Strudel can be safely attributed to the category of the most popular sweets recipes on the entire planet Earth. In its preparation, it is quite simple: the selected filling is simply wrapped in thinly rolled puff pastry.
Because of its wrapped construction, a strudel means nothing more than a whirlpool or whirlwind. Initially, the dough for this delicacy was made from flour, which contained an increased amount of gluten, as well as with the addition of oil and water. The dough must be very well rolled and stretched in weight. In many houses of Vienna, the mistresses still store special linen and cotton towels, which are used when rolling dough.
However, it is sometimes quite difficult to knead such a dough, so today it is more often bought at the store. The fillings for this delicacy can be completely different: apples, poppy seeds, cottage cheese, berries, nuts and other fruits. There are more amazing variations..
|Apples –||0.5 kg|
|Puff pastry –||1 square or quarter pack|
|Butter or vegetable oil –||a little lubrication test|
|Sugar –||about half a glass|
|Crackers –||about half a glass|
|Cinnamon –||2-3 g|
|Raisins or dried apricots –||35-50 g|
|Walnuts –||35-50 g|
|Time for preparing: 150 minutes||Calories per 100 grams: 180 Kcal|
Puff pastry offers many benefits. First of all, it can be quickly defrosted and rolled out, if the guests are already on the threshold. With this product, apple strudel is easy to prepare and easy to use..
First of all, we roll up our sleeves, turn on the oven right away so that it is warmed up by the time the strudel is prepared, and also we take out a pack of dough.
Apples need to be thoroughly washed, remove all excess (tails, core, seeds) and clean. We cut the fruits into thin plates.
Cut the slices into a container (bowl) and add to them sugar, nuts, raisins (or dried apricots), cinnamon. But you should not mix everything at once. Otherwise, apples will produce too much juice right from the start..
We return to the test. It needs to be rolled out as thinly as possible and without breaking. If you see a towel pattern under it or you can see the text on a newspaper sheet, then the thickness is appropriate. Next, take the oil. If you choose cream, then you need to melt it beforehand. We grease the rolled dough completely, except for the edges.
The next step is to sprinkle half the dough with bread crumbs (use only half). This is done primarily to ensure that the dough remains intact. When the filling is laid out there, it begins to produce a lot of juice. Rusks soak up excess juice.
Now you can mix the apples with the other components and put them on the area where the dough is sprinkled with breadcrumbs. Sprinkle with the rest of the crackers.
Next, with the help of a linen or cotton towel, gently fold the roll. The ends with a good pinch.
Cooking pan. It is either covered with paper or lubricated. Put the strudel on it and bake in the oven for about 30-40 minutes with t = 180 °
Recipe for apple strudel from Julia Vysotsky
Julia Vysotskaya has long established herself a wonderful taste and amazing recipes. Apple strudel from Julia Vysotsky is prepared from the following products:
- Apples – 5-6 pcs. depending on the size;
- Puff pastry – 1 layer;
- Egg – 1 pc .;
- Raisin – 80-100 g;
- Almonds – 80-100 g;
- Sugar (preferably choose brown) – about 65-70 g;
- Orange juice (freshly squeezed) – a couple of spoons;
- Vegetable oil – 20-30 g;
- Butter – 25-35 g;
- A bag of powdered sugar;
- Pinch of cinnamon.
As in the previous recipe, initially it is necessary to turn on the oven so that it is heated by the moment the strudel is laid. We also take the dough out of the freezer..
We clean the apples, get rid of the core, tails. Shred the fruit into small slices and put in a bowl.
We throw butter into the pan, melt it, add brown sugar, then add sliced apples. Next, pour the same cinnamon, raisins. We mix. Pour in a couple of orange juice spoons. Once again, mix. A couple of minutes we warm them up on medium heat so that the apples become soft and put everything back into the bowl.
Next, we return to the test. It is necessary to roll it out properly, stretch it with your hands. This should be done carefully, otherwise there is a risk of breaks on the test..
Egg need a little whisk. The resulting mixture is smeared edges of the test..
We immediately prepare a baking tray: grease it with oil, after which we put a layer of dough on it. Now you can begin to lay out the filling: first pour almonds, then apples, then roll into a roll. We pinch the edges, lubricate again and send to the baking cabinet for 35-45 minutes.
Viennese strudel in a slow cooker
You can cook an Austrian delicacy not only in the baking cabinet, but also in the slow cooker.
For the recipe you will need:
- Puff pastry – 1 layer;
- 6-7 apples;
- Butter – a small piece (30-40 g);
- Egg – 1 pc .;
- Sugar – a little more than half a glass;
- Raisins – about half a glass;
- Muscat wine – a couple of tablespoons;
- Breadcrumbs – 60-70 g;
- Walnuts – 40-50 g;
- Lemon – 1 pc. medium size;
- Pinch of cinnamon.
Dough must be removed from the freezer compartment to be defrosted..
Apples are thoroughly washed out, we get rid of all unnecessary parts: the core, seeds, tails. They must also be peeled..
Peeled fruits cut into small slices and put in a bowl. There we also add juice from one lemon. Next, chop the nuts and also add to the bowl to the apples. Then alternately add sugar, a pinch of cinnamon, raisins. Mix well. The last pour muscatel wine and mix again.
Thawed dough should be well rolled. It should shine through. Next, grease it with melted butter and sprinkle with breadcrumbs for breading. Edges should be left without lubrication and crackers. Next, we lay out the ready stuffing and start rolling the roll: first we pinch the edges to the center, and then begin to twist the strudel.
The roll is greased with butter, put on a laid baking sheet and baked for about 30 minutes in the “Baking” mode. After half an hour, it must be turned over and baked for another 10 minutes..
What else can be stuffing?
Apple strudel is a classic of the famous Viennese delicacy. However, this dish can be prepared with completely different fillings. At the same time, they can be both sweet and savory..
The most popular are:
- Cottage cheese;
- Cherry with raisins and nuts;
- Eggplant with cheese;
- Chicken with vegetables;
- Chocolate cream and many others.
By and large, for the preparation of this dish, you can use completely different ideas for the filling.
For example, in Germany, strudel makes not sweet, but with sauerkraut. There is also Lungenstrudel, which is prepared with a filling of onion, egg or marjoram, and the ready meal is put in hot broth..
To create a masterpiece from this recipe, you do not need a huge or tricky list of ingredients. However, it is necessary to remember some subtleties that will help make the dish incredibly tasty:
- A prerequisite in the preparation of any strudel (both sweet and meat) is the presence of crackers. They absorb both juice from fruits and berries, and from ground beef;
- It is also necessary to remember that the strudel is prepared only in a preheated oven;
- For lubrication, it is best to replace vegetable or butter with olive oil. In this case, the dish will be incredibly tender;
- In addition to walnuts, raisins, dried apricots in apples, you can add a little rum. This will add a delicacy savory flavor;
- To make the strudel even tastier, sliced apples, before spreading them on a rolled layer of dough, it is recommended to dip in sour cream or cream.
Best of all apple strudel is combined with creamy ice cream and coffee. In this case, a flour delicacy can be served both in cold and in the form of heat..