Almost like my mother makes them.
First of all this recipe takes more than 30 minutes… multiply 30 by 4!
And you need muscles or you make muscles,
either way it’s quite a physical effort to make those thin-thin pie sheets.
But in the end all the work it’s worth it.
As I still had half of the butternut squash and half of the acorn squash after making this soup,
I thought “what the heck how hard can it be?” 😀
I made more dough because I also made some cheese strudels.
Cut the ingredients for the dough in half if you only want about 10 squash strudels or
buy more squash ’cause 10 is not that many.
1/2 butternut squash
1/2 acorn squash
3 tbs brown sugar
2 tbs butter
2 tbs melted butter
1 1/3 cup mineral water
pinch of salt
pinch of sugar
3 1/2 cups flours
1 tbs dry yeast
you will need some more melted butter to spread on the pie sheets
(I can’t call them “fillo” because I couldn’t make them that thin)
Peel the squash and grate it (yeah, not easy!)
Put the grated squash in a pan, add the sugar and the butter and let it simmer on low heat.
If you feel like it’s a lot of squash, don’t worry after 10 minutes of cooking it you will be left with just a handful.
When squash soft, remove from stove (about 10-15 mintues).
While the squash is cooking, start making the dough.
If you have a bread machine just put everything in it’s bowl and let it do the work for you.
If not, then start by putting the mineral water, yeast, salt and sugar in a large bowl.
Mix well and add the melted butter (it should be warm).
Add the egg and mix well.
Start incorporating the flour in small quantities while you work the dough with you hands.
Work it your palms and fists until smooth like so.
Now the fun part 😀
If you want it, you have to work for it (can’t think of a single reason why I would quote Jillian Michaels in this particular post).
Break the dough into 4 equal balls.
Now you need to make sure your spread a lot of flour on your working area to prevent the dough from sticking.
Using a rolling pin start rolling the dough from the middle of the ball towards the edges.
Lift it and add more flour on your surface.
Start rolling again and so on until you have something like this:
Yep, it takes a lot of work and I’m pretty sure my mom’s reaction to this picture will be: “She calls that a thin pie sheet?!” 😀
Once you have the dough nicely spread you, spread some melted butter on top
and create a squash train on one side of the sheet (make sure you leave 5 inch to the edge of the sheet).
Cover the squash with dough like in the pictures and start rolling the strudel.
Cut the strudel in smaller pieces.
And arrange it in an oven safe pan
(make sure you butter the pan all around and sprinkle some flour over the butter).
Bake them for 10 minutes at 390F.
Take them out of the oven and spread some melted butter on top.
Bake for another 30 minutes at 390 F (or until golden).
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