You can please your family with homemade pastries by making a traditional Austrian dish called strudel. The first mention of it appeared in a cookbook more than 320 years ago in Vienna. The dish is a roll with a soft, juicy stuffing, crunchy upper layers and a golden crust appetizing.
The classic recipe for strudel with apples
During the reign of the Habsburgs strudel became very popular. The story of his appearance goes back to the days of the Ottoman Empire. However, only Austrians became the national dish of classic strudel.
This is a baked dish made from fume dough with a filling, which is a "whirlwind", "whirlpool". To create the original roll with apple filling will be needed:
- flour - 330 g;
- water - 150 ml:
- butter - 100 g;
- sugar, raisins and nuts (walnuts) - 70 g each;
- vegetable oil - 20 ml;
- apples (sweet-sour, green) - 0.8 kg;
- cinnamon - 10 g;
- lemon juice - 100 ml.
To make a strudel with apples according to the classic recipe, it will take sixty minutes. Kilocalories in 100 grams of juicy and at the same time crispy roll contains 197 units.
The dough for the roll should be very thinly rolled out, so taking the flour, warm water and ten grams of sugar you need to knead the plastic dough preparation, the basis of strudel. Then coat the dough with vegetable oil, and covered with a clean towel, let it stand for a while.
For the preparation of the filling is required to cut the washed apples into small cubes. Chop the nuts, fry in butter. After three minutes, add apples to them, put out the mass until the fruit is soft. Then add sugar, raisins, cinnamon, pour lemon juice and mix.
While the filling will cool, you should roll out a very thin layer of dough and, cutting the edges, make it rectangular. Place a sweet fruit-nut mass from one edge, wrap the edges perpendicular to the filling three centimeters overlap (right and left), and then carefully roll the strudel, forming a roll. Under the dough, you can also lay out food film or a towel, so that it is convenient to roll the strudel.
Bake the dish should be at a temperature of 200 ° in the oven for thirty minutes. The strudel is served hot in a wonderful combination with aromatic tea or coffee.
Cottage cheese apple strudel: a simple recipe
A hearty, but light strudel can be a great homemade dessert, and cottage cheese will be added to the test base. Fillings for the dish can be apples. At the same time, the "highlight" of the Austrian roll is the preservation of almost natural freshness of any selected fruit. To create a wonderful delicacy that is served exclusively in a hot, warm form, you will need:
- 0.3 kg of flour and cottage cheese;
- 1 egg;
- 100 g raisins, nuts, sugar;
- 200 g biscuits ("baked milk");
- 170 g butter;
- 20 ml of rum;
- 1 stick of cinnamon;
- 0.7 kg of apples;
- on a pinch of salt, vanilla;
- 20 ml of vegetable oil.
It is better to prepare the test curd base of strudel two hours before the start of cooking, the creation time of which is one hour. Calorie content in one hundred grams of a roll will be equal to 254 kcal.
Test preparation is very simple. Oil (150 g) should be kneaded, melted. Curd with sugar and egg grind in a blender to the consistency of thick, homogeneous sour cream.
Add cooled cream, vanillin, salt to the curd mass, add flour in portions and knead the dough. Then send it in a cold place, wrapped in plastic, for an hour and a half.
Apples for the filling should be crushed into cubes, fry with sugar, adding cinnamon sticks in butter. After three minutes, add the rum, mix and stew the fruit for a few more minutes until soft.
Chop the nuts and dry them separately in a dry frying pan, rinse the raisins, allowing to drain the excess liquid. Grind cookies in a blender. Mix the apple mass, removing the cinnamon, with raisins, cookies and nuts.
Roll the dough into the thinnest possible layer, put the stuffing on one side. Two edges on the right, a little to the left, roll up, roll up with a not very dense “roll” forming a strudel.
Heat the oven so that it has a temperature of 180 °, cover the baking sheet with greased vegetable oil and place on top of a curd platter with a fruit filling. Austrian roll is baked for thirty minutes. To form a ruddy, appetizing crust, you should brush the top of the strudel with a beaten egg using a pastry brush.
Apple strudel: a step-by-step recipe from Julia Vysotskaya
Yu. Vysotskaya has shown herself to be an experienced cook, able to give her own "flavor" to any dish. She prepared a tender Austrian roll - strudel, the original filling of which was delicious, healthy apples in a wonderful puff pastry. To recreate step-by-step recipe for strudel Vysotsky, you should prepare the following products:
- egg - 1 pc .;
- apples - 0.8 kg;
- raisins - 80 g;
- sugar (brown) - 50 g;
- orange juice - 40 ml;
- Cinnamon - 3 g (pinch);
- butter (melted butter and sunflower oil) - 20 ml;
- crushed almonds - 70 g;
- puff pastry - 1 layer;
- powdered sugar at discretion.
To create a strudel from Julia Vysotskaya takes sixty minutes. Kcal per 100 g of flavored dessert contains 185 units.
To recreate the step-by-step instructions on how to cook a dish using this recipe, you need to perform the following steps step by step:
- Leave to defrost puff pastry at room temperature;
- Rinse apples, remove the inside with seeds, cut into slices;
- Dissolve sugar in butter in a skillet;
- Then add to the mass in the pan apples, cinnamon, raisins. It is also necessary to pour the juice and mix the mass well;
- Remove the prepared fruit sweet mass after receiving apples of medium softness;
- For the basis of the roll, take a layer of puff pastry, slightly stretch it with your hands in all directions.
Put on a baking sheet, greased before this vegetable oil. On one side of the test layer, make cuts, strips with a width of about two centimeters; - The edges of the dough are smeared with a beaten egg and on the opposite side of the cuts you need to lay out the filling in parallel;
- Place almonds on top of the apple mass, roll up the roll, forming a strudel so that the cuts are on top;
- The edges of the dish "zaschipnut", with a beaten egg, miss the entire visible surface;
- Bake in the oven, where the temperature will already be stable at 180 ° for 20 minutes;
- The dish should be served hot, sprinkled with powdered sugar with tea or flavored coffee.
Put on a baking sheet, greased before this vegetable oil. On one side of the test layer, make cuts, strips with a width of about two centimeters;Strudel is a very popular dish not only in Austria, but throughout Europe. There are a large number of variations in the preparation of fillings for him, depending on personal preferences.
Apple strudel with nuts and puff pastry
Very few desserts are served hot, in a perfect combination with sour cream and ice cream. Such sweet baked treats include a wonderful strudel with apple-nut filling and a puff pastry dough base. To create a delicious crisp dish you need:
- nuts - 100 g;
- sugar - ¾ cup;
- apples - 0.7 kg;
- oil (vegetable or butter) - 20 g (ml);
- chicken egg - 1 pc .;
- cinnamon - 20 g;
- dough (puff) - 1 layer.
To make a charming "roll" with the original filling, it will take forty minutes. Caloric value of 100 grams of strudel will be equal to 226 kcal.
Apples need to be washed, cut into small pieces, add sugar (1/2 tbsp.). After boiling until the juice from the fruit comes out, cool the mass. Chop nuts, a little dry on a dry skillet.
Dough thinly "stretch", roll out and sprinkle with sugar, cinnamon. Put apple stuffing on the bottom of the dough and put nuts on top of it. Turn the bottom, right, left edge of the dough layer and roll up the tube, forming a "roll", strudel. Make cuts on the surface so that it is convenient to cut the dish after baking into portions.
Heat the oven to a temperature of 190 °. Place the roll on a baking sheet dipped in oil. Anoint the surface of the dish with a brush dipped in a beaten egg. Bake the strudel for thirty minutes and serve with sour cream.
Viennese apple strudel
In Vienna, on every street you can find a huge number of restaurants, cafes, where visitors are invited to try the real Viennese strudel with apples on the menu. In addition, each institution has its own recipe for preparing a delicious dish that can be made at home. To create Viennese flavored "roll" with apple filling, you need:
- flour - 260 g (+ pinch of salt);
- warm water - ½ cup;
- green apples - 1 kg;
- bread crumbs - 100 g;
- raisins - 150 g;
- olive oil - 20 ml;
- rum (liqueur) and lemon juice - 20 ml;
- cinnamon - 10 g;
- sugar - 140 g;
- chicken egg - 1 pc .;
- butter - 50 g
In order to make a fragrant baked dish with a ruddy crispy crust, where the filling will be juicy and tasty, it will take an hour. A calorie per 100 grams of a national Viennese dish will contain 175 units.
The first step in creating the dish should be kneading a fairly elastic dough. For this you need to use flour, water, egg. It will be necessary to carry out the batch until the dough piece stops “reaching for the hands”. After the dough is rolled into a ball, it should be smeared with olive oil and set aside until the filling is prepared.
Apples are sliced, which should be mostly small. On the pan warmed butter. Crackers are fried in it, and then apples, cinnamon, rum, lemon juice and sugar are added to them. The mass is mixed and cooled.
On a clean towel, lightly sprinkled with flour, the dough is rolled out as thin as possible in a single layer, which should be rectangular if possible. A fruit filling is laid out from one edge to the middle of the test bed. The roll is wrapped with a towel and laid out neatly on an oiled baking sheet.
Bake strudel until golden brown, heated to a temperature of 190 ° oven. After you can anoint its surface with oil and sprinkle with powdered sugar, and chop and serve better in a warm form.
Useful tips
The main task in creating the Austrian strudel is to create a very thin, transparent, elastic, in any case not tearing test layer. Experienced cooks are easy enough to prepare such a dough piece, but beginner chefs can buy puff pastry yeast or yeast dough.
There are some useful tips from experienced chefs to properly prepare a wonderful, warm dessert:
- After kneading the strudel base, you will need to give the dough a "rest" under the bowl, which should be warm;
- Stretch, pull the dough piece to the weight, but with this action the layer should not break;
- Flour must be selected the highest grade, it is good to be sifted before kneading;
- Raisins should be soaked in rum in advance for the purchase of the filling of a pronounced true flavor;
- Fruits should be slightly greenish, sour, not subject to long thermal processes.
The following video is another detailed strudel recipe.
