The first thing that comes to mind when mentioning Austria after the Vienna Opera - the famous apple strudels. Traditional Austrian strudel is a sweet roll made of thin dough, with apple or cherry filling. However, traditional ways of preparing strudel is not limited. There are a huge number of recipes in which berries, fruits, nuts, poppies, meat, potatoes and even cabbage serve as a filling. In this article, we will consider the recipe for the traditional sweet Austrian strudel with apples made from puff pastry. Because the dough, perhaps, is the most responsible and complex part of our recipe.
Preparation of Austrian strudel
Ingredients:
- flour - 250 g;
- water / milk - 200 g;
- egg (yolk) - 1 piece;
- apples - 1 kg;
- cinnamon - 1 tsp;
- lemon juice - 4 tbsp. l .;
- raisins - 80 g;
- Vanilla sugar - 2 sachets;
- almonds - 100 g;
- butter - 200 g;
- breadcrumbs - 3 tbsp. l .;
- salt, sugar.
Preparation
Puff pastry for strudel
And even here options are possible. The puff pastry for our cake can be yeast and bezdrozhzhevym.
1. A strudel made of puff-free, batterless dough will require less effort and ingredients. The main secret in the preparation of puff pastry is lemon. Lemon juice helps the test to get gentle airiness and stratification. Mix flour and butter, preferably with a knife - to make large crumbs. You can rub your hands, then you will get small lumps. From the resulting mass to build a hill, from above to make a deepening. There put salt and water with lemon juice (juice of 1 lemon). The dough should be kneaded quickly, wrapped with a towel (preferably linen), put in the refrigerator for an hour.
2. Strudel from yeast puff pastry - not a very difficult recipe. The roll will turn out to be very tender, soft and more crumbly. Lemon juice in this case is not used, because yeast and lemon juice are not too friendly.
Yeast diluted in warm water. Sift the sifted flour with a small amount of salt and sugar, chop with butter. In water with yeast, add 1 egg yolk, mix thoroughly. As a result, the amount of liquid should be approximately 1 glass. The resulting liquid is poured into the flour. Knead a homogeneous dough.
If necessary, add a little water or flour. After that, the dough should be covered with food film and put in a cold place. For example, in the refrigerator (but not in the freezer!) For an hour and a half.
Choose you what kind of puff pastry for strudel to use, recipes are simple and do not require special preparation.
Variety of fillings
As we already said, the strudel can be with cabbage, with meat , with a cherry , etc.
We chose apples with cinnamon as the main stuffing, and decided to add some nuts and raisins. On request, you can add honey, berries, various fruits and chocolate (especially suitable for pears).
Chilled dough should be rolled on a smooth towel in a 5 mm thick layer. Grease the dough with butter over the top. Mix vanilla sugar, cinnamon and breadcrumbs. Put the mixture on the dough evenly. Peel apples from the skin and seeds, cut into thin slices.
The Austrian strudel is served hot. Bon Appetit!