Apple strudel - the taste of real Austria. Austrian Apple Strudel How to Make Austrian Apple Strudel

Strudel is a well-known type of European pastry made from thin crunchy dough with various fillings. Until now, it is not completely known where exactly the strudel was invented, but the most famous of the whole family was, of course, the recipe for which can be considered a classic.

The classic Viennese strudel, contrary to popular belief, is not prepared from puff pastry, but from drawn. This is a special type of unleavened, unleavened dough made from flour with a high gluten content, due to which the stretched dough can be easily stretched to the transparency of a newspaper sheet.

We will use the advice of the famous Russian pastry chef Alexander Seleznev and take an affordable version of the stretched dough for making strudel - filo dough, which can be easily bought at any supermarket. If you wish, you can make a stretched dough with your own hands; now you can find a lot of good recipes on the Internet.

So, we are preparing a classic Austrian strudel. Prepare the required foods according to the list.

Divide the stack of filo sheets into two parts, you should get 2 rectangular stacks of 8-10 sheets of dough each. Place thin strips of frozen butter on each rectangle and top with breadcrumbs.

Top with thin apple slices mixed with raisins. Sprinkle everything with sugar and cinnamon.

Roll the apple-filled dough into rolls. Brush each with melted butter.

Bake each strudel in an oven preheated to 210 degrees for about 35-40 minutes. When the dough turns golden brown, you're done!

Serve the classic Austrian strudel warm with a scoop of vanilla ice cream and powdered sugar.

Bon Appetit!

Step-by-step recipes for Austrian strudel with cherries and vanilla, apples, poppy seeds, nuts

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

4 gr.

11 gr.

Carbohydrates

247 kcal.

Option 1: Classic Austrian Apple Strudel

A slice of apple strudel with scoops of ice cream is a traditional Austrian dessert that is easy to make at home. Apples for him are better to use sweet and sour varieties. For the dough, butter or olive oil is usually used; substitution is made in equal quantities.

Ingredients

• 125 ml of water;
• 250 g flour;
• 130 g butter;
• egg;
• 3 apples;
• 110 g sugar;
• 100 g of crackers;
• 170 g raisins;
• 70 g almonds;
• 8 g cinnamon;
• 20 g lemon juice;
• 25 g icing sugar;
• a pinch of salt.

A step-by-step recipe for a classic Austrian strudel

Add 40 grams of softened butter, a pinch of table salt and one egg to warm water. Mix, add flour and make a tough dough. After bringing to homogeneity, roll into a ball, grease with butter and leave to rest for at least half an hour.

Now you can start preparing the filling. Pour raisins with warm water so that it swells. Peel three large apples and cut into small pieces. Sprinkle immediately with lemon juice to improve taste and prevent browning.

We take a large frying pan and send 50 g of butter into it. Melt, add crackers and fry a little. Chop almonds, add next. Cook for another minute with nuts, then add apples, sugar, squeezed raisins, cinnamon. Stir and heat for five minutes.

Roll out the dough into a thin layer. Sometimes it is simply stretched out by hand. If there is no experience, then it is better to arm yourself with a rolling pin. Transfer to a cloth or towel. We spread the filling, stepping back from the edge about eight centimeters.

Lifting with a cloth, we twist the roll. You do not need to make it dense and tight, you can even flatten it slightly. Transfer to a baking sheet. It is advisable to cover it, as the filling can flow out. It is also recommended to "sew up" the sides to keep the juices inside.

Melt the remaining butter, grease the roll and bake at 180 degrees until golden brown. We take out, cover with butter again. We wait until it cools completely, after which we sprinkle with powdered sugar.

According to the rules, the dough for real strudel is made from flour with a high gluten content, sometimes the first and the highest grade are mixed.

Option 2: Quick recipe for Austrian dough strudel

For this version of the Austrian strudel, we take a plate of ready-made dough. The filling is a classic apple cinnamon filling, but it is made in a simplified way, which also does not require a lot of time.

Ingredients

• 300 g puff pastry;
• 3 apples;
• 50 g crackers;
• a spoonful of starch;
• 50 g butter;
• 1 tsp cinnamon;
• 100 g of sugar.

How to quickly cook an Austrian strudel

Puff pastry is quite steep in consistency. To be able to roll it thinly, let it thaw well. Let it sit on the table for half an hour or more.

We cut apples, sprinkle with cinnamon and sugar pitch. Mix croutons with starch. Pour over the apples and stir the filling. Sprinkle with lemon juice if desired, add zest.

Thinly roll out the puff pastry, grease with oil, but do not go to the edges so that they stick together normally. We spread the filling with breadcrumbs, twist the roll and transfer to a baking sheet.

Lubricate the strudel with butter, put in the oven, bake at 200 degrees for half an hour. Then grease again, cool, cut into pieces. Sprinkle each portion on top with powder and add a scoop of ice cream.

If there are raisins or other dried fruits at home, then you can add a small handful to the filling, if you have free time, it is advisable to first soak in water.

Option 3: Austrian Cherry and Vanilla Strudel

Strudel filling is not always made with cinnamon. There are very interesting options with vanilla and cherry. This delicacy is also very popular in Austria. The number of pitted cherries is indicated. If desired, we take frozen cherries, but let them thaw completely, drain the excess juice.

Ingredients

• 0.14 l of water;
• 0.25 kg flour;
• 0.6 kg cherries;
• 0.25 kg of granulated sugar;
• 20 g vanilla sugar;
• 25 ml of vegetable oil;
• 70 g butter;
• 4 tablespoons of crackers.

How to cook

Sift flour for the dough. Add salt, egg and vegetable oil to the water. Stir and pour into flour, knead. This dough is called stretch dough, it should turn out not sticky, homogeneous, so we put it in a bag for half an hour.

We take out the seeds from the cherries, send the berries to a saucepan, add 200 grams of sugar and cook the usual five minutes. Let the jam simmer, then cool a little.

We mix the remains of regular sugar and vanillin, add crackers. Roll out the dough, grease with butter, sprinkle with dry mixture, scatter cherries on top. If there is a lot of syrup, then you do not need to add all of it. Leftovers can be used for other desserts or poured over ice cream when serving strudel.

We twist the roll, tuck the edges so that nothing flows out. Grease on top and bake at an average temperature for half an hour. Then grease it again and cook for another five minutes. Decorate with powdered sugar, you can mix it with vanilla.

The rolled strudel dough dries very quickly. Therefore, immediately after kneading, you need to prepare everything you need for twisting, filling, turn on the oven to warm up. This will reduce the contact time of the thin layer with air.

Option 4: Honey Austrian Strudel with Nuts and Apples

A nutty version of the Austrian strudel. The filling for the roll is also prepared with apples. A small amount of raisins is added to it, but it is not a required ingredient. The dough is the simplest, but without an egg in ghee.

Ingredients

• 150 ml of water;
• 5 apples;
• 2 tablespoons of honey;
• 100 g butter;
• 40 g of ghee butter;
• 250 grams of flour;
• 70 g sugar;
• 3/4 Art. nuts;
• 4 tablespoons of crackers;
• 2 tablespoons of raisins;
• 10 g ground cinnamon;
• 2 spoons of powder.

Step by step recipe

Mix the ghee with warm water, salt and send it all to the sifted flour. Making the simplest dough. We give him a good rest before stretching (rolling). If the flour's gluten swells, the process will be much easier. Immediately fill the raisins with warm water.

Melt half of the butter and add crackers to it, chopped nuts in a minute. Fry for a couple of minutes, add sugar and add honey. We turn down the heat, start to melt.

We peel the apples, cut into small pieces, put in a frying pan. Stir, season with cinnamon and turn off the stove. We squeeze out the raisins, fall asleep.

Melt the remaining butter. Roll out the dough, grease, lay out the filling of nuts and apples. Twist the roll, close the edges. Transfer to a baking sheet and cover with a thin layer of butter. We bake the Austrian strudel until tender, decorate with powder.

To prevent the strudel from flowing out, not bursting and keeping its shape as much as possible, you can make several cuts on top. Steam will escape through them, this will reduce the pressure inside the roll, prevent cracks and ruptures.

Option 5: Austrian poppy seed strudel

For a poppy Austrian strudel, a completely different dough is kneaded with milk. The filling also requires a special approach, it is recommended to strictly follow the recipe.

Ingredients

• 6 spoons of milk for the dough;
• 70 ml of milk in the filling;
• whole egg;
• 2 yolks;
• ¼ glass of vegetable oil;
• 3 tablespoons of butter;
• 1 tsp zest;
• 1 tbsp. Sahara;
• 2 tbsp. flour;
• ¾ Art. poppy;
• 1 tsp yeast.

How to cook

Mix warm milk with yeast and vegetable oil, add salt, add a fourth of a glass of sugar, one whole egg and yolk. Beat everything thoroughly, combine with flour. Knead, cover, leave for an hour and a half.

Rinse the poppy. Boil the milk with the remaining sugar and butter. Pour into poppy seeds, stir. Cover, leave to swell.

Roll out the dough that has come up. Place the poppy seed filling and roll the strudel into a roll. You don't need to tuck the edges in this recipe. Let it lie for half an hour on a baking sheet, grease with yolk and bake.

You can use not milk for pouring the poppy, but sugar syrup on water, in the finished filling it will be almost noticeable. Or we just dilute a little condensed milk, remove the sugar.

Apple strudel (photo) is such a popular dessert in Austria that recently a bride was judged by how she knows how to cook it. Its secret is the thinnest, almost transparent "stretching" dough. Vienna's guides tell tourists a legend about how the personal chef of one of the rulers of Austria stretched the dough so thin that one could even read letters through it.

The recipe for this masterpiece is known in dozens of variations. Apple strudel is a classic of the genre, a true Austrian dessert that is firmly intertwined in the minds of many people with the city of Vienna. But you can cook strudel not only with fruit filling, but also with meat, fish, and vegetable filling.

The whole subtlety of this pie is in the dough. Chefs compare the ability to cook strudel with the ability to dance a waltz: everything is very smooth and graceful, but you can't repeat it on the fly, you need experience and skill. It is worth paying tribute to the Austrian hostesses - they do it great!

The strudel dough is kneaded very thoroughly. It is then rolled out on a board covered with a floured cloth. Traditionally, Austrian housewives use linen or cotton linen. In many Austrian families, rolling linen is stored for years and washed separately from other things.

Pages of history

The history of the origin of this pie is not fully known, but it is absolutely certain that the apple strudel (photo) was not invented by the Austrians. Its roots were found in the East - in Byzantium, and then in the Ottoman Empire, and go back to a Turkish dish called baklava. It is believed that it was the Turks who were the first to make rolls from the finest dough.

Then the recipe for the preparation of this dessert was adopted by the Hungarians, where after the rule of the Ottoman Empire oriental tastes prevailed. Hungarians now even have a dish called retesh, very reminiscent of a Viennese dessert. In Austria, apple strudel spread during the reign of the Habsburg dynasty. The first strudel recipe was found in a handwritten cookbook from 1696 and is kept in the archives of the Vienna City Library.

As already mentioned, strudel is not only a sweet treat. Inhabitants of Austrian villages can often find not only apple strudel (photo), but also roll with mushrooms and potatoes, cheese and cabbage, or with meat. This is a hearty meal that can feed an entire family.

Today, a recipe for a similar pie can be found among the peoples neighboring Austria - in Moldova (vertuta with cheese filling) or in Greece (butsaga with feta cheese). Due to the abundance of possible fillings, this cake is very popular throughout Europe.

Secrets of the correct preparation of apple strudel

In order to prepare this masterpiece correctly, you need to consider several points:

• The traditional Austrian recipe says that the flour should be high in gluten so that the dough will be more elastic. If it is not there, we will take ordinary flour of the highest grade; in this case, a little less water will be needed.
• The rolled dough dries quickly, so after you knead it and put it to rest, you need to prepare the workspace - spread a clean tablecloth or towel (depending on the size of the strudel) and secure it so that it does not slip.
• The classic recipe says that it is better to make strudel from sweet and sour apples. .

Getting started cooking

Making apple strudel is tricky, but well worth it! Having tasted it once, you will cook it over and over again, and each time it will delight your whole family with its aroma and rich taste, which is based on the tenderness of thin crunchy dough, the delicious smell of almonds, cinnamon spice and the pleasant sourness of apples.

So, we need:

for the test:

• 250 grams of premium flour;
• Half a cup of warm water
• 1 egg;
• A pinch of salt;
• A tablespoon of butter.

For filling:

• 3 large apples;
• 1 teaspoon cinnamon
• 100 grams of butter;
• 70 grams of almonds (minced);
• 170 grams of raisins;
• Lemon juice;
• 2 tablespoons of powdered sugar;
• 100 grams of bread crumbs;
• 125 grams of sour cream;
• 100 grams of sugar.

Cooking steps

1. Mix the sifted flour, egg, water, salt and butter and knead the elastic dough. We roll it into a ball, grease it with oil and put it under the bowl to rest.
2. Now, as the recipe says, you can prepare the filling. Peel the sweet and sour apples, cut into cubes and sprinkle with lemon juice.
3. Soak the raisins in water.
4. Fry the bread crumbs in butter until a delicious golden brown
5. Add nuts, cinnamon, raisins, sugar, apples, almonds to crackers. Mix everything well.
6. Now, as the recipe says, you can do the dough. We spread a towel or a piece of cloth on the table, sprinkle it with flour. We begin to roll out the dough, starting from the middle to the edges. You will have to make an effort to make the dough thin and tender.
7. Lubricate the rolled dough with butter (the recipe allows you to grease it with vegetable) and lay out the filling.
8. The filling must be evenly distributed over the dough, stepping back from the edge by about 10 cm. You can not do it, as the classic recipe advises, but put the filling on one side of the sheet and form a neat slide. Then the filling will turn out wrapped in several layers of dough.
9. Using the fabric, we twist a tight roll. The ends must be well closed so that the filling does not leak out.
10. Grease the almost finished dessert with butter and put it on a baking sheet lined with baking paper.
11. We put the roll in the oven, preheated to 190 degrees for 30-40 minutes.
12. When our masterpiece acquires a golden brown color, turn off the oven and leave to simmer for 5 minutes.
13. We take the cake out of the oven, grease it with butter again and leave to cool.

The finished apple strudel (photo) can be cut into portions, sprinkled with powdered sugar or garnished with whipped cream.

Now is the time to brew strong tea, invite your family to the table and enjoy the taste of an exquisite masterpiece from distant Austria together! Bon Appetit!

Apple strudel video recipe