Schwäbischer Tamarindenstrudel

Introduction to Schwäbischer Tamarindenstrudel

The Schwäbischer Tamarindenstrudel is a unique fusion of traditional German baking techniques from the Swabian region and the exotic flavors of tamarind. Strudel, a type of layered pastry, has its roots in the Austro-Hungarian Empire and has become a staple across various Germanic cuisines. This particular version brings a delightful twist by incorporating tamarind, a fruit often used in Indian and Southeast Asian dishes, adding a tangy sweetness that perfectly complements the buttery pastry.

Ingredients

• Flour - 200g
• Butter - 100g
• Tamarind paste - 50g
• Sugar - 100g
• Apple - 1, peeled and sliced
• Sultanas - 50g
• Cinnamon - 1 tsp
• Walnuts - 50g, chopped
• Salt - a pinch
• Egg - 1, beaten
• Breadcrumbs - 2 tbsp

Preparation

Making the Pastry

Start by creating the strudel dough. In a large mixing bowl, sift the flour and add a pinch of salt. Cut the butter into small cubes and rub it into the flour until the mixture resembles breadcrumbs. Gradually add water until the dough comes together. Knead until smooth and elastic, then cover it with a cloth and let it rest for at least 30 minutes.

Preparing the Filling

While the dough is resting, prepare the filling. In a small saucepan, combine the tamarind paste with some water, stirring until smooth. Add the sugar, sultanas, chopped walnuts, and a tablespoon of breadcrumbs. Cook over low heat until the sugar has dissolved and the mixture is well combined. Set aside to cool. Toss the apple slices with the cinnamon in a separate bowl.

Assembly and Baking

Rolling Out the Dough

After the dough has rested, roll it out on a lightly floured surface until it is paper-thin. This step is crucial for achieving the delicate layers characteristic of a good strudel. To prevent sticking, you might want to roll the dough on a floured kitchen towel.

Assembling the Strudel

Once the dough is rolled out, sprinkle it with the remaining breadcrumbs evenly. This will absorb excess moisture from the filling. Spread the tamarind mixture evenly over two-thirds of the dough, leaving a border for sealing. Place the apple slices in a single layer on top.

Rolling the Strudel

Carefully roll up the strudel starting from the filled end, using the towel to help guide the dough. Seal the edges by pinching the dough together and tuck them under to prevent leaks during baking.

Baking the Strudel

Preheat your oven to 180°C (350°F). Transfer the strudel onto a baking sheet lined with parchment paper. Brush with the beaten egg to give it a shiny, golden finish. Bake for approximately 30-40 minutes or until the strudel appears golden brown and the pastry is cooked through. Use a cooking timer to ensure perfect results.

Serving Suggestions

Let the strudel cool slightly before slicing. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. The strudel’s tangy-sweet filling and flaky pastry are perfect for any occasion, from festive gatherings to a cozy family dessert.