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.
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. 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 “a la strudel” 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 Schönbrunn 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.
• Instead of cookies, you can use crumbled crackers or dried white bread.
• For raisins in the filling, dried apricots or prunes and any nuts will be quite appropriate.
• Dried fruits can be pre-soaked for 2-3 hours in liquor, rum or cognac - you get a "drunk strudel".
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!