- Ready puff pastry - 500 g
- Pear - 8 pcs.
- Raisins - 100 g
- Pine nuts - 50 g
- Hazelnuts - 50 g
- Sugar - 3 tbsp.
- Butter - 70 g
- Dry white wine - 100 ml
- Dry cookies - 100 g
- Egg - 1 pc.
- Cinnamon - a pinch
- Milk - 500 ml
- Cream 35% - 120 ml
- Sugar - 160 g
- Ground cinnamon - 10 g
- Cinnamon sticks - 1 pc.
Cooking method
- Prepare the filling. Cut the pears into pieces, removing the core. Place butter, pears, raisins, pine nuts, hazelnuts, sugar, white wine, and a little cinnamon in a saucepan. Cook over low heat, stirring occasionally, until the pears are soft. Remove from heat. If the filling is too liquid, add crushed dry cookies. Let cool.
- Place the dough on a baking sheet greased with butter. Spread the filling on top. Brush the edges of the dough with beaten egg. Roll up the strudel. Make frequent punctures in the strudel with a fork, brush with beaten egg, sprinkle with sugar. Bake in an oven preheated to 200°C for 25 minutes. Instead of pears, you can use apples and plums in the recipe.
- Prepare the ice cream. Place all the ingredients in a saucepan, mix everything with a whisk, place on low heat and heat to 85°C without boiling. Remove from heat and let cool. Remove the cinnamon stick. beat the mixture in an ice cream machine.
Strudel (some say “strudel”) is a roll of stretched dough filled with fruits, berries, cottage cheese and nuts, and topped with ice cream.
If you need to make strudel with ice cream quickly, ready-made puff pastry will come to your aid. But the ideal option is to make your own stretch dough.
Recipe for stretch dough for strudel
List of ingredients:
- flour – 300 g;
- warm water – 150 ml;
- vegetable oil – 3 tablespoons;
- salt, soda - on the tip of a knife.
Cooking process:
- Sift the flour using a sieve onto the surface on which you plan to roll out the dough.
- Make a well in the mound of flour and carefully, gradually add the remaining ingredients, constantly kneading the dough.
- You need to knead the dough very thoroughly for at least 10-15 minutes so that the ingredients are well mixed. The consistency of the dough should be such that it does not stick to your hands.
- Roll the kneaded dough into a ball, place in a deep bowl and cover with cling film. Leave the dough alone for 1 hour so that it “rests” while the ingredients combine.
- The finished dough should be rolled out on the table as thin as possible. First, a rolling pin will help you, then stretch the thicker sections with your hands and roll further. If the dough tears, patch the holes.
Preparing the filling
List of ingredients:
- 4 sour apples;
- butter – 100 g;
- granulated sugar – 250 g;
- nuts (any) – 100 g;
- raisins – 100 g;
- cookie crumbs or crackers – 100 g;
- cinnamon - to taste.
Cooking process:
- Rinse the raisins in running water and soak in boiling water for 20 minutes.
- Chop the nuts.
- Melt the butter in a water bath and mix with cookie crumbs and nuts.
- Peel and core the apples and cut into medium pieces.
The process of making apple strudel with ice cream
- Grease the rolled out dough with a slice of butter and sprinkle with cookies mixed with butter and nuts.
- At a distance of 15 cm from the edge of the dough, place apples, raisins, sprinkle with cinnamon and sugar.
- Cover the filling with the free edge of the dough and begin to carefully roll the roll, making it tight.
- Grease a baking sheet with oil, place the roll on it, with the holes pinched. Drizzle the roll with oil.
- Bake in the oven at 200°C for 20 minutes. The roll should be browned.
- Let the roll cool slightly, cut it into portions. Before serving, sprinkle the strudel with powdered sugar and place a scoop of ice cream next to it.
Preparing one of the most beloved and widespread German desserts - an apple roll - is not at all as simple as it might seem at first glance. We have prepared detailed instructions for you on how not to lose your way to real apple strudel.
In ancient times, bread was baked from a mixture of ground grain and water. And in the absence of stoves they did it on stones. This bread worked especially well in the Mediterranean countries, where the sun is brighter and the stones are hotter. These flatbreads were very nutritious, were stored for a long time and helped out in campaigns against enemies.
From there, this simple bread came to Austria through the Balkan Peninsula. Here, many centuries later, in 1696, the first recipe for apple strudel, that is, a pastry with fruit filling, the basis of which were those same flatbreads, was recorded in a Viennese cookbook. Then, however, it was not quite a roll yet, the dish was more like lasagna and consisted of a dozen sheets of baked dough.
In the 18th century, the recipe underwent significant changes: the now familiar “elongated” apple strudel (German: ausgezogener Apfelstrudel, der Strudel - whirlwind, whirlpool) appeared. It is believed that the method of preparing it, when the dough is stretched by weight, in the manner of pizza, but to a translucent thickness and rolled into a roll with filling, came to Vienna from Hungary. Hungarian flour has such high adhesive properties, making the dough especially pliable and elastic, that confectioners of large German restaurants still buy it to order.
There are a great many varieties of sweet and meat rolls, which are also made from cottage cheese and potato dough. But it was apple strudel that was especially loved in Germany, where it was supplemented with delicate vanilla sauce and, as a serving option, ice cream.
Ingredients
Dough:
- 250 g flour
- 1 egg
- 150 ml warm milk
- 2 tbsp. vegetable oil
- a pinch of salt
Filling:
- 1 kg sweet and sour apples
- 100 g dark raisins (washed and dried)
- 50 g almonds or crushed hazelnuts
- 50–70 g sugar
- 40 ml (1 “schuss”) dark rum
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- 1 packet vanilla sugar
- 100g white bread for breadcrumbs
- 80 g butter for greasing the strudel
Sauce:
- 200 ml milk
- 200 ml cream
- 4 egg yolks
- 80 g powdered sugar
- 1 vanilla pod
- ice cream or vanilla ice cream
Preparation
First you need to work on the dough, because it needs to stand for two hours (or longer) to become elastic and acquire its famous viscous properties.
Pour flour, salt into a cup, break an egg, pour in vegetable oil and warm milk.
Knead the dough with your hands. It turns out very sticky. Dust your hands with flour, roll into a ball and place in a clean bowl. Grease the dough generously with vegetable oil, cover tightly with cling film and place to “rest” in a warm place.
In the meantime, let's get to the filling. Toast almonds or other crushed nuts in a dry frying pan.
Finely crumble the white bread with your hands and fry in a small amount of vegetable oil until golden brown. Such homemade crackers will not give any foreign taste to the finished dessert.
Peel the apples from the skin and core, cut into small slices 2–3 mm thick. Pour lemon juice, rum over them, mix with raisins, fried almonds, sugar, cinnamon and vanilla.
Lay a towel on the table and sprinkle with flour. Place the dough on a towel and roll out a little with a rolling pin.
Then carefully lift and stretch with your hands on the backs of your hands. You shouldn’t get too carried away with this absolutely exciting activity, especially for the first time, as the dough stretches quickly and can easily tear. It’s better to quickly lower it back and stretch it with your hands on the towel, lifting all the edges in turn.
The record was set by Austrian Roman Huemer in 1991. In front of the public and numerous cameras, in a minute and a half, he stretched a piece of dough to a size of three square meters and rolled a strudel two and a half meters long.
Ideally, the towel should be visible through the dough. Trim the thick edges where they remain to create an even rectangle. Using a pastry brush, carefully brush the entire surface of the dough with melted butter.
Attention! If the dough still breaks, then under no circumstances should you gather it back into a ball and try to stretch it again! Due to excess flour, it will no longer stretch or even roll out to the required thinness and after baking it will be hard and tasteless. It is better to try to carefully, with your hands, seal the breaks with thin patches from the trimmed remains. “Patches” are easier to mold onto oiled dough.
Sprinkle the surface of the dough with breadcrumbs, leaving 5–7 cm from the edges. You can leave 10–15 cm on one side to make it easier to seal the roll at the end. The crackers will absorb excess moisture from the apples and prevent it from leaking out. Spread the filling on top and fold the edges inward on three sides.
Using a towel, roll the roll to the end of the filling, and place the remaining “tail” of dough on top with your hands.
Transfer the strudel onto a towel onto a baking sheet lined with baking paper and place seam side down. Brush with melted butter.
Bake for 25–30 minutes at 180–200 degrees.
And finally, the sauce. Grind 4 yolks well with powdered sugar.
Pour milk and cream into a saucepan. Cut the vanilla pod lengthwise, remove the seeds with a knife and add them to the milk. Throw the pod in there (remove after boiling). Bring the mixture to a boil and cook for 5 minutes, stirring constantly to prevent foam from forming. Remove from heat.
Continuously whisking the yolks, pour in hot milk in small portions.
Place the resulting mixture in a water bath and, stirring constantly with a whisk, bring until thickened (the consistency of liquid sour cream), but under no circumstances boil.
Brush the finished hot strudel again with melted butter and, after it has been absorbed, sprinkle with powdered sugar.
The national cuisine of Germany is famous for its traditional dessert dishes. Strudel belongs to the list of such dishes.
Although many sources interpret the origin of this version of the treat from Austria.
Apple strudel is nothing more than a dough roll filled with filling. As a rule, fruits are used as a flour roll filler, but not always: it can be vegetables, meat, minced meat, etc.
Modernity has brought its own adjustments, and strudel can be filled with anything you like.
Today we will prepare a dessert in the form of apple strudel. Often there is not enough time to prepare desserts, and grocery stores offer goods that make our lives easier, so we will use ready-made frozen puff pastry.
The word “strudel”, rough and unusual for Slavic pronunciation, means a roll of puff pastry with a sweet filling of fruits and berries inside. Despite the fact that the name “strudel” was used by Austrian confectioners in the 18th century, the word itself is of German origin and means “whirlpool, whirlwind.”
The very roots of the real origin of confectionery baked goods were originally found in Byzantium by researchers. Although the real home of the product is Austria, similar desserts also exist in other countries. For example, in Greece, a pie similar to strudel is called “bougatsa”.
Ingredients for 6 servings
1 pack of yeast-free puff pastry
1 tbsp. spoon of olive oil
6 medium sized apples
⅔ cup shelled walnut kernels
½ cup granulated sugar
½ teaspoon ground cinnamon
4 tbsp. spoons of breadcrumbs (necessarily without additional flavoring additives)
2 tbsp. spoons of butter
For serving, it is acceptable to use ice cream and fresh mint leaves, so stock up on these products as well.
Inventory
oven
cutting board
deep bowl
pastry brush
baking paper
baking tray
How to make strudel with apples
Roll out the thawed puff pastry thinly on a flat surface, which we sprinkle with flour in advance.
Grease the rolled out sheet with olive oil.
Wash the apples well, peel the core, remove the skin, and cut into small cubes. The peel may not be removed if the fruit is medium soft.
Mix apple pieces with sugar, breadcrumbs, cinnamon and chopped nuts. If you like raisins, we’ll add them too.
Place the filling on the rolled out and greased dough. Cover the puff sheet by about ⅓, leaving the edges free.
Fold the edges of the dough over to cover the filling. To be sure, the edges can be pinched. We will make several small cuts on the surface to release excess moisture and steam.
Place the dessert on a baking sheet.
Brush the top of the dough with melted butter until liquid.
We send it to the oven for baking, the temperature of which by this time has already reached 180°. Baking duration can vary from 15-25 minutes.
The finished delicacy is subsequently cut into several servings (we counted on 6 servings). It is best to trim the closed edges of the baked dough so that each piece looks the same.
We put the yummy on plates, put a ball next to it, garnish with mint and canned cherries. So the delicious dessert is ready, which is served in the best expensive restaurants.
There is probably no person who would refuse a piece of strudel. Especially homemade, with a bunch of aromatic filling wrapped in the thinnest dough that crunches pleasantly under the fork and melts in your mouth. Of course, most people will now imagine apple strudel with a warm cinnamon aroma and raisins, but today we will not talk about it.
Today I offer a very autumnal, slightly spicy and no less tasty option - pumpkin-apple, with raisins and a slight hint of rum. But the miracles don't end there. Strudel is often served with whipped cream or a scoop of vanilla ice cream. I suggest going a little further and making ice cream yourself, and not from cream, but from mascarpone. And don't forget some lemon! Well, to complete the taste picture, let's make...sweet pesto from mint, white chocolate and pumpkin seeds. That's all, a warm and cozy strudel for cold autumn is ready. Be sure to pamper yourself!
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* You can take any raisins, but large and dark ones are better. * Instead of an almond cake (for example, Italian amarettini), scraps from a honey sponge cake or, in extreme cases, even regular bread crumbs will do. * You can buy ready-made dough, or you can make it yourself. In the first case, be sure to defrost it well without disturbing the packaging. * You can omit the grappa in the ice cream. * Orange juice can be used instead of mango juice. * Ice cream can also be made in an ice cream maker. In this case, pour the mixture into a working ice cream maker, and it will do everything itself. * Make sure the strudel is well wrapped and the filling is not showing anywhere. |
We will need (for 6-8 servings):
For the strudel:
For ice cream:
For the pesto:
Source:Land Edition Magazine, 5-17
Preparation:
1.
Start with ice cream. Grate about 1 tbsp. lemon zest, squeeze the juice out of the whole lemon. Mix lemon zest, sugar and yolks in a bowl, beat until fluffy.
2.
Add lemon juice, grappa (if using) and mascarpone and stir everything until smooth (you can use a mixer). Transfer to a metal bowl and place in the freezer until set. Stir the future ice cream several times during this time. 
3.
Start with the strudel. Peel the pumpkin and remove the seeds. Grate the pumpkin on a coarse grater. Peel the apples and grate in the same way. Add to pumpkin. 
4.
Pour a couple of tablespoons of lemon juice, add brown sugar, stir. Leave for 30 minutes. 
5.
At this time, slightly heat the rum and soak the raisins in it for 10 minutes. 
6.
Crush the almond cake, add 60 g to the raisins. 
7.
Squeeze out the pumpkin-apple mixture in portions and mix it with raisins. Turn on the oven to 200 degrees, melt the butter. 
8.
Arrange the sheets of dough so that they overlap each other slightly, in 4-5 layers. Brush with half the butter and sprinkle with remaining crumbs. 
9.
Distribute the filling. 
10.
Fold the edges of the dough towards it and then roll it into a log. Grease with oil. 
11.
Bake on the bottom rack of the oven until golden brown, about 30 minutes. During this time, grease the strudel 1-2 times with butter.
12.
While the strudel is baking, make the pesto. Dry the pumpkin seeds in a dry frying pan and cool. Chop or grate white chocolate.
13.
Remove the leaves from the mint and chop roughly. Mix them with chocolate, seeds and juice in a chopper or blender. 
14.
Cut the finished strudel into portions and serve warm with a scoop of mascarpone ice cream and sweet pesto. 
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