Homemade strudel - a delicious dessert, but rather laborious. Focus on making the dough. To make the baking soft and soft, carefully knead and roll the layer. Take your time - a real strudel requires attention and careful execution.
Pick your recipe
Strudel recipes are many. This Viennese dessert can be stuffed with apples, pears, cottage cheese, raisins, nuts. There are also unsweetened versions of strudel. The main feature of baking is the finest sheet dough. With proper preparation, the product turns out to be juicy, very tender, retains a beautiful shape. To strudel gained a richer taste, do not save on butter, carefully lubricating the dough with it.
Baked strudel can be frozen. Cool it, wrap in cling film and place in the freezer. Preheat the baked goods in the oven or microwave before serving.
Try making a classic Viennese strudel with apples. Choose slightly sour aromatic fruits with dense pulp. Start by making the dough. Sift 225 g of wheat flour into a deep bowl and mix with 0.5 teaspoon of salt. In the center, make a deepening and pour into it a slightly beaten egg, 2 tbsp. tablespoons of vegetable oil and 0.25 teaspoons of lemon juice. Gradually pour mineral water into the mixture without gas until the dough is sticky and soft. Knead until smooth 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.
Get stuffed. Wash, peel, chop 900 g of apples into small cubes and sprinkle with lemon juice. 3 tbsp. wash and dry spoons of raisins without stones, grate 1 orange zest on a fine grater. Crush a couple of slices of white bread without a crust and put in a pan with 1 tbsp. a spoonful of butter. Sauté the crumbs until golden brown.
Put the dough on a cotton or linen towel sprinkled with flour. Gently roll it with a warm rolling pin, slightly lifting it so that it does not stick to the fabric. Then carefully stretch the dough with your hands, being careful not to tear it. The layer must reach at least 66 cm in diameter. Properly prepared dough in thickness resembles paper. Cut thick edges with scissors. If this is not done, the strudel will not be tender enough and soft.
To prevent the strudel dough from drying out, cover it with a damp towel or cling film.
Lubricate the dough with melted butter. In a deep bowl, mix 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 the form of a rectangle, lay it diagonally. But the horseshoe-shaped strudel looks much more spectacular. Gently bend it and place it in the center of the pan.
Generously lubricate the product with melted butter. Place the pan in the oven, preheated to 190 ° C. Bake strudel for about 40 minutes. Then put it on a dish and sprinkle with powdered sugar. Serve the pastries warm or cold.