Strudel is a classic recipe at home video. Puff pastry strudel recipes: the most delicious strudel with apples and cherries, a traditional recipe for a real Viennese strudel from Julia Vysotskaya and a lazy strudel with rules for serving and video help

24.08.2019

Calorie content: Not specified
Cooking time: Not specified

Many people make strudel from puff pastry. I admit it is very tasty and simple. But when I tasted real apple shrudel made according to the traditional recipe, I no longer use convenience foods. The finest crunchy dough and a sea of juicy filling. It's worth a try! So, he will tell you how to cook a real strudel with apples, a recipe with a photo step by step. The tastiest and easiest way to prepare classic Austrian pastries.

The French recipe, on the other hand, serves as the base for the pizza pie. After peeling and cutting, the apples should be placed in several layers in a rounded baking dish with butter ink and sprinkled entirely with sugar. Then the apples are cooked on a live fire until the sugar melts. In the meantime, you can lay the dough previously cooked over the apples with the edges facing down. Finally, the cake will be fired at 220 degrees for 15 minutes. When cooking is complete, the cake is turned directly into a tray and served as a dessert.

Ingredients:

For the test:

- Wheat flour the highest grade - 250 g;
- purified water - 125 ml;
- vegetable oil- 50 ml;
- fine salt - a pinch.

For filling:

- apples - 3-4 pcs. medium size;
- wheat bread or ready-made unsalted breadcrumbs- 50-70 g;
- dark raisins - 60-80 g;
- walnuts or peanuts (optional) - 50-70 g;
- granulated sugar - 100-130 g;
- ground cinnamon - 1 tsp;
- lemon juice - from half of the fruit.

Austrian strudel, on the other hand, is rolled and stuffed pasta. Its name in German essentially means a whirlwind and is about to reveal its typical shape. There are also salty versions of strudel, but tradition wants it to be sweet and stuffed with apple, pine nuts, raisins, and cinnamon. Some areas use pasta, others use strudel pasta or pasta. Strudel paste is a paste suitable for this type of sweet and consists of flour, a pinch of salt, an egg, half a glass of water, and butter.

For coating and dusting:

- butter- 100 g;
- icing sugar - 2 tbsp. l.

Preparation

1. First prepare stretch dough for a strudel, because it will definitely need to "rest" in a cold place for at least half an hour, otherwise you will not be able to pull it out thinly. Therefore, take a deep bowl and sift flour there in a heap.

2. Pour in odorless vegetable oil.

3. Also add clean drinking water. Stir the contents of the bowl with a spoon. The mass should not turn out to be too liquid or sticky.

4. If the dough sticks a little to your hands, begin kneading until it is elastic and non-sticky. If it sticks to your palms, add a little flour. But no more than 1-2 tablespoons, otherwise the dough will turn out too coarse, and the apple strudel will come out rather coarse and tough. Knead the dough for at least 10 minutes at an intense pace. It will turn out to be gentle. with a velvety texture, pleasant to the touch.

5. Wrap the strudel base with cling film and refrigerate for 30-40 minutes.

6. During this time, you will have time to rest a little and prepare the apple filling. I had ready-made crushed rusks with raisins, nuts and candied fruits, which I made from uneaten Easter cakes, so I didn't add raisins and nuts to apples. But, despite the fact that these processes are not in the photo, I will tell you step by step how to make the most delicious apple strudel filling. Slice the bread small pieces and dry in the oven. And then grind in a blender until crumbled. Brown the nuts in a dry frying pan and chop with a knife in medium-sized pieces. Wash the raisins thoroughly and steam in boiling water, then drain and dry the dried grapes. Almost all the ingredients of the filling are prepared.

7. The most important thing remains - apples. It is better to use fruits with a dense sweet and sour pulp so that the strudel filling does not turn into a puree when baked in the oven. Wash the apples thoroughly, core them, and then cut into strips or cubes. To prevent the apples from darkening, sprinkle them with lemon juice.

8. Add raisins, nuts and granulated sugar to the apples.

9. Also add ground cinnamon.

10. And mix everything thoroughly with your hands. The apple filling is ready.

11. But besides the dough and the filling for the strudel, we also need melted butter, with which we will grease the baked goods before and during cooking in the oven. Melt a lump of butter in a water bath or microwave, let it cool slightly.

12. And the dough by this time should also be ready for further culinary actions. To form a neat roll of tender thinnest dough you will need a kitchen towel, you can use an old one, which is not a pity, but always clean. Sprinkle it with a thin, even layer of flour.

13. Put the dough on it and roll it out a little with a rolling pin, trying to give it a rectangular shape.

It has a rather elastic texture so that it can be wrapped inside the Apple Base preparation. In addition to these desserts, known as apple pie, each with its own differences, apples can also be used to make a good pie. Easy and quick preparation is suitable for any time of day and agrees.

First of all, prepare the dough by working on flour with butter, sugar, two egg yolks, a pinch of salt, grated lemon zest and juice. After mixing all the ingredients, the dough needs to be cooled in the refrigerator, covered with a film, and after filling the peeled and cut thin apples, they are placed in a bowl of lemon juice, and half of them are crushed with a mixer, the remaining half will be left to make decorations. At this point, you can start assembling everything: the dough must be placed on a pre-baked and flour-baked baking tray, and then the whipped out comes out. applesauce.

By the way, if you don't want to mess with the dough, you can cook it.

14. Then place your hands between the dough and the towel and begin to stretch the base of the strudel in different directions. Do this carefully so that the dough does not break, but at the same time try to roll it out as thinly as possible so that the pattern on the towel shows through.

15. Brush the drawn dough with melted butter using a cooking brush. Sprinkle with breadcrumbs, leaving a small distance to the edges: to the small and one long side - 4-5 cm each, and to the remaining long side - about 15 cm, this will be the top, so you need to start twisting the strudel from the opposite edge. They will absorb Apple juice, which stands out when baked in the oven, so the crispy strudel dough will not get wet.

16. Arrange the apples on top.

17. Fold up the top and bottom, as well as the side from which you will begin to curl, helping yourself with a towel.

18. Roll up the strudel and place it on a baking sheet lined with baking paper. Grease it on top with melted butter and place in an oven preheated to 180 degrees. Bake for 40-50 minutes. Remove the strudel from the oven twice during baking and brush it with melted butter.

19. Cool slightly before serving, sprinkle icing sugar and cut into portions.

20. Very tasty to eat warm apple strudel with a ball.
Bon Appetit!

Place the raisin pieces in a rose shape. The tart is cooked in a preheated oven at 180 ° for at least 30 minutes. To make your pie more delicious, you can increase the number of apples and add a jam. The recipe can also be added to a yeast bag to give the cake a softer texture.

So there are so many versions apple pie which can be done from simpler and faster ones like traditional recipe to more complex recipe... Today is very good recipe:! Truly, strudel can be sweet or savory as it refers to the roll stuffed pasta... The origins of the strudel seem to be Turkish, indeed, it seems that its direct ancestor is the famous Baklava, a sweet based on dried fruit, honey and liqueur that evokes an Arabic-style ambiance.

To please the family homemade cakes you can by making a traditional Austrian dish called strudel. The first mention of it appeared in a cookbook over 320 years ago in Vienna. The dish is a roll with a soft, juicy filling, crispy top layers and a golden, appetizing crust.

The classic apple strudel recipe

During the reign of the Habsburgs, strudel became very popular. The history of its appearance goes back to the times of the Ottoman Empire. but national dish the classic strudel became only among the Austrians.

In Italy, the most popular version is that of apple, pine nut, raisin and cinnamon-based strudel spread throughout the northeast. Strudel is not easy because there are so many versions! But this is another recipe! How to make apple strudel.

Work butter at room temperature with sugar, add egg and short grappa. Add flour and finally milk. Work the dough thoroughly, and when smooth, rest in the refrigerator for half an hour. Peel the apples and remove the tapes. Cut the apples into quarters and then cut each quarter into two horizontally. Make many thin slices. Melt butter in a saucepan, add bread crumbs and toast.

This is a baked dish made from stretched dough with a filling, which is a "whirlwind", "whirlpool". For creating original roll With apple filling will need:

flour - 330 g;
water - 150 ml:
butter - 100 g;
sugar, raisins and nuts (walnuts) - 70 g each;
vegetable oil - 20 ml;
apples (sweet and sour, green) - 0.8 kg;
cinnamon - 10 g;
lemon juice - 100 ml.

It takes sixty minutes to make the classic apple strudel. Kilocalories in 100 grams of a juicy and at the same time crispy roll contains 197 units.

Place the raisins in a bowl of warm water to make them look good. Wipe off the peel of the lemon. At this point, you can lay the dough. Apply a large rag and cover well with flour. Flip the dough and start stretching it with the roller. Place the dough until a thin sheet is obtained.

With a toothed wheel, trim the edges of the dough to make a rectangle of the size you want. Dissolve the oil and brush only half of the sheet. In the same half add toasted bread crumbs, place apples, add sugar, cinnamon, Pine nuts and leave. From breadcrumbs. To do this, close the narrow edges first. And then, using a wiping coat with an empty piece of dough.

The dough for the roll should be very thinly rolled out, therefore, taking flour, warm water and ten grams of sugar, you need to knead a plastic dough piece, the base of the strudel. Then smear the dough vegetable oil, and, covering with a clean towel, let it stand for a while.

Always use a wiper on a roll of stoller on a piece of oven paper. Thus, the bottom of the strudel will become the top. Raise the strudel with oven and put it in a saucepan. Brush with melted butter and cover with sugar. Refrigerate and chop with sugar.

I finally managed to post a recipe for these fantastic mini apple strudel, dried fruit and chocolate. The recipe, although it was very good, so that the "critical house" was of the opinion that the time was "you absolutely do them again!" And here I am, with the sweet already repeated several times to my friends and, finally, released for you with step by step photos cooking. Processed fruits come from these areas and are packed with care to preserve the best taste, aroma and nutritional value.

To prepare the filling, you need to cut the washed apples into small cubes. Chop the nuts, fry in butter. After three minutes, add apples to them, simmer the mass until the fruit acquires softness. Then add sugar, raisins, cinnamon, pour in lemon juice and stir.

From rich mini apple strudel and dried fruit, accompanied by a Hunger glaze with milk chocolate and whipped cream. Drank the apples, cut them into small pieces and place in a bowl with brown sugar and cinnamon. Place the filo dough sheet on a cutting board, brush lightly with butter and add another sheet, brush again and place in the center, in the narrowest part of the filo dough sheet, a spoonful of filling, brush the rest of the dough and of course towards the inner ribs in the long right side and left then roll along the entire length of the sheet. Place the mini strudel on a plate covered with oil on a baking sheet with paper and peel them all over. Continue this for the whole strudel. Bake the mini strudel in a preheated oven at 180 degrees until the dough is fairly golden. Remove the pan from the oven and let the strudel cool down. Prepare the icing milk chocolate... Put pieces of milk chocolate with cream in a saucepan to heat over low heat. Shortly before it reaches a boil, add a spoonful of sugar to the liquid and stir. Remove from heat and add butter. Serve strudel with chocolate icing and a spoonful of whipped cream.

Soaking the raisins in warm water.
Twist and hold to soak for a couple of minutes.
Cut a knife into almonds and crumbled cookies.

However, you can substitute milk chocolate dark chocolate if you prefer delicious flavors.

While the filling is cooling down, roll out a very thin layer of dough and, cutting off the edges, make it rectangular. Put the sweet fruit and nut mass on one edge, wrap the edges perpendicular to the filling three centimeters overlap (right and left), and then gently roll the strudel, forming a roll. You can also put a cling film or a towel under the dough to make it easy to roll up the strudel.

After cooking, you can bring them hot or cold table, the important thing is that the icing is hot, so it will be soft and easy to drink on the strudel. If it goes ahead, it will be kept in the refrigerator for several days, after removing from the refrigerator, you can heat it in bain marie or microwave oven, it will be as good as soon as it has been done. The name "strudel" in German means "whirlwind" and comes from the fact that this sweet apple is made from a roll of pasta containing a filling.

The dish should be baked at a temperature of 200 ° in the oven for thirty minutes. Strudel is served hot in a wonderful combination with aromatic tea or coffee.

Cottage cheese strudel with apples: a simple recipe

A hearty, but light strudel, with cottage cheese added to the dough base, can be a great homemade dessert. Apples can be a filling for a dish. At the same time, the "highlight" of the Austrian roll is the preservation of almost natural freshness of any selected fruit. To create a wonderful delicacy, which is served exclusively hot, warm, you will need:

Strudel pasta can be sweet or savory, but the most popular version of this recipe is apple strudel. I was immediately struck by the sweetness of its filling, very pleasant and special, as well as the softness of the apples, which is combined with the crispy crust that envelops it. Original Strudel recipe, ingredients for 10 people.

We first see how to make apple strudel dough, so we will use flour, 1 egg, oil, vinegar and warm water. Place the flour in the fountain, make a hole in the center, and combine the beaten egg, melted butter, salt, vinegar, and warm water. Knead until you get a elastic dough. Gather the dough, form a ball and let it rest for about 1 hour, covering it with a flake jar.

0.3 kg of flour and cottage cheese;
1 egg;
100 g of raisins, nuts, sugar;
200 g cookies ("baked milk");
170 g butter;
20 ml rum;
1 cinnamon stick;
0.7 kg of apples;
a pinch of salt, vanillin;
20 ml of vegetable oil.

After spending the rest, place the dough on the planter until you get a thin sheet of rectangle shape. Transfer the sheet to a cotton cloth and adjust it well with your hands to make it a rectangle. With a washer, remove excess edges to give it the correct shape.

Clean the surface with melted oil. Place the sliced apples in the center, combine the toasted bread crumbs, raisins, sugar mixed with cinnamon and almonds. Sprinkle with rum, mix lightly with your hands. Wrap the dough over yourself, lift one end of the backing material so that it clamps the filling in the center and seals the closing edges.

It is better to prepare the dough curd base of the strudel two hours before the preparation of the dish, the creation time of which will be one hour. The calorie content in one hundred grams of the roll will be 254 kcal.

The dough piece is very easy to do. Butter (150 g) should be kneaded and melted. Grind the cottage cheese with sugar and egg in a blender until the consistency of a thick, homogeneous sour cream.

After cooking, remove from oven, buff with melted butter and sprinkle with powdered sugar. The original strudel can be served hot or cold. Place the flour in the fountain and place the egg, butter and a pinch of salt in the center. Begin kneading by adding a drop of warm water until you have an elastic dough that doesn't stick to your hands. After finishing the strudel test, apply it with seed oil, cover it with a canvas and let it rest for 1 hour.

After spending the remainder, lay the sheet with the rope and slide it over the flaking canvas, rectangular and removing excess paste with a washer. Now let's get ready to fill in the strudel. Slice apples and place them on almost any surface of the leaf rectangle. Combine raisins, bread crumbs, sugar and cinnamon. Soak it all in melted butter.

V curd mass add cooled butter, vanillin, salt, add flour in portions and knead the dough. Then send it to a cold place, wrapped in plastic, for an hour and a half.

Apples for the filling should be chopped into cubes, fried with sugar, adding a cinnamon stick in butter. After three minutes, add the rum, stir and simmer the fruit for a few more minutes until soft.

Lift up the liner and fold the sheet towards you as described in the previous strudel recipe. Seal the roll with the edge of the edge. Strudel, the true sweet symbol of South Tyrol, means "whirlwind" in German and has its own name for a specific structure, obtained by packaging a classic fruit filling. According to popular story, the correct texture of the leaf is so transparent that it allows you to read a love letter. The transition from Baklava to Strudel was due to the use of apples, an almost absent ingredient in Turkey and very popular in Hungary.

Chop the nuts and dry them separately in a dry frying pan, rinse the raisins, letting the excess liquid drain. Grind the cookies in a blender. Mix the apple mass, removing the cinnamon, with the raisins, cookies and nuts.

Roll out the dough into the thinnest possible layer, put the filling on one edge. Two edges on the right, on the left slightly tuck, roll up a not very dense "roll" forming a strudel.

Preheat the oven so that the temperature in it is 180 °, cover the baking sheet with greased paper and put on top curd dish with fruit filling. The Austrian roll is baked for thirty minutes. For the formation of ruddy, appetizing crust brush the top of the strudel with a beaten egg using a pastry brush.

Strudel with apples: a step-by-step recipe from Julia Vysotskaya

Y. Vysotskaya has shown herself as an experienced culinary specialist, capable of giving her own "flavor" to any dish. She prepared a tender Austrian roll - strudel, the original filling of which became delicious, healthy apples in a wonderful puff pastry... To recreate Vysotskaya's step-by-step strudel recipe, you should prepare the following products:

egg - 1 pc.;
apples - 0.8 kg;
raisins - 80 g;
sugar (brown) - 50 g;
orange juice - 40 ml;
cinnamon - 3 g (pinch);
butter (melted butter and sunflower) - 20 ml each;
chopped almonds - 70 g;
puff pastry- 1 layer;
icing sugar optional.

It will take sixty minutes to create a strudel from Yulia Vysotskaya. Kilocalories in 100 g of a fragrant dessert contains 185 units.

To recreate step by step instructions cooking according to this recipe you need to step by step perform the following steps:

Strudel is a very popular dish not only in Austria, but throughout Europe. There is a large number of variations in the preparation of fillings for him, depending on personal preferences.

Puff pastry apple and nut strudel

Very few desserts are served hot, in perfect combination with sour cream and ice cream. These sweet baked treats include a wonderful strudel with apple and nut filling and a puff pastry base. For creating delicious food with a crispy crust you need:

nuts - 100 g;
sugar - ¾ glass;
apples - 0.7 kg;
butter (vegetable or butter) - 20 g (ml);
chicken egg - 1 pc.;
cinnamon - 20 g;
dough (puff) - 1 layer.

It will take forty minutes to make a charming "roll" with original filling. The calorie content of 100 grams of strudel will be 226 kcal.

Apples must be washed, cut into small wedges, slices, add sugar (1/2 tbsp.). Then bring to a boil, when the juice comes out from the fruit, cool the mass. Chop the nuts, dry a little in a dry frying pan.

Stretch the dough thinly, roll it out and sprinkle with sugar and cinnamon. Put the apple filling on the underside of the dough, and sprinkle the nuts on top of it. Fold up the bottom, right, left edge of the dough layer and roll it into a tube, forming a “roll”, strudel. Make cuts on the surface so that it is convenient to cut the dish after baking into portioned pieces.

Heat the oven to a temperature of 190 °. Put the roll on a baking sheet moistened with oil. Brush the surface of the dish with a brush dipped in a beaten egg. Bake the strudel for thirty minutes and serve with sour cream.

Viennese strudel with apples

In Vienna, on every street you can find a huge number of restaurants, cafes, where the menu offers visitors to taste the real Viennese strudel with apples. Moreover, each institution has its own recipe for preparing a delicious dish, which can be made at home. To create a Viennese aromatic roll with apple filling you need:

flour - 260 g (+ a pinch of salt);
warm water - ½ glass;
green apples - 1 kg;
bread crumbs - 100 g;
raisins - 150 g;
olive oil - 20 ml;
rum (liquor) and lemon juice- 20 ml each;
cinnamon - 10 g;
sugar - 140 g;
chicken egg - 1 pc .;
butter - 50 g.

It will take an hour to make a fragrant baked dish with a golden crispy crust, where the filling is juicy and tasty. Kilocalories in 100 grams of the national Viennese dish will contain 175 units.

The first step in creating a dish should be kneading a sufficiently elastic dough. To do this, you need to use flour, water, an egg. You will need to knead until the dough piece stops "reaching for your hands." After the dough rolled into a ball should be smeared olive oil and set aside until the filling is prepared.

Apples are cut into slices, which should be mostly small. The butter is heated in a frying pan. Crackers are fried in it, and then apples, cinnamon, rum, lemon juice and sugar are added to them. The mass is mixed and cooled.

On a clean towel, slightly sprinkled with flour, roll out the dough as thin as possible in one layer, which should be rectangular if possible. From one edge to the middle of the test layer is laid out fruit filling... The roll is wrapped with a towel and laid out neatly on an oiled baking sheet.

You need to bake the strudel until golden brown, in an oven heated to a temperature of 190 °. After that, you can anoint its surface with oil and sprinkle with powdered sugar, and it is better to cut and serve it still warm.

The main task when creating an Austrian strudel is to create a very thin, transparent, elastic, in no case tearing dough layer. Experienced chefs it is quite easy to prepare such a dough piece, but novice cooks can purchase a puff ready-made yeast or yeast-free dough.

There are several useful tips from experienced chefs for correct preparation wonderful warm dessert:

After kneading the base of the strudel, you will need to let the dough "rest" under a bowl that should be warm;
It is necessary to stretch, pull the dough piece by weight, but during this action the layer should not break;
Flour should be of the highest grade, well sieved before kneading;
Raisins should be soaked in rum in advance to acquire a pronounced real flavor with the filling;
Fruits should be slightly greenish, have a sour taste, not undergo long thermal processes.

There is a legend that a newspaper can be read through a properly rolled strudel dough, and after the victory over Napoleon, festive table during the Vienna Congress, they served not tall cakes with a lot of cream, but baked strudels with cottage cheese and apples in a wonderful combination with ice cream balls and Melange coffee.

In the next video - another one detailed recipe strudel.

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