Homemade strudel is a delicious dessert, but quite laborious. Focus on preparing the dough. To make the baked goods tender and soft, knead and roll out the layer thoroughly. Take your time - a real strudel requires attention and careful execution.
There are many strudel recipes. This Viennese dessert can be stuffed with apples, pears, cottage cheese, raisins, nuts. There are also savory strudel variants. The main feature of baking is the thinnest sheet dough. When cooked correctly, the product turns out to be juicy, very tender, and retains its beautiful shape. For the strudel to acquire a richer taste, do not skimp on butter by carefully spreading it over the dough.
The baked strudel can be frozen. Refrigerate it, wrap it in plastic wrap and place it in the freezer. Preheat baked goods in the oven or microwave before serving.
Try the classic Viennese apple strudel. Choose slightly sour, aromatic fruits with firm flesh. Start by making the dough. Sift 225 g of wheat flour into a deep bowl and mix it with 0.5 teaspoons of salt. Make a depression in the center and pour in a slightly beaten egg, 2 tbsp. tablespoons of vegetable oil and 0.25 teaspoons of lemon juice. Gradually add still mineral water to the mixture until the dough becomes sticky and soft. Knead it until completely homogeneous and smooth. Remove the dough from the bowl and knead on the board for a few more minutes. Roll it into a ball, wrap it in a towel and cover with a warm bowl. Leave the dough for half an hour.
Take care of the stuffing. Wash 900 g of apples, peel, cut into small cubes and sprinkle with lemon juice. 3 tbsp. Rinse and dry pitted raisins, grate the zest of 1 orange on a fine grater. Crumble a couple of slices of white bread without a crust and place in a frying pan with 1 tbsp. a spoonful of butter. Fry the crumbs until golden brown.
Put the dough on a cotton or linen towel sprinkled with flour. Roll it out gently with a warm rolling pin, lifting it slightly so that it does not stick to the fabric. Then, gently stretch the dough with your hands, being careful not to tear it. The seam should be at least 66 cm in diameter. A properly prepared dough is similar in thickness to paper. Cut off thick edges with scissors. If this is not done, the strudel will not be tender and soft enough.
To prevent the strudel dough from drying out, cover it with a damp towel or cling film.
Brush the dough with melted butter. In a deep bowl, combine chopped apples, raisins, grated orange zest, 0.5 teaspoons ground cinnamon, 50 g almond flakes and toasted bread crumbs. Stir the filling and spread it over the dough so that the edges remain free. Use a towel to roll the strudel into a roll and place on a greased baking sheet. If you want to bake the product in a rectangular shape, lay it diagonally. But the horseshoe-shaped strudel looks much more impressive. Bend it gently and place it in the center of the baking sheet.
Brush the garment liberally with melted butter. Place the baking sheet in an oven preheated to 190 ° C. Bake the strudel for about 40 minutes. Then transfer it to a dish and sprinkle with powdered sugar. Serve warm or cold.
