Bessarabian Swirls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500g flour
- 250 ml water, warm
- 1 egg (s)
- 1 teaspoon salt
- oil
- 8 medium potato (s)
- 500 g bacon, streaky smoked
Print Recipe
Pin Recipe Instructions
- Knead the flour, water, egg, salt and 2 tablespoons of oil into a smooth dough and let it rest for at least an hour, or better a little longer. Then divide into four equal pieces and roll out each piece of dough individually, brush with oil and pull out until the dough is so thin that you can almost read a newspaper through it. Then roll up the dough like a snail and cut into pieces approx. 2 cm long. Do the same with the remaining pieces of dough.
- Cut the rind from the smoked bacon and cut the bacon into medium-sized cubes. Peel and quarter the potatoes.
- Place the rind in a large saucepan on the bottom of the saucepan with the bacon side down. Spread the potatoes, diced bacon and strudels on top. Pour enough lightly salted water into the pot that the contents are about half covered (in my pot it is about ½ liter). Finally, pour a very generous spray of oil over everything.
- Bring to the boil, reduce the heat to medium and let the strudels simmer covered for approx. 2 hours. At the end of the cooking time, the water should have completely evaporated and the strudel should have increased their volume significantly.
- As a main meal with a fresh salad or side dish to goulash or roast, they are simply delicious.
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