Apple strudel: homemade recipes. Video
Strudel is a type of pastry that comes from German and Austrian cuisine. It is made from thin dough and stuffed with cottage cheese, berries, fruits, cheese. The most popular type of strudel is a sweet product with apples. The cooking process is laborious, but homemade strudel turns out to be very tasty – provided that you scrupulously follow all the rules for its preparation.
Ingredients:
- Wheat flour 270 g
- Salt ½ tsp
- Walnut 100 g
- Lemons ½ pcs.
- Ground cinnamon 1 tsp
- Vegetable oil 50 ml
- Butter 120 g
- Dark raisins 80 g
- Apples (160 g) 6 pcs.
- Sugar (sand) 150 g
- Powdered sugar 40 g
Apple strudel: a classic recipe
The main feature of a properly prepared strudel is a special, very thin dough, which is called stretching. It does not stale, retains its shape perfectly and bakes very quickly. To prepare such a dough, all the components are mixed, and then sent to the proving, the time of which must be strictly observed. After that, the finished dough is stretched into a very thin layer. The thickness of the ideal strudel casing is about 1 mm. Sometimes strudels are made from very thinly rolled puff pastry, but the classic recipe does not allow for this.
Any fruits, berries, nuts, poppy seeds can be used as a filling. There are also unsweetened strudels stuffed with meat, cheese, potatoes, cabbage, mushrooms or fish.
Try one of the most popular desserts, the Viennese apple strudel.
You will need: – 225 g of premium wheat flour; – 1 egg; – 0,5 teaspoon of salt; – 2 tablespoons of vegetable oil; – 0,25 tablespoons of lemon juice; – 0,5 glass of still mineral water.
Sift flour into a bowl and mix with salt. Beat the egg lightly and pour it into the well made in the flour. Add lemon juice and vegetable oil. Pour water into the dough in portions and stir until the dough is soft and sticky.
If the dough is too dry, add more water
Knead the dough until it begins to lag behind the sides of the bowl. Then place it on a floured table and knead for another 5 minutes. The mass should be smooth and glossy. Gather the dough into a ball and cover it with a warm bowl or saucepan. Put in a warm place for half an hour.
Sprinkle flour on a towel and roll out the dough on it with a warm rolling pin, lifting it up so that it does not stick to the fabric. Stretch the dough with your hands until the layer is paper thin. Be careful not to break it. Use sharp scissors to cut off the thick edges of the seam.
To prevent the dough from drying out during the preparation of the filling, cover it with plastic wrap.
Viennese strudel with apples: filling and pastries
You will need: – 900 g of apples; – grated zest of 1 orange; – 3 tablespoons of raisins; – 75 g of sugar; – 0,5 teaspoon of cinnamon; – 50 g of bread crumbs; – butter for lubrication; – icing sugar.
Peel and dice the apples. Rinse and dry the raisins, mix with apples. Add melted butter, orange zest, and cinnamon. Mix everything well. Fry the bread crumbs in butter until light golden brown.
Brush the strudel dough with melted butter and sprinkle with toasted crumbs. Spread the filling in an even layer so that the edges of the dough remain unfilled. Use a towel to roll the strudel into a roll. Place it in a horseshoe shape on a greased baking sheet. Using a silicone brush, apply melted butter to the product.
Place the baking sheet in an oven preheated to 190 ° C. Bake the product for about 40 minutes. Remove the finished product from the baking sheet, sprinkle with powdered sugar. Serve the strudel warm, or custard or vanilla ice cream separately.