Strudel is a stuffed roll. Draft dough, filling - apples, berries, cottage cheese or even cabbage, meat and cheese. The strudel is served hot, and if it is dessert, it is greased with melted butter and sprinkled with powdered sugar. The sweet-filled strudel is served with ice cream, chocolate syrup or whipped cream.
Strudel is an Austrian dish, but it is also loved far beyond the borders of Austria. Such a roll is found on the menu of Hungarian, Jewish, Czech, any of the German-speaking and Slavic-speaking countries.
Strudel has many types: potato, sausage, meat, sugar, with liver and milk-cream. But apple is considered a classic.
You need to cook the strudel correctly, observing the conditions:
- For this dish, the dough must be drawn out. The basis of this dough is water and flour. For softening and elasticity, fat is added, and for the dough to be denser, you need an egg, whole or just the yolk. A dense dough is required for juicy fillings, the same cherry, but it will stretch worse. And if you need a more crumbly dough, add acid - citric or vinegar. Necessarily butter: vegetable for lean recipes, ghee or butter for sweets, and lard for unsweetened vegetables.
- The filling can be anything from berries to meat. If you need to make it thicker, use crushed crackers or fried bread crumbs - the filling is mixed with them. Bread crumbs help with juicy filling: they absorb excess moisture, distribute it evenly over the dough, and prevent the strudel from getting wet. And if the filling is very juicy, then you can add starch, but it is important not to deviate from the recipe: if you overdo it with the thickness of the dough, the taste of the roll will deteriorate.
- The flour for the strudel must be sifted. To make the dough, you need to collect it in a slide, make a depression and gradually add the ingredients - water, fat, eggs. Stir slowly until the dough is soft. After that, you can knead, sometimes even beat on the table, until the dough stops sticking to your hands. As a result, it should be elastic and smooth. Elasticity, by the way, depends on the thoroughness of the kneading. The finished dough must be rolled into a ball, covered with plastic wrap and allowed to rest so that the flour swells and the ingredients combine. It takes 30-40 minutes to rest.
- Roll out the dough quickly, otherwise it will dry out and lose elasticity. Roll it out with a rolling pin, and pull it out with your hands, for which you need to put your palms under the dough and pull from the center. As a result, the dough should become thin, like cheesecloth. If it breaks during the pulling process, then patches can be made.
After that, a roll is formed and baked in the oven - the temperature and time for different recipes are different. You can cook at home, the dish is simple.
Apple strudel
Ingredients:
- a pound of flour;
- 50 g melted butter;
- 250 ml of water;
- 10 g salt;
- 120 g sugar;
- 1 handful of crumbled cookies
- 4 apples;
- 1 lemon;
- 100 g raisins;
- 100 g of walnuts;
- cinnamon.
First you need to prepare the dough, then, while it is resting, make the filling. For the dough, sift the flour, add salt, mix, pour in oil, knead the hard dough, cover with cling film and leave to rest.
To make the filling, you need to peel the apples and get rid of the cores, then cut them into thin circles. Pour the raisins with water, wait 10-15 minutes, rinse and add to the apples. Pour sugar there, squeeze lemon juice, add cinnamon. Mix everything with your hands, crush the apples slightly, but do not break the slices. Then let the filling brew.
Put walnuts on a baking sheet, dry slightly and add to the filling when it is infused.
By this time, the dough is already sufficiently rested, it needs to be rolled out and pulled out. Cover the table with a clean cloth - a towel or tablecloth, - sprinkle with flour, lay the stretched dough on top. Pour the sand crumbs onto the dough with a strip about 10 cm from the edge, squeeze the filling and place on the crumb with a slide.
Then cover the filling with the edge of the dough, and, using the edges of the tablecloth, wrap the filling in the dough like a roll. If the edges are long, cut them off and fold them.
Transfer the strudel to a baking sheet and grease the surface of the roll with oil. Preheat the oven to 22 ° C and bake the strudel for 20 minutes.
To make the apple filling tasty, you need to know the tricks:
- you cannot take loose and crumbly apples, but apples can be both raw and stewed (in this case, more of them are needed, since the total mass decreases during stewing);
- the sweeter the variety of apples, the less sugar will be required; if there are dried fruits in the recipe, then the amount of sugar must also be reduced;
- if the raisins are hard, they must be soaked in boiling water, rum or cognac for 20 minutes to soften;
- nuts should be crushed as small as possible, if they are walnuts or hazelnuts, almonds should be cut into thin chips.
Apple strudel has options: lazy and curd dough.
Lazy apple strudel
Ingredients:
- 3 sheets of thin pita bread;
- 5 apples;
- 100 g raisins;
- 100 g sugar;
- 100 ml of vegetable oil.
For the filling, you need to soak the raisins in hot water, and peel and grate the apples. Add softened raisins to the apples, mix.
Instead of the usual strudel stretching dough, there will be pita bread. Each of its leaves must be greased with vegetable oil on one side and sprinkled with sugar (1 tablespoon). Then distribute the filling over the entire sheet, roll it up. Put the roll on a baking sheet, grease with butter and sprinkle with sugar.
Preheat the oven to 180 degrees and bake the lazy strudel for 20 minutes.
Apple strudel from curd dough
Ingredients:
- 180 g of soft or pasty cottage cheese;
- 200 g butter;
- 150 g sugar;
- 2.5 cups wheat flour;
- 0.5 tsp baking powder;
- 800 g apples;
- 80 g of walnuts;
- 1 egg;
- powdered sugar.
To prepare the dough, put cottage cheese, sugar, butter in a bowl, mix, add flour and baking powder. Knead the dough until smooth, divide into two, wrap in plastic and leave to rest.
For the filling, peel the apples, cut into cubes, simmer in butter and add sugar and chopped nuts.
Roll out the dough, stretch out, sprinkle with flour and put half of the filling on the edge. Wrap in a roll, fasten the edges, and make another roll from the second half of the dough and filling. Brush both with beaten egg and place on a parchment-lined baking sheet.
Preheat the oven to 180 degrees and bake for 30 minutes Sprinkle the finished strudels with powdered sugar.
Odessa strudel
The dough is prepared in the same way as in the classic apple strudel recipe. And for the filling you need:
- 1 kg of apples;
- 0.5 cups of sugar;
- 50 g raisins;
- cinnamon.
Cut the washed apples into small pieces, put them in an even layer on the rolled and stretched dough - over the entire area of the dough, not on the edge. Add raisins to the apples and sprinkle with sugar and cinnamon. After - roll into a roll.
For this strudel, you need four such rolls, and then all four must be laid out in a greased form. Lay out tightly, folding the rolls in a semicircle, as in the photo. And then grease them with oil on top and sprinkle with cinnamon again.
Preheat the oven to 200 degrees and bake for 50 minutes.
Puff pastry strudel with cheese filling
Ingredients:
- 12 large chicken eggs;
- 0.5 cups mayonnaise;
- 500 g sliced bacon;
- 150 g young spinach;
- 3 cloves of finely chopped garlic;
- 1 cup finely grated cheese
- 1 cup chopped fresh tomatoes
- 1 pinch of salt;
- 350 g puff pastry.
To make the filling, combine eggs and mayonnaise in a large bowl, fry the bacon over medium heat, and transfer it to a paper towel to drain off excess fat. Put the spinach and garlic in the pan where the bacon was fried, fry for 2 minutes, then add the egg mixture and fry, stirring occasionally, until the eggs set. However, you cannot wait until the eggs are completely fried.
After the skillet is removed from the heat, add the tomatoes, cheese and bacon. Stir, transfer the filling to a bowl and leave for 30 minutes.
Roll out the dough, put the filling on it and roll it into a roll. Place the roll on a baking sheet covered with parchment and brush with a beaten egg. Preheat the oven to 200 degrees and bake the strudel for 30 minutes.
Strudel with cherries and nuts
Ingredients:
- 250 g puff pastry;
- 2 tbsp cherries in their own juice;
- 2 slices of bread;
- 1 handful of walnuts;
- 10 g vanilla sugar;
- 0.5 tsp spoons of cinnamon;
- 1 tbsp. l. butter;
- powdered sugar.
Roll out the dough and pull out. Fry the bread, crush and chop the nuts. Pour bread crumbs, nuts, cinnamon and vanilla evenly onto the dough. Put cherry stripes on top of this, and roll everything into a roll, pinch the edges.
Cover a baking sheet with parchment paper, put a roll on it and grease it with oil. Preheat oven to 180 degrees and bake for 35 minutes. Grease the strudel twice more as it bakes to make the crust more shiny.
Sprinkle the finished strudel with icing sugar.
Cabbage strudel
Ingredients:
- 250 g flour;
- 2 tsp salt;
- 1 tsp Sahara;
- 200 ml of water;
- 25 g of vegetable oil;
- 1 kg of white cabbage;
- 100 g of onions;
- 130 g butter;
- 125 g of meat broth;
- 1 tsp ground black pepper;
- 1 tsp cumin or coriander;
- 125 g cream.
To make the dough, you need to sift the flour and stir it in a mixer at low speed. Add 0.5 tsp. salt and sugar, mix again, gradually pouring in water. Add vegetable oil and knead a viscous dough for 10 minutes. When it's ready, wrap the dough in plastic wrap and leave to rest.
For the filling, peel the onion, cut it into small cubes, fry in butter, and then add finely chopped cabbage to the same frying pan. Do not cover, fry for 25 minutes. Salt and pepper the finished cabbage, add coriander or caraway seeds to it, mix and let cool. And when the cabbage has cooled, you need to add cream to it and mix again.
Cover the table with a clean towel, sprinkle with flour and lay out the dough, which needs to be rolled out and stretched. Sprinkle the surface of the dough with melted butter and lay out the slightly squeezed filling: it should be over the entire surface of the dough.
Roll the dough into a roll with a towel, gently transfer to a baking sheet covered with parchment, grease with melted butter. Preheat the oven to 220 degrees and bake for 50 minutes.
The finished cabbage strudel should be coated with butter again. Juice that has been squeezed from the filling can be used as a sauce.
From the specified number of ingredients, you can make one large roll, or two small portions.
