Strudel is a roll made of the finest dough with a variety of fillings. And the more transparent the dough is, the higher the virtuosity of the master who prepared the pastries. Hot apple, raisin and cinnamon strudel is served with a scoop of ice cream or topped with whipped cream. Try to make the dough according to different recipes, then you can choose a convenient option for yourself and please your family with a delicious apple roll.
It is necessary
-
- Apple filling:
- apples (1 kg);
- granulated sugar (1/3 cup);
- lemon (1 piece);
- raisins (50 g);
- chopped almonds (50 g);
- cinnamon;
- bread crumbs or bread crumbs (30 g);
- butter (50 g).
- First dough recipe:
- flour (2, 5 cups);
- water (1 glass);
- vegetable oil (50 g);
- a pinch of salt.
- Second dough recipe:
- flour (1 glass);
- water (1/2 cup)
- butter (50 g);
- vegetable oil (3 tablespoons);
- salt to taste.
Instructions
Step 1
Apple Filling: Peel the apples and seeds. Cut into cubes and place in a bowl. Squeeze the juice out of the lemon and stir the apples with it to marinate and not darken. Sprinkle the apples with cinnamon mixed with granulated sugar. Add bread crumbs or bread crumbs.
Step 2
Make your own bread crumbs. Place several slices of fresh white or gray bread in a blender. Scroll quickly. You will have a wonderful crumb that can be used in place of bread crumbs.
Step 3
First dough recipe: Sift wheat flour into a deep bowl. Pour water and vegetable oil into it, knead the dough. The dough is tight and not sticky. Shape it into a ball, cover with a linen napkin and leave on the table for one hour.
Step 4
Second dough recipe: Pour flour and water into a mixer bowl. Add butter and oil. Turn on low speed and knead the dough. Cover the finished dough in a container with a towel and let stand for one hour.
Step 5
Roll out the dough on the table or on a pie board. Transfer it to baking paper, towel, or silicone mat and continue to roll out until transparent. The backing pattern should be visible through the dough. Do everything carefully, the dough should not break.
Step 6
Melt the butter and brush the rolled layer with it. Sprinkle with bread crumbs or bread crumbs. Place the apple filling on top so that there are five centimeters left to the brim. The filling should not come out of the strudel so as not to burn on the baking sheet.
Step 7
Roll up the roll, helping yourself with a towel, paper, or rug. Do not squeeze tightly. Transfer to a baking sheet with the seam at the bottom. Brush with loose yolk or butter. Place in the oven for about 20 minutes.
Step 8
Sprinkle the finished strudel with powder or vanilla sauce.
