powdered sugar



  • Pour the milk into a small saucepan, heat it until it is warm, remove it from the heat, after a few minutes, add yeast, 1 spoonful of sugar and half a spoonful of salt. Let the yeast rise for about 15 minutes.

  • For the dough, combine the dry ingredients in a deep bowl, make a well and pour in the liquid ingredients, beat with a mixer, including the yeast that has risen. Mix everything well into a smooth dough, add flour as needed, the dough must separate from the bowl.

  • Cover the bowl with transparent foil and leave it in a warm place for about 15 minutes, then knead the dough again.

  • After the first kneading, put the dough back in a bowl and let it rest for 1 hour.

  • Meanwhile, make the carob filling.

  • Pour the milk and sugar into a small saucepan, let it boil over a slightly moderate heat, stirring constantly, add the carob, cook for about 5 minutes. Add the vanilla sugar and let it cool. The filling is much more liquid than when it has cooled.

  • Divide the dough into two parts on a floured work surface.

  • Then use a rolling pin to make a rectangle the size of your pan, about 5 mm thick.

Coat the strudels with lukewarm water with the help of a brush and leave covered for about 30 minutes. Only after that, coat with beaten egg, you can also add a little milk.


  • 500 ml milk

  • 40 g fresh yeast

  • 3 Tablespoon of sugar

  • 1 teaspoon of salt

  • 100 g butter

  • 1 egg

  • about 1 kilo flour type 400


  • 250 g carob

  • 500 ml milk

  • 200 g sugar NOTE: The processing of the cake is similar to other recipes, only different quantities and other materials! Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.


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