Viennese apple strudel Continuing the theme of summer, I want to cover as many recipes with fresh fruits and berries as possible. Today we have prepared Apple Strudel - a dessert from Vienna, which the Austrian bakers are rightly proud of, so much so that even French and Italian confectioners do not take the liberty of altering the strudel in its own way. The most famous variety of strudels is apple. Also there are strudels with cottage cheese, pear, poppy, blueberry, plum, nuts, cherries, mandarins and many other fillings. Frankly, it was scary, especially (perhaps the main fear) to make a very delicate dough, through which, as they say "you can read a newspaper". But in practice everything turned out to be simpler, and the result pleased. From the proposed amount of flour, it turns out 2 very! large strudel. So if you do not need a lot right away, feel free to share the ingredients in half, or freeze half the dough, until the next time, which I'm sure will not keep you waiting!
Ingredients:- Flour, wheat 400 g
- Eggs chicken 2 pcs.
- Water boiled 150 ml
- Lemon juice 1 tbsp. l.
- Salt 1 pinch
- Butter 200 g
- Apple 7 pcs.
- Black raisins 200g
- Breadcrumbs 7 tbsp. l.
- Sugar 6 tbsp. l.
- Step 1 To prepare apple strudel, take apples, raisins, sugar, breadcrumbs (you can substitute for ground shortbread cookies), flour, eggs, warm water, lemon juice, odorless vegetable oil.
- Step 2 In the bowl, sift the flour, add salt, eggs, lemon juice, mix well.
- Step 3 Then, pour in a little water. Mix the dough with your hands, it should turn out to be soft and elastic, not sticking to your hands.
- Step 4 Divide the dough into 8 pieces. Melt the butter. Each piece of flattened hand in a cake and butter with butter.
- Step 5 Then connect 2 buns, placing them on top of each other. You will get 4 baked goods. Transfer them to a plate, cover with a food film and refrigerate for 2 hours.
- Step 6 Make the filling. Apples peel and seeds, cut into cubes, mix them with raisins, sugar and breadcrumbs.
- Step 7 After 2 hours, remove the dough from the refrigerator. Lubricate the lozenges again with butter and put them on each other so that you have 2 lumps.
- Step 8 Now roll each cake one by one on the table with sprinkled flour, as thin as possible. From one bun, you will get one roll. Lubricate with melted butter. Sprinkle with breadcrumbs.
- Step 9 Lay out the filling. There is a little secret here. The filling can be laid out in the form of strips at a short distance from each other. This is done to avoid the possibility of cracking the strudel.
- Step 10 Roll into a roll and put it on a baking sheet lined with parchment for baking and oiled.
- Step 11 Bake at 180 ° C for 40 minutes, then lower the temperature to 130 ° C and bake for another 25 minutes. So the strudel will be well piped both inside and out. During baking, the strudel should be greased 3 times with melted butter.