Monday, May 04, 2009

Onion cake on strudel dough

I have been experimenting with the strudel dough for a while and this is one of the results. I re-made the German Zwiebelkuchen by using the strudel dough instead of the yeast dough. I think I like this version better.

Onion cake on strudel dough

serves 4
400 gr onion
2 dl sour cream
1 egg
1,5 tbsp flour
50 gr smoked ham
1 tsp caraway seeds
1 tsp salt

2 dl flour
1,5 tbsp oil
pinch of salt
about 5 tbsp warm water
3 tbsp melted butter for brushing the dough sheets
bit of chopped leek

Make the strudel dough and let rest for an hour. Cut the smoked ham in small dices and together with caraway seeds cook in a bit of olive oil until fragrant. Put in a small bowl, set aside. Slice the onion thinly and cook in the same pan you cooked ham and caraway seeds previously. Let the onion become soft, takes about 20 minutes.

In a bowl mix sour cream with eggs, add flour, ham and salt. Add everything to the warm onion mixture. The topping should be spreadable but not runny.
Stretch the dough and cut out 5 sheets, 20x35 cm. Preheat the oven, 180 C. Place one dough sheet on a baking sheet, brush with melted butter. Spread bit of the ham and caraway seed mixture, leave about 2 cm edge all around. Put another sheet of the dough and repeat the process as previously until you have used all the dough sheets and ham and caraway mixture.
Make sure to brush the edges with butter well otherwise they will be dry and hard when baked.

Fold in the edges of the dough and spread the onion mixture in the middle. Put in the oven and bake about 30 minutes or until slightly golden on the top. Decorate with chopped leek.

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