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How to make strudel with apples - step-by-step recipes for dough and filling with photos. How to make apple strudel The simplest apple strudel recipe

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Almost all people love different desserts. Particularly popular is apple strudel - a layer cake, for which there are a lot of simple step-by-step recipes. This dessert is the hallmark of Austrian cuisine. Find out what options for making strudel exist. You too will learn how to make this deliciously delicious dish.

How to make apple strudel

Homemade baked goods are significantly superior in taste and other indicators to store-bought baked goods, but many housewives do not know how or are afraid to cook them. Apple strudel falls into the category of dishes that most people consider too difficult to prepare, and rightly so. Knowing some secrets and tricks, making such a pie is not at all difficult. Strudel (apfelstrudel) is a roll of thin dough with apple filling, baked in the oven. Useful tips for preparing it:

Place the rolled apple roll on a greased baking sheet (or lined with baking paper), seam side down, to prevent it from falling apart.
Use flour with high gluten.
Don't forget to add breadcrumbs to the apple filling, otherwise the fruit juice may leak out of the pie and it will spoil.
The roll is placed only in a preheated oven.
Viennese strudel is served both warm and cold on its own or with ice cream. It is cut into portions and sprinkled with powdered sugar.

Apple strudel filling

In addition to fruit, you can add other foods to apple pie. A recipe for strudel with apples, raisins and nuts is often found. Berries, poppy seeds, curd mass, vanilla sugar, cinnamon, and sugar are added to the apple pie. To make the filling more flavorful, you can pour a small amount of cognac or rum on it. Be sure to add crackers that will absorb fruit and berry juices. As a rule, apples are peeled and cut into slices or cubes. Then they are stewed with sugar. The most popular options for apple strudel fillings:

cottage cheese;
nuts and raisins;
chocolate;
lemon zest;
dried apricots.

Strudel dough with apples

The base for apple pie is made from sifted flour, butter with the addition of water and salt. After kneading, the dough must be kept in the refrigerator for some time, it should become very elastic. Then it is rolled out into the thinnest possible layer, placed on a clean linen towel, and greased with butter. Now there are many varieties of strudel. The pie is made not only from homemade stretch dough, but also from store-bought puff pastry.

Apple strudel recipes

In the classic version, a roll with apple filling is made from stretch dough, but this method is far from the only one. The base can be puff, yeast. Strudel made from phyllo dough is very tasty. Fresh berries and nuts are placed in the apple filling. Check out a few different dessert recipes and you can easily create a wonderful pie.

Classical

Cooking time: 120 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1583 kcal.
Purpose: dessert.
Cuisine: Austrian.

Viennese apple strudel is one of the most famous dishes of Austrian cuisine. When arriving in this country, every tourist is simply obliged to try the dessert according to the classic recipe. Strudel is usually served sprinkled with powdered sugar and a scoop of creamy or berry ice cream. If you love baking, then you should definitely learn how to make apple dessert using the following recipe.

Ingredients:

wheat flour – 135 g;
powdered sugar – 20 g;
vegetable oil – 25 ml;
ground cinnamon – 0.5 tsp;
salt - on the tip of a teaspoon;
sugar – 75 g;
water – 65 ml;
lemon - quarter;
butter – 60 g;
sweet and sour apples – 2-3 pcs. (depending on the size of the fruit);
wheat bread – 1-2 slices;
peeled and chopped walnuts – 50 g;
raisins – 40 g.

Cooking method:

Sift the required amount of flour into a deep bowl. Add water, vegetable oil, salt. Knead the mixture for at least 10 minutes. Periodically slam it forcefully against the table.
Shape the dough into a ball. Grease with vegetable oil, wrap in cling film, and put in the refrigerator for half an hour.
Dry the bread in the oven or microwave. Crumble it, fry the crumbs in a small amount of oil.
Wash and dry the raisins. Stir in walnuts.
Wash the apples and dry them. Remove the skins and cores. Cut the fruit into slices and immediately pour in the juice squeezed from the lemon, otherwise they will darken. Stir in nuts, raisins, add sugar, sprinkle with cinnamon.
Place a linen towel on the table and sprinkle with flour. Place and roll out the dough on top, trying to shape it into a rectangle. Stretch the base with your hands until it becomes translucent.
Melt a 10 gram piece of butter. Grease the base and sprinkle with bread crumbs. Place apple filling along one edge. Fold in the sides and begin to carefully roll the apple roll.
Place the apple pie, seam side down, on a baking sheet lined with baking paper and brush with melted butter. Place in the oven, preheated to 180 degrees. Baking will take 40-45 minutes.
Take out the finished strudel and brush with oil. Sprinkle with powdered sugar and serve.

German

Cooking time: 135 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1953 kcal.
Purpose: dessert.
Cuisine: German.
Difficulty of preparation: above average.

In Germany, the Austrian dessert strudel is no less popular. Here it is prepared with apples and liquid caramel. A little bit of some strong alcoholic drink is added to the filling, so the apple dessert comes out incredibly aromatic. German apple strudel will be an ideal dish on the holiday table; it looks great in the photo. With this apple dessert you are guaranteed to impress your loved ones and guests.

Ingredients:

sweet and sour apples – 2 large;
butter – 2 tbsp. l.;
lemon - quarter;
flour – 150 g;
water – 75 ml;
vegetable oil – 30 ml;
salt – 2 pinches;
ginger cookie crumbs - a quarter cup;
brandy – 1 tbsp. l.;
cinnamon – 0.5 tsp;
liquid caramel – 0.5 tbsp. l.;
raisins - a quarter cup;
ground cloves – 2 pinches;
brown sugar - a third of a glass.

Cooking method:

Before preparing apple strudel, salt the sifted flour, add vegetable oil and water. Knead elastic dough. Form into a ball, wrap in cling film, and refrigerate for 30-40 minutes.
Wash the apples, remove the cores, cut the pulp into thin slices. Immediately sprinkle with freshly squeezed lemon juice.
Pour warm water over the raisins and leave in it for a quarter of an hour.
Toss apples with brandy, brown sugar, caramel, half the melted butter and spices. Add raisins.
Roll out the cold dough into a thin layer, and then stretch it with your hands until translucent. Brush with ghee.
Place the apple filling on one edge of the base and carefully roll it up. Grease the top part with butter. Make several neat cuts diagonally.
Preheat the oven to 175 degrees. Place the apple roll on a parchment-lined baking sheet. Place in the oven and cook for 25 minutes.

From puff pastry

Cooking time: 50 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 934 kcal.
Purpose: dessert.
Cuisine: Austrian.
Difficulty of preparation: low.

The housewife does not always have time to make the dough herself, but for strudel you can also use ready-made puff pastry. The cooking process from it is very simple and fast. The recipe for apple strudel from ready-made puff pastry is easy. Even a person who has never cooked desserts before can master it. It turns out very tasty both hot and cold, and looks simply amazing in the photo.

Ingredients:

puff pastry – 250 g;
butter – 20 g;
apples – 300 g;
breadcrumbs – 1 tsp;
cinnamon – 0.5 tsp;
raisins – 45 g;
rum – 1.5 tbsp. l.;
almonds – 25 g;
brown sugar – 1.5 tbsp. l.

Cooking method:

Before preparing the strudel, defrost the dough in advance. Pour boiling water over the raisins.
Peel the apples, remove the core, and cut the pulp into cubes.
Melt half the butter in a frying pan. Fry the apples in it until they acquire a golden hue. Pour in the rum and add sugar. Simmer the fruit for a couple more minutes.
Carefully transfer the apples to a bowl. Add cinnamon, raisins and crushed nuts. Stir.
Roll out the puff pastry very thin. Sprinkle with breadcrumbs. Spread the apple filling over the entire surface.
Roll the dough into a log and seal the edges of the dough tightly. Place seam side down on a baking sheet. Melt the butter. Brush the puff pastry apple strudel with it.
Bake the apple pie in an oven preheated to 180 degrees for half an hour.

From yeast dough

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 2986 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of preparation: high.

If you love baking with yeast dough, you can also make strudel from it. The cooking process is not the easiest, but an experienced housewife will be able to do it. This strudel is filled with not only apples, but also fresh cherries. The taste of apple pie is very rich, with a slight sourness. Yeast dough strudel will appeal to both adults and little ones with a sweet tooth.

Ingredients:

warm milk – 0.5 cups;
ground cinnamon – 0.5 tsp;
egg – 1 pc.;
fresh pitted cherries – 0.5 cups;
salt – 0.25 tsp;
confectionery crumbs – 100 g;
flour – 1.5 cups;
sugar – 60 g;
raisins – 50-75 g;
vegetable oil – 3 tbsp. l.;
apples – 0.5 kg;
raw yeast – 15 g.

Cooking method:

Mix warm milk with 10 g of sugar and yeast. Leave the dough in a warm place for 7-10 minutes.
Add 2 tbsp. l. flour. Stir and leave for another 20 minutes.
Pour the dough into a larger container, start kneading the dough, adding salt and vegetable oil. Add flour gradually, in small portions.
Cover the finished dough with a towel and keep warm for an hour. During this time, the mass will double in volume.
Wash the fruits and berries, and soak the raisins in warm water. Cut the apples into thin slices.
Mix the dough with wet hands. On a table covered with a linen towel, roll out a thin layer.
Distribute apples, cherries, and dried raisins evenly over the surface.
Sprinkle the apple filling with sugar, cinnamon, and confectionery crumbs. Carefully roll the roll and place seam side down on a baking sheet lined with parchment. Grease with yolk.
Preheat the oven to 170 degrees. Place the strudel in it and bake for 25-30 minutes. Sprinkle with powdered sugar before serving.

Made from filo dough

Cooking time: 95 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1428 kcal.
Purpose: dessert.
Cuisine: Greek.
Difficulty of preparation: medium.

For the next strudel, ready-made phyllo crotas dough is used. It is very difficult to do this at home. Filo is the thinnest sheets of dough prepared using the stretch method; in the photo they resemble petals. Sold fresh and frozen. Filo dough needs to be used quickly; the sheets cannot be stored outdoors for a long time to prevent them from drying out and cracking.

Ingredients:

phyllo crutas dough - 6 sheets;
lemon - quarter;
raisins - half a glass;
ground cloves - a pinch;
apples – 2 pcs.;
salt - a pinch;
sugar - a third of a glass;
cinnamon - half a teaspoon;
walnuts – half a glass;
rum or cognac – 2 tbsp. l.;
stale bread crumbs - a third of a glass;
butter – 50 g.

Cooking method:

Pour the raisins with the alcoholic beverage you prefer to use. Place on the stove and heat up a little. Cover with cling film. Leave for a quarter of an hour.
Melt a little butter in a frying pan and fry the bread crumbs until golden brown.
Grind the walnuts in a blender.
Peel the apples and cut into thin slices. Place them in a bowl and fill with water, in which you have previously dissolved the juice from a quarter of a lemon. After a few minutes, drain the liquid.
Mix apples with bread crumbs, nuts and raisins, cinnamon, cloves, sugar.
Spread a piece of parchment on the table. Place the first layer of phyllo dough, brush with melted butter and sprinkle with sugar just a little. Repeat the same with each layer.
Place the filling on one edge of the base and carefully roll up a tight apple roll. Place seam side down on a baking sheet and brush with butter.
Bake the strudel in an oven preheated to 180 degrees for 20-25 minutes. Serve by cutting into portions and sprinkling the crispy crust with powdered sugar.

Video

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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 in calories, but nevertheless, you should definitely try a piece at least once in your life!

Servings: 10;

Cooking time: 1 hour 30 minutes;

A classic apple strudel prepared at home will be a hundred times tastier than those served in various restaurants. The secret is that when a housewife 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 home-like.

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

Products for filling

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 better 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 begin to stretch it. But during this time you can completely prepare everything for the filling.
To ensure that the filling is not too liquid and the strudel crust does not get wet, you need to add a little crushed crackers. They are easy to make from regular bread or even from a butter box; it is advisable to cut them into pieces and bake them in the oven until golden brown.
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 frying pan to a regular bowl.
Now it's time to prepare the raisins and nuts. First, you should carefully sort them out and remove foreign bodies such as shells and twigs. The raisins need to be washed and dried with a towel. The nuts should be chopped. When everything is ready, the ingredients should be combined.
Wash the apples, then remove the cores and cut them into small cubes. To prevent them from turning black, you will have to generously water them with freshly squeezed lemon juice. In addition, you need to add sugar and cinnamon to the filling; it will add 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 drawback - thick edges. You can try either gently stretching them, just like the middle, or just cutting them off and leaving them. The main thing is not to accidentally tear the layer, because this is very easy to do. By the way, if things don’t work out, you can make apple strudel from lavash.
After the layer is ready, it is advisable to grease it with melted butter, it will take about 20 grams. And then you can start forming the apple strudel.
Pour the fried crackers on top of the creamy layer 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 on one edge so that you can completely wrap the entire dessert - this will be the topmost layer.
Now we carefully begin to roll the dough for strudel with apples towards the empty edge left, not forgetting to grease with melted butter. All this will have to be done quickly and carefully and, of course, try not to tear the thin layer. Also, the edges of the future dessert need to be folded so that the juice does not leak onto the leaf.
When the dessert is fully formed. Then it should be placed seam side down on a baking sheet covered with either foil or baking paper. The paper should also be pre-greased to prevent anything from sticking.
You can bake this delicacy in the oven at a temperature of 180 degrees Celsius. The baking time is slightly more than half an hour (35–45 minutes), depending on the characteristics of the oven. During the baking process, you need to grease the semi-finished dish with oil several more times. By the way, you can cook classic apple strudel in a slow cooker; it can be done even a little faster.
Immediately after baking, it is important to grease the delicacy one last time with butter, and then very generously sprinkle powdered sugar on top. All this should be done while the dish has not yet cooled down.
This delicacy should be served while still warm, first cut into small portions. This dish sells out very quickly, especially if there are a lot of guests in the house.

This classic strudel recipe allows you to prepare a real masterpiece in the kitchen, which will be a huge competitor to any purchased one. So tender, tasty and juicy that you will simply lick your fingers.

Cook deliciously and enjoy your meal!

Apple strudel is nothing more than a roll of thin dough with apples. For variety, you can add currants 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, the kind served in Austrian cafes with a scoop of ice cream. Start dessert immediately - before the ice cream melts and the strudel gets cold!

Viennese strudel, classic recipe:

Ingredients for two strudels

For the 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 teaspoon

For filling:

Apples - 2 pieces (large or 4 small)
Raisins - 160 gr.
Walnuts - 100 gr. (you can use hazelnuts or almonds)
Sugar - 4 tbsp. spoons (adjust the amount of sugar as desired)
Cinnamon - 1 teaspoon
Orange zest (optional)
Strong tea for soaking raisins -0.5 cups
Currant berries - 2 tbsp. heaped spoons (optional)

How to make classic apple strudel:

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

Soak the raisins in strong tea. It would 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 won't do.

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

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

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

You don’t have to prepare the strudel dough yourself, but use ready-made puff pastry, thin Armenian lavash or phyllo 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, and soft. Enjoy your work!

Wrap the finished dough in film and leave on the table for 30 minutes.

Apples need to be peeled, cut, and cored.

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

Remove the zest from one orange using a fine grater.

Cut the apples into thin slices. Use a sharp knife or a special food processor 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 coarse crumbs or chop with a knife.

Divide the dough into two parts. Cover one with cling film and roll the other as thin as possible (0.2 cm). You should end up with a rectangle measuring approximately 50 * 30 cm.

Then take the dough crust in your hands and stretch it from the center to the edges (to avoid touching the dough with your nails, it is better to stretch it with the back of your hand). The dough will begin to stretch, becoming thinner and thinner. As a result, the stretched dough will shine through! If we place it on a towel, we can see the design on the towel through the crust of dough.

Place the dough 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 strudels or spend it on a variety of puff pastries, for example, with dried apricots, prunes, or just powdered sugar.

Using a pastry brush, grease the surface of the cake with vegetable oil. We spread the filling: squeezed raisins, apples, finely chopped nuts, sprinkle with sugar and cinnamon. This time I decided to add a few more currants (1 tablespoon to each strudel).

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

The strudel filling should not be too wet, so sprinkle the apples with flour 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 are using a silicone mat, you can immediately place it on a baking sheet and assemble the roll on it, then immediately put it in the oven on the baking sheet. The strudel should be baked seam side down.

Before putting the Viennese strudel in the oven, you need to lubricate it with strong tea.

The apple strudel is baked in the oven for 20-25 minutes at 180 C. Readiness can be determined by the golden brown crust.

You can serve Viennese strudel with ice cream and fresh berries.

Disputes about the origin of strudel make no sense. This wonderful dessert was prepared throughout the Austrian Empire until its collapse. And, undoubtedly, Viennese strudel is one of the best legacies of this great empire.

Do you like baking with apples? I suggest you take note of the recipe for apple pie with cinnamon, 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:

Bon appetit!

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Rolls made from the finest stretched dough are a tradition in all German-speaking countries. Austria is famous for its delicate dessert strudels; meat snack bars are popular in Germany. Working with this capricious delicacy requires patience and skill, but if you wish, you can prepare strudel at home, just like in the best cafes in Vienna.

The secret of traditional strudel is the special preparation of the dough. An elastic dough is kneaded from the simplest ingredients, which is rolled out and stretched by hand until transparent. According to legend, one of the cooks at the Habsburg court demanded such fineness from his assistants that one could 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 the finest flour;
a pinch of salt.

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

Sift the flour, pour it onto the table in a heap and make a hole in it.
Pour in the melted butter and yolks and add salt.
Add milk in a thin stream, starting to mix the yolks and flour.
When a formed ball is formed and the dough stops sticking to your hands, it is left to rest. Grease the workpiece with vegetable oil and cover with a bowl. The bowl is first slightly heated over a fire to create a special microclimate underneath it.
The dough rests for about an hour.

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;
almonds – grind and dry in a frying pan;
stale white bread - crumble and mix with vanilla sugar.

After an hour, take out the dough again to beat it.

The table is dusted with flour, just a little bit, so that it doesn’t scatter all over the kitchen.
A lump of dough is thrown forcefully onto the table, first on one side, then on 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, put your hands under it, back side up, and begin to pull it out with your fists. You need to make confident but smooth movements from the middle to the edges. This process is exciting and fascinating. In Vienna it is shown to tourists as an example of culinary art. With some skill, a piece of dough 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. Thrifty housewives use the leftovers to make homemade noodles.
The straightened sheet is greased with rich sour cream or butter, sprinkled with sugar.
Shredded bread is poured along one edge in a path.
Place apples and raisins on it, sprinkle them with cinnamon. The top layer of filling is crushed nuts.
The dough sheet is folded around the edges to secure the filling.
The long edge is also folded.
It is impossible to roll the strudel by hand, since there is a lot of filling 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 them 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 carried and rearranged using a tablecloth, being careful not to touch the delicate dough with your hands. The seam on the roll should be at the bottom.
The top of the roll is greased again 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 prepared in Austria and Germany. The classic recipe includes fewer subtleties and traditional elements. The ingredients are also slightly different.

For the pull test:

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

With olive oil, the dough will be stronger and 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 dough ball is greased with oil.
Cover with a hot bowl.
Leave it to steep for an hour so that the gluten in it becomes more elastic.

At this time you should start filling:

Apples are cut into small cubes and mixed with lemon juice and cinnamon.
Add vanilla or cinnamon to taste.
Raisins are steamed in warm water or cognac.
The breadcrumbs are dried in a frying pan so that they can absorb as much apple juice as possible.

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

When stretched to the desired size, approximately 50x70 cm, the 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 folded over, 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 top crust of a classic strudel will be thinner than that of a Viennese strudel. It is much easier to wrap a roll with the filling distributed over the entire surface. The strudel is formed by hand, and a towel is only needed to transfer it to a baking sheet.
The workpiece can be placed in a round shape, rolled into a ring, or on a wide baking sheet “in full height”.
A classic strudel with apples is baked at 180 C for about 40 minutes.

Recipe with cherries

One of the most popular fillings for dessert strudel is cherry. Fresh, frozen or canned, the berry with its 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.

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

From ready-made puff pastry with strawberries

Pull dough strudel is more common in Austria. In other countries it is made from flaky and flaky yeast dough. In home cooking, convenience foods are often used to make a wonderful quick delicacy. 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 frying pan;
Add sugar, vanilla or other spices to taste to the crackers.

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

The dough is rolled out, maintaining its rectangular shape.
A thick layer of crackers is poured onto one third, at least 1.5-2 cm.
Strawberries are placed 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 gets caught between the filling, it will not bake.
Before putting the strudel in a preheated oven, brush it with beaten egg or yolk to create a golden brown crust.
The puff pastry roll is baked for 25 minutes at 200 C.

Lenten strudel with apples

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

For the test:

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

The lean dough is kneaded, beaten and stretched in the same way as the classic version.

The composition of the filling can be varied. All of its components for classic or Viennese apple strudel are acceptable during Lent.

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

Filo dough option

Filo dough is a Greek version of stretch pastry. Its sheet is no thicker than parchment and is absolutely transparent, so several pieces are used for cooking at once. Many national dishes of 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 types of phyllo dough that can be purchased frozen: crustas, sfogliata and others. When starting to work with a semi-finished product, it is important to carefully defrost it, keeping it in the refrigerator for several hours at +30C, and then at room temperature. Unroll the rolled dough when it becomes completely elastic.

You can make your own phyllo dough.

Let's mix:

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

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

The dough is kneaded by hand for at least 10 minutes.
We beat it on the table from 50 to 100 times, depending on the diligence of the housewife.
The dough rests for about an hour, wrapped in cling film.
Lay 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 them with your hands.

You need to work with phyllo dough quickly, without allowing it to dry out and crack. Therefore, it is better to cover the pieces set aside and the finished layers with a damp towel.

We will prepare this Greek strudel with fish and cheese.

For filling:

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

Preparation of ingredients:

Bake the fish, remove the bones. We use small pieces of fillet for the filling.
We cook the eggs.
Finely chop the greens.
Grind the cheese on a fine grater; you will need a lot of it.
Place 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 overlapping, four sheets per layer. You will need 16 sheets.
Mix the filling, salt and pepper to taste.
Place the fish and cheese mixture on one third of the sheet and form a roll, helping yourself with a towel.
We transfer it to a baking sheet covered with parchment and grease it with yolk.
Bake at 180 C for no more than 15-20 minutes. This delicate dough dries out very quickly in the oven; you need to monitor the condition of the top crust.
Cool the strudel on a wire rack. After this it can be easily cut.

With meat and cabbage

The traditional Swiss snack strudel is filled with cabbage and smoked brisket. The spicy, aromatic and juicy filling is pre-stewed in homemade apple wine.

Filling ingredients:

smoked brisket, which can easily be replaced with other smoked meat or bacon;
fresh cabbage;
apple wine;
onions or leeks;
butter.

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

The meat and onions are finely chopped and fried over high heat.
Shredded cabbage, salt, wine are added to them and simmered under the lid for about forty minutes. The liquid should completely evaporate.
The dough layer 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;

The vegetables are finely chopped, the minced meat is salted, peppered and fried.

For puff pastry:

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

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

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

The more meat the better.

Actually, you don’t have to put anything except meat:

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:

The minced meat is poached in oil.
Mix with chopped onion and garlic.
Knead and stretch the classic dough. Lay it out on a towel.
The filling is laid out along one edge.
Fold the edges and form a roll, helping yourself with a towel.
Carefully transfer to a baking sheet.
Lubricate the top with butter.
Place 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 strudels are not baked, but steamed. In such recipes, the dough can be stretched, yeast or kefir.

For kefir dough:

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

All ingredients are mixed. The result is a soft dough. It rests under the film for an hour.

For the filling, prepare any minced meat with onions. Lungenstrudel with chopped lung, egg, onion and marjoram is famous.

The dough is rolled out into a thin layer.
Cover evenly with filling and roll into a roll.
Cut into small pieces of 3-5 cm.
Potatoes are placed in large pieces in a deep pan, sometimes fried meat, onions and sauerkraut.
Everything is filled with water. The potatoes should protrude slightly to the surface.
When the water boils, place the meatloaves on top. You can make a lattice for them from wooden skewers or use a lattice from a pressure cooker.
Cook the dish over low heat for about an hour. It is strictly forbidden to lift the lid during this time to prevent steam from escaping.

Sometimes, especially in the fall, when the sky unexpectedly turns gray, gloomy clouds roll in and our mood changes, we want to crawl with our heads under the blanket or wrap ourselves in a warm blanket and plaintively lament, like Carlson, who lives on the roof, that you are the sickest in the world Human. Carlson was saved by 2-3 jars of his favorite jam, but this option is not suitable for us at all, because we want something warm, homely and cozy, such as strudel. Invite your closest friends for a cup of aromatic tea or coffee, and while they get to you, prepare a crispy, delicious, juicy strudel.

Surely everyone has had the opportunity to taste this famous dish at least once in their life, if not in Viennese restaurants, then certainly in local cafes. Many are firmly convinced that strudel is a dessert, because apples or pears are most often used as filling; however, it is worth replacing apples with cabbage or mushrooms with meat, and the dessert turns into a hearty dish that can be served for breakfast, lunch or dinner. In general, strudel is a roll of very thin dough with a wide variety of fillings, so you can fill it with anything depending on your taste and mood.

The main feature of strudel lies in the dough, which is called stretch dough. This very special recipe and method of preparing the dough, as well as the idea of wrapping all kinds of fillings in it, belongs to the cooks of Byzantium or even Ancient Greece. Today, representatives of several countries at once call strudel their national dish - Austria, Germany, Hungary and the Czech Republic, but the most popular is the Viennese apple strudel, which we suggest preparing for dinner gatherings with friends. Just imagine, a bell rings in your apartment, you open the door, and from the threshold guests find themselves in an atmosphere of warmth and comfort, the aromas of apples and cinnamon filling the air, which will create the mood for intimate, friendly conversations.

You need to start preparing strudel by choosing the filling and preparing the ingredients. The filling can be any: berry, fruit, vegetable, meat, mushroom or fish, but on cool rainy days the best option is sweet and sour apples with cinnamon. To prepare a tender, juicy strudel with a crispy crust, you will need 250 grams of flour, 120 ml of water, 1 yolk, 3 tablespoons of vegetable oil, 1 tablespoon of freshly squeezed lemon juice, salt, a third of a loaf, 8 tablespoons of butter, 2 tablespoons sugar, 1 kilogram of sweet and sour apples, 100 grams of good light raisins, 100 ml of cognac, zest from half a lemon, 3 tablespoons of brown sugar, cinnamon and powdered sugar.

The cooking process itself begins with dough, which needs to be kneaded for a long time and then left in a warm place. The time the dough needs to rest is just enough to prepare the filling. Preparing the dough is a responsible process, because the taste and appearance of the future strudel depends on how the dough turns out. 250 grams of flour should be sifted twice and poured in a heap into a deep cup. Make a hole in this mound of flour and add 1 yolk, 120 ml of warm water, 3 tablespoons of vegetable oil, salt and lemon juice. Gently start kneading the dough, it is better if you do it with your hands. The strudel dough should be very elastic and elastic, so you will have to knead it for a long time, at least until it completely stops sticking to your hands. When the dough is ready, form it into a ball and generously grease it with vegetable oil, wrap it in film, place it in a heated pan and leave it alone for at least an hour. This time is necessary for the dough to become stronger and more elastic, because you still have to roll it out very thinly.

Before preparing the filling, rinse the raisins and pour cognac over them; these raisins will add a special aroma to your future strudel. The loaf, sugar and butter are needed to prepare the crumbs for the filling. Instead of a loaf, you can use ready-made breadcrumbs, but to be sure of the quality, taste and absence of foreign additives, it is better to take a dried loaf. Grate it so that the crumbs are a little less than a glass. Heat 4 tablespoons of butter in a frying pan, add crumbs and sugar. Stirring constantly, fry them until golden brown, then cool.

The basis of the filling is apples, it is important that they are sweet and sour, not sour, because then your strudel will be sour or you will have to add more sugar, and not sweet, because the dish can turn out cloying. Wash the apples thoroughly, peel them, remove the core and seeds and cut the rest into thin slices. Using a grater or a special knife, remove the zest from half the lemon and add it to the apples. By this time, the raisins should be soaked in cognac; if the cognac is not completely absorbed, drain it and add the raisins to the apples. Sprinkle everything with brown sugar and aromatic cinnamon.

Now it's time for the most difficult step - rolling out the dough. On a clean, dry table, spread a large linen towel, sprinkle it with flour and distribute it evenly over the entire surface of the fabric. Place the dough on a towel and start rolling it out with a rolling pin. You should end up with a thin rectangle. However, using only a rolling pin, you will not roll out the dough into such a thin layer that you can prepare strudel. You'll have to use your hands again. It is better to stretch the dough while hanging, holding it by one edge, then it will stretch under its own weight. But here, if you did everything correctly, a problem may arise - the layer of dough is not yet thin enough, but its size is downright huge, and holding it suspended is completely inconvenient. Place the dough back on the towel, very carefully so as not to tear the layer, put your hand under it and begin to stretch it with stroking movements, starting from the center and moving towards the edges. If the dough breaks during stretching, seal it and continue stretching. How to determine the moment when the dough is ready and you need to stop? When the dough becomes so thin that the design of a towel or the text of an article from your favorite magazine can be seen through it, you can stop - this is the ideal result. No matter how hard you try, no matter how hard you pull, the edges always remain tighter. There is nothing you can do about this, just cut them off, turning the shapeless layer of dough into a beautiful rectangle.

Melt 4 tablespoons butter and brush half of the dough rectangle with it. Place the cooled bread crumbs on the remaining half, leaving 2-3 centimeters free on each edge. You can spoon the apple mixture onto the crumbs. Once the filling is on the dough, fold the remaining clean edges over it. Now, carefully, without touching the dough with your hands, using a towel, begin to roll up a tight roll. The part of the dough that has been oiled should be wrapped around the resulting roll several times. All you have to do is transfer the strudel onto a baking sheet, making sure that the junction of the dough is at the bottom. Brush the top and sides of the strudel with the remaining melted butter and place it in the oven at 200°C for about 30 minutes. When the strudel is ready, brush it with butter, sprinkle with powdered sugar, let stand for 20 minutes and serve.

Thanks to the delicious, juicy and incredibly aromatic filling, such a strudel should simply melt in your mouth; in addition, even if your friends are late, thanks to the stretch dough, you don’t have to be afraid that the masterpiece of culinary art you’ve prepared will go stale. But when guests arrive at the house, instead of a dull mood and gray sky, friendly company, the warmth of home comfort, a comfortable chair, a cup of invigorating tea or your favorite coffee and an indescribably delicious strudel, seductive and alluring with its cinnamon aroma and thin, rosy, crispy crust, will be waiting for you. , sprinkled with a thin layer of snow-white powdered sugar.

Alena Karamzina

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