Strudel with dates
6 servings
120 minutes
Date strudel is an amazing dessert from Armenian cuisine that combines delicate flaky pastry with the sweetness of dates soaked in lemon juice. The origins of this dish trace back to the traditions of Eastern sweets, where dates have been used for baking for centuries. When baked, the pastry becomes crispy while the filling retains its softness and rich flavor, balancing between the sweetness of dates and a hint of lemon's acidity. Perfect with tea or coffee, the strudel delights not only with its taste but also with its appetizing appearance featuring a golden crust. It can be easily sliced into portions and can serve as a decoration for family tables or an exquisite treat for guests.
1
We remove the pits from the dates, cut them lengthwise into 4 pieces, place them in a plate and squeeze lemon juice (not just from 1 lemon, but from 1.5 lemons) over the dates, mix them and set aside to let the dates soak.
- Dates: 250 g
- Lemon juice: 30 ml
2
For the test, mix 2 eggs with 3 tablespoons of sugar, add 1/4 cup of water, and mix again. Add 2 tablespoons of softened butter to 2 cups of flour. Mix until the flour is crumbly in 'buttery granules.' Add the eggs with sugar and water to the flour with butter, knead the dough. The dough will stick to your hands when all the flour mixes with the eggs, grease your hands with sunflower oil, knead the dough until smooth, roll it into a ball, and let it rest for 30-40 minutes.
- Chicken egg: 3 pieces
- Sugar: 3 tablespoons
- Water: 0.3 glass
- Wheat flour: 2 glasss
- Butter: 4 tablespoons
- Sunflower oil: 1 tablespoon
3
Sprinkle flour on the board, place the dough on it, flatten it into a rectangle with your hands, sprinkle with flour, roll it out a bit into a rectangle, and then stretch it by hand to a rectangle approximately 28 cm long, 19 cm wide, and 0.7–1 cm high.
4
Melt 2 tablespoons of butter and beat the egg separately.
- Butter: 4 tablespoons
- Chicken egg: 3 pieces
5
Place dates on the dough, leaving about 3-4 cm from one edge, 6 cm from the other, and 3-3.5 cm on the sides.
6
First, fold the side edges, then roll the dough into a roll up to the edge where there was a 3-4 cm indentation (covering the dates), lift the other edge and close the strudel. This way, all the edges of the strudel are closed.
7
Grease with melted butter, add egg on top, and transfer from the board to the baking sheet with the greased side down (seam down), then brush the top side of the strudel with melted butter and egg.
- Butter: 4 tablespoons
- Chicken egg: 3 pieces
8
Place in an oven preheated to 180 degrees for 30 minutes.
9
Cool the ready strudel, and cut the egg that dripped while brushing the strudel before baking to match the shape of the strudel.