Strudel with apples
- Nutrition Facts
- Calories: 204
- Protein: 2,5
- Fats: 10
- Carbohydrates: 25
Today in the kitchen of hozOboz there is a unique dish. It is in many cuisines of the world, there are so many options for its preparation that it will be really difficult to count, and there are no less names. And the most famous representative is the strudel, which we will cook.
Dessert or appetizer? The history of the dish.
Translated from German, strudel means "whirlpool". Indeed, on the cut, a piece of strudel resembles a spiral, where a generously laid out filling is visible between the layers of thin twisted dough.Β It is believed that this is a traditional Austrian dish, however, as you may have guessed, not everything is so simple. For the first time in European cuisine, strudel appeared in the 18th century. At that time, Austria-Hungary was a united multinational state in which the cuisines of many nationalities were mixed, exchanging with each other. They, in turn, were influenced by oriental cooking.
As a result of this interpenetration, many culinary variations of pastries βa la strudelβ are known today: cottage cheese or cheese Moldavian vertuta, Iranian, Arabic, Tatar, Armenian and Azerbaijani baklava, Bulgarian bugatsa, Turkish pogatsa and Greek tiropita with cheese, matsoni and fetaki. These twisted rolls are baked for dessert with sweet fillings - apples, cherries, cottage cheese, raisins, nuts. They are also served at the table as a hot appetizer or as a second course - with minced meat, mushrooms, fish, chicken, cheeses and herbs.
The most famous is the famous Viennese strudel with apples - apfelstrudel. In honor of him, a strudel show is even arranged, which takes place in the bakery of SchΓΆnbrunn Castle from April to October. Every hour, skilled chefs bake this delicious dessert and treat all visitors.
How to cook strudel
hozOboz decided to opt for a classic Austrian dessert, and now we will tell you how to cook strudel with apples. The basis for it can be of several types. Some housewives use phyllo dough - based on yolk and milk, others prefer strudel with puff pastry apples. However, Viennese confectioners consider the so-called stretched dough to be the most suitable option. It is very plastic and easily stretched to such a thin layer, through which you can even read a newspaper. That is what we will be doing.
Ingredients:
Dough Ingredients:
- Flour - 200 g.
- Water (warm) - 100 ml.
- Vegetable oil - 2 tbsp. spoons in the dough and 2 tbsp. lubrication spoons.
- Butter - 50 g for lubrication.
Filling Ingredients:
- Apples - 5-6 pieces of medium size.
- Raisins - 50-100 g (to your taste).
- Cookies - 100 g.
- Sugar - 100 g.
- Cinnamon - 1 teaspoon.
The dough is very easy to prepare.
- Pour flour into a slide and pour water into it.
Pour flour into a slide and pour water into it.
- Add vegetable oil. ADVICE. If you take sunflower, then refined deodorized is better, if olive - then neutral, without a characteristic smell and taste.
Add vegetable oil. ADVICE. If you take sunflower, then refined deodorized is better, if olive - then neutral, without a characteristic smell and taste.
- Thoroughly knead the dough, form a ball, grease it with vegetable oil, wrap it in cling film and put it in the refrigerator for an hour.
Thoroughly knead the dough, form a ball, grease it with vegetable oil, wrap it in cling film and put it in the refrigerator for an hour.
- In the meantime, you can take on the filling. Grind cookies (if you want - with your hands, a food processor or even a meat grinder will do). TIP. Crumbly sugar cookies work best (they often sell them in 100-gram packs in the store), but in general, any not very dense ones will do.
In the meantime, you can take on the filling. Grind cookies (if you want - with your hands, a food processor or even a meat grinder will do). TIP. Crumbly sugar cookies work best (they often sell them in 100-gram packs in the store), but in general, any not very dense ones will do.
- We release the apples from the core and cut into small cubes.
We release the apples from the core and cut into small cubes.
- Combine chopped apples with washed and dried raisins, add cinnamon, mix - the filling is ready.
Combine chopped apples with washed and dried raisins, add cinnamon, mix - the filling is ready.
- We take out the dough from the refrigerator and begin the ritual. Rolling it very thin is not as difficult as it might seem. Stretch dough is called so because it stretches superbly. You just need to remember the tricks:
β’ firstly, we will work with him on a linen towel sprinkled with flour;Β
β’ secondly, it is better to take a towel with a bright pattern - we will explain why a little lower;
β’ thirdly, in no case should you roll it back into a ball and try to roll it out again. If itβs already torn, seal the hole with a piece from the edge and roll it with a rolling pin from above.
We take out the dough from the refrigerator and begin the ritual. Rolling it very thin is not as difficult as it might seem. Stretch dough is called so because it stretches superbly
- So, slightly roll out the dough on a towel - and then we start working with our hands. Just bring your hands under the edge and lift them above the table - the dough itself stretches and becomes thinner. We do this several times from all sides alternately until the pattern on the towel begins to shine through the layer.
So, slightly roll out the dough on a towel - and then we start working with our hands. Just bring your hands under the edge and lift them above the table - the dough itself stretches and becomes thinner. We do this several times from all sides alternately until the pattern on the towel begins to shine through the layer.
- Now grease the base with melted butter and sprinkle with cookies, stepping back from one edge 5-7 cm. It will take some of the moisture from the apples and prevent the strudel from becoming wet and undercooked.
Now grease the base with melted butter and sprinkle with cookies, stepping back from one edge 5-7 cm. It will take some of the moisture from the apples and prevent the strudel from becoming wet and undercooked.
- Spread the filling on top and start rolling.
Spread the filling on top and start rolling.
- Lifting the towel over the edge.
Lifting the towel over the edge.
- You will get a roll.
You will get a roll.
- When it is completely rolled up, the edges need to be laid up, grease the roll with melted butter, put it directly from the towel on a baking sheet with the seam down and brush again on top.
When it is completely rolled up, the edges need to be laid up, grease the roll with melted butter, put it directly from the towel on a baking sheet with the seam down and brush again on top.
- We put the strudel in a preheated oven and bake at 180 Β° for 30-40 minutes until golden brown.
Lubricate the finished dessert once again with oil on top so that a hard crust does not form, let it cool slightly, sprinkle with powdered sugar or pour over syrup, cut and serve with ice cream, cream or fruit.
We put the strudel in a preheated oven and bake at 180 Β° for 30-40 minutes until golden brown.
Lubricate the finished dessert once again with oil on top so that a hard crust does not form, let it cool slightly, sprinkle with powdered sugar or pour over syrup, cut and serve with ice cream, cream or fruit. - Bon appetite.
Bon appetite.
cooking options
β’ Instead of cookies, you can use crumbled crackers or dried white bread.
β’ For raisins in the filling, dried apricots or prunes and any nuts will be quite appropriate.
β’ Dried fruits can be pre-soaked for 2-3 hours in liquor, rum or cognac - you get a "drunk strudel".
Healthy toppings for every taste
The beauty of strudel is that the dough in it is very thin, besides it is almost bland, so its calorie content is minimal. 100 g contains only 208 kcal; proteins - 2.5 g, fats - 10 g, carbohydrates - 25 g. Fillings, and, accordingly, their usefulness can be varied. Meat is an excellent source of protein and iron, fish is an excellent source of calcium and phosphorus, mushrooms are an excellent source of amino acids and vitamins B, C, D, H. Cheese contains the mineral salts we need, it also contributes to good skin condition. Nuts and dried fruits are a storehouse of minerals, and fruits and berries are a storehouse of vitamins.
In general, no matter which strudel recipe you choose, you can safely assume that you have eaten not only a tasty, but also a beneficial dish. hozOboz hopes that you will enjoy not only tasting, but also creating world-famous culinary masterpieces on your own, and together we will conquer the confectionery Olympus more than once. Bon appetit and new creative achievements in the kitchen with HozOboz!
