Viennese apple strudel

[Strudel is considered their national dish by representatives of different]

Viennese apple strudel

Category: Bakery products

Ingredients
Flour	250 g
Water	about 100 g
SaltCuintreau
Sugar sand
Olive or vegetable oil
Butter
Walnuts
Sponge cake
Cinnamon
Cointreau
Lemon
Apples preferably sour or sweet and sour
Light raisins

Cooking method

• Strudel is considered their national dish by representatives of different
• peoples and nationalities. We will not find out who is more or less right in this matter - this is not our task. There are many options for strudel fillings, but its basis is drawn out yeast-free dough.
• The most popular are Viennese apple strudel, cherry strudel, poppy seed strudel and nut strudel.
• However, strudels are not only made sweet. In many countries, meat strudel or strudel is baked with mushroom, cabbage or fish filling.
• Today we are making Viennese apple strudel
• Part I
• We prepare products as in the photo
• 
• Flour - 250 gr.
• Egg - 1 pc.
• Water - about 100 gr.
• Salt
• Sugar sand
• Olive or vegetable oil
• Butter
• Walnuts
• Sponge cake
• Cinnamon
• Cointreau
• Lemon
• Apples preferably sour or sweet and sour
• Light raisins
• The number of products depends on your tastes. Think for yourself
• Strudel preparation begins with the preparation of the strudel base - stretch dough
• Dough preparation PART-A
• We take 250 grams of flour
• 
• Be sure to sift it through a sieve
• 
• 
• We make a deepening in the center of the flour and add 0.5 teaspoon of salt there, a tablespoon
• a spoonful of lemon juice and 1 egg.
• 
• 
• Mix everything well with a spoon until such a state
• 
• Next, add warm water to 100 gr. (from about 80g to 90g)
• and we continue to knead the dough
• 
• Knead the dough until it stops sticking to the edges of the bowl and is free
• formed into a plastic ball.
• 
• We take out the dough and continue to knead it, adding flour until
• it stops sticking to your hands. The density of the dough becomes like an earlobe
• 
• We beat the dough on the table and do so for about 5 minutes. We form a "sausage"
• we take one end with our hand and hit the other on the table
• 
• 
• We spread the film and spread the dough formed into a ball on it and
• coat it with vegetable oil. Wrap the dough in foil and put
• for 2 hours in a warm place.
• 
• 
• While the dough "ripens", prepare the filling for the strudel
• Fill Cointreau with raisins. Fill so that the raisins are covered with alcohol
• and leave the raisins to infuse.
• 
• 
• 
• Take the walnuts and the mode with a knife into small pieces.
• 
• 
• Put a small piece of butter in a frying pan, melt it
• and lightly fry the nuts until a nutty smell appears.
• 
• 
• We take a biscuit cake, grate it into small crumbs
• 
• 
• Melt butter in a frying pan, pour biscuit crumbs into it
• and fry the crumbs until a characteristic biscuit smell appears. Crumbs
• should darken a little
• 
• 
• 
• 
• We take apples, peel them and remove all seeds and the middle.
• 
• 
• Followed by three apples on a very large aunt. Pay attention to the photo which
• pieces should be obtained. If there is no such grater, you can cut it with a knife.
• 
• 
• Add sugar to the apples (its amount depends on the acidity of the apples) and 1 spoon
• lemon juice so that the apples do not darken too much.
• 
• 
• So, the filling for our strudel is ready!
• 
• Dough preparation PART-B. We call our other half for help.
• 2 hours have passed and we continue to prepare the stretched dough.
• Cover the table with a large sheet or towel and sprinkle with flour
• 
• 
• We spread our dough and lightly roll it out with a rolling pin
• 
• 
• Next, we take the dough in our hands and begin to pull it out from the middle to the edges.
• We need to stretch the dough to the thickness of the paper, to a transparent state. Through the dough should be loose
• "read" the drawing from the towel / sheet on which this dough lies
• 
• 
• 
• 
• Place the dough on the table and cut off the edges, giving the dough a rectangle forum
• 
• 
• 
• 
• Lubricate our "leaf" with melted butter.
• 
• 
• PART II
• Add cinnamon to the apples and mix.
• 
• 
• Filtering raisins
• 
• We urgently drink Cointreau from the raisins
• 
• Sprinkle the dough with biscuit crumbs
• 
• 
• We spread the apples
• 
• 
• Sprinkle with nuts (to your taste, that is, how many you want to see there)
• 
• Sprinkle with raisins (to your taste, i.e. how much you want to see it there)
• 
• The filling was laid on the base
• 
• Now we turn into a roll. See the photo for how to do it.
• 
• 
• 
• 
• 
• Wrap the edges of the strudel
• 
• Put baking paper on a baking sheet and grease it with vegetable oil
• 
• 
• 
• Gently transfer the strudel to a baking sheet and grease it with melted
• butter. Then we send it to the oven, preheated to 190 gr. for 30 minutes
• 
• 
• 
• After 30 minutes, we take out the strudel, grease it again with butter, sprinkle with biscuit crumbs and send
• in the oven for another 15 minutes
• 
• After 15 minutes, take out the strudel and sprinkle it with powdered sugar through a sieve
• 
• Carefully remove the strudel from the baking sheet and let it cool slightly
• 
• 
• We cut it and serve it to the table. Strudel can be eaten hot or cold
• 
• 
• 
• Bon Appetit!

Note

Strudel is considered their national dish by representatives of different
peoples and nationalities. We will not find out who is more or less right in this matter - this is not our task. There are many options for strudel fillings, but its basis is drawn out yeast-free dough.
The most popular are Viennese apple strudel, cherry strudel, poppy seed strudel and nut strudel.
However, strudels are not only made sweet. In many countries, meat strudel or strudel is baked with mushroom, cabbage or fish filling.

Today we are making Viennese apple strudel

We prepare products as in the photo


Bon Appetit!

[August]

August, a wonderful master class!

But what if you cheat a little and use a filo dough, do you think a result similar to the original is possible?

I did it with ready-made Armenian lavash, but this, of course, is a workers 'and peasants' version

[August]

August But what if you cheat a little and use a filo dough, do you think a result similar to the original is possible?

Many are cunning and kind of happy. The principle of cooking, as I understand it, is about the same, but filo is pulled, as far as I know, with the help of special devices and the procedure is quite complicated, and it cannot be repeated at home.
And their taste is not the same: the filo is more fragile, thinner, more torn, it is usually put in several layers (layered), because one layer does not hold the filling, it tastes "ethereal". Homemade fume extract, it seems to me, has a more pronounced taste, and this taste is very pleasant, it adds something to baked goods.
Homemade is not so fragile and one layer is enough to wrap the filling.

Pulling the dough is not at all scary, and quite simple, I always make it for strudel from apples, cherries, cabbage, meat pies.
It is only important to keep it warm while it is resting.
By the way, the Austrians have a funny criterion for the readiness of the dough for the strudel. the dough is considered to be ready when the newspaper can be read through it.

[August]

August, Thanks for the clarification

I still remember the taste of real Austrian apple strudel ... it was in 2000. I especially remember that the thin apple petals do not break up into porridge, but they are not hard either.

This year I was in Vienna, but alas, now I can't get these sweets in their original form.

For the family, I'll try to do it first with filo. Just the Apple Savior is approaching

So, sir, my strudel is being baked, or rather, two ... To pull the dough for my weak nerves ... I rolled it out on a Kenwood rolling machine, got 4 strips.I neatly connected them into a "sheet", I walked along the joints with a small rolling pin, the seam was not visible, well, it came out thinly, so two strudel came out ... I just forgot to anoint it with butter before applying the filling, well, sugar in apples too ... I forgot, but - apples are sweet ...

My strudel was baked ... Sugar is clearly not enough .. Well, I forgot ..., shklerosis, I compensate for everything with a sprinkle of powder and some sweet watering, such as custard cream ... And so it all turned out !!!!

Thank you for a fascinating, detailed lesson in culinary art!
I would never have dared to bake a strudel, if not for such a detailed display!
Bravo! I especially liked the moment of twisting ... cool)) I did not expect it, but everything worked out!

We were already pulling and pulling, pulling and pulling, I even sagged into the corridor from the kitchen, holding on to the dough, but I was still pulled into the kitchen like a spring. In short, we missed it in the end, and therefore I cannot proudly say that I baked the strudel. No, the strudel did not obey me. The dough turned out to be rather thick in finished form, although it looked decent when raw. I will work on myself. If there is not even a Cat to read what can be rolled out on a typewriter, I did not master the comments.
In general, thank you very much for MK. Everything is very detailed and understandable. I will continue until it works.

tell me, can I leave the dough for proofing overnight?

Beautiful execution! Thanks to the author! Of course, a lot of fuss, but it's worth it. But I really want to remind myself of Vienna!
By the way, it's very tasty when the strudel is warm and you can add ice cream. Once I made a strudel and served vanilla sauce with it as a gravy. I think it is easy to find, because it is the most common, milk, starch, sugar and vanilla.
I will definitely prepare for the Holidays, just the dessert recipe that I was looking for for the Holiday!

Today I baked this recipe, it's something! Divinely delicious, mine was hot without cutting it)))). While it was baking, there was such a breathtaking aroma that I thought the neighbors would come running. Thank you! Delicious. Tomorrow they asked to repeat it, so tomorrow I will throw off the reporting photos.

Is there anything you can replace Cointreau with (white rum and cherry liqueur available)? Can someone tell me?

Is there anything you can replace Cointreau with (white rum and cherry liqueur available)? Can someone tell me?

Take the rum.

[Maria]

All TRICKS !!!

Is there anything to replace Cointreau

Maria, you can, that's my opinion.
If you don't want to leave the house, then

cherry tincture

will do. And if you decide to go to the store, then turn your gaze to the balsam "Minsk" MLVZ "Crystal".

will do.

In the original recipes -rom. And so .. what is, then take it. You can do without everything.

Galina, Lyudmila, thank you very much for the explanations. I liked the recipe, I want to cook it.
And I will definitely buy balm Minsk.

I liked the recipe, I want to cook it.

Do it. This is delicious. You can do the same, only instead of apples and raisins, filling with cottage cheese and serving with hot vanilla sauce.

[gawala]

gawala, Galina, there are apples and cottage cheese. I'll try to cook something tomorrow. I really like these sweets.

cottage cheese.

This is a typical Austrian curd filling for curd strudel.
3 eggs
500 gr of cottage cheese
100 gr icing sugar
1up. vanilla sugar
1 pinch - lemon zest
1 st. l Rum
50g raisins
1 splinter of salt
1.5 tbsp. l Vanilla pudding

[gawala]

gawala, Galina, thank you very much.

thank you very much.

Yes, not at all. Delicious strudel.

[gawala]

1.5 tbsp. l Vanilla pudding

gawala, Galina, you have it by weight? Or banks? Show me what it looks like, please.
I just have a thought that maybe this is what is sold in our stores under a certain name ... (English custard powder)

do you have it by weight?

Yes, it is sold in packs. Light, I threw it into the stove yesterday. I do not need him.
Here's a typical ..
It is true for cooking and eating without cooking ..

Here's a typical ..

Ahh, got it. We own this only in Polish stores. I'll have to buy it and compare the composition with a more affordable look ...

Thank you

I rolled it out on a silicone mat with a roller in three stages. The dough was divided into 3 parts and rolled, very convenient, it turned out as thick as a napkin. And then I folded it with the same rug. Instead of a biscuit (it was too lazy to bake), I stuffed the sakvoyardi, pre-ground it. And I added brown sugar. The roll turned out to be huge! Finally, that's enough for everyone))

[Tanuhka]

Tanuhka, Tanya, what an appetizing handsome man! I stole a piece

[Tanuhka]

Tanuhka, Tatiana, you have a super strudel. Local Frau envy at the sight of such a strudel.

Thank you girls, this is a super master class, so everything turned out so perfectly. Thanks to the author for the tasty treat.