How to make authentic Austrian pastries? TOP 6 best and varied Viennese strudel recipes. Video recipes.
Viennese strudel is a popular and beloved Austrian dessert by all young and old. This delicate dish has conquered all the sweet tooth of the world - a thin, melting puff pastry, hiding a fragrant and juicy filling, provides an unforgettable taste. Today we will reveal all the intimate secrets of a real Austrian strudel.
The secrets of making the best Viennese strudel
When preparing strudel for the first time, more than one housewife faced the unpleasant consequences of improperly prepared dough or filling. We've put together a few secrets for you on how to make the perfect Viennese strudel:
- Dough … When preparing dough, three important ingredients are fundamental - water, flour and oil. Thanks to the latter, the dough comes out elastic, and it will turn out to be rolled out into the thinnest sheet - this is exactly the degree of rolling that should be the dough for a real strudel. Olive is best suited for these purposes, because it gives a delicate taste. And if you are preparing a juicy filling, for example, from cherries, then it is better to add an egg to the dough to make it more dense. If you want a crumbly effect, drip a little lemon juice or vinegar.
- Filling … To give an incomparable aroma and flavor, alcohol is added to the strudel: rum, liqueur, cognac, various tinctures. You can either add alcohol to the dough or to the filling. You can also add crushed nuts for a light taste.
- Apples … This is a classic strudel filling, although each chef has already come up with his own filling, and now on the pages of the Internet and books there is a sea of recipes where berries are used instead of apples, as well as vegetables, meat and other ingredients. If you are making a traditional apple strudel, dip the fruit wedges in sour cream to make them extraordinarily soft and tender. You can also use whipped cream. However, it is best not to use this method on apples that are already soft enough.
- Olive oil … Use it instead of eggs for greasing before baking: this will make the strudel crisp and retain its natural flavor.
- Decoration … Strudel can be served as usual after the oven, or topping can be done. Strudel looks exquisite, served with ice cream or garnished with whipped cream, butter cream, powdered sugar. For dessert decoration, you can use all the possibilities of your imagination.
These simple rules will help you bake the tastiest strudel.
TOP 6 delicious Viennese strudel recipes
Austrian strudel recipes cannot be measured even in the widest range: each housewife makes her own changes. We've compiled the TOP 6 of the best Viennese strudel recipes with a variety of cooking techniques that will help diversify the taste of baked goods, even if you do it repeatedly.
Classic Viennese strudel
Of course, first you just need to share the true, classic Viennese strudel recipe. Just imagine the delight of your guests when they taste a real Austrian strudel.
- Caloric content per 100 g - 300 kcal.
- Servings - 8
- Cooking time - 1.5 hours
Ingredients:
- Flour - 240 g
- Egg - 1 pc.
- Salt - 2 g
- Olive oil - 15 g
- Butter - 60-80 g
- Raisins - 140 g
- Apples - 1-1.3 kg
- Sugar - 130 g
- Cinnamon - 8 g
- Breadcrumbs - 90 g
- Lemon juice - 2 tsp
How to prepare a classic Viennese strudel step by step:
- Mix the flour with salt, then break the egg and add the required amount of vegetable oil. Better to use olive. You need to knead the dough until it stops sticking to your hands. Roll the dough into a ball, pour it well with oil and leave for about half an hour. You can even put the dough in a deep container and cover with oil completely. Of course, butter makes the dough very high in calories, but thanks to such an operation it will become incredibly elastic and can be rolled out very thinly. The thinnest dough is one of the attractive features of strudel that makes it so delicious.
- While the dough is absorbing the oil, saute the breadcrumbs for the filling. For frying, use butter - the crackers should turn a pleasant ruddy brown color.
- While the crackers are fried, finely chop the apples - it is advisable to take them sour and skin them. Stir apples with raisins, it will be great if you left it drenched in rum yesterday afternoon. Add sugar, cinnamon and lemon juice to these. Mix everything with fried breadcrumbs.
- Now comes the most difficult thing - to roll the present dough in the thinnest way. To do this, you will need an even piece of cloth, which must first be sprinkled with a small amount of flour. The dough needs to be rolled out in the shape of a rectangle. For strudel, a stretching dough is prepared, first it must be rolled out as thinly as possible with a rolling pin, and then by means of rotation in the hands. Of course, for this method of rolling, you need to gain some experience so as not to simply tear the thin sheet. The ideal strudel dough is translucent, the thick edges of which are cut off.
- Coat the dough sheet completely over the surface with butter, and then lay out the filling, giving it the shape of a sausage. You need to put the filling, stepping back 10-15 cm from the edge. To twist the filling, you need to use the towel on which you rolled the dough. Thus, you need to wrap the roll, twisting the ends like bows on sweets. Cut off excess.
- Without removing the towels, coat the future dessert with butter and send it to a baking sheet greased with vegetable oil. Carefully remove the towel and do not touch the strudel again, otherwise it will fall apart.
- Bake the strudel at 190 ° C until golden brown. Take out the dessert, brush with butter and garnish with powdered sugar. Leave to cool.
The classic Viennese strudel can be varied with many other ingredients, replacing the original or adding new ones. For example, instead of crackers, you can use crushed cookies, instead of rum - liqueur, cognac or other alcohol, and nuts are great for apple strudel.
Cherry strudel with almonds
Apples are a traditional, but far from the only filling for an appetizing strudel. We suggest you prepare a juicy Viennese strudel with cherries.
Ingredients:
- Flour - 300 g
- Water - 100 ml
- Egg - 1 pc.
- Butter - 15-20 g
- Olive oil - 35 ml
- Breadcrumbs - 15-20 g
- Sugar - 60 g
- Salt - 2 g
- Mascarpone cheese - 120 g
- Cream - 75 g
- Almonds - 75 g
- Leguminous vanilla - 1 pc.
- Cognac - 10 g
Step-by-step preparation of cherry strudel with almonds:
- Pour the flour into a container and make a small depression. Pour water there, break an egg and add 15 ml of oil. Season with salt and knead. Roll a ball out of the dough, pour with the oil that remains, and send to infuse for an hour.
- Cut the vanilla and remove the seeds. Chop or crush the almonds by hand, and then mix together with the desired amount of sugar and breadcrumbs.
- Combine mascarpone cheese with cream, sugar and vanilla seeds. Pour in cognac and whisk.
- Remove the dough from the refrigerator and roll out on the table in the shape of a rectangle: it should be thin until transparent. After stepping back 10 cm from the edge, brush the dough sheet with cheese mass. Top with cherries (don't forget to remove the seeds) and ground almonds. Roll up the strudel carefully.
- Coat a baking sheet with oil or tamp with paper. Put the dessert there, sprinkle it with butter on top. Immerse in an oven set at 190 ° C for about 10-15 minutes.
Sprinkle the finished strudel with icing sugar or garnish in any other desired way. You can serve the dessert warm or leave to cool.
Shortcrust pastry strudel
The traditional Viennese apple strudel is made from puff pastry or filo, but sometimes you can experiment. We suggest you prepare this wonderful dessert using shortcrust pastry.
Ingredients:
- Flour - 290 g
- Egg - 1 pc.
- Butter - 180 g
- Sugar - 160 g
- Apples - 3 medium
- Cinnamon - 0.5 tsp
Step-by-step preparation of shortcrust pastry strudel:
- Put flour, 130 g sugar and chopped butter into the food processor (use at room temperature) and chop for 5-6 seconds. You can also mix these ingredients by hand.
- Add the egg and run the food processor for another 5-6 seconds, you will have a soft piece of dough. If the dough is not thick enough, add more flour. Remove the dough and refrigerate for about an hour.
- When the time is almost up, peel the apples and grate on a coarse grater. Roll out the dough into a rectangle and sprinkle with grated apples, remaining sugar and cinnamon. Roll up the roll.
- Send the dessert to bake at 190 ° C for about half an hour.
Slice the strudel immediately after removing it from the oven. If you do this when the dessert has cooled, it will crumble. Sprinkle the icing sugar over the slices and serve.
Lazy pita strudel
And if the guests are already on the doorstep, and you need to quickly prepare a delicious dessert, a quick recipe for Viennese strudel with apples and lavash will save you.
Ingredients:
- Lavash - 1 pc.
- Egg - 1 pc.
- Butter - 80 g
- Apples - 2 medium
- Confiture - 2 tablespoons
- Sugar - 2-3 tablespoons
- Walnuts - 60 g
- Powdered sugar
Step by step preparation of lazy pita strudel:
- Peel the apples and slice them in any way you want. If there is very little time, you do not need to peel the skin. Mix with sugar and heat in a skillet until golden brown.
- Add the jam to taste, the apricot jam works well with the apples, and simmer for about 5 minutes more.
- Beat the egg with sugar, grate frozen butter: set aside half for sprinkling lavash, and melt half. Grind the nuts in a blender, but not too finely. If this is not possible, crush them or chop them into small pieces.
- Spread the pita bread on the table and brush with a beaten egg, then sprinkle with butter and nuts. Roll the pita bread into a roll, try not to squeeze or squeeze. Brush with butter.
- Send the dessert to bake at 200 ° C for 10-15 minutes.
When the strudel is done, garnish with powdered sugar and leave to cool.
Curd strudel
We offer you an interesting recipe for Viennese strudel, where the traditional apple filling is completely replaced by Russian cottage cheese with raisins. It turns out incredibly tasty!
Ingredients:
- Flour - 300 g
- Cottage cheese - 450 g
- Sugar - 110 g
- Raisins - 70 g
- Boiled water - 100 ml
- Butter - 50 g
- Salt - a pinch
- Powdered sugar
Step by step preparation of curd strudel:
- Leave the raisins to soak in warm water for about 20 minutes, but for now start kneading the dough.
- Stir flour with salt and, pouring in melted butter, mix the dough. Form the finished dough into a ball, brush with olive oil and leave for an hour. Leave the soaked raisins to dry on napkins.
- Rub the curd through a sieve and mix with eggs, raisins and sugar.
- Roll out the dough into a rectangle and spread the curd filling on top of it. Roll up the roll.
- Send the dessert to bake at 180 ° C, pre-greased with melted butter, for about 40-45 minutes. Watch until a golden crust appears.
It remains only to sprinkle the finished strudel with powder and chop.
Cheese strudel
Strudel recipes cannot be enumerated, and among them there are far from dessert ones. We suggest you prepare a delicious cheese strudel, which can be served as a snack or breakfast.
Ingredients:
- Flour - 225 g
- Water - 100 ml
- Dutch cheese - 290 g
- Egg - 1 pc.
- Butter - 10 g
- Olive oil - 70 ml
- Vinegar 9% - 1 tbsp
- Salt - a pinch
Step-by-step preparation of cheese strudel:
- Pour flour into a container and stir with salt. Make a small depression where pour 15 ml of olive oil and vinegar and water. Knead the dough, shape into a ball, pour over the remaining butter and leave to infuse for about an hour.
- Grate the cheese on a coarse grater. Roll out the dough into a rectangle, trying to do it as thin as possible. You can make a stretch dough with your hands.
- Beat the egg and brush over a sheet of dough. Sprinkle with cheese and roll.
- Brush the dessert with butter, then place in the oven, set at 180 ° C, for half an hour.
The strudel is ready when its surface is golden brown.
