Strudel with Carob

Helena Radulovic Toffolon

Feb 7, 2021

6 min read

Updated: Oct 21

Strudel with Carob

Discover the Delight of Carob-Infused Strudel

Phenomenal Carob Healthy Strudel Recipe

If you haven't yet had the pleasure of making a phenomenal carob healthy strudel, then you're in for a delightful treat! This is a recipe that you won't regret trying, as it combines health benefits with a rich, satisfying taste that is sure to please everyone at the table. My mom has always prepared this delicious strudel, often pairing it with poppy seed strudel and a walnut variety, creating a delightful trio of flavors that are perfect for family gatherings or special occasions. With a big family like ours, it's not uncommon to have three or four different types of strudel on the table, each one bringing its own unique taste and texture.

Ingredients You'll Need

To create this scrumptious carob strudel, gather the following ingredients:

- For the Dough:

- 2 cups all-purpose flour (or whole wheat flour for a healthier option)

- 1/2 teaspoon salt

- 1/4 cup vegetable oil or melted butter

- 1/2 cup water (adjust as needed)

- 1 tablespoon vinegar (this helps to make the dough more elastic)

- For the Filling:

- 1 cup carob powder (a healthy alternative to cocoa powder)

- 1 cup ground nuts (such as walnuts or almonds for added texture and flavor)

- 1/2 cup sugar or a natural sweetener like honey or maple syrup

- 1 teaspoon cinnamon (for a warm, aromatic flavor)

- 1/2 cup raisins or dried fruits (optional, but they add a nice sweetness)

- 1 tablespoon lemon juice (to enhance the flavors)

Instructions

1. Prepare the Dough:

Start by mixing the flour and salt in a large bowl. In a separate bowl, combine the oil, water, and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-10 minutes until it becomes smooth and elastic. Cover it with a cloth and let it rest for at least 30 minutes; this resting period is crucial for achieving the right texture.

2. Make the Filling:

While the dough is resting, prepare the filling. In a mixing bowl, combine the carob powder, ground nuts, sugar, cinnamon, raisins, and lemon juice. Mix everything thoroughly until well combined. The filling should be rich and aromatic, with a delightful balance of sweetness and nutty flavors.

3. Roll Out the Dough:

After the dough has rested, roll it out on a floured surface into a large rectangle, as thin as you can get it without tearing. The thinner the dough, the better the strudel will be, allowing for a crispier texture once baked.

4. Assemble the Strudel:

Spread the filling evenly over the rolled-out dough, leaving a small border around the edges. Carefully roll the dough up from one end to the other, ensuring the filling stays inside. Once rolled, tuck the ends in to seal the strudel. You can brush the top with a bit of melted butter or oil for a golden finish.

5. Bake the Strudel:

Preheat your oven to 350°F (175°C). Place the strudel on a baking sheet lined with parchment paper. Bake for about 30-40 minutes, or until the strudel is golden brown and crispy. The aroma that fills your kitchen will be simply irresistible!

6. Serve and Enjoy:

Once baked, allow the strudel to cool for a few minutes before slicing. It can be served warm or at room temperature, making it a versatile dessert. Dust with powdered sugar for an elegant touch, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent experience.

Conclusion

This phenomenal carob healthy strudel is not just a recipe; it’s a cherished tradition in our family. Each bite brings back memories of family gatherings, laughter, and the joy of sharing delicious food with loved ones. Whether you’re making it for a special occasion or simply to enjoy on a cozy afternoon, this strudel is sure to become a favorite in your household as well. So go ahead, follow the recipe, and create your own delicious memories!

Ingredients: simple, total time: 90 min.

DOUGH:

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

FILLING:

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 apples)

Strudel-carob-dessert-in-little-decorative-blue-plate — **Strudel with carob**

Preparation:

Dough:

Dissolve the yeast in a small pot with a pinch of sugar and 150 ml of warm milk, allowing it to activate.
Combine all the ingredients, then incorporate the flour, the activated yeast, and the remaining milk. Knead the dough with a wooden spoon, beating it for 10 minutes, and allow it to rise until doubled in size. Let the dough rest for 40 minutes.
Once the dough has doubled in size, beat it again with a wooden spoon, then transfer it to a floured surface. Knead the dough slightly, divide it into two portions, and roll each portion out to a thickness of 6 mm before adding the filling.

Stuffing:

Combine carob, sugar, and vanilla sugar, then pour in boiling milk and mix thoroughly. Add the remaining ingredients, followed by 4 tablespoons of jam, and stir until the filling is evenly distributed. Once well-mixed, remove from heat and set aside.
Preheat the oven to 200°C. Place the strudel in the oven and bake, reducing the temperature to 180°C after 10 minutes. Lower it further to 160°C as needed. Note that baking times may vary depending on the oven, so monitor closely to prevent burning. Bake until the strudel achieves a golden brown color, and test the dough with a toothpick for readiness.
Allow the hot strudel to cool, covering it with a clean, slightly damp cloth. Once cooled, slice and dust with powdered sugar. Serve either cold or warm.

Buon appetito!

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2. RECIPE OF STRUDEL CAROB

INGREDIENTS:

FILL:

300 g of carob
200 g of sugar
400 ml of milk
1 bag of vanilla sugar/ 10 g

DOUGH:

400 g of 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

FOR COATING:

1 egg /and little milk 50 ml), if you like.
powdered sugar

PREPARATION:

Dough:

Pour the milk into a small saucepan, heat it until it is warm, remove it from the heat, and 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 moderate heat, stirring constantly, then add the carob and 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.
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