Why does my German nut strudel fall apart?

Why does my German nut strudel fall apart? - Horse Chestnut on Brown Surface

I have a recipe for nut strudel, which calls for the following:

  • 2 cups flour
  • 1 stick butter
  • 8 oz cream cheese.

I have made it twice, and both times the crust is all crumbly and does not roll well. Tastes great but looks like a mess.

Why wouldn't it hold together, and what can I do to fix it?



Best Answer

This is not a Strudel recipe. ?s BaffledCook showed with his recipe, a Strudel is made with a phyllo dough (flour and water, usually no egg at all). The dough is then rolled out until it is paper-thin, and the filling is rolled into it. The dough gets a bit hard and flaky after baking, especially if the filling is somewhat dry, but it doesn't fall apart.

The recipe you have is not for a phyllo dough, but for a cheese-oil-dough (German: Quark-Öl-Teig). As you mention nuts, I suspect that the whole dessert is in fact a Nusszopf, one of the more common use cases for a Quark-Öl-Teig. I can see how the butter led the other people here talk about flaking pastry, but in fact this type of dough isn't supposed to be a flaky pastry, and it is normally made with a neutral vegetable oil, not with butter. If it falls apart, this means that you used too much fat and not enough water, which is probably due to both the ratio and the substitutions.

First, there is the problem of cream cheese. It is not exactly the same thing as quark, and it has a very high fat percentage, I think about 75% of the dry matter. Quark is available in three fat types, with 10%, 20% or 40% fat of the dry matter. So the first thing I'd do is to use another substitution. If you have a Russian market around you, ask for tvorog. Else try ricotta (if there is some whey in the package, don't throw it away, use it in the dough). Both are drier than quark, so maybe you can add some milk to them (my gut feeling says 20:80 milk:cheese). If you want to stay with cream cheese, you probably can do it, but you'll have to calculate how much additional fat you have and then reduce the amount of oil you use.

The second point is the fat. Your recipe says butter, but you'll improve the plasticity of your dough with a liquid oil. Use a neutral-tasting vegetable oil.

Third, I have no idea how much a stick of butter is, but as you have all the symptoms of too much fat, your recipe probably has too much. The ratio of good quark-öl-teig is 4 parts flour, 2 parts quark, 1 part oil (measured by weight!). It also incorporates some liquid (milk or egg or water, just 1-2 tbsp) and backpulver. If you don't want to go fancy, you just roll it out at maybe 1.5 cm thickness, cover with the nuts mass, roll, and bake. There are advanced braiding techniques too, but they don't affect the taste much.

The texture of the baked Nusszopf is similar to some cakes, but somewhat harder and crispier. Here a picture of what it looks like (the dark parts are the nut mass):

nusszopf




Pictures about "Why does my German nut strudel fall apart?"

Why does my German nut strudel fall apart? - Person Holding Fresh Chestnut
Why does my German nut strudel fall apart? - Squirrel on Trunk
Why does my German nut strudel fall apart? - Faceless female with Castanea sativa plant in hand resting in forest



Why do my nut rolls split when baking?

Dough is too dry - If it's cold and dry out, you may need less flour. That's why you should always gradually add flour instead of adding it all at once. Dough cracks or splits - If your nut rolls split open while baking, there may be too much filling or the dough was too dry or didn't rise.

How long can you freeze nut roll?

The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

How do you make mini nut rolls?

DIRECTIONS
  • Combine nuts, sugar and vanilla.
  • Fold in egg whites; set aside.
  • Put flour into a large bowl.
  • Add the yeast to the egg yolks in a small bowl and let soften.
  • Cut butter into the flour until crumbly.
  • Add egg yolks and yeast and sour cream.
  • Mix well until it forms a smooth ball.
  • Form into 10 balls and chill.


  • What is another name for nut roll?

    Nut rolls are known also by many specific regional names, including: potica, gubana, guban'ca, or povitica in Slovene; orechovn\xedk in Slovak;pasti\xe7 or nokul in Turkish; makowiec in Polish; povitica, gibanica, orahnja\u010da/orehnja\u010da in Croatian; and kal\xe1cs and bejgli in Hungarian.



    Nussrolle | German Nut Roll




    More answers regarding why does my German nut strudel fall apart?

    Answer 2

    As commented above, your formula lacks 'water'. A German recipe calls for:

    • 250 g Mehl (flour)
    • 125 ml Wasser, lauwarm (lukewarm water)
    • 1 Ei(er) (Größe M) (Big M egg - whatever that means)
    • 1 EL Öl (one spoon oil)
    • 1 Prise Salz (a bit of salt)

    The recipe uses the oil to coat the dough while resting, and the egg to brown the dough in the oven.

    The butter is used in the filling to coat the dough from the inside (you put the rest of the ingredients on top).

    Edit As Cos indicated, maybe the technique you are using is off. If you work the butter-flour fast and cold, the pastry will be flaky. That is because the flour coats the butter fragments, but the butter doesn't melt.

    If you 'work' the dough with your hands, it gets warmer, the butter melts and gets integrated with the flour. This way the dough will become flexible and the pastry will not be flaky. So, there you have it. Work the dough with your hands until you get a smooth and probably sticky dough.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Pixabay, Elviss Railijs Bitāns, Mike B, Maria Orlova