It's hard not to pay attention to such pastries as Viennese strudel. This dish will immediately conquer your heart with its amazing taste, pleasant aroma and delicate texture. I suggest you do not hesitate and cook it rather.
It is necessary
- For the test:
- - flour - 250 g;
- - butter - 2 tablespoons;
- - egg yolks - 2 pcs;
- - salt - a pinch.
- For filling:
- - apples - 1 kg;
- - lemon juice - 1 pc;
- - raisins - 100 g;
- - chopped almonds - 75 g;
- - fresh crumbs of white bread - 100 g;
- - butter - 100 g;
- - sour cream - 125 g;
- - sugar - 100 g;
- - cinnamon - 1 teaspoon;
- - powdered sugar - 2 tablespoons.
Instructions
Step 1
After melting the butter, combine it with ingredients such as egg yolks, salt, and flour. Introduce 125 milliliters of warm water there. Stir the resulting mass until smooth. Thus, you have got a pretty cool dough. Crumple it into a ball and place in a plastic bag or cling film. Leave in this form for 60 minutes.
Step 2
Remove the peel from the apples, then chop them into small slices. Add to this mass the squeezed juice from one lemon, as well as chopped almonds and raisins. Stir all ingredients properly.
Step 3
Melt a tablespoon of butter in a frying pan and fry 100 grams of white, preferably fresh, bread crumbs on it.
Step 4
After the time has elapsed, transfer the dough to the work surface, knead it a little with your hands, and then "beat" it by hitting the table. After completing this procedure, use a rolling pin to turn it on a sheet of parchment into a thin layer.
Step 5
Apply half of the melted butter to a rolled out thin layer of dough, then brush with sour cream and sprinkle with toasted white bread. Put the apple filling on this mass, and on it a dry mixture consisting of granulated sugar and cinnamon.
Step 6
Wrap the filled dough like a roll. Place the food on a greased baking sheet and brush with the rest of the melted butter.
Step 7
Place the dish in the oven. There it should be baked for 45 minutes at 180 degrees. When the baked goods are ready, cool them down, then garnish with powdered sugar. The Viennese strudel is ready!
