Bake strudel recipe. How to make apple strudel. Bon appetit and enjoyable autumn evenings to you

Rolls made from the finest stretched dough are a tradition in all German-speaking countries. Austria is famous for its delicate dessert strudels; meat snack bars are popular in Germany. Working with this capricious delicacy requires patience and skill, but if you wish, you can prepare strudel at home, just like in the best cafes in Vienna.

The secret of traditional strudel is the special preparation of the dough. An elastic dough is kneaded from the simplest ingredients, which is rolled out and stretched by hand until transparent. According to legend, one of the cooks at the Habsburg court demanded such fineness from his assistants that one could read through a sheet of dough.

To knead the magic dough you need:

two yolks;
two tablespoons of butter;
half a glass of warm milk;
a glass of the finest flour;
a pinch of salt.

In addition, you will need some vegetable oil and a deep bowl to cover the dough.

Sift the flour, pour it onto the table in a heap and make a hole in it.
Pour in the melted butter and yolks and add salt.
Add milk in a thin stream, starting to mix the yolks and flour.
When a formed ball is formed and the dough stops sticking to your hands, it is left to rest. Grease the workpiece with vegetable oil and cover with a bowl. The bowl is first slightly heated over a fire to create a special microclimate underneath it.
The dough rests for about an hour.

Viennese Apfelstrudel is famous for its deliciously aromatic filling.

All ingredients will have to be prepared:

apples – peel, cut into thin slices and sprinkle with lemon juice;
raisins - white and black - soak in warm rum or cognac;
almonds – grind and dry in a frying pan;
stale white bread - crumble and mix with vanilla sugar.

After an hour, take out the dough again to beat it.

The table is dusted with flour, just a little bit, so that it doesn’t scatter all over the kitchen.
A lump of dough is thrown forcefully onto the table, first on one side, then on the other.
When the hostess is completely exhausted, the table is covered with a special smooth linen tablecloth and they begin to roll it out. In some families, the strudel cloth is still kept for years and passed down from generation to generation.
Having rolled out the dough as much as possible with a rolling pin, put your hands under it, back side up, and begin to pull it out with your fists. You need to make confident but smooth movements from the middle to the edges. This process is exciting and fascinating. In Vienna it is shown to tourists as an example of culinary art. With some skill, a piece of dough can be stretched to the size of a tablecloth or sheet. It is important that the dough stretches evenly and does not tear.
The finished sheet is laid out on the canvas and the edges are cut off, giving it a rectangular shape. Thrifty housewives use the leftovers to make homemade noodles.
The straightened sheet is greased with rich sour cream or butter, sprinkled with sugar.
Shredded bread is poured along one edge in a path.
Place apples and raisins on it, sprinkle them with cinnamon. The top layer of filling is crushed nuts.
The dough sheet is folded around the edges to secure the filling.
The long edge is also folded.
It is impossible to roll the strudel by hand, since there is a lot of filling and the dough is thin. This is where a specially laid tablecloth comes to the rescue. They take it by the edge and begin to pull it away from them and up so that the roll turns over.
The oven is preheated to 180 C. The baking sheet is greased with oil.
The strudel is also carried and rearranged using a tablecloth, being careful not to touch the delicate dough with your hands. The seam on the roll should be at the bottom.
The top of the roll is greased again with oil and placed in the oven for 30-40 minutes.
The finished strudel is cooled, cut into portions and sprinkled with powdered sugar.

In Vienna, strudel is served with a scoop of ice cream and sweet sauce.

Classic apple strudel

This strudel is prepared in Austria and Germany. The classic recipe includes fewer subtleties and traditional elements. The ingredients are also slightly different.

For the pull test:

300 g flour;
150 ml water;
egg;
60 g olive oil;
a pinch of salt.

With olive oil, the dough will be stronger and easier to stretch.

All products are mixed in a wide bowl. You can start with a mixer with a spiral attachment and continue with your hands.
The dough ball is greased with oil.
Cover with a hot bowl.
Leave it to steep for an hour so that the gluten in it becomes more elastic.

At this time you should start filling:

Apples are cut into small cubes and mixed with lemon juice and cinnamon.
Add vanilla or cinnamon to taste.
Raisins are steamed in warm water or cognac.
The breadcrumbs are dried in a frying pan so that they can absorb as much apple juice as possible.

The rested dough is rolled out and stretched thinly, but without fanaticism.

When stretched to the desired size, approximately 50x70 cm, the sheet of dough is laid out on a towel.
The surface is lubricated with oil for greater elasticity.
Sprinkle with breadcrumbs and spread the filling over the entire surface.
The sides are folded over, and the long part begins to be carefully wrapped. The filling will be transferred between the layers of dough and will not spill out of the finished portioned slice. At the same time, the top crust of a classic strudel will be thinner than that of a Viennese strudel. It is much easier to wrap a roll with the filling distributed over the entire surface. The strudel is formed by hand, and a towel is only needed to transfer it to a baking sheet.
The workpiece can be placed in a round shape, rolled into a ring, or on a wide baking sheet “in full height”.
A classic strudel with apples is baked at 180 C for about 40 minutes.

Recipe with cherries

One of the most popular fillings for dessert strudel is cherry. Fresh, frozen or canned, the berry with its noble sourness always successfully complements the crispy sweet crust of the roll.

For the filling you will need:

pitted cherries;
vanilla crackers;
almond;
sugar.

Frozen berries should stand in a sieve so that excess juice drains from them. It can be used to make a sweet sauce for strudel.

Rusks and almonds are crushed and mixed with sugar.
Prepare stretch dough according to the classic recipe.
Sprinkle the dough sheet with a mixture of breadcrumbs and nuts. Arrange the berries evenly.
Roll up the roll and bake for 40 minutes at 190 C.

From ready-made puff pastry with strawberries

Pull dough strudel is more common in Austria. In other countries it is made from flaky and flaky yeast dough. In home cooking, convenience foods are often used to make a wonderful quick delicacy. From ready-made puff pastry you can bake strudel with any filling, for example with seasonal berries.

For the filling you need to prepare:

strawberries – cut large berries, use small ones whole;
stale loaf or white crackers - chop and dry in a frying pan;
Add sugar, vanilla or other spices to taste to the crackers.

The finished layer of puff pastry should be thawed in advance.

The dough is rolled out, maintaining its rectangular shape.
A thick layer of crackers is poured onto one third, at least 1.5-2 cm.
Strawberries are placed on top. The filling should lie at one edge so that the dough wraps around it in one and a half to two turns. If the edge of the puff pastry gets caught between the filling, it will not bake.
Before putting the strudel in a preheated oven, brush it with beaten egg or yolk to create a golden brown crust.
The puff pastry roll is baked for 25 minutes at 200 C.

Lenten strudel with apples

The recipe for stretch dough came to Europe from the Mediterranean countries. Initially, the dough for thin flatbreads was mixed only from ground grains and water. Then they were stretched by hand and dried on stones heated by the sun. The lean dough version for strudel is much closer to the origins than the traditional butter-egg version.

For the test:

flour - 200 g;
water - 150 ml;
olive or sunflower oil - 20 g;
salt.

The lean dough is kneaded, beaten and stretched in the same way as the classic version.

The composition of the filling can be varied. All of its components for classic or Viennese apple strudel are acceptable during Lent.

Before laying out the crackers and apples, the dough can be greased with olive oil.
The rolled roll is coated with oil again and placed in the oven for 30 minutes at 180 C.

Filo dough option

Filo dough is a Greek version of stretch pastry. Its sheet is no thicker than parchment and is absolutely transparent, so several pieces are used for cooking at once. Many national dishes of Balkan cuisine are prepared from it, including the Greek version of strudel - pita. Like strudel, it is filled with a wide variety of fillings.

There are several types of phyllo dough that can be purchased frozen: crustas, sfogliata and others. When starting to work with a semi-finished product, it is important to carefully defrost it, keeping it in the refrigerator for several hours at +30C, and then at room temperature. Unroll the rolled dough when it becomes completely elastic.

You can make your own phyllo dough.

Let's mix:

500 g flour;
200 ml water;
3 yolks;
40 g olive oil;
20 g vinegar;
5 g salt.

The water should be warm. Be sure to sift the flour.

The dough is kneaded by hand for at least 10 minutes.
We beat it on the table from 50 to 100 times, depending on the diligence of the housewife.
The dough rests for about an hour, wrapped in cling film.
Lay a clean tablecloth on the table and sprinkle it with flour.
The whole mass is divided into 10-12 pieces. Roll them out on the tablecloth and stretch them with your hands.

You need to work with phyllo dough quickly, without allowing it to dry out and crack. Therefore, it is better to cover the pieces set aside and the finished layers with a damp towel.

We will prepare this Greek strudel with fish and cheese.

For filling:

white fish;
hard cheese;
eggs;
dill and onion greens.

Preparation of ingredients:

Bake the fish, remove the bones. We use small pieces of fillet for the filling.
We cook the eggs.
Finely chop the greens.
Grind the cheese on a fine grater; you will need a lot of it.
Place the sheets on a towel, lightly sprinkling them with grated cheese. You will need at least 4-5 large sheets. Semi-finished products are cut into not very large squares. They are laid out overlapping, four sheets per layer. You will need 16 sheets.
Mix the filling, salt and pepper to taste.
Place the fish and cheese mixture on one third of the sheet and form a roll, helping yourself with a towel.
We transfer it to a baking sheet covered with parchment and grease it with yolk.
Bake at 180 C for no more than 15-20 minutes. This delicate dough dries out very quickly in the oven; you need to monitor the condition of the top crust.
Cool the strudel on a wire rack. After this it can be easily cut.

With meat and cabbage

The traditional Swiss snack strudel is filled with cabbage and smoked brisket. The spicy, aromatic and juicy filling is pre-stewed in homemade apple wine.

Filling ingredients:

smoked brisket, which can easily be replaced with other smoked meat or bacon;
fresh cabbage;
apple wine;
onions or leeks;
butter.

The dough in the recipe is puff pastry. You can use frozen semi-finished product.

The meat and onions are finely chopped and fried over high heat.
Shredded cabbage, salt, wine are added to them and simmered under the lid for about forty minutes. The liquid should completely evaporate.
The dough layer is rolled out on parchment as thin as possible.
The filling is laid out along one edge and a roll is formed.
The strudel is baked for 30 minutes at 200 C.

Swiss strudel is served hot.

With meat and potatoes

Snack strudel with a crispy puff pastry crust can be filled with a hearty filling:

chopped meat;
potato;

The vegetables are finely chopped, the minced meat is salted, peppered and fried.

For puff pastry:

500 g flour;
glass of water;
egg;
spoon of vegetable oil;
spoon of vinegar;
a pinch of sugar and salt.

In order to roll out the dough in layers, you will need a stick of butter.

All ingredients are mixed. It turns out to be a very soft dough.
The ball is divided into four parts, each is rolled out separately and greased with a quarter stick of butter.
The lubricated layer is tightly wound onto a rolling pin with the oil inside.
Cut with a knife along the rolling pin.
Fold in half, again with the butter inside.
The workpiece is cooled in the refrigerator for 20-30 minutes.
Roll out, fill with filling and form into a roll.
Strudel with meat and potatoes is baked at 200 C for 40 minutes.

The more meat the better.

Actually, you don’t have to put anything except meat:

minced pork and beef;
onion garlic;
salt pepper.

To prevent the filling from spilling out when slicing, you can add a raw egg, but this is not necessary.

Cooking in the oven step by step:

The minced meat is poached in oil.
Mix with chopped onion and garlic.
Knead and stretch the classic dough. Lay it out on a towel.
The filling is laid out along one edge.
Fold the edges and form a roll, helping yourself with a towel.
Carefully transfer to a baking sheet.
Lubricate the top with butter.
Place in an oven preheated to 190 C.
Bake for about 40 minutes at 190 C.

Meat strudel is served warm or hot.

How to steam German strudel

Most German snack strudels are not baked, but steamed. In such recipes, the dough can be stretched, yeast or kefir.

For kefir dough:

400 g flour;
200 ml kefir;
2 eggs;
salt;
baking powder.

All ingredients are mixed. The result is a soft dough. It rests under the film for an hour.

For the filling, prepare any minced meat with onions. Lungenstrudel with chopped lung, egg, onion and marjoram is famous.

The dough is rolled out into a thin layer.
Cover evenly with filling and roll into a roll.
Cut into small pieces of 3-5 cm.
Potatoes are placed in large pieces in a deep pan, sometimes fried meat, onions and sauerkraut.
Everything is filled with water. The potatoes should protrude slightly to the surface.
When the water boils, place the meatloaves on top. You can make a lattice for them from wooden skewers or use a lattice from a pressure cooker.
Cook the dish over low heat for about an hour. It is strictly forbidden to lift the lid during this time to prevent steam from escaping.

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 immediately 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:

Apple strudel from childhood, my grandmother sometimes prepared it according to a recipe close to the “classic” one. But most often, it was an apple pie, reminiscent of a roll, and not always made from stretch dough. In villages, people rarely cooked, as they say, “correctly”, preferring, among the abundance of recipes, simple and understandable ones. I still remember my grandmother’s roll with Antonov apples or Renet Simirenko.

The term strudel (German Strudel) literally translates as whirlpool, abyss, whirlwind. This is a pastry originating from the Austrian lands, and its first printed recipes date back to the end of the 17th century. Quite difficult to prepare, at first, is a dish made from stretched dough with various fillings. It can be sweet apple, with cherries, strawberries, raspberries, etc. - a real delicacy, although it is much more difficult to prepare than pies or. I read somewhere that making homemade apple strudel in the traditional way is now quite rare, as the recipes are very different.

Dessert is usually served hot. Moreover, interestingly, light vanilla ice cream or whipped cream is often added to the strudel. Although, most people prefer baking with coffee or tea. I drink strong black coffee with caution, except with, and I prefer strudel with or coffee with cream.

Pastries with the general name strudel are very common in countries predominantly inhabited by people speaking German. Apparently this has historical roots. However, apple, cherry or pear strudel is part of Hungarian, Czech and other Slavic cuisines. In addition, Jewish cuisine has always been famous for strudel. Isaac Babel’s story “In the Cellar” mentions strudel with jam and poppy seed cake, which was baked by the hero’s aunt, especially for the visit of his rich friend.

Puff pastry apple strudel is a type of apple pie. Apples are the most affordable fruit, so apple pie, apple strudel, apple charlotte are the main desserts in the cuisines of many countries. I remember that in the USA, in any establishment there is apple pie on the menu, and it is always fresh and tasty.

Apple strudel is made from stretch dough. This is a yeast-free dough, very thin - almost transparent like thick polyethylene. This type of dough is very popular in the Balkans and the East - the famous bureks are made from it. Such similar dough is called yufka, tocheni kori, kore, phyllo. The dough is very elastic and stretches out perfectly, although the composition of the dough can vary quite significantly.

*The recipe was written while preparing the strudel. Many thanks to my beloved daughter Yulia!

Apple strudel. Step by step recipe

Ingredients (1 strudel)

Premium wheat flour Depends on a situation
Large sweet and sour apples 5 pieces
Sugar 1 cup
Brown sugar 2 tbsp. l.
Powdered sugar 2-3 tbsp. l.
Butter 100 g
Olive oil 50 ml
Egg 2 pcs
Seedless raisins 100 g
Rum or cognac 0.5 cups
Breadcrumbs 3-4 tbsp. l.
Ground ginger, ground cinnamon, nutmeg, vanilla, salt, cinnamon sticks, cloves Spices

The cooking process, at first glance, seems very labor-intensive and tedious, such as, for example. Looking back, it becomes funny because of my fears and prejudices. Strudel with apples is no more difficult to prepare than baking or. Fear has big eyes - this is precisely about the phobia of making such an amazing pie.
For the filling you need to choose large sweet and sour apples. The ideal option is Renet Simirenko, Granny Smith or similar green apples. Such apples retain their slice shape well during preparation and do not produce too much juice. The day before cooking, soak 100 grams of seedless raisins. We use dark rum or cognac. Mix half a glass of rum or cognac and half a glass of water, pour the mixture over the washed raisins and add 1-2 cinnamon sticks and 3-4 cloves. Leave for several hours.
For the filling you need to choose large sweet and sour apples
We start preparing the pie by preparing the filling. Throw 50 grams of butter into a frying pan. Add 1 cup sugar, brown sugar if you have it, and spices. The composition of spices may vary. We added 1 tsp. ground ginger and cinnamon, 0.5 tsp. nutmeg and a little vanilla - to taste.
Melt butter, add sugar and spices
After the oil has almost dissolved, so as not to overheat the spices, add the raisins soaked the day before along with the liquid in which they were soaked. Discard the cinnamon sticks and cloves.
Add the raisins soaked the day before along with the liquid
Stir all the contents and continue heating over medium heat, uncovered, until the sugar begins to caramelize. The sugar will begin to foam a little and darken.
The sugar should begin to caramelize
Immediately add peeled and seeded apples, cut into small pieces or slices. You don’t need to cut it too finely, otherwise you risk getting applesauce. Stir in apples and caramelized sugar.
Add peeled and seeded apples, cut into small pieces
Simmer the apples over low heat, covered, until the apples are soft but retain the shape of the pieces. In time, depending on the variety of apples, this will take 20-30 minutes. The main goal is not to end up with applesauce. Leave the finished apples to cool completely. Then drain all the liquid from them. It is worth draining the apples in a colander so that the filling is almost dry, otherwise the roll will fall apart during baking.
Simmer the apples over low heat with a lid on.
Then you can proceed to the second stage - preparing the dough. I will say from myself that it is very interesting and exciting. In a deep bowl, mix 2 cups of premium wheat flour and release the contents of one egg. Heat half a glass of water a little so that it is lukewarm, and add 1-2 pinches of salt to it. Pour water into flour and knead the dough. I’ll say right away that you will have to add flour, focusing on the condition and consistency of the dough. Sweep the dough very (!) thoroughly.
Mix flour, egg and water for dough
The dough should be very soft, and the dough should not stick to your hands. It shouldn't stick at all. Roll the dough into a ball and place in a bowl.
The dough should be very soft
Next, for the baking to turn out as it should, the dough must mature. An unusual technique, not typical for most types of dough, is to lightly cut the dough crosswise and generously grease it with olive oil on all sides. You need 50-70 ml of olive oil. Cover the dough with an inverted deep plate and place in the refrigerator for 45-60 minutes. During this time, the dough will mature and the apple filling will have time to cool.
Lightly cut the dough crosswise and brush generously with olive oil.
To prepare and stretch the dough and form the strudel, you will need a large table and cloth. Cover the table with a clean cloth - a canvas or towel that is lint-free and long enough. Then I need to do what initially threw me into a stupor. The fabric should be generously sprinkled with flour. You need to immediately prepare a baking sheet by covering it with baking paper and sprinkling the paper with flour. Separately, it must be said that the length of the roll and, accordingly, the dimensions to which the dough must be stretched depend on the size of the baking sheet. We need to remember this.
Cover the table with a clean cloth and sprinkle it generously with flour.
Pulling out dough for strudel is a leisurely process and does not tolerate fuss. Therefore, in order to bake a masterpiece, and not an apple pie, you need to be patient. The dough stretches perfectly with your fingers, and there is absolutely no need for a rolling pin. Place the dough on a cloth with flour and, very slowly, carefully pull it with your fingers, starting from the edge, pulling out and smoothing the clots.
The dough stretches perfectly with your fingers
If by chance there is a gap in the dough, it doesn't matter for two reasons. Firstly, strudel is a roll, a roll in which the dough along with the filling is rolled up, and all the breaks will be inside. Secondly, any gap can be sealed with a lump of dough, which will glue the gap, and re-stretch it.
Place the dough on a cloth with flour and, very slowly, carefully pull it with your fingers, starting from the edge
Continue stretching the dough into a very thin layer. The layer size should be 25-30 cm wider in width than the length of your baking sheet. Length of the layer - as much as possible. We got a layer of dough approximately 50 cm wide and about 140 cm long. Geometrically straight edges are absolutely optional.
There will be unevenness in thickness in the thin dough layer
The dough turned out so transparent that you could read a book through it. In a layer of thin dough, in any case, there will be unevenness in thickness; small clumps of dough are normal. If for some reason you are annoyed by the uneven edge of the dough, just cut it off.
The dough turned out so transparent that you could read a book through it.
Everything is ready to form the apple strudel. Melt 50 grams of butter in a bowl, but do not heat. In another bowl, lightly beat one egg. Grease the dough stretched on a cloth with melted, but not hot, butter. Lubrication works great with a silicone brush. When I was little, my grandmother used a bunch of feathers to butter the roll.
Grease the dough with butter
Sprinkle 3-4 tbsp onto greased dough. l. breadcrumbs or grated and sifted stale bread, preferably a “French” baguette. The crumbs will absorb the oil, this is an important point.
Sprinkle 3-4 tbsp onto greased dough. l. breadcrumbs
Pour the apple filling onto the prepared dough; it should be at room temperature. Using your hands, spread the filling evenly over the dough, leaving an empty strip on one short edge, approximately one-quarter of the entire length of the dough. And also, leaving both long edges without filling, so that the width of the strip of spread filling is the size of the baking sheet - the same size as the strudel will be formed.
Sprinkle the apple filling onto the prepared dough.
Along the long edge, you need to wrap the hanging edge of the stretch dough inside the future roll so that the width of the dough with the filling with the folded edges is the same as the length of the baking sheet. You can wrap the edge by 10-12 cm. This should be done along the entire length of the dough. From the short side of the dough, fold the edge with the filling approximately 12-15 cm, starting to form a roll.
Along the long edge, you need to wrap the hanging edge of the stretch dough inside the roll
Next, lifting the edge of the fabric, turn over or turn the roll of dough with filling so that the strudel rolls up. The roll should roll towards the edge of the dough without filling, which was left from the second short edge.
Lifting the edge of the fabric, turn the dough with filling over so that the strudel rolls up.
Important: the filled strudel should be short and thick, not long and thin. When the strudel has been wrapped all the way, roll the package onto a prepared baking sheet lined with baking paper.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A dish of Austrian cuisine called strudel is loved by fans of baked goods for its excellent taste and crispy crust. The secret of its preparation lies in the kneading of the dough: it should be very thin and even translucent. Making it is not as difficult as it might seem at first glance, and detailed recipes (with photos) will help you cope with the task.

What is strudel

This name goes to the famous Austrian dish in the form of a roll, consisting of very thin dough and all kinds of fillings. Strudel is translated as “whirlpool, funnel-shaped vortex, tornado,” which fully characterizes the method of its preparation - twisting. There are many varieties of this pastry, but the most popular is the Viennese strudel with apples, cinnamon and raisins.

How to make strudel dough

Properly kneaded dough is the key to success in making strudel. To make the dish a success, follow these recommendations from experienced chefs during the kneading process:

Often the dough for strudel is prepared as stretched or puff pastry, but there are many other recipes for the base (curd, yeast and yeast-free), with which the dish turns out no less tasty. Those who don’t like to bother with long kneading dough even wrap the filling in pita bread.
The base must be mixed in advance, since it needs time to brew and become saturated with oxygen.
The most important advantage of strudel is its thin base, which must be stretched very quickly, otherwise the mass will dry out.
If you want to make the dough more flaky, add clarified sunflower oil to the ingredients.
You can knead the strudel dough in a bread machine, using a food processor, or by hand.

Strudel dough recipe

At first glance, it may seem that kneading the base for strudel is a very complicated process, but in reality it is not so. Prepare the dough first according to the simplest recipe, and when you get the hang of it, more complex methods will be within your power. The main thing is to strictly follow the sequence of actions and proportions of ingredients, then the base will be strong, elastic, stretch well, and the baked goods will turn out tasty, with a crispy, appetizing crust.

Classic recipe

Strudel dough prepared according to the classic recipe has a number of advantages: it requires a minimum set of ingredients, the mass is very easy to knead and does not stick to the table, dishes or hands at all, and it does not need to be stretched. You just need to roll out the base in a very thin layer, and then you can fill, roll and bake the dish.

Ingredients:

flour (wheat) – 260 g;
oil (lean) – 1/3 tbsp.;
water (warm, filtered) – 0.5 tbsp.;
salt - on the tip of the knife.

Cooking method:

Combine all the ingredients, mix with a spoon, and then more thoroughly with your hands.
Transfer the mixture to the table and continue kneading with your hands until smooth.
After about 5 minutes, the base will become soft, smooth, and elastic. Roll it into a ball, wrap it in cling film and put it in a warm place for ½ hour.
Divide the dough into 2 parts, roll each separately on a table greased with vegetable oil.
To make the process easy and quick, periodically turn the layer over to the other side, grease it again with oil and continue rolling until you reach the desired thickness.

For the apple strudel

This recipe for Viennese apple strudel dough differs from the previous one in the presence of eggs and lemon juice in the list of ingredients. The first additional ingredient guarantees the strength of the base; it will not tear during rolling, twisting and baking. Lemon juice adds elasticity to the mass, since eggs still make it less pliable to stretch. In addition to apples, you can put pears, plums, strawberries, cherries, and other fruits and berries into the filling.

Ingredients:

water – 0.15 l;
oil (sunflower) – 30 ml;
flour – ¼ kg;
egg – 1 pc.;
lemon juice – 1 tbsp. l.;
salt – 3 g.

Cooking method:

Heat the water to room temperature, add salt, stir.
Sift the flour into a separate bowl.
Beat the egg, mix with oil and citrus juice. Pour the mixture into the flour, making a well in it. Stir gently.
Add warm water little by little without ceasing to stir.
Transfer the dough to a table sprinkled with flour and continue kneading the dough with your hands. Your task is to ensure that there is not a single lump and the base stops sticking.
Roll the mass into a ball, grease with vegetable oil, wrap in film, and place on a flat plate.
Take a pan with a bottom diameter slightly wider than the plate on which the dough lies, pour water into it and boil.
Drain the liquid, place a plate with the base at the bottom of the hot pan and cover the container with a lid. Leave for an hour.
Take it out, roll out the dough thinly, stuff it, roll it up. Bake the strudel.

Stretch dough

Preparing stretch dough for strudel is not too difficult, the main thing is to follow the proportions of the stated ingredients and do everything quickly. Ready-made baked goods with such a base turn out very tasty, with a crispy crust. Many housewives use cling film to roll out dough. This is not worth doing here, since the process will only be more difficult and delayed.

Ingredients:

granulated sugar - 3 tbsp. l.;
egg – 1 pc.;
flour – 0.45 kg;
water – 0.1 l;
salt - on the tip of the knife.

Cooking method:

Sift the flour thoroughly, pour it in a heap on a dry table and make a well in it.
Beat the egg into it, add the bulk ingredients and carefully pour in the water.
Mix the ingredients with gentle movements, and then knead the dough well until smooth.
Roll into a ball, put in a plastic bag and put on the refrigerator shelf.
After 1.5 hours, take it out, place it on a work surface covered with a cloth and start rolling it out with a rolling pin.
Do this carefully, slowly, until you get a very thin translucent layer.
Brush it with melted butter before adding the filling.

Puff

Experienced chefs know that it is better to knead puff pastry for strudel yourself, although the store offers a huge selection of these products. The process does not require any special culinary skills, but baking with a homemade base turns out much tastier. In addition, you can knead a double portion of puff pastry and store it in the freezer until next time.

Ingredients:

flour (sifted) – 325 g;
water – 1 tbsp.;
citric acid – 0.5 tsp;
salt - a pinch;
oil (sunflower) – 0.15 l.

Cooking method:

Dissolve the acid in water and put it in the freezer for a couple of minutes.
Combine 2 tbsp. flour with salt, pour in acidified water. Stir.
Dust the work surface with flour, transfer the base onto it, and knead for about 7 minutes.
Roll into a ball, put in a plastic bag, and put in the refrigerator for ½ hour.
Mix the remaining flour with butter and place in the refrigerator for 1/3 hour.
Take out the ball of dough, roll it out thinly (up to 2-3 mm), brush the surface of the layer with the butter-flour mixture.
Roll the layer into a roll, beat it on the table, put it on the refrigerator shelf for 1/2 hour.
Take it out again, run the rolling pin - 2 times across, 2 times along, and then roll out thinly.
Fold it 4 times, roll it out again and proceed to further preparation of the strudel.

Quick yeast base

It is also better to knead the dough with added yeast yourself. With it, the strudel will turn out fluffier and airier than with a fresh one, although not as crispy. These properties are given to baked goods by fungal microorganisms present in yeast. Yeast-based strudel has lower calorie content due to the addition of a small amount of oil.

Ingredients:

flour – ½ kg;
water – 0.25 l;
oil (lean) – 50 ml;
yeast (dry) – 1 tsp;
salt - on the tip of the knife.

Cooking method:

Heat the water a little, add salt, yeast, stir.
Add the remaining ingredients and knead the dough.
Cover with a towel and keep warm.
After an hour, knead it and leave it warm for another 2 hours. During this time, the mass will rise, increasing 3 times.
Roll out and proceed to further preparation of the strudel.

From cottage cheese

The base for strudel with cottage cheese turns out to be very elastic, cooking with it is a pleasure, it is easy to knead and roll out. A dish with curd dough has an airy, delicate texture and delicious taste. An important nuance is that it is better to knead such a base a day before preparing the strudel, so that the mass is infused, “rested,” saturated with oxygen and becomes more plastic.

Ingredients:

butter (butter) – 0.2 kg;
cottage cheese (fat content 9%), flour - 0.4 kg each;
sugar – 60 g;
salt - a pinch.

Vienna gave the world the waltz, schnitzel, a special method of brewing coffee and strudel. All these pleasures can be combined together and immerse yourself in the atmosphere of a fun city. What is needed for this? Fry the Wiener schnitzel. It is imperative that it covers the entire plate. Eat it to the sounds of the Viennese waltz. Brew coffee with delicious, soft milk foam. Serve the drink with a scoop of ice cream. This dessert is eaten so quickly that the dough does not have time to cool down and the ice cream does not have time to melt. But in order to fully feel yourself in Vienna, so as to hear the sounds of carriages moving along Kärtnerstrasse, you need to be able to cook a classic strudel. We will provide the recipe with photos in this article. Do you think this dessert requires any exotic ingredients? Not at all! All the ingredients are basic and are sold in any store. Worried that making strudel will take all day? With some skill, the entire process of kneading dough will be quick and effortless.

His Majesty strudel

Vienna is the culinary capital of Austria. And besides strudel, this city has something to surprise its guests. Sachertorte, waffles, chocolates and much more can be tasted in kavegaus-kondittorei - coffee shops. But among all Austrian desserts, strudel is considered the king. The first recipe for this dish dates back to 1696. But the name of the author was lost in the annals of history. Strudel has become so popular all over the world that even the “@” sign, which in different countries is called either a dog, a monkey, or a pasta, is called strudel in Israel. The etymology of the German word strudel - "whirlpool, whirlwind" - reflects the form of the dessert. Essentially, it is a roll in which the filling is wrapped. The classic recipe is apple strudel. But after the dish gained worldwide popularity, the dessert began to be prepared with different fillings: peach, pear, cottage cheese and even salted feta cheese. But here we will not move away from the classics and will tell you how to prepare traditional Viennese strudel.

Kneading dough

The only thing you need to do for the filling first is to wash 80 grams of raisins and soak them in 30 milliliters of dark rum. Don't have the right color of alcohol? Any distillate with a tasty smell will do - liqueur, tincture. Now let's do the dough. It should be yeast-free and extractable. Any other dough turns the dessert into an ordinary roll, and not into a Viennese strudel. The classic recipe instructs us to sift 150 grams of wheat flour onto a work surface. We make a hole in this slide and pour in 80 ml of water, 23 g of vegetable oil and a quarter teaspoon of vinegar. Add a small pinch of salt. Lubricate your palms with vegetable oil and begin, sparing no effort, to knead the dough. Knead for at least ten minutes. The dough should eventually stop sticking to your hands. Grease the bun with vegetable oil, cover with cling film and place in a warm place for an hour.

Viennese strudel: classic recipe

While the dough is reaching, let's make the filling. In the classic version, it must certainly be apple, with raisins and walnuts. We will also need brown sugar (50 g) for the filling, which we will mix with a spoon of ground cinnamon. It is better to take apples that are sour, juicy, green or yellow. Peel and remove fruit pods from a kilogram of fruit. Cut the pulp into thin slices. Heat the nuts (50 g) and chop them. As for this ingredient, the classic recipe allows for some liberties. Instead of walnuts, you can take the same amount of hazelnuts or almonds. At worst, roasted peanuts will do. Only it should be unsalted. Strain out the swollen raisins. Mix all the ingredients for the filling. Fry bread crumbs (80 g) in a spoon of butter until golden brown. We leave them separately.

Dough pulling

This is the most difficult part of making dessert. The dough should be so thin that you can read a book through it. In the good old days, matchmakers knew whether a girl would make a good bride by whether she knew how to cook strudel. The classic recipe advises us to resort to help with the pattern. Why not white? You'll find out later. In the meantime, sprinkle the towel with flour. Flatten with your palm. Lay out the rested dough. We also dip the rolling pin generously in flour. Roll out to a rectangle 3 millimeters thick. Then we put the rolling pin aside and continue to stretch, lifting it by one edge, then by the other. The dough will sag under its own weight. We must bring it to such a degree of thinness that the pattern on the towel can be seen through it.

The final stage

According to the classic strudel recipe, the dough needs to be greased with melted butter. It is better to prepare it in advance - about one hundred grams. Sprinkle the dough with breadcrumbs. Stepping back a little from the edge (2-3 centimeters), lay out the filling. Distribute it along one side of the strudel. Then we spread it towards the middle of the future roll, but so that the filling does not reach the other end of the dough by 5-7 centimeters. Lift the towel by the edge. The dough will roll up on its own. The roll should not be very tight. As you roll, brush the back of the dough with melted butter. Let's make several punctures along the entire length of the strudel with a toothpick. This is necessary so that the steam from the apple juice released during baking does not tear the dough. Turn on the oven at 200 degrees. Bake the roll for 27 minutes. During this time, we take out the product twice and grease it with melted butter. This will make the crust even crispier. Then reduce the oven temperature to 180 degrees. Bake like this for another three minutes.

Serving

The classic strudel recipe is not limited to instructions regarding the preparation of dessert. He also clearly regulates the method of serving it. According to this recipe, the strudel cannot be refrigerated. While still hot, take it out of the stove and immediately sprinkle it with powdered sugar. Place three fresh mint leaves on one end of the roll. Place a scoop of vanilla or butter ice cream on the other. It is also possible to serve raspberry topping in a separate container. But it’s better, if there is no ice cream, to serve the strudel with vanilla sauce.