How to cook Apple strudel. The highlight of the Austrian cuisine

How to cook Apple strudel. The highlight of the Austrian cuisine
Apple strudel made from thin tender dough with a delicate filling, is the pride and hallmark of the Austrian national cuisine.

2015-11-29 20:11:30 33

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Prepare the dough

Pour into the bowl 300 g sifted flour add a pinch of salt. Slides in the middle of the flour, make a depression into which you add 2 tablespoons vegetable oil (preferably olive), 125 ml water, 1 egg yolk and a few drops of vinegar. On the mixer put the nozzle in the form of hooks and knead the dough until, until it becomes a smooth and homogeneous structure. Divide the dough into two halves, each of which is reversible, giving a ball shape. Brushing the outer part of the balls of dough with vegetable oil, wrap them in plastic wrap and let the dough rest for one hour.

preparing the filling

While the dough is brewing, prepare the filling for the strudel future. Clean the raisins in the amount of 70 g soaked in rum for half an hour. If Roma or raisins no, don't despair, prepare the filling for cake without raisins. On the heated frying pan lightly fry until Golden brown 3 tablespoons of bread crumbs mixed with the same amount of ground almonds or other nuts. Mix 7 tablespoons of sugar with 1 teaspoon cinnamon. 1 kg of washed apples cut into halves, remove the core and legs, and then cut into small pieces or cubes. To apples not darkened from contact with air, it should sprinkle with salt and pepper. Drop the raisins in a colander and add to the apples. There also put bread crumbs, nuts, sugar and cinnamon, mix well and pour with the juice of one lemon.

Prepare strudel

Spread out on the table a large linen towel or cloth, sprinkle it with flour. Spread on a cloth previously prepared ball of dough and roll it with a rolling pin, occasionally sprinkling it with flour. Then gets under the dough, palms down fast and gently stretch it in different directions. As a result, the dough should be so thin that through it we could see the pattern on the tablecloth. Grease the surface of dough with melted butter and spread on it half-cooked toppings. On three sides, leaving the strip of dough free from filling a width of about 5 cm, and on the fourth side is 15 cm. Fold the sides of the edges of the dough to baking the cake from leaking stuffing. Fold the dough into a roulade, starting from the side opposite the side with the widest free toppings bar. The first turnover performed by hand, and then turn the strudel, gradually lifting the edge of the tablecloth and the rotating roll so that it formed itself. In any case not should be pinched rolled the cake, it should not be tight. Top future grease strudel with melted butter. Similarly prepare a roll out second piece of dough. Put both the cooked loaf seam down on a greased baking sheet and send it to 30-40 minutes in the oven with a temperature of about 2000, occasionally pouring cakes on top of butter. Sign of the willingness of the strudel will be education on it Golden brown. Extracted from the oven rolls grease with butter and sprinkle with powdered sugar. Allow to cool, cut into slices and served to the table. Bon app├ętit!


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