Strudel is a national Austrian roll with a flattened shape, puff pastry and many fillings. The classic apple strudel, loved by most Austrians, is a complex dish and takes a long time to prepare.
History and features of strudel
Strudel is translated from German as "whirlpool". This is the kind of dessert that Austrian chefs prepared back in the 13th century. This layer cake is popular in Moldova, Hungary, Czech Republic, Germany and Russia. Today there are several recipes for making strudel: salty, sweet, with fish, vegetable, meat fillings.
The main feature of the strudel is the curling of the drawn yeast-free dough. All ingredients (constant components - flour, butter, chicken eggs) are thoroughly mixed until bubbles appear on the surface of the dough.
Apple strudel recipe
You will need:
- 500 g of apples;
- 80 g of raisins;
- 100 g of almonds;
- 150 ml of butter;
- 250 g flour;
- chicken egg - 1 pc.;
- vanilla sugar - 2 sachets;
- 3 tbsp. l. lemon juice;
- 3 tbsp. l. bread crumbs;
- 1 tbsp. l. vegetable oil;
- salt (to taste).
Combine wheat flour, salt, chicken yolk and 130 ml warm water in a bowl. You need to knead the dough, make a ball out of it, grease with vegetable oil and leave for 30 minutes so that it comes down.
Meanwhile, wash the apples, cut, core and cut into small pieces. Apples must be sprinkled with lemon juice, then they will not darken.
Combine chopped apples, almonds and raisins.
In the next step, roll out the dough very thinly, then brush with 50 ml of melted butter. Combine vanilla sugar and breadcrumbs, sprinkle the dough with this mixture.
Now you can spread the apples, raisins and almonds over the surface of the dough, then roll the dough into a roll.
Place the roll on a greased baking sheet and bake for about 40 minutes in an oven preheated to 200 ° C. Also drizzle melted butter over the apple strudel periodically.
