with a super flaky curd leaf pastry!
Many years ago I had an incredible "baking marathon weekend" in Tyrol at the Achensee. The mother of a good friend has lived and baked there for decades in the old housewife tradition and performs real miracles in her bakery.
With keen interest, I noted down every trick and trick about the different types of dough, about rolling and kneading techniques and last but not least, I was taught this "dough highlight" - the curd leaf dough! Since then, it has been a constant guest in my oven, whether sweet or savoury.
Ingredients for the dough:
- 350 gr flour
- 2 tsp sugar (replace with 1/2 tsp salt if the dough is to be used savoury)
- 250 gr ice-cold butter, coarsely grated (works great with a standard kitchen grater)
- 250 gr curd cheese (40% fat!!)
Ingredients for the filling:
- 4-5 tart apples, peeled, quartered and finely sliced.
- 1/2 tsp ground cinnamon
- 1-2 tbsp sugar (to taste)
Ingredients for the glaze:
- 150 gr icing sugar
- 1 tbsp fresh lemon juice
Mix the flour with the sugar (salt) and crumble the grated butter between the flour with your fingers (roughly mix the flour with the butter by rubbing the threads of butter with the flour between your fingers).
Then add the curd and work the dough rather quickly and rather "sloppily" together into a dough roll. You should be able to see threads of butter in the dough that have not yet been fully kneaded. Wrap the soft curd dough in cling film and store in the fridge for at least 1 hour.
The dough can also be prepared a day in advance.
For the apple strudel pastry, roll out the dough on a lightly floured work surface to a thickness of approx. 5 mm. Then cut out circles about 12-15 cm in size (you can also use a small bowl) and place the dough circles on a baking tray with baking paper.
Mix the apple pieces with the sugar and cinnamon in a bowl and add enough, depending on the size of the dough, so that the dough circles can still be closed well.
Then press the edges firmly together with a cake fork.
Repeat as long as you have dough and apples. Before baking, prick the pockets a few times with a cake fork so that they do not puff up during the baking process.
Heat the oven to 180°C convection oven and bake the apple pockets for about 25 minutes until golden brown.
In the meantime, make the icing. Mix the icing sugar with the lemon juice to make a smooth and somewhat viscous glaze.
Brush the apple pockets with the icing while they are still hot. Leave to cool on a cooling rack and eat lukewarm with whipped cream.
Enjoy!
Fun facts: The curd dough is super easy to use.
It hardly sticks and is easy to roll out. It can also be used for many sweet and savoury delicacies (quiche & co.). Be creative and try it out. Have fun baking!
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