Strudel is a flour dish popular in German-speaking countries. Apple strudel is a national dessert of Austrian cuisine. At first glance, the recipe seems simple, but still, cooking will require culinary skills.
It is necessary
For the dough: 200 g flour, 40 ml vegetable oil, 120 ml water. For the filling: 7 apples, 150 g of sugar, cinnamon and vanilla sugar, a teaspoon each, a handful of raisins and walnuts, 50 g of bread crumbs. For the sauce: 3 yolks, vanillin on the tip of a knife, 60 g sugar, 250 ml milk
Instructions
Step 1
Traditionally, strudel is made from stretched dough. Pour oil into boiled cold water, add sifted flour and knead a tough dough. Flour must be sieved to enrich it with oxygen. Grease the dough bun with vegetable oil to keep it cool, put it in a bowl and set it aside.
Step 2
Soak the raisins and let them swell. Cut the apples into small wedges, sprinkle with lemon juice to keep them from turning black, and sprinkle with sugar and cinnamon. Add chopped walnuts, raisins and bread crumbs to the filling. Ground crackers will absorb the liquid and the cake will not fall apart.
Step 3
Place a large cloth on the table, sprinkle it with flour and roll out the strudel dough up to 25 cm in diameter on it. Take the cake in your hands and, moving your hands around the circumference, pull it out. The cake should turn out to be thin until transparent.
Step 4
Put the juices on a napkin, put the filling on top and roll into a roll with the napkin. Carefully place the apple strudel, seam side down, on a greased baking sheet using a napkin. Tighten the ends so that the filling does not fall out and bend. Line up the strudel with your hands, give it a neat shape, pierce it in several places with a knife so that the steam comes out and put it in the oven. Bake at 240 ° C for 25-30 minutes. Sprinkle the finished cake with icing sugar and cut into pieces at an angle of 45 ° C.
Step 5
For the sauce, grind the yolks with sugar. Bring the milk to a boil and pour the egg-sugar mixture into it in a thin stream, boil for a few minutes, but so that the liquid does not boil. Pour the sauce in the middle of the plate, put a piece of pie on it. Place specks of bright syrup around the sauce and draw a pattern. In addition, garnish the dessert with a sprig of mint.
