A classic apple strudel from Austria. It was there that they invented to manually pull out the dough for baking, so that there was enough space for a large number of toppings.
But, this baking is popular in other countries - Germany, Hungary, Czech Republic, where strudel is considered to be their national dish.
The most famous strudel is with apples. Also, berries, cottage cheese, pieces of other fruits or dried fruits are added to the filling to taste.
The filling for this unusual dessert can be unsweetened: liver, minced meat, potatoes and others.
Elongated yeast-free dough is the hallmark of strudel, this is the basis of the classic recipe. But, at home, it can be replaced with quickly cooked or ready-made store puff pastry.
Strudel with apples (step by step recipe) - general principles of preparation
The most important thing in a properly prepared strudel is thin dough. It must be kneaded on top grade flour. In order for the gluten to swell, the kneaded dough must be allowed to infuse at room temperature.
First, the finished dough is rolled out, and then pulled out by hand. If desired, plump edges can be cut. It should turn out translucent. After that, you can already grease the dough with butter and, having laid out the filling, wrap it in a roll.
If desired, the strudel can be prepared from a storeless yeast puff pastry, which will just need to be thawed and rolled. The fastest strudel with apples can be prepared from ordinary Armenian pita bread, which, before laying out the filling, will simply need to be greased with melted butter before softening.
Classic strudel with apples: a step by step recipe
Ingredients:
• 300 g of the highest quality wheat flour;
• 2 tbsp. l vegetable oil;
• 80-100 ml of water;
• one egg;
• a pinch of salt;
• 100 g butter;
• a handful of pitted raisins;
• 100 g sugar;
• 15 g ground cinnamon;
• 1 tbsp. l liquor or cognac;
• 100 g breadcrumbs;
• 100 g of peeled walnuts;
• one large apple;
• 30 g of powdered sugar.
Cooking method:
1. To make a dough for a classic strudel with apples, first sift the wheat flour. A step-by-step recipe involves the use of only the highest quality flour, from the lower grade flour the dough will be unsuitable for cooking.
2. Bring the water for the test to a boil. Need burning water, but not boiling.
3. Pour flour (150 g) with a large 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 several minutes.
8. When the mixture begins to look like a piece of dough, we dump it on a table sprinkled with flour (150 g).
9. Knead by hand until an elastic flexible mass is obtained. While constantly kneading the dough from the bottom up.
10. Put the lump of dough in a clean cup and cover with a film or a kitchen towel so that it does not dry on top.
11. Set the dough aside for an hour and a half at room temperature.
12. In the meantime, you can start preparing the filling of strudel with apples. Wash raisins in warm water or soak in hot boiled water.
13. Put raisins on a paper towel or napkin for drying. We remove all unnecessary instances.
14. Slightly heat the rum (or cognac, depending on what is taken) on the stove or in the microwave.
15. Pour raisins into brandy and cover with a lid or a plate. The mixture should be infused.
16. Pour the peeled nuts into a dry frying pan and place on the stove.
17. Fry halves of walnuts until peeling brown peel. This is about 3-4 minutes, all this time we stir the contents of the pan with a spatula or spoon. So light bitterness should leave the nuts.
18. Then remove the nuts from the heat and transfer to a plate.
19. Let cool for a minute.
20. Hands sort through slices and slices of nuts to free them from the skin.
21. Peeled nuts are put in a blender bowl and grind into small crumbs.
22. And in the pan we spread 40-50 g of butter.
23. Melt.
24. Add the breadcrumbs.
25. Fry until gilding, constantly mix, so as not to burn.
26. Meanwhile, the dough is ready. We take it to the table.
27. We level it by hand and roll out a rolling pin into a layer (3-4 mm thick) of a rectangular shape.
28. Then we take the remaining soft butter and well coat it with a layer of dough, not forgetting about the edges.
29. Rinse the apple in water and peel and core.
30. Cut the pulp with a knife into thin slices or small cubes.
31. In a separate bowl, mix the sugar and ground cinnamon.
32. Add the chopped apple to the cinnamon mixture.
33. We introduce raisins with rum into the filling.
34. Stir the filling and cover the cup with its lid.
35. We recall the dough, it is already a little dried up. With clean hands, we begin to stretch the test layer, starting from the middle and moving to the edges. You should get a very thin dough of rectangular shape. But this must be done very carefully so as not to tear the formation.
36. On the extreme surface of the formation (lateral edge), lay out the apple filling in an even layer, leaving an edge of 1 cm clean. It will be only about 1/6 of the reservoir.
37. On the rest of the surface we spread and level the fried breadcrumbs and walnuts.
38. Now moving from the clean (without filling) edge of the dough, 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 to heat up 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. Put the roll seam down on the surface of the baking sheet.
42. The top of the roll is also lubricated with melted butter. If desired, you can also grease with beaten egg yolk and a little cinnamon.
43. Put the baking sheet in the oven for 40-50 minutes.
44. When time passes, we 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.
Strudel with apples, nuts and berries: a step by step recipe
Ingredients for the dough:
• 300 g of the highest quality wheat flour;
• 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 wheat flour through a special sieve.
2. Part of it is poured into a bowl.
3. Break the chicken egg there.
4. Add a pinch of salt and vegetable oil.
5. Fill the water.
6. Stir until smooth with a spoon or spatula.
7. Then pour the rest of the flour onto the table and make a small hole.
8. Pour the dough into flour.
9. We continue kneading with our hands. If necessary, add more flour.
10. When the dough has absorbed all the flour and is dense, we put it in a bag or cling film.
11. Leave for 40-50 minutes at room temperature.
12. Then we sort and wash the cranberries.
13. Sprinkle the berries on a clean, dry kitchen towel to remove all moisture from them.
14. The peeled walnuts are fried in a pan.
15. Pour them into a bowl.
16. Flushing them with our hands, exfoliate the skin.
17. Pure nuts are cut with a knife on a cutting board to a crumbly consistency.
18. Rinse apples in water.
19. We clean the fruits of the peel and seeds.
20. Cut the pulp into thin slices.
21. In a separate bowl, mix apples, berries, lemon juice, sugar and ground cinnamon.
22. Stir the filling.
23. Melt butter on a stove or microwave until liquid. But not to a boil.
24. We take out the dough.
25. We level it on the table in any convenient way.
26. We begin to pull it with our hands from the middle, moving to the edges. You can help yourself with a rolling pin.
27. At the end of the extension, a layer of rectangular or oval shape should be obtained. Here you need to be guided by the size of the cooked baking strudel with baking apples.
28. A step-by-step recipe moves toward unfolding the toppings.
29. When the dough is stretched, generously lubricate it with melted butter.
30. On the edge we spread the filling of apples and berries.
31. The rest of the dough is covered with a uniform layer of nuts.
32. We begin to spin the dough roll, moving from the side of the filling to the nuts.
33. Thus, we got a roll, in the middle of which there is apple filling, and the layers of dough are sprinkled with walnut crumbs. Next, the step-by-step recipe continues by baking the dish.
34. Put the strudel with apples and berries on a baking sheet, greased with oil of any taste
35. Also grease the top of the roll with butter.
36. We set to bake at up to 200 ° C for about an hour.
37. Cool the finished roll and cut it into portioned slices, serve it to the table.
Apple strudel (step-by-step recipe) - tricks and tips
• To make the dough more tender, it is better to lubricate it with olive oil.
• For a brighter taste, rum or walnut liquor should be added to the filling.
• To make the strudel look beautiful and appetizing from above, you can grease it with whipped yolk and sprinkle with cinnamon before going to the oven.
• It is better to take green apples for baking, they will give the dish a pleasant sourness.
• Serve strudel with apples, both hot and cold.
