{"id":3417,"date":"2012-01-01T20:24:41","date_gmt":"2012-01-01T20:24:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3417"},"modified":"2012-01-01T20:24:41","modified_gmt":"2012-01-01T20:24:41","slug":"fila-simari-griechischer-strudelteig","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/fila-simari-griechischer-strudelteig\/","title":{"rendered":"Fila simari (Griechischer Strudelteig)"},"content":{"rendered":"

Zutaten<\/strong>
\n2000 g Weizenmehl
\n4 TL Salz
\n1000 ml Lauwarmes Wasser (Circa-Angabe)
\n8 EL Oliven\u00f6l
\nMehl zum Ausrollen
\nzerlassene Butter zum Bestreichen<\/p>\n

Zubereitung<\/strong>
\nMehl und Salz in einer grossen R\u00fchrsch\u00fcssel mischen, Wasser vorsichtig in d\u00fcnnem Strahl hinzugiessen, alles gut zu einem klebrigen Teig verarbeiten. Nach und nach das Oliven\u00f6l hinzuf\u00fcgen, den Teig gut durchkneten. Er muss glatt und gl\u00e4nzend werden; durch l\u00e4ngeres Kneten erh\u00f6ht sich die Qualit\u00e4t des Teiges. Zugedeckt bei Zimmertemperatur einige Stunden ruhen lassen. (Der Teig kann auch mehrere Tage im K\u00fchlschrank aufbewahrt werden, muss aber f\u00fcr die Weiterverarbeitung Zimmertemperatur haben.)
\nDen Teig in 8 bis 10 Portionen teilen. Ein grosses Tuch mit Mehl best\u00e4uben, die einzelnen Teigst\u00fccke nacheinander darauf ausrollen. Mit bemehlten H\u00e4nden unter die Teigplatten fassen und sie sehr d\u00fcnn ausziehen. Der Strudelteig muss fast papierd\u00fcnn und durchscheinend sein. Dickere R\u00e4nder abschneiden.
\nWerden mehrere Schichten Teig \u00fcbereinandergelegt, bestreicht man jede Schicht mit zerlassener Butter.
\nAusgerollter Strudelteig muss schnell weiterverarbeitet werden, da er sonst austrocknet und Risse bekommt.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2000 g Weizenmehl 4 TL Salz 1000 ml Lauwarmes Wasser (Circa-Angabe) 8 EL Oliven\u00f6l Mehl zum Ausrollen zerlassene Butter zum Bestreichen Zubereitung Mehl und Salz in einer grossen R\u00fchrsch\u00fcssel mischen, Wasser vorsichtig in d\u00fcnnem Strahl hinzugiessen, alles gut zu einem klebrigen Teig verarbeiten. Nach und nach das Oliven\u00f6l hinzuf\u00fcgen, den Teig gut durchkneten. Er … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[490],"class_list":["post-3417","post","type-post","status-publish","format-standard","hentry","category-geback","tag-strudelteig","item-wrap"],"yoast_head":"\nFila simari (Griechischer 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Franz\u00f6sisches Bauernbrot Sauerteig50 g Hefe1\/4 l Wasser150 g Mischmehl (Roggenmehl mit Weizenmehl)Teig1\/3 l Wasser2 TL Salz2 EL \u00d6l250 g Mischmehl400 g Weizenmehl Hefe in\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/00010-French-farmhouse-bread-with-a-picture-of-a-tractor-style-of-Helen-Allingham-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":8855,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/20\/feta-krautstrudel\/","url_meta":{"origin":3417,"position":3},"title":"Feta-Krautstrudel","author":"Steffen","date":"20. 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Mai 2011","format":false,"excerpt":"Zutaten Sauce 1\/2 Zwiebel, gesch\u00e4lt und klein gew\u00fcrfelt 3 EL Oliven\u00f6l 200 g gesch\u00e4lte Tomaten aus der Dose 1 \u00a0 Scheibe Knoblauch 1 \u00a0 Basilikumstiel 1\/2 TL getrockneter Oregano Salz Cayennepfeffer Teig 50 g Ricotta 2,5 EL Oliven\u00f6l 2,5 EL Milch 1 Prise Salz 1\/3 TL getrockneter Oregano 150 g\u2026","rel":"","context":"In "Pizza und Co."","block_context":{"text":"Pizza und Co.","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/pizza-und-co\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3417"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3417\/revisions"}],"predecessor-version":[{"id":3418,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3417\/revisions\/3418"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}