Scented apple strudel is a symbol of Austrian cuisine. You don't have to go to Vienna to enjoy the taste of this masterpiece of pastry art. The delicacy known all over the world can be prepared at home on your own.
Recipe content:
- How to cook apple strudel - dessert features
- The classic apple strudel recipe
- Apple strudel: the royal recipe
- Apple strudel: a step by step recipe
- Puff pastry apple strudel
- Apple strudel: a simple recipe
- Video recipes
The national Austrian dessert is apple strudel. It is a thin dough roll with apple filling. All Viennese cafes are famous for it, which often serves the ideal gastronomic pair - Viennese strudel with Viennese coffee. To prepare a real delicacy of crispy dough with aromatic apples according to an old-fashioned recipe, you need to know some simple secrets, and, of course, a good recipe!
How to cook apple strudel - dessert features
Apple strudel differs from other rolls and pies with its special dough and filling. For this roll, translucent, very thin sheets of drawn dough are used. And the filling is made from sweet and sour apples with sugar and the addition of cinnamon, raisins, lemon zest, nuts and rum. It is this combination of ingredients that makes the Viennese strudel so special. But these are not the only secrets of this dessert. There are also certain tricks that should not be overlooked.
- For the preparation of the drawn dough, it is necessary to use flour with a high gluten content.
- The classic method for making dough with flour, water and a drop of vinegar. Sometimes butter and an egg are added. The products are kneaded for a long time, then rolled thinly, then stretched by hand on a linen tablecloth, trying not to tear the thin sheets.
- Since the technology for preparing the stretched dough is quite long and laborious, most housewives prefer to replace it with purchased ordinary yeast-free puff pastry or ready-made filo dough. This, of course, slightly changes the taste of the strudel, but it will greatly simplify its preparation.
- The thinnest sheets of filo dough are laid on top of each other, every second sheet is greased with butter (it is better not to use margarine). Spread the filling on the dough with thick sausage and wrap it in the dough.
- A roll of any dough is greased with melted butter on top.
- The strudel usually gets dirty in 30 minutes.
- The apples for the filling are peeled and sliced. Then stew with sugar in butter. At the end of cooking, add lemon zest, ground cinnamon, chopped nuts and raisins soaked in rum.
- The filling can be simplified, for example, by replacing rum with cognac, raisins with dried apricots, walnuts with marzipan mass, lemon with ginger. The most important thing is the presence of apples.
- It is important to take sweet and sour apples for the filling so that the dessert is not too cloying or too sour.
- To prevent apple juice flowing out of the roll, a little breadcrumbs are added to the filling. They are prepared independently by grating a dried loaf, but you can use ready-made unflavored crackers.
- The finished roll is also oiled and generously sprinkled with powdered sugar. After it cools, but it is served warm.
- The best addition when serving is a scoop of ice cream. However, you can use milk sauce or whipped cream.
The classic apple strudel recipe
The main highlight of the classic delicacy is dough. It is thoroughly mixed, and this requires experience and skill. The Austrian hostesses should be given their due, they do it superbly! Well, for our women, in this recipe, we will pay special attention to the preparation of delicious pastries.
- Caloric content per 100 g - 285 kcal.
- Servings - 1 Strudel
- Cooking time - 1 hour 40 minutes
Ingredients:
- Flour - 200 g
- Eggs - 1 pc.
- Vegetable oil - 1 tablespoon
- Salt - a pinch
- Warm water - 3 tbsp.
- Raisins - 60 g
- Rum - 2 tablespoons
- Butter - 140 g
- Breadcrumbs - 80 g
- Sour apples - 1, 3 kg
- Sugar - 100 g
- Cinnamon powder - 1 tsp
- Walnuts - 200 g
- Powdered sugar - for dusting
Step by step cooking:
- Sift flour with a slide and make a depression in the middle, into which pour the egg.
- Add salt and vegetable oil.
- Knead food from the edges to the center. You should have a smooth dough.
- Pour in water until the dough is medium.
- Continue to knead it with your hands for 15 minutes.
- Blind the ball, coat it with oil and let it sit for 30 minutes.
- To prepare the filling, wash and dry the raisins, cover with rum and set aside.
- Fry the walnuts in a pan.
- Melt butter (40 g) in a frying pan and fry the breadcrumbs until golden brown.
- Wash the apples, peel, core and cut into thin slices. Toss them with cinnamon and sugar and sauté in 50 g butter in a skillet.
- Place a large linen towel or cotton cloth on the table and dust it with flour.
- Roll out the dough on it thinly from the middle to the edges. The dough should be so thin that if you put a newspaper under it, the font should be visible.
- Melt the remaining butter in a skillet and drizzle over a baking sheet.
- Sprinkle the dough with 2/3 of the breadcrumbs, leaving strips of 3 cm thick on both sides.
- Arrange apples on crackers. Wrap the ends so that the filling does not spill out.
- Top with raisins and walnuts.
- Lift the towel up and roll up the roll.
- Turn it over onto the baking sheet, seam side down.
- Preheat the oven to 200 degrees and bake the product for 35-45 minutes until golden brown. Sprinkle melted butter on it every 5 minutes.
- Cut the finished dessert into 4-5 cm thick pieces and sprinkle with powder. Serve warm.
Apple strudel: the royal recipe
The national Austrian flour dish strudel, rolled from a very thin dough, is an impeccably tasty delicacy that is rather difficult to prepare. To surprise guests with culinary skills, surprise a loved one or please children, you should practice well to make this delicacy.
Ingredients:
- Flour - 300 g
- Eggs - 2 pcs.
- Warm water - 5 tbsp.
- Vegetable oil - 4 tablespoons
- Apple cider vinegar - a few drops
- Salt - a pinch
- Sweet and sour apples - 1 kg
- Raisins - 100 g
- Butter - 50 g
- Almonds - 50 g
- Sugar - 80 g
- Cinnamon powder - 1 tsp
- Lemon Juice - from half a lemon
- Softened butter - 2 tablespoons
- Yolk - 1 pc.
- Milk - 2 tablespoons
Step by step cooking:
- For the filling, peel, core and cut the apples into thin slices. Sprinkle them with lemon juice. Fry them with sugar in a skillet in butter.
- Scald the raisins with boiling water and leave for 5-10 seconds.
- Fry the almonds in a clean and dry frying pan or keep in the oven at 120 degrees for one hour. Use a blender to chop it up and mix with the cinnamon.
- Combine apples, raisins and almonds. Stir. The filling is ready!
- For the dough, sift the flour with a slide, add salt and make a well into which pour the eggs. Stir to prevent the eggs from pouring out of the flour slide.
- When the eggs are set with flour, add warm water, 3 tablespoons. vegetable oil and vinegar.
- Knead the dough so that it stops sticking to your hands. Place it in a warm place for 30 minutes, drizzle with 1 tablespoon. vegetable oil. Cover with a bowl.
- Sprinkle the table with flour, put a cotton napkin, which also sprinkle with flour. Put the dough on it and roll it into a thin layer, about 2-3 mm thick.
- Leave the dough to air dry a little.
- Grease the dried layer of dough with melted butter, 5 cm back from the edges, and lay out the filling.
- Put some slices of butter on top.
- Lift the edges of the napkin and roll the dough into a roll. Pin the edges carefully. Spread the seam of the roll with a mixture of yolk and milk.
- Place the strudel on a greased baking sheet.
- Bake the strudel at 175 degrees for 50 minutes. Periodically grease the surface of the roll with a yolk-milk mass.
- Sprinkle the cooled roll with icing sugar.
Apple strudel: a step by step recipe
Apple Viennese strudel is a European dessert for sophisticated gourmets. This is perhaps the best thing left of the Austrian Empire after its collapse.
Ingredients:
- Flour - 250 g
- Vegetable oil - 1 tablespoon
- Chicken yolk - 1 pc.
- Salt - a pinch
- Warm water - 125 ml
- Apples - 1 kg
- Ground cinnamon - 1 tsp
- Dried apricots - 80 g
- Cashews - 100 g
- Breadcrumbs - 3 tablespoons
- Lemon juice - 4 tablespoons
- Butter - 130 g
Step by step cooking:
- Combine flour, egg yolk, warm water and salt.
- Knead an elastic and smooth dough, roll it into a ball and brush with vegetable oil. Leave it on for 30 minutes.
- Peel the apples, cut into 4 pieces, remove the seed box and cut into thin slices. Sprinkle them with lemon juice.
- Combine apples with ground roasted cashews and shredded dried apricots. If the dried apricots are tough, then pre-steam them with boiling water.
- Roll out a very thin dough on a smooth towel.
- Without removing it from the towel, brush with half a portion of melted butter.
- Combine vanillin, cinnamon, crackers and sprinkle on the dough.
- Spread the apple filling on the dough and gently roll into a roll.
- Put the product on a baking sheet with the seam down and bake at 200 degrees for 40 minutes, periodically oiling the strudel with melted butter.
Puff pastry apple strudel
To save time while enjoying the amazing taste of strudel, purchase yeast-free puff pastry from the store. The taste, of course, will be a little different, but with the right preparation, you can enjoy impeccable pastries.
Ingredients:
- Frozen ready-made yeast-free puff pastry - 1 sheet
- Sweet and sour apples - 500 g
- Sugar - 4 tablespoons
- Crushed crackers - 4 tablespoons
- Ground cinnamon - 1 tsp
- Prunes - 50 g
- Walnuts - 50 g
Step by step cooking:
- Remove the frozen dough from the freezer and leave to thaw.
- Peel and grate the apples. Put them in a bowl and add sugar, chopped prunes, nuts, cinnamon. Stir the products before placing on the dough.
- Place the dough on floured parchment paper and roll it out as thinly as possible with a rolling pin.
- Grease the layer with melted butter and sprinkle with crushed breadcrumbs.
- Lay out the filling, filling half of the dough sheet. Sprinkle with more crushed breadcrumbs on top.
- Use paper to wrap the dough in a roll. Bind the seams and the two edges tightly.
- Place it seam side down on a baking sheet and brush with butter.
- Heat the oven to 180 degrees and bake the strudel for 35-40 minutes.
- After baking, leave it to "rest" under a towel.
Apple strudel: a simple recipe
Another variant of a strudel made from a purchased "quick and dirty" dough. Of course, it looks more like a classic puff roll, but, nevertheless, it turns out to be very tasty.
Ingredients:
- Puff yeast-free dough - 1 sheet
- Apples - 500 g
- Ground cinnamon - 1 tsp
- Sugar - 3 tablespoons
- Butter - 50 g
Step by step cooking:
- Peel the apples, remove the seeds and cut into cubes.
- Toss them with sugar and ground cinnamon.
- Roll out the defrosted dough to the usual thickness, as you are more used to.
- Melt the butter in a microwave oven and spread over the dough.
- Top with the apple filling and roll up.
- Transfer the product to a baking sheet and brush it with the rest of the melted butter.
- Send it to bake in a preheated oven to 180 degrees for half an hour.
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