Recipes and Tips for Cooking Aromatic Strudel
The aroma of cinnamon, the sweet and sour taste of apples, the delicate and stinging sweet dough, which beckons to be in the mouth, are obvious signs of a Viennese strudel freshly baked by skilled hands.
If you want to pamper your family with such an amazing and spiritual delicacy, then the strudel is exactly that dessert that will be especially appropriate on cold and gloomy autumn evenings.
This delicacy has long been known to the whole world, and if you look into a small coffee house in Austria early in the morning, you will surely feel the indescribable smell of apples and cinnamon, and you will remember the taste of such a product for life. Still, strudel is a special, “ideological” dish that always smells of comfort, home, warmth and light autumn coolness.
If you have not yet felt the taste of such an exquisite delicacy, then you should definitely do it, and if not in Austrian cafes, then at least among local pastry chefs, after which you will definitely want to cook it yourself.
There are several options for how to make strudel, the most important difference among them is the filling - it can be with apples or with other berries.
By the way, for some reason, many people mistakenly believe that strudel is an exceptionally dessert dish, therefore it can only have sweet fillings - apples, pears, cherries or other fruits, berries, but it turns out that this is not the case.
Such a delicacy can easily turn into a nourishing second course, if, of course, it is cooked with a vegetable or meat filling, for example, recipes with cabbage, mushrooms or meat are very common. Having eaten several such "desserts", you will feel a rapidly growing sense of satiety.
Therefore, we can say that strudel is a kind of dough roll, which can be filled with the most diverse fillings, depending on your mood and your desire.
This is another indisputable advantage of this dish - having mastered one recipe, you can constantly pamper your family with various delicacies, depending on the filling. In general, it is believed that the most important thing in a strudel is exactly the dough, it must be cooked according to a special technology, it is also called “exhaust”.They roll it up to such a state that, as the professionals say, it was possible to read a newspaper through such a sheet of dough.
By the way, the history of strudel is deeply rooted to the skilled craftsmen of Byzantium or even Ancient Greece, it was there that the idea of making just such a dough appeared, into which you can wrap up various fillings.
It is already very difficult to figure out who is the first inventive cook who first cooked a real strudel, but the popularity of this delicacy is so great that it is considered by four countries to be its national dish - Austria, Hungary, Germany and the Czech Republic.
Interestingly, the very name of the dish is given to him not by chance, because “strudel”, translated from German, means nothing more than a “funnel or whirlpool”.
If you pay attention to the cut of such a delicacy, then there you can really notice a kind of “whirlpool” - the leaves of the thin dough twist, as if in a roll, and already the filling is inside them.
It is believed that the classic apple strudel has long been a classic of the genre, it is also called “apfelstrudel”, and for the first time it received its name from Austrian culinary specialists in the 18th century.But interestingly, there is a recipe for milky cream strudel, the written manuscript of which dates back to 1696.
As you understand, it is very difficult to determine who became the ancestor of such a popular delicacy, and even this is probably not so important, the main thing is that history has kept the recipe for such a wonderful dish.
Features of the dough and fillings for strudel
As we have already said, the main feature of such a dish is the perfectly cooked “exhaust dough”, because it is, in many ways, that the taste of the whole dish will depend on.
It is better to start the whole cooking process with the dough, because it is necessary to let it brew in a warm place before baking, so that it “rests”, for this purpose the filling time is enough.
Remember that the ready-made dough for such a dish must be distinguished by good elasticity and elasticity, only so it will be possible to roll it out to the necessary subtlety.
That is why the dough is always kneaded for a long time and diligently, it must completely cease to stick to the hands, do not forget about the flour - it should be with increased gluten.When the dough is fully kneaded, it must be rolled into a tight ball, greased with vegetable oil, wrapped in plastic wrap and left in a warm place for at least an hour.
You can choose the stuffing at your own discretion, but if you want to make a classic apple recipe, then try to choose sweet and sour apples for these purposes, so they will not give sugary sweets to the finished delicacy.
Thoroughly clean fruits and berries from seeds, hearts and other inedible trifles. Usually, apples are necessarily mixed with something, for example, with cinnamon, lemon zest or other berries. When the filling is ready, the most difficult thing remains - roll out and roll the dough.
For this purpose, you need to spread a linen towel on a hard surface, sprinkle it with flour and start rolling your dough with a rolling pin. The problem is that it is quite difficult to achieve the necessary fineness, so you have to take the rolled layer in your hands and, holding one edge, pull it out under its own weight.
There are many recipes that tell how to make apple strudel or the same, but with other fillings, for example, cherry or mushrooms.We will tell you about the most popular and relatively uncomplicated version, which is called “Viennese strudel”.
So what do we need?
- eggs - 2 pcs .;
- flour - 250 g;
- butter - 150 g;
- apples - 1 kg;
- sour cream - 150 g;
- raisins - 100 g;
- sugar - 100 g;
- crushed almonds - 75 g;
- powdered sugar - 2 tbsp. spoons;
- lemon - 1 pc .;
- crumb of white bread - 100 g;
- vegetable oil, salt, water.
Such a classic version of the dish will not leave anyone indifferent! To do this, let's start: in 100 g of warm water it is necessary to dissolve a pinch of salt and butter melted on a steam bath.
Pour the flour on the table, form a small slide from it and make a shallow recess in the center. We drive in 2 yolks, then add melted butter mixed with water and salt.
It is necessary to add the last mix in the small portions, constantly mixing dough. When it ceases to stick to hands - we wrap the dough in cellophane and leave for 1 hour.
Getting down to stuffing. We clean the apples from the peel, remove the bones, cores, cut the flesh into cubes. Sprinkle them with lemon juice, add the same finely chopped almonds and raisins.
Bread is fried in butter. Now rolls the dough into a rectangle, grease it with sour cream and butter, sprinkle with breadcrumbs. Next, lay out the filling and sprinkle everything with sugar. Wrap the dough with the filling, roll it, put it on baking sheet on parchment paper. Top grease it with egg yolk and bake for 30 minutes. Strudel is ready!
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