Ingredients:
- Potatoes - 4-5 pcs.
- Onion (large) - 1 pc.
- Carrots - 1 pc.
- Meat - 300 g
- Vegetable oil
- Ground black pepper
- Spices (thyme, bay leaf)
For the test:
- Flour - 2.5 tbsp.
- Water - 0.75 tbsp.
- Egg - 1 pc.
- Salt - a pinch
Strudel is made from a thin layer of dough rolled into a roll. As a rule, this is a dessert dish with a sweet filling. But snack bar strudels are also prepared, for example, with potatoes and pieces of meat - an excellent option for a full dinner.
Strudel dough with meat and potatoes is prepared in different versions. Most often made from water, eggs and flour - like dumplings. They also use milk, kefir or make yeast dough, then the finished dish turns out more airy.
How to cook strudels with meat and potatoes - recipe with photos step by step
Prepare the ingredients
First, knead the dough from flour, water, eggs and salt. It should be soft, but not stick to your hands at all. Cover the dough with a napkin and leave it until it ripens.
You can use any meat in the dish: pork, lamb, chicken. It all depends on your preferences. Cut the meat into small pieces and place in a frying pan hot with vegetable oil. Fry, stirring, for 20 minutes.
Transfer the fried meat to a deep saucepan. Pour the resulting fat here.
Wash the potato tubers, remove the peel and cut into cubes.
Place a layer of potatoes on top of the meat. Add some salt.
Then comes a layer of onion, peeled and chopped. Just take half of the onion, the second part will go into the roll.
Grate the carrots on a coarse grater and also place in the pan.
Fry some chopped onion in vegetable oil until light golden brown, cool.
Roll out the soft dough into a thin layer and place the prepared onion on it.
Roll into a tight roll and cut crosswise into 3-4 cm portions.
Pour water into the pan so that it covers the potatoes. Place on top of the strudel. Add salt, pepper, spices. Cover the dish with a lid, place it on the stove and simmer over low heat for 35 -40 minutes.
Meat strudel with potatoes is ready! All that remains is to place the dish into portioned plates, decorate it with herbs and delight your loved ones with delicious food.
Strudel with meat and potatoes in a slow cooker
Place 3 cups of flour in a bowl. Make a hole in it, into which pour a glass of milk, a tablespoon of vegetable oil and one egg. Knead soft dough. Dust with flour, roll it into a thin layer, place the sauteed onion on top and roll the dough into a sausage.
Cut the meat into cubes, fry it in a slow cooker, setting the “Fry” mode for 20 minutes. After the specified time has passed, place the peeled and cut potatoes into the multicooker bowl. Next, add the chopped onion and carrots. Lastly, add the strudel pieces. Salt the dish to taste, add spices at your discretion. Pour 1.5 - 2 glasses of water and cook the meat strudel with potatoes in the “Stew/Stew” mode for 1 hour.
Kefir strudels with potatoes and meat
To prepare strudels, mix a glass of kefir with a teaspoon of soda. Wait 3 -5 minutes for the ingredients to react. Then add salt, egg and enough flour to form a soft, pliable dough. Place minced meat (about 300 grams) fried with chopped onion on a thinly rolled sheet of dough, add salt and ground black pepper to taste. Fill a saucepan or cauldron halfway with peeled and chopped potatoes, place meat strudels on top. Add salt, seasonings (bay leaf, thyme, oregano). Pour cold water and place the dish on low heat. After 40 minutes the strudels are ready.
Strudel with meat and potatoes in the oven
Strudels with meat and potatoes can be cooked in the oven. Yeast is used for the dough, from which the dough is first prepared.
Dissolve 30 grams of fresh yeast in half a glass of warm water, add a tablespoon of sugar and leave the mixture for 15-20 minutes until it starts to foam. Add flour (0.5 -0.7 kg), 50 grams of melted butter, one egg, water to the dough. Knead the yeast dough. Roll it out thinly, brush the surface with melted butter and roll it into a roll. Place the meat fried with onions and carrots on a baking sheet. Then peel the potatoes and cut them into quarters. Next, cut the strudel into small pieces. Salt the dish to your taste, add seasonings, cover with foil and place in the oven for 1 hour. Bake strudel with meat and potatoes at 180 degrees.
Fine work
Under a heavy rolling pin, a ball of shiny dough quickly turns into a smooth layer. The cook takes it by the edges and begins to stretch it in all directions, as if straightening a piece of the thinnest fabric, prying it “from the inside out” with clenched palms and picking it up with his elbows. The dough expands and, inexplicably remaining unharmed, eventually turns into a translucent canvas. In just a couple of minutes the strudel dough is ready.
It seems that only a virtuoso can perform such a trick. But the chef Austrian Rainer Schobin he assures: for the dough to come out as thin as papyrus, you don’t need much - premium wheat flour with a high gluten content and dexterity, which, however, comes with experience.
Secrets of production
To make apple strudel in Austrian style, you need a simple set of ingredients - flour, water, egg, butter, apples, raisins, and sometimes rum. And in order to work with stretch dough, from which the roll is made, you need to master a couple of subtleties.
The dough needs to be kneaded for a long time and vigorously, and then allowed to rest, rest - under a heated bowl or film - for at least half an hour. Then the dough must be rolled out on a board covered with a flour-dusted cloth and gently stretched by weight. Typically, a thick linen or smooth cotton paper towel is used for rolling. In many Austrian families, the strudel cloth is kept for years.
If the dough is successful, you can stretch it to the size of a tablecloth or sheet if desired. At the Schönbrunn Imperial Palace in Vienna, tourists are told a legend about how the personal chef of one of the Habsburgs ordered his subordinates to stretch the dough so thin that letters could be read through it.
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Rainer Shobin A cook, consultant for the Moscow restaurant Wirt, a native of the Austrian city of Leoben, spoke about his childhood observations of strudel.
What apples are best for strudel? Strong, green, with sourness. Although the apples are not the main thing, the main thing is the dough, it should be elastic and very thin. For those who are making strudel for the first time, it is better to start with ready-made puff pastry to avoid disappointment. Does this mean that only a professional can prepare it? Not at all. It just takes skill. Most Austrian housewives definitely know how to cook it. Is it always dessert? Of course not. For example, there is Lungenstrudel. The filling for it is prepared from finely chopped pork lung - in German “lunge” and means “lung” - with onion, egg, marjoram. Then the strudel is cut into pieces, placed in hot beef broth and eaten with it. How did you learn to make strudel? It seems to me that I have known the recipe since childhood. From three years old. I always watched my mother cook. By the way, she still has a tablecloth in her closet on which she rolls out the dough. They even wash it separately... Everything you notice in childhood stays with you for the rest of your life. Now my daughter is watching me cook. |
Eastern roots
According to one version, the Austrians adopted the recipe for yeast-free stretch dough from the Turks. According to another, they spied it in Hungary, where oriental tastes reigned after 150 years of Ottoman rule. The Hungarian retesh roll is really similar to the Viennese strudel.
By the way, in Moldova they bake vertuta rolled into a sausage using a similar recipe. In Greece, a thin translucent dough called filo is used to make pita pies and sweet bougatsa, and in Turkey, baklava is made. The idea of adding raisins and nuts to the apple strudel filling is also clearly of Eastern origin.
The oldest recipe for strudel was found in a handwritten cookbook from 1696, which is currently kept in the archives of the Vienna City Library. This manuscript describes a method for preparing milchramstrudel - a creamy milk roll with curd filling. Milchramstrudel is still present on the menu of Austrian coffee shops, but unlike the classic Viennese one, it is somewhat unprepossessing: it is served directly in a frying pan with a fair amount of creamy sauce.
In honor of the victory over Napoleon
However, before the Congress of Vienna in 1814-1815, few people outside the Austrian Empire knew about strudel. And at the congress, where European monarchs and diplomats celebrated the victory over Napoleonic France, instead of multi-tiered French cakes with butter creams, Viennese pastries made from light butter dough with airy whipped cream made their debut on the banquet tables. Everyone especially liked the apple strudel, for which the confectioners came up with a worthy accompaniment - a scoop of vanilla ice cream, a slice of fresh fruit and Viennese Melange coffee.
Classics of genres
Today there are dozens of strudel recipes. The classics of the genre, in addition to apple, are cherry, curd, nut, poppy seed - you can roll any filling you like, including vegetables and meat, all the subtlety and complexity is in the dough. That’s why preparing Viennese strudel seems to many to be something akin to the ability to dance the Viennese waltz: everything is so beautiful, smooth and easy, but you can’t repeat it straight away. However, Austrian housewives managed to tame the capricious dough. And even get additional benefit from this skill: practical Austrians prepare noodles from excess dough - desserts are desserts, and no one has canceled hearty home-cooked dinners.
Apple strudel
Cooking time: 2 hours
For how many people: 8
For the test:
300 g flour
150 ml warm water/
1 egg
3 tbsp. l. refined vegetable oil pinch of salt
For filling:
100 g raisins
2 tbsp. l. Roma
3 tbsp. l. breadcrumbs
10 g vanilla sugar
4 large apples (preferably green varieties, such as Simirenko or Granny Smith)
1 lemon
100 g chopped nuts
250 g sugar
6 tbsp. l. butter
1 tsp. cinnamon
2 tsp. powdered sugar
1. Prepare the filling. Pour rum over the raisins and leave for half an hour at room temperature. Melt 2 tbsp. l. butter, mix with breadcrumbs and vanilla sugar. Peel the apples and cut into cubes. Add the zest of a quarter of a lemon and freshly squeezed lemon juice. Sift the flour, add the egg, 2 tbsp. l. vegetable oil, salt. Add water and knead the dough. Roll into a ball, grease with vegetable oil (1 tablespoon), wrap in cling film. Place in a warm place for an hour.
2. Cover the table with a cloth and sprinkle with flour. Knead the dough into a flat cake and roll it out. On weight, stretch evenly and carefully in different directions. When it turns into a thin layer measuring approximately 70 × 50 cm, spread it on a tablecloth and brush with melted butter (2 tbsp.).
3. Along the long side, lay a prepared mixture of breadcrumbs with vanilla sugar in a path about 15 cm wide, stepping back from the edge of the dough about the same amount - 15 cm. Place apples on top of the breadcrumbs, sprinkle the filling with raisins, then chopped nuts, cinnamon and sugar. Lift the edge of the dough closest to the filling and cover the entire length of the filling. Take the tablecloth by the edge and lead it along with the dough to the opposite edge of the table, rolling the strudel into a roll so that the seam is at the bottom.
4. Grease a baking sheet with melted butter (1 tbsp). Place the strudel on a baking sheet, trim off the excess dough, leaving the “tails” of the roll curled. Brush the roll with melted butter (1 tbsp). Place the strudel in the oven, preheated to 175 oC, for 30-40 minutes. Leave the strudel to cool for an hour, then sprinkle with powdered sugar and cut into pieces. Serve with fruits, berries, sweet sauce, and a scoop of ice cream.
Photos by Roman Suslov
Style Ksenia Manokhina
Classic apple strudel comes from Austria. It was there that they came up with the idea of manually stretching the dough for baking so that there was 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 their national dish.
The most famous strudel is with apples. Berries, cottage cheese, pieces of other fruits or dried fruits are also added to the filling to taste.
The filling for this extraordinary dessert can also be unsweetened: liver, minced meat, potatoes and others.
Yeast-free stretched dough is the hallmark of strudel; it is the basis of the classic recipe. But, at home, it can be replaced with quickly prepared or store-bought puff pastry.
Strudel with apples (step-by-step recipe) - general principles of preparation
The most important thing in a properly prepared strudel is the thin dough. It must be kneaded with premium flour. In order for the gluten to swell, the kneaded dough must be allowed to sit at room temperature.
First, the finished dough is rolled out and then stretched by hand. If desired, thick edges can be cut off. It should turn out translucent. Afterwards, you can grease the dough with butter and, after laying out the filling, wrap it into a roll.
If desired, strudel can be prepared from store-bought yeast-free puff pastry, which you simply need to defrost and roll out. The fastest strudel with apples can be prepared from ordinary Armenian lavash, which, before laying out the filling, just needs to be greased with melted butter to soften it.
Classic apple strudel: step-by-step recipe
Ingredients:
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 sugar;
15 g ground cinnamon;
1 tbsp. l. liqueur or cognac;
100 g breadcrumbs;
100 g peeled walnuts;
One large apple;
30 g powdered sugar.
Cooking method:
1. To make the dough for the classic apple strudel, first sift the wheat flour. The step-by-step recipe assumes using only the highest quality flour; lower grade flour will make the dough unsuitable for cooking.
2. Bring the water for the dough to almost a boil. You need scalding water, but not boiling water.
3. Pour flour (150 g) into a large bowl for kneading dough.
4. Add vegetable oil and egg there.
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, dump it onto a table sprinkled with flour (150 g).
9. Knead by hand until an elastic flexible mass is obtained. Constantly kneading the dough from bottom to top.
10. Place the lump of dough in a clean cup and cover with film or a kitchen towel so that it does not dry out 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 for the apple strudel. We wash the raisins in warm water or soak them in hot boiled water.
13. Place the raisins on a paper towel or napkin to dry. We delete all unnecessary copies.
14. Lightly heat the rum (or cognac, depending on what is taken) on the stove or in the microwave.
15. Pour raisins into cognac and cover with a lid or plate. The mixture should brew.
16. Pour the peeled nuts into a dry frying pan and place on the stove.
17. Fry the walnut halves until the brown skin peels. This takes about 3-4 minutes, all this time we stir the contents of the pan with a spatula or spoon. This should remove the slight bitterness from the nuts.
18. Then remove the nuts from the heat and transfer to a plate.
19. Let cool for a minute.
20. We sort through the slices and pieces of nuts with our hands to free them from the skin.
21. Place the peeled nuts in a blender bowl and grind into fine crumbs.
22. And put 40-50 g of butter into the frying pan.
23. Melt.
24. Add breadcrumbs.
25. Fry until golden brown, stirring constantly so as not to burn.
26. Meanwhile, the dough is ready. We take it out onto the table.
27. Level it with your hands and roll it out with a rolling pin into a layer (3-4 mm thick) of a rectangular shape.
28. Then take the remaining soft butter and coat the dough layer well with it, not forgetting the edges.
29. Rinse the apple in water and remove the peel and core.
30. Cut the pulp with a knife into thin slices or small cubes.
31. In a separate bowl, mix sugar and ground cinnamon.
32. Add the chopped apple to the cinnamon mixture.
33. Add raisins and rum to the filling.
34. Mix the filling and cover the cup with a lid.
35. We remember about the dough, it has already dried out a little. With clean hands, we begin to pull out the dough layer, starting from the middle and moving towards the edges. You should get a very thin rectangular dough. But this must be done extremely carefully so as not to tear the layer.
36. On the outer surface of the layer (side edge) spread the apple filling in an even layer, leaving a 1 cm edge clean. This will only be about 1/6 of the layer.
37. Place and level the toasted breadcrumbs and walnuts on the rest of the surface.
38. Now, moving from the clean (without filling) edge of the dough, wrap the strudel in 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. Cover a baking tray adjusted to the length of the strudel with baking paper or food foil. Lubricate it with vegetable or olive oil.
41. Place the roll, seam side down, on the surface of the baking sheet.
42. Also grease the top of the roll with melted butter. If desired, you can also brush with beaten egg yolk and a little cinnamon.
43. Place the baking sheet in the oven for 40-50 minutes.
44. When time has passed, 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: step-by-step recipe
Ingredients for the dough:
300 g of premium quality wheat flour;
One egg;
A pinch of salt;
100 ml hot water;
50 ml vegetable oil;
100 g butter.
For filling:
100 g granulated sugar;
100 g cranberries (or lingonberries);
80 g walnuts;
3-4 large green or yellow apples;
15 g ground cinnamon;
10 ml lemon juice.
Cooking method:
1. Sift wheat flour through a special sieve.
2. Pour some of it into a bowl.
3. Break a chicken egg there.
4. Add a pinch of salt and vegetable oil.
5. Fill with water.
6. Stir until smooth using a spoon or spatula.
7. Then pour the rest of the flour onto the table and make a small hole.
8. Dump the dough into flour.
9. Continue kneading with your hands. If necessary, add more flour.
10. When the dough has absorbed all the flour and is dense, place 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. Scatter the berries onto a clean, dry kitchen towel to remove all moisture.
14. Fry the peeled walnuts in a frying pan.
15. Pour them into a bowl.
16. By crushing them with your hands, we exfoliate the skin.
17. Chop clean nuts with a knife on a cutting board until they have a crumbly consistency.
18. Rinse the apples in water.
19. Peel the fruits and remove seeds.
20. Cut the pulp into thin slices.
21. In a separate bowl, mix apples, berries, lemon juice, sugar and ground cinnamon.
22. Mix the filling.
23. Melt the butter on the stove or in the microwave until liquid. But not to a boil.
24. Take out the dough.
25. Level it on the table in any convenient way.
26. We begin to pull it out with our hands from the middle, moving towards the edges. You can help yourself with a rolling pin.
27. At the end of stretching, you should get a rectangular or oval shaped layer. Here you need to be guided by the size of the prepared baking tray with apple strudel.
28. The step-by-step recipe moves towards laying out the filling.
29. When the dough is stretched out, generously brush it with melted butter.
30. Place the filling of apples and berries on the edge.
31. Cover the rest of the dough with an even layer of nuts.
32. We begin to roll the dough into a roll, moving from the filling to the nuts.
33. Thus, the result is a roll, in the middle of which there is an apple filling, and the layers of dough are sprinkled with walnut crumbs. Next, the step-by-step recipe continues with baking the dish.
34. Place the strudel with apples and berries on a baking sheet greased with any oil you like
35. Also grease the top of the roll with butter.
36. Set to bake at up to 200°C for about an hour.
37. Cool the finished roll and, cutting into portions, serve.
Strudel with apples (step-by-step recipe) - tricks and useful tips
To make the dough more tender, it is better to grease it with olive oil.
For a brighter taste, add rum or liqueur with walnuts to the filling.
To make the strudel look beautiful and appetizing on top, you can brush it with beaten yolk and sprinkle with cinnamon before putting it in the oven.
It is better to take green apples for baking; they will add a pleasant sourness to the dish.
Strudel is served with apples, both hot and cold.
Apple strudel is a traditional Austrian dessert. The aroma of cinnamon with sweet and sour apple flavor will be remembered by many. Despite the simplicity of the recipe, it is important to take into account several recommendations on the technology for preparing the sweets.
How to make strudel with apples - features of the dessert
In itself it is a roll of dough with filling. If you look closely at it, you will see a whirlpool of layers, inside of which there are juicy apples with spices.
- The dessert is often called Viennese, as it is one of the main dishes of local cafes in Vienna.
- The dough used for strudel is stretched. It is made from flour, water, butter and salt. Good dough is always firm and elastic and does not stick to your hands. Always knead it thoroughly.
- Then grease with oil, wrap in cling film and leave to rest for a couple of hours before rolling out into a very thin layer.
- Modern housewives prepare dessert from different doughs depending on taste. For example, yeast, puff pastry, shortbread. The main thing is to roll it out thinly.
- The traditional filling is made from apples, nuts and raisins. Add sugar with cinnamon and vanilla to them. For piquancy, you can use cognac or rum.
- Before serving, cut the strudel into portions and sprinkle with powdered sugar.
- Enjoy the dessert both warm and cold with ice cream.
How to cook apple strudel - preparing equipment and products
- You won't need a lot of kitchen utensils. Prepare deep containers for the dough and filling, a rolling pin, a brush for greasing, a measuring cup and a baking dish. Since the dough is very thin, it must be baked on a baking sheet with a non-stick coating and a thick bottom.
- Be sure to sift the flour several times. Soften the butter, but do not melt.
- Wash the apples under running water and peel them, as well as remove the core and seeds. Cut the fruit into small cubes or slices. To ensure that the apples release their juice, first mix them with spices.
- Grind any nuts in a food processor, but not until crumbly. Pour boiling water over the raisins, then dry on paper towels.
- To achieve a thin layer for baking strudel, roll it out directly on parchment or a towel. Additionally, pull it out under your weight.
How to cook apple strudel - a classic recipe
It is better to start the dessert preparation process by kneading the dough, as it needs time to rest.
Prepare the following ingredients:
For the test:
- wheat flour – 300 gr.;
- softened butter – 150 gr.;
- water – 150 ml;
- breadcrumbs - 2 tbsp. l.;
- baking powder – 0.5 tsp;
- salt.
For filling:
- green apples – 5 pcs.;
- raisins and nuts – 50 g each;
- granulated sugar – 70 gr.;
- cinnamon and vanilla - to taste.
Recipe:
- Mix flour, crackers, salt and baking powder, add butter, then knead the dough until smooth.
- Warm the water slightly and gradually add it to the flour mixture. Knead it well.
- When the dough does not stick to your hands, leave it to rest.
- Meanwhile, prepare the filling. Cut the apples into pieces, wash the raisins, chop the nuts.
- In a separate container, mix the fruit with spices.
- Take out the dough and roll it out into a thin layer. Check its thickness with your hand. When it is visible through the dough, it means you have reached the required size.
- Sprinkle the layer with sugar and the remaining cinnamon. Place nuts, raisins and apples on one edge.
Important! It is a mistake to believe that the filling must be spread over the entire surface of the dough. The classic recipe involves twisting the dough several times around the apples.
- Start wrapping the layer with the filling, gradually wrapping it around. Then place on parchment paper in a baking pan.
- To soften the dough and create a fragrant crust, brush the top layer with melted butter. Make several cross cuts.
- Preheat the oven to 190 degrees. Place the dough in the oven and bake at this temperature for up to 45 minutes. Check readiness with a toothpick.
- After cooking, let the dessert cool, then cut into portions and sprinkle with powdered sugar. Serve with ice cream or whipped cream.
- To get fragrant baked goods, it is important to follow several recommendations.
- For stretch dough, use flour with a high gluten content.
- Place the wrapped dough in the pan with the seam facing down. This will prevent it from unfolding while baking.
- For raisins, like nuts, choose different varieties to achieve an interesting taste.
- Instead of a non-stick coating, use any pan, just sprinkle it generously with flour before baking.
It’s easy to prepare apple strudel at home if you follow the specified technology and follow all the recommendations. Only then will you be able to please your family with a fragrant dessert. Bon appetit!
Watch the video for Yulia Vysotskaya’s signature recipe for baking strudel with apples:
Almost all people love different desserts. Particularly popular is apple strudel - a layer cake, for which there are a lot of simple step-by-step recipes. This dessert is the hallmark of Austrian cuisine. Find out what options for making strudel exist. You too will learn how to make this deliciously delicious dish.
How to make apple strudel
Homemade baked goods are significantly superior in taste and other indicators to store-bought baked goods, but many housewives do not know how or are afraid to cook them. Apple strudel falls into the category of dishes that most people consider too difficult to prepare, and rightly so. Knowing some secrets and tricks, making such a pie is not at all difficult. Strudel (apfelstrudel) is a roll of thin dough with apple filling, baked in the oven. Useful tips for preparing it:
- Place the rolled apple roll on a greased baking sheet (or lined with baking paper), seam side down, to prevent it from falling apart.
- Use flour with high gluten.
- Don't forget to add breadcrumbs to the apple filling, otherwise the fruit juice may leak out of the pie and it will spoil.
- The roll is placed only in a preheated oven.
- Viennese strudel is served both warm and cold on its own or with ice cream. It is cut into portions and sprinkled with powdered sugar.
Apple strudel filling
In addition to fruit, you can add other foods to apple pie. A recipe for strudel with apples, raisins and nuts is often found. Berries, poppy seeds, curd mass, vanilla sugar, cinnamon, and sugar are added to the apple pie. To make the filling more flavorful, you can pour a small amount of cognac or rum on it. Be sure to add crackers that will absorb fruit and berry juices. As a rule, apples are peeled and cut into slices or cubes. Then they are stewed with sugar. The most popular options for apple strudel fillings:
- cottage cheese;
- nuts and raisins;
- chocolate;
- lemon zest;
- dried apricots.
Strudel dough with apples
The base for apple pie is made from sifted flour, butter with the addition of water and salt. After kneading, the dough must be kept in the refrigerator for some time, it should become very elastic. Then it is rolled out into the thinnest possible layer, placed on a clean linen towel, and greased with butter. Now there are many varieties of strudel. The pie is made not only from homemade stretch dough, but also from store-bought puff pastry.
Apple strudel recipes
In the classic version, a roll with apple filling is made from stretch dough, but this method is far from the only one. The base can be puff, yeast. Strudel made from phyllo dough is very tasty. Fresh berries and nuts are placed in the apple filling. Check out a few different dessert recipes and you can easily create a wonderful pie.
Classical
- Cooking time: 120 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 1583 kcal.
- Purpose: dessert.
- Cuisine: Austrian.
Viennese apple strudel is one of the most famous dishes of Austrian cuisine. When arriving in this country, every tourist is simply obliged to try the dessert according to the classic recipe. Strudel is usually served sprinkled with powdered sugar and a scoop of creamy or berry ice cream. If you love baking, then you should definitely learn how to make apple dessert using the following recipe.
Ingredients:
- wheat flour – 135 g;
- powdered sugar – 20 g;
- vegetable oil – 25 ml;
- ground cinnamon – 0.5 tsp;
- salt - on the tip of a teaspoon;
- sugar – 75 g;
- water – 65 ml;
- lemon - quarter;
- butter – 60 g;
- sweet and sour apples – 2-3 pcs. (depending on the size of the fruit);
- wheat bread – 1-2 slices;
- peeled and chopped walnuts – 50 g;
- raisins – 40 g.
Cooking method:
- Sift the required amount of flour into a deep bowl. Add water, vegetable oil, salt. Knead the mixture for at least 10 minutes. Periodically slam it forcefully against the table.
- Shape the dough into a ball. Grease with vegetable oil, wrap in cling film, and put in the refrigerator for half an hour.
- Dry the bread in the oven or microwave. Crumble it, fry the crumbs in a small amount of oil.
- Wash and dry the raisins. Stir in walnuts.
- Wash the apples and dry them. Remove the skins and cores. Cut the fruit into slices and immediately pour in the juice squeezed from the lemon, otherwise they will darken. Stir in nuts, raisins, add sugar, sprinkle with cinnamon.
- Place a linen towel on the table and sprinkle with flour. Place and roll out the dough on top, trying to shape it into a rectangle. Stretch the base with your hands until it becomes translucent.
- Melt a 10 gram piece of butter. Grease the base and sprinkle with bread crumbs. Place apple filling along one edge. Fold in the sides and begin to carefully roll the apple roll.
- Place the apple pie, seam side down, on a baking sheet lined with baking paper and brush with melted butter. Place in the oven, preheated to 180 degrees. Baking will take 40-45 minutes.
- Take out the finished strudel and brush with oil. Sprinkle with powdered sugar and serve.
German
- Cooking time: 135 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 1953 kcal.
- Purpose: dessert.
- Cuisine: German.
- Difficulty of preparation: above average.
In Germany, the Austrian dessert strudel is no less popular. Here it is prepared with apples and liquid caramel. A little bit of some strong alcoholic drink is added to the filling, so the apple dessert comes out incredibly aromatic. German apple strudel will be an ideal dish on the holiday table; it looks great in the photo. With this apple dessert you are guaranteed to impress your loved ones and guests.
Ingredients:
- sweet and sour apples – 2 large;
- butter – 2 tbsp. l.;
- lemon - quarter;
- flour – 150 g;
- water – 75 ml;
- vegetable oil – 30 ml;
- salt – 2 pinches;
- ginger cookie crumbs - a quarter cup;
- brandy – 1 tbsp. l.;
- cinnamon – 0.5 tsp;
- liquid caramel – 0.5 tbsp. l.;
- raisins - a quarter cup;
- ground cloves – 2 pinches;
- brown sugar - a third of a glass.
Cooking method:
- Before preparing apple strudel, salt the sifted flour, add vegetable oil and water. Knead elastic dough. Form into a ball, wrap in cling film, and refrigerate for 30-40 minutes.
- Wash the apples, remove the cores, cut the pulp into thin slices. Immediately sprinkle with freshly squeezed lemon juice.
- Pour warm water over the raisins and leave in it for a quarter of an hour.
- Toss apples with brandy, brown sugar, caramel, half the melted butter and spices. Add raisins.
- Roll out the cold dough into a thin layer, and then stretch it with your hands until translucent. Brush with ghee.
- Place the apple filling on one edge of the base and carefully roll it up. Grease the top part with butter. Make several neat cuts diagonally.
- Preheat the oven to 175 degrees. Place the apple roll on a parchment-lined baking sheet. Place in the oven and cook for 25 minutes.
From puff pastry
- Cooking time: 50 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 934 kcal.
- Purpose: dessert.
- Cuisine: Austrian.
- Difficulty of preparation: low.
The housewife does not always have time to make the dough herself, but for strudel you can also use ready-made puff pastry. The cooking process from it is very simple and fast. The recipe for apple strudel from ready-made puff pastry is easy. Even a person who has never cooked desserts before can master it. It turns out very tasty both hot and cold, and looks simply amazing in the photo.
Ingredients:
- puff pastry – 250 g;
- butter – 20 g;
- apples – 300 g;
- breadcrumbs – 1 tsp;
- cinnamon – 0.5 tsp;
- raisins – 45 g;
- rum – 1.5 tbsp. l.;
- almonds – 25 g;
- brown sugar – 1.5 tbsp. l.
Cooking method:
- Before preparing the strudel, defrost the dough in advance. Pour boiling water over the raisins.
- Peel the apples, remove the core, and cut the pulp into cubes.
- Melt half the butter in a frying pan. Fry the apples in it until they acquire a golden hue. Pour in the rum and add sugar. Simmer the fruit for a couple more minutes.
- Carefully transfer the apples to a bowl. Add cinnamon, raisins and crushed nuts. Stir.
- Roll out the puff pastry very thin. Sprinkle with breadcrumbs. Spread the apple filling over the entire surface.
- Roll the dough into a log and seal the edges of the dough tightly. Place seam side down on a baking sheet. Melt the butter. Brush the puff pastry apple strudel with it.
- Bake the apple pie in an oven preheated to 180 degrees for half an hour.
From yeast dough
- Cooking time: 3 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 2986 kcal.
- Purpose: dessert.
- Kitchen: homemade.
- Difficulty of preparation: high.
If you love baking with yeast dough, you can also make strudel from it. The cooking process is not the easiest, but an experienced housewife will be able to do it. This strudel is filled with not only apples, but also fresh cherries. The taste of apple pie is very rich, with a slight sourness. Yeast dough strudel will appeal to both adults and little ones with a sweet tooth.
Ingredients:
- warm milk – 0.5 cups;
- ground cinnamon – 0.5 tsp;
- egg – 1 pc.;
- fresh pitted cherries – 0.5 cups;
- salt – 0.25 tsp;
- confectionery crumbs – 100 g;
- flour – 1.5 cups;
- sugar – 60 g;
- raisins – 50-75 g;
- vegetable oil – 3 tbsp. l.;
- apples – 0.5 kg;
- raw yeast – 15 g.
Cooking method:
- Mix warm milk with 10 g of sugar and yeast. Leave the dough in a warm place for 7-10 minutes.
- Add 2 tbsp. l. flour. Stir and leave for another 20 minutes.
- Pour the dough into a larger container, start kneading the dough, adding salt and vegetable oil. Add flour gradually, in small portions.
- Cover the finished dough with a towel and keep warm for an hour. During this time, the mass will double in volume.
- Wash the fruits and berries, and soak the raisins in warm water. Cut the apples into thin slices.
- Mix the dough with wet hands. On a table covered with a linen towel, roll out a thin layer.
- Distribute apples, cherries, and dried raisins evenly over the surface.
- Sprinkle the apple filling with sugar, cinnamon, and confectionery crumbs. Carefully roll the roll and place seam side down on a baking sheet lined with parchment. Grease with yolk.
- Preheat the oven to 170 degrees. Place the strudel in it and bake for 25-30 minutes. Sprinkle with powdered sugar before serving.
Made from filo dough
- Cooking time: 95 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 1428 kcal.
- Purpose: dessert.
- Cuisine: Greek.
- Difficulty of preparation: medium.
For the next strudel, ready-made phyllo crotas dough is used. It is very difficult to do this at home. Filo is the thinnest sheets of dough prepared using the stretch method; in the photo they resemble petals. Sold fresh and frozen. Filo dough needs to be used quickly; the sheets cannot be stored outdoors for a long time to prevent them from drying out and cracking.
Ingredients:
- phyllo crutas dough - 6 sheets;
- lemon - quarter;
- raisins - half a glass;
- ground cloves - a pinch;
- apples – 2 pcs.;
- salt - a pinch;
- sugar - a third of a glass;
- cinnamon - half a teaspoon;
- walnuts – half a glass;
- rum or cognac – 2 tbsp. l.;
- stale bread crumbs - a third of a glass;
- butter – 50 g.
Cooking method:
- Pour the raisins with the alcoholic beverage you prefer to use. Place on the stove and heat up a little. Cover with cling film. Leave for a quarter of an hour.
- Melt a little butter in a frying pan and fry the bread crumbs until golden brown.
- Grind the walnuts in a blender.
- Peel the apples and cut into thin slices. Place them in a bowl and fill with water, in which you have previously dissolved the juice from a quarter of a lemon. After a few minutes, drain the liquid.
- Mix apples with bread crumbs, nuts and raisins, cinnamon, cloves, sugar.
- Spread a piece of parchment on the table. Place the first layer of phyllo dough, brush with melted butter and sprinkle with sugar just a little. Repeat the same with each layer.
- Place the filling on one edge of the base and carefully roll up a tight apple roll. Place seam side down on a baking sheet and brush with butter.
- Bake the strudel in an oven preheated to 180 degrees for 20-25 minutes. Serve by cutting into portions and sprinkling the crispy crust with powdered sugar.
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