Viennese strudel - general principles of cooking
The first mention of strudel appeared approximately in the sixteenth century in the Austrian cookbook, and since then the dish has pleased more than one generation of gourmets and ordinary inhabitants in different countries. Still, who would not like the taste of exquisite thin puff pastry dessert with apple filling? Viennese strudel is a delicious and extraordinary dish, easy to prepare, but has its own characteristics and secrets. When they talk about the Viennese strudel, they often mean apple strudel. But such a filling can be varied with dried fruits, berries or nuts.
Viennese strudel - preparing food and dishes
For the Viennese strudel, it is best to take a sweet variety of apples. Remove the skin, remove the seeds, cut the tails and cut the fruit into cubes as small as possible. The simplest filling is a mixture of apple, sugar and cinnamon, but you can add dried apricots to the apple, raisins, cherries, currants, nuts.
A strudel is sure to work out if you make the “right” dough. It is easy to do it, but in order not to lose time and energy, many housewives prefer purchased dough. If you decide to cook the dough yourself, follow the cooking instructions below, and be sure to pull it out with your hands afterwards. This procedure is very simple - after rolling with a rolling pin, a clean towel is put under the dough, and you need to pull it around in a circle until the towel pattern is clearly visible. The thinner the dough, the tastier the strudel will turn out.
Before cooking the Viennese strudel, prepare a dekuu for baking, parchment paper and cling film. Deco, in which you will bake strudel, be sure to grease with vegetable oil before putting on her dessert.
Viennese Strudel Recipes:
Recipe 1: Viennese Strudel
Such a strudel is most often served in a restaurant in a warm form along with a scoop of ice cream.
Ingredients Required:
- Flour 400 grams
- Butter 50 grams
- Sugar
- Vegetable oil 2 tablespoons
- Chicken Egg 2 pieces
- Water 1/2 cup
- Salt
- Apple 2 pieces
- Cinnamon
- Sugar powder 50 grams
Preparation Method:
- Prepare the dough. Mix two eggs with sugar and salt with a mixer, add water.
- Sift the flour through a sieve on a clean table surface, lay it down, make a hole in the center.
- Melt butter. Pour it into the groove in the flour, add the egg mixture to the sugar and knead before making the dough.
- Lubricate it with vegetable oil, wrap with food film and place in a warm place for 30 minutes.
- Wash the apple, peel and the middle of it, cut it into pieces and sprinkle with powdered sugar and cinnamon, mix well.
- Take the dough, roll it out with a rolling pin and, putting the apples, roll it up.
- Grease the deck with vegetable oil, coat the parchment and lay out the Viennese strudel.
- Bake the dessert in the oven for about 30 minutes.
Recipe 2: Viennese strudel with apple and almond
Almond nut in combination with an apple forms an unusual combination of taste and aroma.
Ingredients Required:
- Apple 2 pieces
- Almonds 100 grams
- Flour 1.5 glasses
- Chicken Egg 2 pieces
- Water 1/2 cup
- Sugar
- Sugar powder 50 grams
- Butter 100 grams
- Vegetable oil 2 tablespoons
Preparation Method:
- Prepare dough for Viennese strudel. To do this, sift the flour through a sieve in a deep plate, mix with water, eggs and salt. Knead the dough with your palms, adding melted butter to it. The resulting mass should be soft and stick to hands.
- Wrap with food film and place in a warm place for 30-40 minutes.
- Prepare the filling. Wash apples, peel them and clean out the middle part. Cut the apple into slices.
- Chop almonds with a blender. Spoon together powdered sugar, ground almonds and sliced apples.
- Take out the dough and roll it into the layer, but not very thin. After that, start pulling the dough in a circle with your palms, placing a clean towel under it, until it becomes thin.
- Grease the dough with melted butter.
- Put the apple filling on the dough, and then wrap the dough in a roll.
- Coat the finished roll with butter and place on a baking sheet covered with paper.
- Heat the oven to 180 degrees and bake the Viennese strudel for 35 minutes.
Recipe 3: Viennese strudel with apple and raisin
It is not necessary to spend energy on preparing the dough, if you can buy it in the store, especially since it is not expensive at all. For this recipe, we will use raisins with apples and cinnamon as a filling.
Ingredients Required:
- Apple 2 pieces
- White Raisin 100 grams
- Cinnamon 1 tsp
- Puff pastry 250 grams
- Sugar powder 100 grams
- Vegetable Oil
- Butter
Preparation Method:
- Prepare the filling for the Viennese strudel. Raise the raisins for 10 minutes with boiling water, then drain the water and rinse again.
- Peel the apple, cut out the middle part and cut it into slices.
- Mix apple, raisins, powdered sugar and cinnamon.
- Roll out puff pastry with a rolling pin as thin as possible and brush with butter or vegetable oil.
- Put apple stuffing on a roll dough, then roll it up.
- Heat the oven to 180 degrees. Grease the deco with oil, cover with parchment paper and lay out the strudel. Bake it for about half an hour.
Recipe 4: Viennese strudel with apple and cranberries
In this dessert, you will surely enjoy the combination of sour cranberries and the sweetness of apples.
Ingredients Required:
- Apple 2 pieces
- Cranberries 250 grams
- Sugar powder 100 grams
- Walnut 50 grams
- Puff pastry 250 grams
- Vegetable Oil
- Butter
Preparation Method:
- Prepare the strudel stuffing. To do this, remove the peel from an apple, remove the middle part and cut it into slices. Wash cranberries. Chop the walnut with a rolling pin or in a blender. Combine apple, cranberry, walnut, icing sugar.
- Roll out puff pastry with a rolling pin as thin as possible and brush with butter or vegetable oil.
- Put the stuffing on the dough and roll it up.
- Heat the oven to 180 degrees.
- Lubricate the deco with butter, cover with baking paper and place the strudel on it. Bake it for about 30-35 minutes.
Viennese strudel - secrets and useful tips from the best chefs
- If you prepare the dough yourself, then do not be lazy to knead it well. The dough will be softer and more elastic, the tastier the strudel will turn out. The dough, which is sold in the store, as a rule, is of excellent quality, so it remains only to roll it thinly.
- If you want the strudel to have a golden crust, grease the roll with egg yolk.
- Sprinkle the finished Viennese strudel with powdered sugar through a sieve.
- If you are cooking Viennese strudel with raisins, then after the dried fruit has been washed, you can pour it with rum or brandy for 10 minutes. In this case, you do not need to add cinnamon.
- When cooking apple stuffing, sprinkle the sliced apples with lemon juice if you want them not to darken.
- If you are preparing the dough yourself for the strudel, after you have pulled it out, cut off the thick edges that were left unstretched. Over the entire area of the dough should be uniform in thickness.
