Paprika strudel with chicken and roasted peppers
Light paprika strudel with tender chicken breast, roasted peppers and cream cheese
Ingredients
| pastry 330 g |
| chicken fillet 1 kg |
| roasted pepper 300 g |
| melted cream cheese 90 g |
| eggs 2 pcs |
| flour 30 g |
| cornstarch 30 g |
| thyme 1/2 tsp. |
| paprika 2 tsp. |
| parsley 40 g |
| salt, pepper to taste |
| vegetable oil 50 ml |
| EXTREME batter (1 kg): |
| extra virgin flour 700 g |
| vegetable oil 125 ml |
| kefir (1%) 125 ml |
| cold water 125 ml |
| egg 1 pc |
| salt 2 g |
Instructions
Step 1
Prepare the stretchy dough. Combine water, oil, kefir and egg in a bowl. Stir to combine. Add sifted flour, salt and knead the dough for 5-8 minutes. Then wrap the dough in cling film and leave in a warm place for 1 hour.
Step 2
Prepare the strudel filling. Combine eggs, starch and flour. Mix, add diced peppers and chicken fillet cut into strips. Season with salt, pepper and mix thoroughly.
Step 3
Roll out and then stretch the dough to the desired size and brush with the butter and paprika mixture. Place the filling on the edge of the dough and sprinkle with chopped parsley. Roll up the roll, tucking the edges inwards.
Step 4
Place the strudel on parchment greased with paprika oil, then brush the surface of the strudel with the same oil. Bake for 45-50 minutes at 180 degrees. Then let the strudel cool slightly and serve.
If you are only making the dough for paprika strudel, it is better to add the paprika directly to the flour. Then there is no need to grease the finished dough with a mixture of oil and paprika. All that remains is to grease the surface of the strudel with vegetable oil before sending it to the oven.
