A classic apple strudel originally from Austria. It was there that they invented manually pulling out the dough for baking, in order to have enough space for a large amount of filling.
But, this pastry is also popular in other countries - Germany, Hungary, the Czech Republic, where strudel is considered to be their national dish.
The most famous strudel - with apples. Also, berries, cottage cheese, pieces of other fruits or dried fruits are added to the filling.
The filling for this extraordinary dessert can also be savory: liver, ground beef, potatoes and others.
The yeast-free dough is the strudel business card, it is the basis of the classic recipe. But, at home, it can be replaced with quickly cooked or ready store puff pastry.
Apple Strudel (Step-by-Step Recipe) - General Cooking Principles
The most important thing in a properly prepared strudel is a thin dough. Knead it must be on the flour of the highest grade. To make the gluten swollen, the dough must be mixed and brewed at room temperature.
First, the finished dough is rolled out, and then pulled by hand. If desired, thick edges can be cut. It should turn out translucent. After it is already possible to lubricate the dough with butter and, putting the filling, wrap in a roll.
If desired, the strudel can be prepared from the store yeast-free puff pastry, which you just need to defrost and roll out. The fastest strudel with apples can be made from ordinary Armenian lavash, which, before laying out the filling, to soften, just need to be greased with melted butter.
Classic Apple Strudel: A Step-by-Step Recipe
Ingredients:
• 300 g wheat flour of the highest quality;
• 2 tbsp. l vegetable oil;
• 80-100 ml of water;
• one egg;
• a pinch of salt;
• 100 g butter; • A handful of seedless raisins;
• 100 g of sugar;
• 15 g ground cinnamon;
• 1 tbsp. l liqueur or brandy;
• 100 g breadcrumbs;
• 100 g of walnuts peeled;
• one large apple;
• 30 grams of powdered sugar.
Cooking Method:
1. To make the dough for classic strudel with apples, first sift the wheat flour. Step-by-step recipe involves the use of flour of the highest quality only, from the flour of lower grade dough will be unsuitable for cooking.
2. Make the dough water almost boiling. Burning water is needed, but not boiling.
3. Pour the flour (150 g) with the bulk bowl for kneading dough.
4. Enter the same vegetable oil and egg.
5. Mix with a spoon.
6. Pour the already prepared water into the dough.
7. Mix everything with a silicone or wooden spatula for a few minutes.
8. When the mixture begins to look like a piece of dough, dump it onto a table filled with flour (150 g).
9. Knead manually to obtain an elastic flexible mass. Constantly while kneading the dough from the bottom up.
10. Put a lump of dough into a clean cup and cover with a film or kitchen towel so that it does not dry on top.
11. Set the dough aside for half an hour at room temperature.
12. In the meantime, you can start cooking stuffing strudel with apples. Raisin washed in warm water or soaked in hot boiled water.
13. Put the raisins on a paper towel or draining cloth. Remove all unnecessary copies.
14. A little heat rum (or brandy, depending on what is taken) on the stove or in the microwave.
15. In cognac we drop raisins and cover with a lid or a plate. The mixture should infuse.
16. Pour the peeled nuts into a dry frying pan and set them on the stove.
17. Fry halves of walnuts to brown skin. This is about 3-4 minutes, all this time stir the contents of the pan with a spatula or spoon. So with nuts should go light bitterness.
18. Then remove the nuts from the heat and place them on a plate. 19. Give a minute to cool.
20. With our hands, sort out the slices and pieces of nuts in order to free them from the skin.
21. Put the peeled nuts into the bowl of the blender and grind it into small chips.
22. And in the pan lay 40-50 g of butter.
23. Melt.
24. Add the breadcrumbs.
25. Fry until the gilding, constantly stirring so as not to burn.
26. In the meantime, the dough is ready. We take it out on the table.
27. We level with our hands and roll out with a rolling pin into a layer (3-4 mm thick) of a rectangular shape.
28. Then we take the remaining soft butter and coat it well with a layer of dough, not forgetting the edges.
29. Rinse the apple in water and clean it of the peel and core.
30. Cut the flesh into thin slices or small cubes with a knife.
31. In a separate bowl, mix the sugar and ground cinnamon.
32. In the cinnamon mixture add sliced apple.
33. We introduce raisins with rum into the filling.
34. Stir the filling and cover the cup with a lid.
35. We recall about the dough, it has already dried up a bit. With clean hands, we begin to pull out the test bed, starting from the middle and moving to the edges. It should make a very thin rectangular dough. But this should be done very carefully so as not to tear the layer.
36. On the extreme surface of the reservoir (side edge) lay out the apple filling in a uniform layer, leaving an edge of 1 cm clean. This will be only about 1/6 of the formation.
37. On the rest of the surface, lay out and level the roasted breadcrumbs and walnuts.
38. Now moving from the clean (without the filling) edge of the dough, we wrap the strudel with a roll. It is very important to wrap the side edges of the dough into the inside.
39. Turn on the oven for heating to 200 ° C.
40. A baking sheet matched to the length of the strudel is covered with baking paper or food foil. Grease it with vegetable or olive oil.
41. Spread roll seam down to the surface of the pan.
42. Top of the roll, too, grease with melted butter. If desired, you can also smear with beaten egg yolk and a small amount of cinnamon. 43. Put the baking sheet in the oven for 40-50 minutes.
44. When time passes, take out the baking sheet, and sprinkle the strudel with apples with powdered sugar.
45. Let it cool for 10-15 minutes.
46. Cut into portions and serve to the table.
Strudel with apples, nuts and berries: a step-by-step recipe
Dough Ingredients:
• 300 g wheat flour of the highest quality;
• one egg;
• a pinch of salt;
• 100 ml of hot water;
• 50 ml of vegetable oil;
• 100 g butter.
For filling:
• 100 g of granulated sugar;
• 100 g cranberries (or lingonberries);
• 80 g of walnuts;
• 3-4 large green or yellow apples;
• 15 g ground cinnamon;
• 10 ml of lemon juice.
Cooking Method:
1. Sift the wheat flour through a special sieve.
2. Pour some of it in a bowl.
3. Break the same egg.
4. Add a pinch of salt and vegetable oil.
5. Fill with water.
6. Stir until smooth with a spoon or spatula.
7. Then pour the rest of the flour on the table and make a small hole.
8. We roll the dough into the flour.
9. Continue kneading hands. If necessary, add more flour.
10. When the dough has absorbed all the flour and is dense, put it in a bag or plastic wrap.
11. Leave for 40-50 minutes at room temperature.
12. Then we sort out and wash the cranberries.
13. Sprinkle berries on a clean, dry kitchen towel to remove all moisture from them.
14. Fry walnuts in a frying pan.
15. Pour them into a bowl.
16. Beating them, peel the skin off with their hands.
17. Cut the clean nuts with a knife on a cutting board to a crumbly consistency.
18. Rinse apples in water.
19. We clean the fruit from the rind and seeds.
20. Cut flesh into thin slices.
21. In a separate bowl, mix apples, berries, lemon juice, sugar and ground cinnamon.
22. Mix the filling.
23. Melt on the stove or in the microwave butter to the liquid. But not boiling.
24. Take out the dough.
25. Level it on the table in any convenient way. 26. We begin to stretch it with hands from the middle, moving to the edges. You can help yourself with a rolling pin.
27. At the end of the stretch should be a layer of rectangular or oval shape. Here you need to be guided by the size of cooked baking strudel with apples baking sheet.
28. Step-by-step recipe moves to unfolding the filling.
29. When the dough is stretched, generously grease it with melted butter.
30. On the edge lay out the filling of apples and berries.
31. The rest of the dough is covered with a uniform layer of nuts.
32. Begin to spin the dough roll, moving from the side of the filling to the nuts.
33. Thus, we have a roll, in the middle of which is apple filling, and layers of dough are peppered with walnut crumbs. Next step by step recipe continues baking dishes.
34. We lay out the strudel with apples and berries on a baking sheet greased with any taste of butter
35. We also grease the top of the roll with butter.
36. We put baked at up to 200 ° C for about an hour.
37. Cool the finished roll and, cut into portions, serve to the table.
Apple Strudel (Step-by-Step Recipe) - Tips and Tips
• To make the dough softer it is better to lubricate olive oil.
• For a brighter taste, add rum or liqueur with walnuts to the filling.
• To make strudel on top look beautiful and appetizing, you can smear it with whipped yolk and sprinkle with cinnamon before going to the oven.
• Apples for baking are better to take green ones, they will give the dish a pleasant sourness.
• Served with apple strudel, both hot and cold.
