Strudel dish. How to cook strudel with apples: puff pastry recipe, classic and pita bread. Puff pastry strudel with cherries

Austrian cuisine has given the whole world one fantastic recipe - delicious apple strudel. This unique dessert is made from the finest dough, apples, nuts and raisins, one set of these products already speaks of how wonderful the result will be. Of course, this dessert is very high-calorie, but nevertheless, you should definitely try a piece at least once in your life!

Servings: 10;

Time for preparing: 1 hour 30 minutes;

Homemade classic apple strudel will be a hundred times tastier than those served in various restaurants. The secret is that when the hostess prepares a dish for her family, she uses only the best ingredients, and also experiences the brightest feelings. It is for this reason that apple strudel turns out to be very juicy and sweet, and so homely.

250 grams of wheat flour;
50 milliliters of warm water;
50 milliliters of sunflower oil;
½ teaspoon salt.

stuffing products

6 medium apples;
150 grams of sugar;
120 grams of butter;
100 grams of walnuts;
80 grams of raisins;
50 grams of powdered sugar;
50 grams of bread;
½ lemon;
1 teaspoon cinnamon.

Cooking method

It's always best to start with a test. Therefore, you should first mix the sifted wheat flour with salt in a large bowl, then add vegetable oil and water. In its composition, it is very similar to ordinary dumplings, except that oil is used here. And it is required so that the dough is elastic and stretches easily.
You need to knead for at least 10 minutes, and then roll it into a ball, cover with a plastic bag and leave to rest for a while. It is advisable not to touch the dough for about an hour and only then start stretching it. But during this time you can fully prepare everything for the filling.
In order for the filling to be not very liquid, and the crust of the strudel not to get wet, you need to add a little crushed crackers. They are easy to make from ordinary bread or even from a pastry booth, it is advisable to cut them into pieces and bake them in the oven until a blush appears.
It is better to chop the toasted pieces of bread well, and then lightly fry them in butter so that they become crumbly and light. Then they need to be transferred from the pan to a regular bowl.
Now it's time to prepare the raisins and nuts. First, they should be carefully sorted out and foreign bodies, such as shells and twigs, removed. Raisins should be washed and dried with a towel. Nuts should be chopped. When everything is ready, the ingredients should be combined.
Wash the apples, then remove the hearts and cut them into small cubes. So that they do not turn black, they will have to be generously poured with freshly squeezed lemon juice. In addition, you need to add sugar and cinnamon to the filling, it will give an interesting taste to the dish.
Now it's time for the test. First you need to roll it out a little with a rolling pin, however, this is not enough. The layer should be transferred to a clean waffle towel, lightly sprinkled with flour. Now you need to stick your hand between the layer and the towel and begin to gently stretch the dough in different directions. This should be done until the pattern on the towel becomes visible.
When the layer becomes very thin, there will be one small minus - thick edges. You can try either to gently stretch them, as well as the middle, or just cut them off and leave. The main thing is not to accidentally break the layer, because this is very easy to do. By the way, if something doesn’t work out, then you can make apple strudel from pita bread.
After the layer is ready, it is advisable to grease it with melted butter, it will take about 20 grams. And then you can begin to form an apple strudel.
On top of the creamy layer, it is necessary to pour the fried crackers and only then, retreating 5 centimeters from the edge, spread the apple filling in a neat and even layer. It is better to leave about 15 centimeters from one edge so that they can completely wrap the entire dessert - this will be the topmost layer.
Now we carefully begin to twist the dough for the strudel with apples towards the empty edge left, not forgetting to grease with melted butter. All this will have to be done quickly and accurately and, of course, try not to tear the thin layer. Also, the edges of the future dessert need to be bent so that the juice does not flow onto the leaf.
When the dessert is fully formed. Then it should be shifted seam down to a baking sheet covered with either foil or baking paper. The paper should also be pre-lubricated so that nothing sticks.
You can bake such a delicacy in the oven at a temperature of 180 degrees Celsius. The duration of baking is slightly more than half an hour (35-45 minutes), it depends on the characteristics of the oven. During the baking process, you need to grease the semi-finished dish with oil a few more times. By the way, you can cook a classic apple strudel in a slow cooker, it will turn out to be even a little faster.
Immediately after baking, it is important to grease the delicacy for the last time with butter, and then very generously sprinkle with powdered sugar on top. All this should be done while the dish has not yet had time to cool.
Serve this yummy should be still warm, pre-cut into small portions. This dish scatters very quickly, especially if there are many guests in the house.

This classic strudel recipe allows you to cook a real masterpiece in the kitchen, which will be a huge competitor to anyone bought. So tender, tasty and juicy that you just lick your fingers.

Cook delicious and enjoy your meal!

Rolls made from the finest stretched dough are a tradition in all German-speaking countries. Austria is famous for its delicate dessert strudel, while meat eateries are popular in Germany. Working with a capricious delicacy requires patience and skill, but if you wish, you can cook strudel at home, as in the best cafes in Vienna.

The secret of the traditional strudel is in the special preparation of the dough. From the simplest ingredients, an elastic dough is kneaded, which is rolled out and stretched by hand until transparent. According to legend, one of the cooks at the Habsburg court demanded from his assistants such subtlety that it was possible to read through a sheet of dough.

To knead the magic dough you need:

two yolks;
two tablespoons of butter;
half a glass of warm milk;
a glass of flour of the finest grinding;
a pinch of salt.

In addition, for work you will need a little vegetable oil and a deep bowl to cover the dough.

The flour is sifted, poured into a pile on the table and a hole is made in it.
Pour melted butter, yolks, add salt.
Milk is poured in a thin stream, starting to mix the yolks and flour.
When a decorated ball is formed and the dough stops sticking to your hands, it is left to rest. Lubricate the workpiece with vegetable oil and cover with a bowl. Beforehand, the bowl is slightly heated on fire so that a special microclimate forms under it.
The dough rests for about an hour.

The Viennese Apfelstrudel is famous for its deliciously aromatic filling.

All ingredients will have to be prepared:

apples - peel, cut into thin slices and sprinkle with lemon juice;
raisins - white and black - soak in warm rum or cognac;
almond nuts - grind and dry in a pan;
stale White bread– crumble and mix with vanilla sugar.

An hour later, the dough is taken out again to beat it off.

The table is dusted with flour, just a little, so that it does not scatter throughout the kitchen.
A lump of dough is thrown with force on the table first with one side, then the other.
When the hostess is completely exhausted, the table is covered with a special smooth linen tablecloth and they begin to roll it out. In some families, the strudel cloth is still kept for years and passed down from generation to generation.
Having rolled out the dough as much as possible with a rolling pin, they put their hands under it, with the back side up, and begin to pull it out on their fists. It is necessary to make confident, but smooth movements from the middle to the edges. This process excites and fascinates. In Vienna, it is shown to tourists as an example of culinary art. A piece of dough, with some skill, can be stretched to the size of a tablecloth or sheet. It is important that the dough stretches evenly and does not tear.
The finished sheet is laid out on the canvas and the edges are cut off, giving it a rectangular shape. Zealous housewives prepare homemade noodles from the leftovers.
The straightened sheet is smeared with fat sour cream or butter, sprinkled with sugar.
Shredded bread is poured along one edge.
Apples and raisins are laid on it, sprinkled with cinnamon. Upper layer toppings - crushed nuts.
The sheet of dough is wrapped around the edges to fix the filling.
The long edge is also bent.
It is impossible to roll the strudel with your hands, as there are a lot of fillings, and the dough is thin. This is where a specially laid tablecloth comes to the rescue. They take it by the edge and begin to pull it away from you and up so that the roll turns over.
The oven is preheated to 180 C. The baking sheet is greased with oil.
The strudel is also transferred and shifted with the help of a tablecloth, trying not to touch the tender dough with your hands. The seam on the roll should be at the bottom.
From above, the roll is once again greased with oil and placed in the oven for 30-40 minutes.
The finished strudel is cooled, cut into portions and sprinkled with powdered sugar.

In Vienna, strudel is served with a scoop of ice cream and sweet sauce.

Classic apple strudel

This strudel is made in Austria and Germany. The classic recipe includes fewer subtleties and traditional elements. The composition of the ingredients is also slightly different.

For pull test:

300 g flour;
150 ml of water;
egg;
60 g of olive oil;
a pinch of salt.

With olive oil, the dough will be stronger, it will be easier to stretch.

All products are mixed in a wide bowl. You can start with a mixer with a spiral attachment, and continue with your hands.
The ball of dough is greased with oil.
Cover with a hot bowl.
Leave to infuse for an hour so that the gluten in it becomes more elastic.

At this time, you should do the filling:

Apples are cut into small cubes, mixed with lemon juice and cinnamon.
Vanilla or cinnamon is added to taste.
Raisins are steamed in warm water or cognac.
Breadcrumbs are dried in a pan so that they can absorb as much apple juice as possible.

The rested dough is rolled out and pulled out thinly, but without fanaticism.

Stretched to the desired size, approximately 50x70 cm, a sheet of dough is laid out on a towel.
The surface is lubricated with oil for greater elasticity.
Sprinkle with breadcrumbs and spread the filling over the entire surface.
The sides are bent, and the long part begins to be carefully wrapped. The filling will be transferred between the layers of dough, and will not spill out of the finished portioned slice. At the same time, the upper crust of the classic strudel will be thinner than that of the Viennese. It is much easier to wrap a roll with a filling distributed over the entire surface. The strudel is shaped by hand, and you only need a towel to transfer it to a baking sheet.
The workpiece can be laid out in round shape, turning into a ring, and on a wide baking sheet "in full growth".
A classic strudel with apples is baked at 180 C for about 40 minutes.

Recipe for cooking with cherries

One of the most popular toppings for dessert strudel is cherry. Fresh, frozen or canned, the berry with noble sourness always successfully complements the crispy sweet crust of the roll.

For the filling you will need:

pitted cherries;
vanilla crackers;
almond;
sugar.

Frozen berries should stand in a sieve so that excess juice drains from them. It can be used to make a sweet sauce for strudel.

Crackers and almonds are crushed, mixed with sugar.
Prepare the stretch dough classic recipe.
Sprinkle a sheet of dough with a mixture of breadcrumbs and nuts. Spread the berries evenly.
Roll up the roll and bake for 40 minutes at 190 C.

From ready-made puff pastry with strawberries

Dough strudel is more common in Austria. In other countries, it is prepared from puff and puff yeast dough. In home cooking, semi-finished products are often used to make a wonderful delicacy on hastily. From ready-made puff pastry, you can bake strudel with any filling, for example, with seasonal berries.

For the filling you need to prepare:

strawberries - cut large berries, use small ones whole;
stale loaf or white crackers - chop and dry in a pan;
sugar, vanilla or other spices to taste add to crackers.

The finished layer of puff pastry should be thawed in advance.

The dough is rolled out, keeping its rectangular shape.
A thick layer of crackers is poured on one third, at least 1.5-2 cm.
Lay strawberries on top. The filling should lie at one edge so that the dough wraps around it in one and a half to two turns. If the edge of the puff pastry falls between the filling, it will not bake.
Before you put the strudel in a preheated oven, brush it with a beaten egg or yolk to get a golden crust.
A roll of puff pastry is baked for 25 minutes at 200 C.

Lean strudel with apples

The extract dough recipe came to Europe from the Mediterranean countries. Initially, the dough for thin cakes was kneaded only from ground grains and water. Then they were stretched by hand and dried on stones heated by the sun. The lean strudel variant is much closer to the origins than the traditional butter and egg variant.

For test:

flour - 200 g;
water - 150 ml;
olive or sunflower oil - 20 g;
salt.

The lean dough is kneaded, beaten and stretched just like the classic version.

The composition of the filling can be varied. All of its components for a classic or Viennese apple strudel are allowed in the post.

Before laying out crackers and apples, the dough can be greased with olive oil.
The folded roll is again coated with oil and placed in the oven for 30 minutes at 180 C.

Filo dough version

Phyllo dough is the Greek version of the puff pastry. Its sheet is not thicker than parchment and absolutely transparent, so several pieces are used at once for cooking. Many national dishes of the Balkan cuisine are prepared from it, including the Greek version of strudel - pita. Like strudel, it is filled with a wide variety of fillings.

There are several varieties of filo dough that you can buy frozen: crustas, sfogliata and others. Starting work with a semi-finished product, it is important to carefully defrost it by holding it in the refrigerator for several hours at + 30C, and then at room temperature. Unroll the rolled dough when it is perfectly elastic.

You can make your own phyllo dough.

Let's mix:

500 g flour;
200 ml of water;
3 yolks;
40 g of olive oil;
20 g of vinegar;
5 g salt.

The water must be warm. Be sure to sift the flour.

The dough is kneaded by hand for at least 10 minutes.
We beat on the table from 50 to 100 times, depending on the diligence of the hostess.
The dough rests for about an hour, wrapped in cling film.
Spread a clean tablecloth on the table and sprinkle it with flour.
The whole mass is divided into 10-12 pieces. Roll them out on the tablecloth and stretch with your hands.

The filo dough needs to be handled quickly so that it doesn't dry out or crack. Therefore, it is better to cover the pieces set aside and the finished layers with a damp towel.

This strudel is prepared in Greek style with fish and cheese.

For filling:

white fish;
hard cheese;
eggs;
dill and onion greens.

Preparation of ingredients:

Bake the fish, remove the bones. In the filling we use small pieces of fillet.
We cook eggs.
Greens finely cut.
Three cheese on a fine grater, you will need a lot of it.
We lay out the sheets on a towel, lightly sprinkling them with grated cheese. You will need at least 4-5 large sheets. Semi-finished products are cut into not very large squares. They are laid out with an overlap of four sheets per layer. You will need 16 sheets.
Mix the filling, salt and pepper to taste.
We spread the mixture of fish and cheese on one third of the sheet and form a roll, helping ourselves with a towel.
We shift it to a baking sheet covered with parchment, and grease with yolk.
Baked at 180 C for no more than 15-20 minutes. This tender dough dries out very quickly in the oven, you need to monitor the condition of the top crust.
The strudel is cooled on a wire rack. After that, it can be easily cut.

With meat and cabbage

A traditional Swiss snack strudel is stuffed with cabbage and smoked brisket. Spicy, fragrant and juicy stuffing is pre-stewed in homemade apple wine.

Filling Ingredients:

smoked brisket, which is easy to replace with other smoked meat or bacon;
fresh cabbage;
apple wine;
onion or leek;
butter.

The dough in the recipe is puff pastry. You can use a frozen semi-finished product.

Meat and onions are finely chopped and fried over high heat.
Shredded cabbage, salt, wine are added to them and stewed under the lid for about forty minutes. The liquid should evaporate completely.
The dough sheet is rolled out on parchment as thin as possible.
The filling is laid out along one edge, and a roll is formed.
The strudel is baked for 30 minutes at 200 C.

Swiss strudel is served hot.

With meat and potatoes

Snack strudel with a crispy puff pastry crust can be filled with a hearty filling:

chopped meat;
potato;

Vegetables are finely chopped, minced meat is salted, peppered and fried.

For puff pastry:

500 g flour;
glass of water;
egg;
a spoonful of vegetable oil;
a spoonful of vinegar;
a pinch of sugar and salt.

In order to roll out the dough in layers, you need a pack of butter.

All ingredients are mixed. It makes a very soft dough.
The ball is divided into four parts, each is rolled out separately and greased with a quarter of a pack of butter.
The lubricated layer is tightly wound on a rolling pin with oil inside.
Cut with a knife along the rolling pin.
Fold in half, butter inside again.
The workpiece is cooled in the refrigerator for 20-30 minutes.
Roll out, fill with stuffing and form a roll.
Strudel with meat and potatoes is baked at 200 C for 40 minutes.

The more meat, the better.

Actually, except for meat, you can not put anything:

minced pork and beef;
onion garlic;
salt pepper.

To prevent the filling from spilling out when slicing, you can add a raw egg, but this is not necessary.

Cooking in the oven step by step:

Minced meat is simmered in oil.
Mixed with chopped onion and garlic.
Knead and pull classic pastry. Lay it out on a towel.
The filling is spread along one edge.
Bend the edges and form a roll, helping yourself with a towel.
Transfer carefully to a baking sheet.
Grease with butter on top.
Put in an oven preheated to 190 C.
Bake for about 40 minutes at 190 C.

Meat strudel is served warm or hot.

How to Steam German Strudel

Most German snack strudel is not baked, but steamed. In such recipes, the dough can be drawn, yeast or kefir.

For kefir dough:

400 g flour;
200 ml of kefir;
2 eggs;
salt;
baking powder.

All ingredients are mixed. It turns out soft dough. Under the film, it rests for an hour.

For the filling, any minced meat with onions is prepared. Famous for Lungenstrudel with chopped lung, egg, onion and marjoram.

The dough is rolled out in a thin layer.
Evenly cover with stuffing and twist into a roll.
Cut into small pieces of 3-5 cm.
In a deep saucepan put potatoes in large pieces, sometimes fried meat, onions and sauerkraut.
Everything is filled with water. Potatoes should protrude slightly to the surface.
When the water boils, spread on top meat rolls. You can make a lattice for them from wooden skewers or use a grill from a pressure cooker.
The dish is cooked on low heat for about an hour. It is strictly forbidden to lift the lid all this time so that steam does not escape.

Apple strudel is a traditional Austrian dessert. The aroma of cinnamon with sweet and sour apple flavor will be remembered by many. Despite the simplicity of the recipe, it is important to take into account a few recommendations on the technology of making sweets.

How to cook apple strudel - dessert features

By itself, it is a roll of dough with filling. If you look closely at it, you will see a whirlpool of layers, inside of which are juicy apples with spices.

Dessert is often called Viennese, as it is one of the main dishes of local cafes in Vienna.
The dough that is used for the strudel is exhaust. It is made from flour, water, butter and salt. Good dough is always resilient and elastic, does not stick to hands. Always mix thoroughly.
Then grease with oil, wrap in cling film and leave to rest for a couple of hours and only then roll into a very thin layer.
Modern housewives prepare a dessert from different dough depending on taste. For example, yeast, puff, sand. The main thing is to roll it thinly.
The traditional filling is made from apples, nuts and raisins. Add sugar with cinnamon and vanilla to them. For piquancy, you can use cognac or rum.
Before serving, cut the strudel into portions and sprinkle with powdered sugar.
Dessert is served both warm and cold with ice cream.

How to cook apple strudel - preparing inventory and products

You don't need a lot of kitchen utensils. Prepare deep containers for dough and filling, rolling pin, grease brush, measuring cup and baking dish. Since the dough is very thin, it is necessary to bake it on a baking sheet with a non-stick coating and a thick bottom.
Be sure to sift the flour several times. Soften butter, but do not melt.
Wash the apples under running water and remove the peel from them, as well as remove the core with seeds. Cut the fruit into small cubes or slices. In order for the apples to give their juice, mix them with spices beforehand.
Chop any nuts in a food processor, but not to a crumb. Pour raisins with boiling water, then dry on paper towels.
To achieve a thin layer for baking strudel, roll it out immediately on parchment or a towel. Additionally, stretch it under your own weight.

How to cook apple strudel - a classic recipe

It is better to start the process of preparing a dessert with kneading the dough, as it needs time to rest.

Prepare these ingredients:

For test:

wheat flour - 300 gr.;
softened butter - 150 gr.;
water - 150 ml;
breadcrumbs - 2 tbsp. l.;
baking powder - 0.5 tsp;
salt.

For filling:

green apples - 5 pcs.;
raisins and nuts - 50 gr each;
granulated sugar - 70 gr.;
cinnamon and vanilla - to taste.

Recipe:

Mix flour, breadcrumbs, salt and baking powder, add butter, then knead the dough until smooth.

Heat the water slightly and gradually add it to the flour mixture. Mix it well.

When the dough does not stick to your hands, leave it to rest.

Meanwhile, prepare the filling. Cut the apples into pieces, wash the raisins, chop the nuts.

In a separate container, mix the fruit with spices.

Take out the dough and roll it into a thin layer. Check its thickness by hand. When it is visible through the dough, then you have reached the required size.

Sprinkle the layer with sugar and the remaining cinnamon. Lay nuts with raisins and apples on one side.

Important! It is a mistake to believe that the filling must be spread over the entire surface of the dough. The classic recipe involves several turns of dough around apples.

Start wrapping the layer with the filling, gradually wrapping it. Then transfer to parchment paper in a baking dish.

To soften the dough and get a fragrant crust, grease the top layer with melted butter. Make several cross cuts.

Preheat the oven to 190 degrees. Put the dough in the oven and bake at this temperature for up to 45 minutes. Check readiness with a toothpick.

After cooking, let the dessert cool, then cut into portions, sprinkle with powdered sugar. Serve with ice cream or whipped cream.

To get fragrant pastries, it is important to follow a few recommendations.
Use flour with high gluten content for puff pastry.
Place the wrapped dough in the pan with the seam side down. This way it won't unfold while baking.
Raisins, like nuts, choose different varieties to achieve an interesting taste.
Instead of a non-stick coating, use any form, just dust it generously with flour before baking.

Cooking apple strudel at home is easy if you follow the specified technology and follow all the recommendations. Only then will you be able to please your home with a fragrant dessert. Enjoy your meal!

For the signature recipe for baking strudel with apples from Yulia Vysotskaya, see the video:

Vienna gave the world a waltz, a schnitzel, a special method of brewing coffee and a strudel. All these pleasures can be combined together and immerse yourself in the atmosphere of a cheerful city. What is needed for this? Fry the Wiener Schnitzel. Make sure it covers the entire plate. Eat it to the sounds Viennese waltz. Brew coffee with delicious delicate milk foam. Serve with a scoop of ice cream for a drink. This dessert is eaten so quickly that the dough does not have time to cool down and the ice cream melts. But in order to fully feel yourself in Vienna, so that you can hear the sounds of carriages moving along Kärtnerstrasse, you need to be able to cook a classic strudel. We will give the recipe with a photo in this article. Do you think this dessert needs any exotic ingredients? By no means! All ingredients are basic and are sold in any store. Afraid that strudel will take all day to cook? With a certain skill, the whole process of kneading the dough will be quick and easy.

His Majesty the strudel

Vienna is the culinary capital of Austria. And besides the strudel, this city has something to surprise guests with. Sachertorte, waffles, chocolates and much more can be tasted in kavegaus-kondittorei - coffee houses. But strudel among all Austrian desserts is considered the king. The first recipe for this dish dates back to 1696. But the name of the author has been lost in the annals of history. Strudel has become so popular all over the world that even the "@" sign, which in different countries they call it a dog, then a monkey, then pasta, in Israel they call it a strudel. The etymology of the German word strudel - "whirlpool, whirlwind" - reflects the shape of the dessert. In fact, this is a roll in which the filling is wrapped. The classic recipe is apple strudel. But after the dish gained worldwide popularity, the dessert began to be prepared with different fillings: peach, pear, cottage cheese, and even salted cheese. But here we will not deviate from the classics and tell you how to cook a traditional Viennese strudel.

Dough kneading

The only action that needs to be done for the filling first is to wash 80 grams of raisins and soak them in 30 milliliters of dark rum. No alcohol of the right color? Any distillate with a delicious smell will do - liquor, tincture. Now let's get to the test. It should be yeast-free and exhaust. Any other dough turns the dessert into an ordinary roll, and not into a Viennese strudel. The classic recipe instructs us to sift 150 grams of wheat flour onto a work surface. In this slide we make a recess and pour 80 ml of water, 23 g of vegetable oil and a quarter of a teaspoon of vinegar into it. Sprinkle a small pinch of salt. Lubricate the palms with vegetable oil and begin, sparing no effort, knead the dough. Knead for at least ten minutes. The dough should eventually stop sticking to your hands. Lubricate the gingerbread man with vegetable oil, cover with cling film and put in a warm place for an hour.

Vienna strudel: a classic recipe

While the dough is rising, let's work on the filling. In the classic version, it must certainly be apple, with raisins and walnuts. We also need brown sugar (50 g) for the filling, which we will mix with a spoonful of ground cinnamon. Apples are better to take sour, juicy, green or yellow. We clean a kilogram of fruit from the peel and fruit boxes. The pulp is cut into thin slices. Nuts (50 g) are calcined, chopped. As for this ingredient, the classic recipe allows some liberties. You can take the same amount of hazelnuts or almonds instead of walnuts. At worst, roasted peanuts are also suitable. Only it should be unsalted. Strain the swollen raisins. Mix all the ingredients for the filling. Fry breadcrumbs (80 g) in a spoonful of butter until golden brown. We leave them separately.

Dough pulling

This is the hardest part of making dessert. The dough should be so thin that you can read a book through it. In the good old days, matchmakers knew whether a girl would make a good bride by whether she knew how to cook strudel. The classic recipe advises us to resort to help with the pattern. Why not white? Find out later. In the meantime, dust the towel with flour. Flatten with the palm of your hand. Lay out the rested dough. We also dip the rolling pin in flour. Roll out to a rectangle 3 mm thick. Then we put the rolling pin aside and continue to stretch, lifting either one edge or the other. The dough will sag under its weight. We must bring it to such a degree of subtlety that the pattern on the towel can be seen through it.

The final stage

According to the classic strudel recipe, the dough must be greased with melted butter. It is better to cook it in advance - about a hundred grams. Sprinkle the dough with breadcrumbs. Stepping back a little from the edge (2-3 centimeters), lay out the filling. We distribute it along one of the sides of the strudel. Then we spread it to the middle of the future roll, but so that the filling does not reach the other end of the dough by 5-7 centimeters. Raise the edge of the towel. The dough will roll up on its own. The roll should not be very tight. As you roll, brush the back of the dough with melted butter. We make several punctures along the entire length of the strudel with a toothpick. This is necessary so that the steam from the apple juice released during baking does not tear the dough. We turn on the oven at 200 degrees. We bake the roll for 27 minutes. During this time, we take out the product twice and grease it with melted butter. This will make the crust even crispier. Then reduce the temperature in the oven to 180 degrees. So we bake for another three minutes.

Serving to the table

The classic strudel recipe is not limited to dessert recipes. It also clearly regulates the way it is served. According to this recipe, the strudel should not be refrigerated. While still hot, it is taken out of the stove and immediately sprinkled with powdered sugar. Three leaves of fresh mint are placed on one end of the roll. On the other place a scoop of vanilla or cream ice cream. It is also allowed to serve in a separate container of raspberry topping. But it is better, if there is no ice cream, to serve the strudel with vanilla sauce.

Apple strudel is nothing more than a thin dough roll with apples. For a change, you can add currant berries to apples, and the taste will sparkle in a new way! Although, to be honest, you can wrap anything in this thin, tender dough (even finely grated Adyghe cheese with herbs) - it will be delicious.

But today we will pay tribute to the classics - we will prepare a delicious Viennese strudel with apple filling, such is served in Austrian cafes with a scoop of ice cream. Start dessert immediately - before the ice cream melts and the strudel is hot!

Vienna strudel, classic recipe:

Ingredients for two strudel

For test:

Wheat flour - 300 g.
Warm water - 170 ml.
Vegetable oil - 50 ml. for kneading dough + 1 more tbsp. spoon for covering the crust
Salt - 0.5 tsp

For filling:

Apples - 2 pcs (large or 4 small)
Raisins - 160 gr.
Walnuts - 100 gr. (you can take hazelnuts or almonds)
Sugar - 4 tbsp. tablespoons (you can change the amount of sugar as you wish)
Cinnamon - 1 teaspoon
Orange peel (optional)
Strong tea for soaking raisins -0.5 cup
Currant berries - 2 tbsp. heaping spoons (optional)

How to cook classic apple strudel:

The recipe for a delicious strudel with a thin crispy crust and juicy filling is simple, and step by step photos, I hope, will convince you of this even more.

Soak raisins in strong tea. It will be superfluous to say that the raisins must first be washed in running water.

Instead of strong tea, you can use brandy, cognac or another alcoholic drink with a tart taste. Wine is not good.

Sift the flour into a bowl, make a well in it for water. I sift 300 grams of flour.

Pour water into the recess (170 ml) room temperature and vegetable oil (50 ml). Add 0.5 teaspoon of salt.

We begin to knead the dough: first with a fork, then with our hands. As soon as the pieces of dough form a lump, put it on a silicone mat or table, continue kneading for 8-10 minutes.

You can not cook the dough for the strudel yourself, but use ready-made puff pastry, thin Armenian pita bread or filo dough.

If the dough sticks to your hands, you can add a little flour. But usually this is not required, since the dough is pliable, elastic, soft. Pleasant at work!

We wrap the finished dough with a film and leave it on the table for 30 minutes.

Apples need to be peeled, cut, remove the core.

Choose sour varieties of apples for strudel - when baking, they will acquire the “same” right taste that the filling of this dessert should have. In addition, sweet varieties of apples often turn into porridge when high temperatures, which would be inappropriate here.

Remove the zest from one orange with a fine grater.

Cut apples into thin slices. Use a sharp knife or a special combine for this. Large pieces of apples can tear the delicate dough, so the thinner you cut them, the better.

Grind the nuts in a blender into large crumbs or chop with a knife.

Divide the dough into two parts. Cover one with cling film, and roll out the second as thinly as possible (0.2 cm). You should end up with a rectangle approximately 50 * 30 cm in size.

Then take the dough cake in your hands and stretch from the center to the edges (in order not to touch the dough with your nails, it is better to stretch with the back of your hand). The dough will begin to stretch, thinning more and more. As a result, the exhaust dough will shine through! If we put it on a towel, we can see the pattern on the towel through the dough.

Lay the dough out on a towel or silicone mat.

Cut off the thick edges of the dough with a knife.

The amount of filling and dough can be changed to your taste, the most important thing is not to make the strudel very long and thick. If you want to spend all the dough, then it is better to make two strudel or spend it on a variety of puffs, for example, with dried apricots, prunes, just powdered sugar.

Lubricate the surface of the cake with vegetable oil using a pastry brush. We spread the filling: squeezed raisins, apples, finely chopped nuts, sprinkle with sugar and cinnamon. This time I decided to add some more currants (1 tbsp per strudel).

When you spread the filling on the strudel, step back from each edge by 5 cm, and from the top and bottom by 10 cm.

The filling for the strudel should not be too wet, so flour the apples if they are very juicy.

Then start rolling the dough into a roll, trying to make it as tight as possible. Pinch the edges of the strudel and carefully transfer to a baking sheet. If you use a silicone mat, you can immediately put it on a baking sheet and collect the roll on it, then immediately send it to the oven on the baking sheet. The strudel should be baked seam side down.

Before you send the Viennese strudel to the oven, you need to grease it with strong tea.

Strudel with apples is baked in the oven for 20-25 minutes at a temperature of 180 C. Readiness can be determined by the golden crust.

Serve Viennese strudel with ice cream and fresh berries.

Disputes about the origin of strudel do not make sense. This wonderful dessert was prepared throughout the territory. Austrian Empire until its collapse. And, undoubtedly, Viennese strudel is one of the best legacies of this great empire.

Love baking with apples? I suggest you take note of the recipe for apple cinnamon pie, I think you will definitely like it! This is a new video recipe on our Pirogeevo You Tube channel, I invite you to watch and rate it:

Enjoy your meal!

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