Apple strudel from childhood, my grandmother sometimes cooked it according to a recipe close to the “classic”. But more often than not, it was Apple pie, resembling a roll, and not always from the exhaust test. In the villages, people rarely cooked, as they say, “correctly”, preferring, among the abundance of recipes, simple and understandable. Until now, grandmother's roll with Antonov apples or Simirenko's rennet is still in front of my eyes.
The term strudel (German: Strudel) literally translates as whirlpool, abyss, whirlwind. It is a pastry originating from the Austrian lands, and the first printed recipes date back to the end of the 17th century. Difficult enough to prepare, at first, a dish of "exhaust" dough with various fillings. There is a sweet apple, with cherries, strawberries, raspberries, etc. - a real delicacy, although it is much more difficult to prepare than pies or. I read somewhere that making homemade apple strudel traditional way, is now quite rare, as - the recipes are very different.
Dessert is usually served hot. Moreover, interestingly, light vanilla ice cream or whipped cream is often added to the strudel. Although, most prefer pastries with coffee or tea. I drink black strong coffee with caution, except perhaps with, and I prefer strudel with or coffee with cream.
A pastry with the common name strudel is very common in countries predominantly inhabited by people who speak German. Apparently, this has historical roots. However, apple, cherry or pear strudel is part of the Hungarian cuisine, Czech and other Slavic cuisines. In addition, Jewish cuisine has always been famous for strudel. Isaac Babel in the story "In the cellar" mentions a strudel with jam and poppy seed cake, which was baked by the hero's aunt, especially for the visit of his rich friend.
Puff pastry apple strudel is a type of apple pie. Apples are the most affordable fruit, so apple pie, apple strudel, charlotte with apples are the main dessert of the cuisines of many countries. I remember that in the USA in any institution there is an apple pie on the menu, and it is always fresh and tasty.
Apple strudel is made from "exhaust" dough. This is yeast-free dough, very thin - almost transparent like thick polyethylene. This type of dough is very popular in the Balkans and the East - the famous byureks are made from it. Such similar dough is called yufka, tocheni kori, kore, phyllo. The dough is very elastic and stretches excellently, although the composition of the dough can vary quite a lot.
* Recipe recorded while making strudel. Many thanks to my beloved daughter Julia!
Apple strudel. Step by step recipe
Ingredients (1 strudel)
- Wheat flour of the highest grade Depends on a situation
- Large sweet and sour apples 5 pieces
- Sugar 1 cup
- Brown sugar 2 tbsp. l.
- Powdered sugar 2-3 tbsp. l.
- Butter 100 g
- Olive oil 50 ml
- Egg 2 pcs
- Seedless raisins 100 g
- Rum or cognac 0.5 cup
- Breadcrumbs 3-4 st. l.
- ground ginger, ground cinnamon, nutmeg, vanilla, salt, cinnamon sticks, cloves Spices
- The cooking process, at first glance, seems very laborious and tedious, as, for example,. Looking back, it becomes funny from their fears and prejudices. Strudel with apples is no more difficult to prepare than baked or. Fear has big eyes - this is just about a phobia to cook such amazing pie.
- For the filling, you need to choose large sweet and sour apples. The ideal option is Renet Simirenko, Granny Smith or similar green apples. These apples hold their shape well when cooked and do not release too much juice. On the eve of cooking, soak 100 g of pitted raisins. We use dark rum or cognac. Mix half a glass of rum or cognac and half a glass of water, pour the washed raisins with the mixture and add 1-2 cinnamon sticks and 3-4 cloves to it. Leave for a few hours.
For the filling, you need to choose large sweet and sour apples
- We start preparing the pie by preparing the filling. Throw 50 grams of butter into the pan. Add 1 cup sugar, brown sugar if available, and spices. The composition of spices may vary. We added 1 tsp. ground ginger and cinnamon, 0.5 tsp. nutmeg and a little vanilla - to taste.
Melt butter add sugar and spices
- After the oil has almost melted, so as not to overheat the spices, add the raisins soaked the day before along with the liquid in which they were soaked. Discard cinnamon sticks and cloves.
Add the raisins soaked the day before along with the liquid
- Stir all the contents and over medium heat, uncovered, continue to heat until the sugar begins to caramelize. The sugar will start to foam a little and darken.
The sugar should start to caramelize.
- Immediately add peeled and seeded apples, cut into small pieces or plates. It is not necessary to cut too finely, otherwise there is a risk of getting applesauce. Mix apples and caramelized sugar.
Add peeled and seeded apples, cut into small pieces
- Simmer the apples over low heat, covered, until the apples are soft but retain the shape of the pieces. In time, depending on the variety of apples, it will take 20-30 minutes. The main task is not to get applesauce. Leave the apples to cool completely. Then drain all the liquid from them. It is worth throwing the apples into a colander so that the filling is almost dry, otherwise the roll will fall apart during baking.
Stew apples over low heat under a lid
- Then you can proceed to the second stage - to prepare the dough. From myself I will say - it is very interesting and exciting. Mix 2 cups in a deep bowl wheat flour top grade and release the contents of one egg. Heat half a glass of water a little so that it is slightly warm, and add 1-2 pinches of salt to it. Pour the water into the flour and knead the dough. I must say right away that you will have to add flour, focusing on the condition and consistency of the dough. Sweep the dough very (!) carefully.
Mix flour, egg and water for dough
- The dough should be very soft, and the dough should not stick to your hands. It shouldn't stick at all. Roll the dough into a ball and transfer to a bowl.
The dough should be very soft.
- Further, in order for the baking to turn out as it should, the dough must ripen. Not quite a common technique, not typical for most types of dough - slightly cut the dough crosswise and generously grease olive oil from all sides. Olive oil should be 50-70 ml. Cover the dough with an inverted deep plate and refrigerate for 45-60 minutes. During this time, the dough will ripen and the apple filling will have time to cool.
Slice the dough lightly in a crosswise pattern and brush generously with olive oil.
- To prepare and stretch the dough and form the strudel, you will need a large table and cloth. Cover the table with a clean cloth - a canvas or towel without lint and long enough. Then you have to do what at first plunged me into a stupor. The fabric should be generously sprinkled with flour. Immediately prepare a baking sheet by lining it with baking paper and dusting the paper with flour. Separately, it must be said that the length of the roll and, accordingly, the dimensions to which the dough must be stretched depend on the size of the baking sheet. This must be remembered.
Line the table with a clean cloth and sprinkle liberally with flour.
- Pulling the dough for the strudel is a leisurely process that does not tolerate fuss. Therefore, in order to bake a masterpiece, and not a pie with apples, you need to be patient. The dough stretches perfectly with your fingers, and a rolling pin is not needed here at all. Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge, stretching and smoothing the clots.
The dough stretches perfectly with your fingers
- If, by chance, a gap has formed in the test, this is unimportant for two reasons. Firstly, a strudel is a roll, a roll in which the dough is rolled up together with the filling, and all the gaps will be inside. Secondly, any gap can be covered with a lump of dough, which will glue the gap, and re-stretch it.
Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge
- Continue stretching the dough into a very thin layer. The size of the layer should be 25-30 cm wider than the length of your baking sheet. Layer length - as long as possible. We got a layer of dough about 50 cm wide and about 140 cm long. Geometrically smooth edges are absolutely optional.
In layer thin dough there will be irregularities in thickness
- The dough turned out so transparent that you can read a book through it. In a layer of thin dough, in any case, there will be unevenness in thickness, small clots of dough are normal. If for some reason you are annoyed by the uneven edge of the dough, just cut it off.
The dough turned out so transparent that you can read a book through it.
- Everything is ready for the formation of apple strudel. Melt in a bowl, but do not heat, 50 g of butter. Lightly beat one egg in another bowl. Grease the dough stretched on the fabric with melted, but not hot, butter. Excellent lubrication with a silicone brush. When I was little, my grandmother greased the roll with a bunch of feathers.
Lubricate the dough with butter
- Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs or grated and sifted stale rolls, best of all "French" baguette. The crumbs will absorb the oil, this is an important point.
Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs
- Pour the apple filling onto the prepared dough, which should be room temperature. Spread the filling evenly over the dough with your hands, leaving an empty strip on one short edge, approximately one quarter of the entire length of the dough. And also, leaving both long edges without filling, on the basis that the width of the strip of the spread out filling is the size of the baking sheet - in size, as the strudel will be formed.
Pour the apple filling onto the prepared dough.
- Along the long edge, it is necessary to wrap the hanging edge of the stretched dough inside the future roll so that the width of the dough with the stuffing with wrapped edges turns out to be the length of the baking sheet. You can wrap the edge by 10-12 cm. This should be done along the entire length of the dough. From the short side of the dough, wrap the edge with the filling about 12-15 cm, starting to form a roll.
Along the long edge, wrap the hanging edge of the stretched dough inside the roll
- Then, lifting the edge of the fabric, turn over or turn over the roll of dough with the filling so that the strudel rolls up. The roll should roll towards the edge of the unfilled dough left on the second short edge.
Lifting the edge of the fabric, turn over the roll of dough with the filling so that the strudel rolls up.
- Important: the stuffed strudel should be short and thick, not long and thin. When the strudel is fully wrapped, roll the package onto the prepared baking sheet lined with baking paper.
Today we will prepare a national Austrian dish - strudel with apples.
Viennese strudel is traditional dessert from thin stretched dough with apple or cherry filling.
This dish has become famous in many countries and there are many recipes for making this dessert.
Strudels are cooked like sweet stuffing- with fruits, berries, nuts, pumpkin, cottage cheese, and with unsweetened - meat, cabbage and potatoes.
To prepare the Viennese strudel with apples, we need:
List of ingredients:
For the test 
For filling 
Additionally
For test:
- 250 gr. flour
- 125 gr. warm water
- 1 egg
- 3 tbsp vegetable oil
- a pinch of salt
For filling:
- 1.5 kg. apples
- 100 gr. nuts
- 100 gr. raisins (+ 70 ml. rum)
- 150 gr. Sahara
- 100-150 gr. breadcrumbs
- 1 lemon
- 2 tsp cinnamon
As well as:
- 100 gr. vegetable oil
- 100 gr. melted butter
- powdered sugar
Viennese strudel with apples - step by step recipe:
We will cook the strudel from the exhaust dough, but you can take ready-made puff or filo dough.
You can knead the dough by hand, in a bread machine or, as in my case, using a mixer.
Pour the sifted flour into the bowl, add a pinch of salt, an egg and vegetable oil.
We install the “hook” nozzle for a thick dough and mix the products at low speed.
In the process of kneading, pour warm water in a thin stream. Knead the dough for 10-15 minutes at medium speed.
10 minutes have passed, grease your hands vegetable oil and take the dough out of the bowl.
The dough turned out soft and elastic.
We form the dough into a ball, transfer it to a bowl and pour vegetable oil so that the dough is completely covered with it.
Leave the dough in oil for at least 30 minutes so that it becomes even softer, more pliable and easier to stretch.
In the meantime, let's get on with the apple filling.
I must say right away that raisins are used for this filling, which must be soaked in rum for 1 day.
We clean them from the skin, cut into 4 parts and remove the core.
Cut the prepared apple slices across into small slices 3-4 mm thick, transfer to a bowl and sprinkle them with pre-squeezed lemon juice.
This is done so that the apples do not darken.
In a bowl with apples, add cinnamon, pre-dried and chopped walnuts, raisins soaked in rum, pour half of the crackers (I have sweet bun, but you can take breadcrumbs or crushed biscuit cookies), add sugar, and mix everything well.
Our apple filling is ready.
We proceed to the most responsible and time-consuming process, it is necessary to roll out and stretch the dough as thin as possible.
To do this, cover the work surface with a cotton tablecloth or linen towel.
Our dough rested well in oil, from this amount you can make one large or two small strudel.
But since I want to show you 2 ways to make strudel, let's divide this dough into 2 parts.
We take it out of the oil, roll it in flour, and sprinkle the towel well with flour.
We roll out the dough as thin as possible with a rolling pin, and then we put our hands under the dough and gently stretch it from the center to the edges until it becomes so thin that the design on the fabric can be seen through it.
The dough is so thin that when it is stretched, the appearance of holes is inevitable - this is not scary, you can leave them, or you can close them up and roll them again with a rolling pin.
Try to stretch the dough into a long rectangular layer, the width of which is equal to the length of your baking sheet.
Sprinkle the prepared dough with melted butter and gently grease with a brush.
This is done in order to add layering to the finished strudel.
Sprinkle with croutons on top, which will absorb excess moisture juicy apple filling.
As I said, we will cook the strudel with two different ways.
In the first case, we retreat from the narrow edge of 10 cm and evenly spread the filling in a slide, slightly compacting it.
We bend the dough for the filling, where we left a free edge and now, with the help of a towel, we begin to roll our strudel into a roll.
At the end, we coat the strudel with melted butter, and cover with the free edge of the dough.
We roll the ends of the roll tightly, tear off the excess dough and press it inward so that the juicy filling does not leak out during baking.
Using a towel, transfer the strudel to a baking sheet.
It can be greased with oil and sprinkled with breadcrumbs, covered parchment paper, silicone or, in my case, a teflon mat.
Repeat the process with the second half of the dough.
In the same way, we roll it out and very carefully stretch it into an even rectangular layer.
This should be done slowly, because. The dough is very thin and can easily tear.
Lubricate the prepared dough, as in the first case, with melted butter, sprinkle with the remaining breadcrumbs and lay out the filling.
The difference is that in the second method, the filling is laid out evenly over the entire surface of the dough, not reaching the edge of 10-15 cm.
We complete the process of folding the strudel, as in the first case.
Pin the ends of the roll tightly and fold over.
Transfer the strudel to a baking sheet with a towel, brush both rolls with melted butter and bake in a preheated 200°C (392°F) oven until done.
After 40 minutes, our Viennese apple strudel is ready.
Let them cool slightly, cut and sprinkle powdered sugar.
Strudel is served warm with a scoop of ice cream.
So, friends, I showed you 2 ways to cook Viennese strudel.
They are no different in taste, but I like the second cooking method more, it keeps its shape better, it is easier to cut and more beautiful on the cut.
The strudel dough is thin, layered and crispy.
The filling is very tasty, fragrant, and tender, while the dough does not become sour, this is the filling that real Viennese strudel is famous for.
I wish you bon appetit!
In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇
👆Subscribe in 1 click
Dina was with you. See you soon, new recipes!
Viennese strudel with apples - video recipe:
Vienna strudel with apples - photo:
For everyone who loves delicious pastries with lots of toppings, as well as German and traditional European cuisine, we offer our today's recipe. The dough for strudel, namely, we will cook them, must be elastic, pliable and very thinly rolled out. There are many options for fillings, as well as some features in the preparation of the dough. Let's learn about everything in this article.
Fruit and apple strudel from puff pastry
Any fruit goes well with apples in a strudel, but garden fruits are best of all. In our case, consider cooking with apples, pears and quince. To prepare the dish you will need the following ingredients:
- butter - 140 g;
- sifted wheat flour of the highest grade - 30 g;
- very thin puff pastry filo - 6 sheets;
- garden fruits (apples, pears, quince or others) - 800 g;
- powdered sugar - 125 g;
- blanched almonds, peeled - 100 g;
- "Calvados" (you can replace whiskey or dark rum);
- selected egg - 1 piece;
- lemon - 1 piece;
- a mixture of spicy spices for baking - 100 g;
- plums - 100 g.
In this recipe, we will use ready-made thin dough filo. Strudel with apples should have the thinnest shell. Some housewives do not bake the presented dish precisely because they are afraid to roll out the dough thinly and do not risk working with this material. There is nothing wrong with this procedure, because the dough does not tear, and, despite its apparent fragility, it is quite elastic and pliable.
Cooking process
Cut butter into small cubes(2 cm wide). Let the product soften at room temperature. You can already turn on the oven and start heating it to 180 degrees. Immediately take a baking sheet, grease it with oil and line it with parchment paper. We grind the cooked almonds in a food processor, if there is no such device, you can use the grinder nozzles in a blender. This puff pastry strudel recipe suggests using nuts that have been ground almost to a powder.
original filling
Did you forget about the butter cut into pieces? Looks like it's time to use this ingredient as well. Place the softened pieces in a food processor and beat well until airy. Then break the egg into the butter and mix until beating. We also send flour, ground almonds into powder and lemon peel, and now we thoroughly beat all the ingredients in the combine. Tip: Remove the zest from an unpeeled whole lemon with a fine grater. Our finished dressing will go into the dough for a little later, but for now it can be put aside.
Let's deal with fruit
It's time to start preparing fruit filling for our sweet pastries. We thoroughly wash apples, pears, quinces and plums (if you have other fruits, it's okay), remove seeds, seeds, where possible, peel. Now we cut all the ingredients into small slices and place in a separate bowl, sprinkle with spices for sweet baking, squeeze the juice from the lemon, from which the zest was removed a few minutes earlier, pour in a small portion of Calvados (whiskey or rum), then mix. The filler should brew a little, so we move it aside.
Phyllo dough: recipes. Garden fruit strudel, forming process
Now we need to melt 15 grams of butter over low heat in a small saucepan. We lay out a clean waffle towel on the table, put one sheet of thin puff pastry on top. We take a culinary brush and grease the opposite long edge of the dough lying on a towel. We will place the next layer next to the smeared edge with a protrusion of approximately 2 cm. This distance will be enough for us to press the edges of the sheets against each other and glue them together. We open two glued sheets and grease the entire surface with one third of the entire almond dressing. The puff pastry strudel recipe recommends using six filo sheets. After we repeat the procedure for gluing two more pairs of sheets, we will end up with 3 large surfaces unfolded like landscape sheets, superimposed on each other and smeared with walnut impregnation.
On the final layer dough, smeared with almond sauce, spread the infused fruit. The surface of the layer should be covered evenly, but in such a way that a protrusion of 2 cm is formed from all edges.
Don't forget to gently brush the edges with melted butter. Attention! Now comes the most crucial moment. We will roll the soaked plates with the filling, starting from the opposite edge. Gently, but not too tightly, wrap the strudel into a roll towards you. We shift the workpiece to a baking sheet, and coat the top again with oil. We send it to the oven for 30 minutes. As you can see, making puff pastry strudel is not so difficult as it might seem at first glance. The finished dish is cut into portioned pieces(in our case there will be 8 of them) and serve to the table still piping hot, complementing the dessert with a scoop of creamy ice cream. Incredible combination!
Recipe for cherry puff pastry strudel
Of course, meat ingredients can also be used as a filling for strudel, but this dish is most appreciated as a dessert with fruit or apple fillings. Now we will try to cook for the strudel, and then fill it with cherries. As ingredients for the test, we need:
- wheat flour of the highest grade - 250 g;
- water - 150 g;
- salt - one pinch;
- vegetable oil - 2 tbsp. spoons.
We immediately divide the flour into 2 parts, 200 grams of which will go, in fact, to the draft dough, and the remaining 50 grams will be used for rolling.
For the filling, take:
- pitted cherries - 800 g;
- walnuts (almonds) - 50 g;
- granulated sugar- 300 g;
- crumbly shortbread cookies (butter crackers) - 50 g;
- butter for brushing the surface of the dough - 100 g.
If you do not want to use cookies, you can replace this ingredient with another 50 grams of nuts.
How to make strudel dough? Step-by-step instruction
Sift the flour into a deep round bowl along with a pinch of salt. We will use warm water for the dough, we will pour it into the flour, then add 1 tablespoon of vegetable oil. Mix everything well and knead a dough that is not cool, even slightly sticky to your hands. Do not be afraid that the dough is sticky - it should be so. We do not add the rest of the flour yet, and for further kneading, grease the palms with vegetable oil. You can crush the lump by hand, or you can use a bread machine.
The dough for the strudel, the recipe of which we cover, is kneaded in a bread machine in the "Dumplings" or "Pizza" modes for 10 minutes. When a good lump is formed, we pack it in cellophane, wrap it in a towel and leave it at room temperature for another 1 hour. During this time, the gluten will have time to swell, and in the future, when working with the material, you will not experience any inconvenience. What does our recipe say next? The dough for strudels must be kept warm for a long time. This is a very important rule, and if it is not observed, then the base layer will tear during rolling.
We process cherries
We have not yet considered what kind of cherry can be used to prepare the dish. In fact, both fresh and frozen will do. The main thing is that the berries are already pitted. We shift the ingredient into a saucepan, pour a glass of sugar and mix. Then we will need to make cherry syrup, for this, bring the berries to a boil over low heat. Stirring occasionally, cook for no more than 5 minutes, because we do not need jam. Let the berries cool in syrup, and then put them in a colander. Next, we only need berries, but the syrup can be used for other purposes, for example, for jelly.
Grinding nuts and cookies
Nuts for the filling will not work, so roast them in a frying pan over low heat for 7 minutes. Do not forget to stir the ingredient. After the roasted almonds have cooled, grind the mass with a blender. We will do the same procedure with shortbread cookies, after crushing it into pieces. Now mix both components in a separate bowl.
Pulling out the dough
In order to get high-quality dough for strudel (the recipe of which we are now studying), we will use a cotton towel. We spread the towel on the table and sprinkle the surface well with flour, spread the dough on top, then sprinkle with flour again. Roll out the base directly on the towel into a regular layer. The base is not yet thin, but we remember that for this the dough must be the thinnest. What does the recipe say about this? The dough for strudels must be pulled out by hand in a circle, lifting the edges. After all, this is the only way to protect the layer from ruptures. We will carry out the pulling procedure until the towel pattern is clearly visible through the layer.
This recipe (dough for strudel) is easy to perform, some housewives see stretching the dough as a rather exciting process. The main thing is to act carefully, and if a small hole forms during pulling, it can be sealed by tearing off a small particle from the edge of the formation.
In the event that the reservoir is formed too perforated, all the shortcomings in ready dish hide when rolled up. But re-rolling the dough for the strudel (the recipe is given in the article) is not recommended. Otherwise, the material will lose its elasticity, and the dish will not turn out at all.
final stage
We remove the thick edges of the rolled out layer with a pizza cutter or scissors. Then grease the surface with melted butter and lay out a mixture of ground nuts and cookies. Sprinkle the ingredients so that there is a protrusion of 4 cm from all the edges of the layer, and on one side we leave about 10 cm for the last turn. Before forming the roll, it remains to evenly distribute the berries over the surface of the layer. Sprinkle everything with the rest (half a glass) of sugar. When twisting, you can help yourself with a towel. Brush the top with melted butter and place on a baking sheet lined with parchment paper. We send it to the preheated oven for half an hour. Ready strudel Sprinkle with powdered sugar and cut into pieces while still hot.
Bon appetit!
tell me how to make dough for a real strudel? and got the best answer
Answer from Natalya Korneeva[guru]
STAROVENSKY APPLE Strudel
for 8 servings
Strudel dough
200 g flour
1/8 liter of warm water
1 tablespoon vegetable oil
1 egg
a pinch of salt,
flour for dusting,
butter for greasing,
vegetable oil for lubrication
Filling
1.5 kg of sour apples,
150 g of granulated sugar,
150 g breadcrumbs,
80 g butter,
1 coffee spoon of cinnamon
1 tablespoon vanilla sugar
80 g raisins,
2 tablespoons of rum
100 g powdered sugar
Instructions:
Strudel dough.
Pour the flour in a slide on the desktop, make a recess on top. Add salt, vegetable oil, egg, knead the dough.
Lubricate the dough with a thin layer of vegetable oil, cover and leave for 30 minutes in a warm place.
Sprinkle the cloth with flour, put the dough on it, also previously sprinkled with flour, and roll it thinly with a rolling pin. Lubricate with melted butter, let rise for a few minutes.
With both hands, stretch the dough until it becomes very thin, spread it on a floured cloth, cut off the edges.
Filling.
Peel the apples, remove the core, divide into 4 slices, which are then cut into pieces about 3 mm thick
Dilute butter in a frying pan, add breadcrumbs, fry until golden brown, cool.
Add sugar to apples and vanilla sugar, as well as cinnamon, rum and raisins.
Sprinkle the dough with toasted breadcrumbs, spread the apples and roll into a tight roll. Roll up the edges and fasten.
Put the strudel on a greased baking sheet, grease again generously with oil and bake for 40 minutes in an oven heated to 220 ° C until a brown crust forms.
Sprinkle the finished strudel with powdered sugar.
Strudel is served both hot and cold.
For a real Old Viennese strudel, apples can be sprinkled with sour cream or whipped cream and crushed walnuts can be added to them before placing them on the dough.
Instead of apples, you can use other fruits in the strudel (pears, apricots, plums, etc.)
COTTAGE Strudel
Dough:
1 st. l. vegetable oil,
1 pinch of salt
250 g flour
1 yolk
Mix flour, yolk, oil, salt and 125 ml. warm water. Cover and leave for 30 min.
Filling:
3 eggs,
100 g butter,
1 tsp lemon peel,
100 g sugar
2 sachets of vanilla
500 g cottage cheese,
125 ml. cream,
1 sachet of vanilla pudding powder
50 g raisins,
200 g slices of apples watered 1 tbsp. l lemon. juice,
60 g liquid butter.
Separate the yolks from the whites. Beat the whites well. Mix plum. butter, sugar, zest and vanillin, mix in the yolks. Mix with cottage cheese, cream and pudding powder. Mix first with raisins, and then with protein mass. Dust a towel with flour and roll out the dough. Place your hands under the dough and stretch it as thinly as possible. Spread the filling, stepping back from the edge, see. Arrange apples on top and roll up the strudel. Place it on a baking sheet lined with baking paper. Spread 30 g of liquid butter and bake for 20 minutes. at 200 degrees. Brush with remaining butter and bake for another 20 minutes. Sprinkle with powdered sugar.
Answer from Irina Petrotsi[guru]
Super easy apple strudel recipe
So it takes:
1 package of yeast (important, otherwise the strudel will crumble when cut) puff pastry (preferably with 2 squares, not a roll, because it’s more convenient to wield) - I’ll immediately explain that one package is enough for 2 strudel, i.e. one square per roll) ;
3-4 (for 2 rolls 6-8) medium apples (I prefer sour or sweet and sour);
granulated sugar - half a cup (more for sweets);
ground cinnamon - one sachet (if it's a small blue sachet, then 2 is better, but ... I'm not objective because I really like cinnamon).
For decoration when serving:
Whipped cream - 1 pack;
syrup or jam (optional)
We turn on the oven to the maximum so that during the cooking process it has time to warm up to 180 degrees.
We clean the apples from the core and legs. Cut into small squares and place on a plate. It is not necessary to clean the skin from the skin, because the skin will soften greatly during the baking process.
Mix sugar with cinnamon.
Sprinkle the work surface with flour so that the dough does not stick. For one strudel, roll out one square of dough into a rectangle (if you took puff pastry with a roll, then just measure half of the roll by eye).
Lightly sprinkle the surface with a mixture of sugar and cinnamon (not all - just one tablespoon).
Further, in order not to transfer the folded raw roll from the work surface to the baking sheet later, I immediately spread the dough on the baking sheet, where I later roll it up (more on this below). Wipe the baking sheet with a cotton swab dipped in vegetable oil or cover with parchment paper.
Gradually lay out and distribute the chopped apples on a rolled out layer of dough: lay out a part, sprinkle with a mixture of sugar and cinnamon, wrap the roll on the first turn and again until you get a roll with an apple lining.
Sprinkle the top of the roll with the remaining cinnamon sugar.
If you decide that your family of 3 or more people has one roll per tooth, repeat the procedure with the rest of the puff pastry. Both rolls will easily fit on the same baking sheet.
Bake the strudel for 20 to 40 minutes, until golden brown. The time depends on the oven, on the degree of its heating, as well as on the number of rolls on the baking sheet. It usually takes me 30 minutes for 2 strudels.
And voila! Delicious fragrant strudel is ready!
When serving: cut off a piece, put on a flat plate (in no case on a saucer), make a ball of whipped cream next to it and, if desired, lightly pour with sweet sauce or jam - only for beauty, not for sweetness))
Answer from Gregory[guru]
Yeast sour dough for strudel
Anything sour dough, starting with kalachny and ending with the finest confectionery, is prepared according to the same rules and consists in its initial basis of a combination of flour, water and yeast, with the addition of butter, eggs and sugar, and the quality and taste depend on the amount of these products, depending on the purpose of the dough. the last one. The quality of the dough depends not only on the amount of butter and eggs, but also, and even mainly, on the quality of the latter. Therefore, homemade cookies are often tastier than special bakeries, where they do not use first-class products. The preparation of any sour dough begins with the preparation of sourdough, that is, a mixture of the required amount of yeast and flour with warm water or milk. In the manufacture of sour dough, one must take into account that it gives up to 40% baking, in other words, almost one and a half pounds of baked dough comes out of a pound of flour. Therefore, a pound of flour is enough for biscuits for six people, unless, of course, biscuits in the form of rolls, etc., are prepared for several days and are not determined by a certain number of servings. To prepare the dough from one pound of flour, 1.25-1.5 cups of warm water or milk, 2-2.5 spools of yeast are taken (depending on the baking; than better dough, the more yeast you need) and 1.5 teaspoons of salt. The amount of water or milk at more than pastry decreases, since the required amount of liquid is replenished in this case with butter and eggs. The amount of baking will be indicated later, when describing each type of dough intended for a particular cookie. To make a dough with 1 pound of flour, yeast and 1/3 or a quarter of the total amount of flour are stirred up in half a glass of warm water or milk, after which the dishes with the dough should be covered with a towel and placed in warm water or a warm oven. After 25-30 minutes, depending on the quality of the yeast, the dough should rise, increasing in volume by about 3 times. In the meantime, in a bowl intended for dough, you need to knead the rest of the flour with the remaining amount of water or milk, that is, with a glass, dissolve the right amount of salt and sugar in it, if it is needed for the dough, and put the necessary muffin here - eggs and oil. When the dough rises, combine it with the prepared dough and knead. This kneading is the main part of the preparation of the dough. The quality of the dough depends on diligent kneading, the duration of kneading is determined by the greater or lesser richness of the dough: the more muffin, the longer you need to knead. It is enough to knead a simple dough for half an hour, and for a rich one it takes 1 or even 2 hours. When kneading is over, you need to cover the bowl with the dough with something warm and keep it in a warm place. After 2-3 hours, it should finally rise, increasing again by 3 times. Then you can start making the desired cookies from the dough. Dressed pies, rolls, Easter cakes, etc. stacked on sheets and in forms; again put in a warm place, pies for 10-15, and the rolls and Easter cakes until they rise in the forms 2-3 times more than the original volume, therefore, in the forms when baking rolls, bread, Easter cakes, etc. you can not put the dough more than 1/3 or 1/2 of the height of the form. If the dough rises, but it still cannot be baked for some reason, then you need to break it, that is, break the rise with a spatula or hand, lower the dough to the bottom, so that while it rises again, gain an hour or two. In the manufacture of rich sour dough, the pounded yolks and butter should be mixed with flour before adding the dough with dough, and beat the whites and add them to the dough much later, just before making cookies.
Answer from Mikamay tohin[guru]
I don't know if it's real or not, but strudel is a Jewish dish, we have many recipes in Israel
Strudel
250 g flour
1/2 cup warm water
1 egg
on the tip of a knife of salt
1 st. l. oils
All components must be at room temperature. Sift the flour on the board. Let's make a hole in the middle, pour water into it, beat the egg and put salt. Melt the fat, pour into the hole and gradually mix everything with flour. Knead the dough until it is shiny and smooth. After that, we will beat him fifty times on a board dusted with flour. Roll the dough into a ball, cover it with an inverted bowl and let it rest for 1 hour at room temperature. In the meantime, let's prepare the filling. Preheat the oven to 200 C. Lay a linen tablecloth on the table and lightly sprinkle it with flour. Roll out the dough on it as thin as possible. Then lift it off the tablecloth with your knuckles and begin to gently stretch from the middle to the edges until the whole dough is evenly thin. If during the stretching process it breaks, it is necessary to firmly connect the dough at the points of rupture. Cut off the unstretched edges of the dough. We roll the dough with the filling using a tablecloth. Lubricate the dough with melted butter, put the filling according to the recipe and roll it with a tablecloth. Place the strudel on a lightly oiled iron sheet or baking sheet. Lubricate it with melted butter and put it in the oven for 35-40 minutes to bake on the second level from the bottom.
jewish strudel
Dough: 3 eggs
250 grams of margarine
200 grams of sour cream
1-2 teaspoons sunflower oil
1.2 tsp soda + vinegar, vanillin
flour for rolling.
Filling: nuts, raisins, lemon with sugar, cinnamon, sour jam.
Roll out the dough with the thinnest layer, put the filling on it, without mixing. Roll up. Pour a lot of sunflower oil on a baking sheet and bake at a high temperature. Cut warm.
jewish strudel
Dough:
2 cups of flour
0.5 cup sugar
0.5 cup vegetable oil
100 gr. sour cream
0.5 teaspoon soda, quench with vinegar
add half a glass of warm water, you can more, see for yourself. This is for kneading.
Do the same with vegetable oil. The dough should be soft (!) And very pleasant to the touch. We take a cauldron, put it on fire, heat it up properly. Turn off the gas, and cover the bowl with dough with a hot cauldron. Top with an additional towel and let stand. Classic stuffing for the Jewish strudel, it is based on plum jam.
I add to it a little quince jam, nuts, raisins, vanilla sugar, lemon juice. I mix everything well. The filling should not be liquid, so I add some breadcrumbs. We knead the dough in parts on a sprinkled workplace, roll it out thinly, stretch the ends a little, grease generously with vegetable oil. We leave a small distance at the edge and lay out the filling with a strip. We sketch the free edge of the dough and begin to twist, again stretching the dough. Strudel should not be wide! I generously pour vegetable oil into a baking sheet, spread a few, again grease each separately with vegetable oil. I bake for a short time, until browned. Removed, allowed to cool, cut into portions and sprinkled with powdered sugar. You can, who wants to replace with butter, but the dough will not be so elastic, it will not stretch so much and it will no longer be a Jewish strudel.
It is stored for a long time, without a refrigerator and does not dry out.
Today I was going to bake a classic Viennese cherry strudel. In this recipe, I will not only tell and show in detail, using step-by-step photos taken, how to make the best stretch dough for strudel, but I will also tell you about how to properly stretch (roll out) it. Using what is written, you can easily and simply bake the traditional one yourself.
How to make strudel dough
Exhaust dough will be made from:
- Water at room temperature - 200 ml;
- Raw egg - 1 pc.;
- Salt - 0.5 tsp;
- Vegetable oil - 1 tbsp;
- Vodka 2 tbsp or Apple vinegar, or lemon juice - 1 tbsp;
- Premium wheat flour - 500 gr.
If we are preparing the dough in a dough mixer, combine or bread machine, then we simply lay the products in the order that this device provides. You can make the dough with your hands, but then first knead the base in a bowl, and then work on the board. But with manual kneading, there is a risk of going over the flour and then the dough will be more dense, and this is not good! It should be soft, elastic, so we stop kneading as soon as the dough stops sticking to our hands.
The kneaded phyllo dough is not yet ready to work, it must be wrapped in cling film and kept in the refrigerator for at least an hour for the gluten to ripen. By the way, you can immediately make a large portion of the dough, and store the unused part in the freezer and get it as needed. I often cook from filo dough, so there is no need to be afraid that it will only have to be used for sweet pastries.
At first, without the skill to work with filo dough, it is not entirely easy: it rolls out unevenly, tears in places, you have to seal holes and re-roll them. If at the same time dust the board with flour, soon the dough will absorb it and become tight, like a sole - you won’t roll it out. I advise you to take potato or corn starch for dusting.
Today our strudel will be cherry, you can even call it " drunken cherry”, because the berries left over from making homemade liquor will go into the filling. If you cook it using my recipe, then make sure that it really is the most delicious.
Let's prepare the melted butter, dusted flour and a clean kitchen towel - for the final formation of the roll.
We first roll out a piece of dough the size of a small apple on a board with a rolling pin, then transfer it to a towel and begin to reach it with our hands until transparent. If the dough breaks, don't worry. Holes can be pinched and jammed general quality it won't affect.
Lubricate the rolled out dough with melted butter, leaving a dry border of 2-3 cm along the edge. The filling of the strudel is usually quite juicy, therefore, to absorb excess juice, sprinkle the dough over butter with white breadcrumbs or ground cookies. On the far long side, we leave a strip 8-10 cm wide uncovered.
We spread the cherry on the crumbs and sprinkle a little with sugar. It is better to take brown sugar, it is less sugary and more fragrant.
Using your hands or with a towel, roll the roll as tightly as possible, smearing the surface of the dough with melted butter along the way.
Toward the end of the twisting, we tuck the free end edges of the dough inward so that the juice from the filling does not flow out. We cover the cherry roll with a free end without filling. You can even pinch a little by making a seam, but this is not necessary, just crush the strudel and smooth it with your hands.
Using a towel, transfer the roll to a floured baking sheet, but it is better to use oiled confectionery parchment or special silicone mat. The strudel is smeared not with an egg or yolk, but with melted butter or just milk. Lubrication with milk is repeated 2-3 times during baking.
We put the strudel in an oven heated to 180-200 degrees for 15-25 minutes. The cake will be ready when browned.
We transfer the baked strudel to a dish and sprinkle with powdered sugar and ground cinnamon.
Traditional Viennese strudel is usually served warm, but it is also incredibly tasty when it has cooled down. Crispy crumbly upper crust and tender core melting on the tongue - a feast of taste!
