Apple-pumpkin strudel with mascarpone ice cream and sweet pesto. How to cook apple strudel with ice cream? How to eat strudel with ice cream

The national cuisine of Germany is famous for its traditional dessert dishes. Strudel belongs to the list of such dishes.

Although many sources interpret the origin of this type of treat from Austria.

Apple strudel is nothing more than a dough roll filled with filling. As a rule, fruits are used as a flour roll filler, but not always: it can be vegetables, meat, minced meat, etc.

Modernity has brought its own adjustments, and the strudel can be filled with anything you like.

Today we will prepare exactly dessert in the form of apple strudel. Often there is not enough time to prepare desserts, and grocery stores offer products that make life easier for us, so we will use ready-made frozen puff pastry.

Rough and unusual for the Slavic pronunciation, the word "strudel" means a puff pastry roll with a sweet filling inside of fruits and berries. Despite the fact that the name "strudel" was used precisely by Austrian confectioners in the 18th century, the word itself is of German origin, and means the word "whirlpool, whirlwind."

The very roots of the true origin of pastry baking were originally found in Byzantium by researchers. Although Austria is the real home of the product, similar desserts also exist in other countries. For example, in Greece, a pie similar to strudel is called "bougatsa".

Ingredients for 6 servings

1 pack of yeast-free puff pastry

1 st. a spoonful of olive oil

6 medium sized apples

⅔ cup shelled walnut kernels

½ cup sugar sand

½ teaspoon ground cinnamon

4 tbsp. tablespoons breadcrumbs (necessarily without flavoring additional additives)

2 tbsp. butter spoons

It is acceptable to use ice cream and fresh mint leaves for serving, so stock up on these products as well.

Inventory

oven

cutting board

deep bowl

pastry brush

baking paper

baking tray

How to cook apple strudel

Roll out the thawed puff pastry thinly on a flat surface, which we sprinkle with flour in advance.

Brush the rolled sheet with olive oil.

Rinse the apples well, peel the core, remove the skin, and cut into small cubes. The skin can not be removed if the fruits are of medium softness.

Mix apple pieces with sugar, breadcrumbs, cinnamon and chopped nuts. Who likes raisins, then add it to.

We spread the filling on the rolled out and oiled dough. We cover the puff sheet by about ⅓, leaving the edges free.

We wrap the edges of the dough, covering the filling. For fidelity, the edges can be pinched. On the surface, we will make several small cuts to release excess moisture and steam.

Put the dessert blank on a baking sheet.

Brush the top of the pastry with melted butter.

We send for baking in the oven, the temperature of which by this time has already reached 180 °. Baking time can vary from 15-25 minutes.

The finished delicacy is subsequently cut into several servings (we counted on 6 servings). The closed edges of the baked dough are best trimmed so that each piece looks the same.

We spread the yummy on plates, put a ball next to it, decorate with mint and canned cherries. So the gourmet dessert is ready, which is served in the best expensive restaurants.

Strudel (another well-known variant of the pronunciation of the name of the dish is strudel) is a German roll-shaped puff pastry pie stuffed with berries, fruits, cottage cheese, nuts. The sweet version is usually the most popular. Strudel served with ice cream. But in Austria and Germany, strudel is also prepared as a pie with hearty fillings: potatoes or even meat and sausage.

Some people use ready-made puff pastry bought at the store for cooking, but the original, crumbly apple strudel with a crispy crust is still made from puff pastry. To learn how to cook it properly, you need to master a few subtleties and fill your hand a little. But the dessert is worth the effort. According to experienced travelers, homemade apple strudel can turn out to be tastier than dessert served in the most respectable restaurant in Vienna.

Pictured is a serving of apple strudel with ice cream

How to cook dough for strudel?

The stretch dough is made from flour and water with the addition of oil or fat to give elasticity. For the same purpose, soda or citric acid and a pinch of salt are used.

You need to roll out the dough very carefully: the secret of the most delicious strudel is stored in the subtlety of the layers of the roll.

To make 2 strudel, you will need:

• 300 gr flour
• 150 ml water heated to about 50°
• Soda and salt on the tip of a knife
• 33 ml (or 3 tablespoons) vegetable oil.

Step by step dough recipe

Test preparation includes the following steps:

1. Flour should be sifted through a sieve onto a place prepared in advance for rolling out the dough (it can be a table, a wide bowl).
2. Carefully introduce all the other ingredients into the flour: first, through a small indentation, gradually mixing everything.
3. Knead the dough very carefully, at least 10-15 minutes, periodically beating it, until it stops sticking to your hands. This is a very important stage, you can not be lazy here.
4. Roll the dough into a ball, grease with oil, cover with cling film and put in heat for about an hour, at least. If the room is cool, then the “rest” time of the test should be longer. Do not rush, the better all the elements of the dough are connected during this time, the easier it will be to roll out.
5. Roll out the dough on a floured towel very quickly and as thinly as possible. First, a rolling pin may come in handy, then you need to gently stretch the dough with your hands. There is even a saying that properly prepared dough can wrap the entire table. It is convenient to stretch it by slipping your hands under its central part, palms down. But you can try different ways. If the dough is torn, make neat patches. Thickened edges can be trimmed or gently stretched.

Fillings can be used in a variety of ways. If these are berries with a high moisture content, then it is better to make the dough more dense by adding an egg.

Apple strudel is considered a classic. According to legend, it was he who was prepared for the Austrian emperors for breakfast.

You can see how the chef's strudel is prepared in this video:

Apple strudel with ice cream

For the filling you will need:

• 4 medium sized apples, not too sweet
• 100 gr butter
• 1 cup of sugar
• 100 gr nuts
• 100 gr raisins
• 100 gr crackers or broken cookies.

Lemon zest can be added if desired. Rum in small quantities, spices, cinnamon, cardamom, nutmeg, vanillin will well shade the sour taste of apples.

To prepare the filling, you need to do the following:

1. Soak raisins in warm water for 20 minutes
2. Melt the butter, mix with breadcrumbs, chop the nuts
3. Peel the apples from the skin and core, cut not too finely.

The filling can be prepared while the dough is infused. And when it stretches thinly enough, you can start cooking the strudel:

1. Grease the dough with a piece of butter. First sprinkle with breadcrumbs mixed with butter.
2. Put apples, raisins, nuts, add spices and sugar. The filling is laid out 15 cm from the edge of the dough.
3. Cover the filling with the edge of the dough. Using a towel, roll the roll, pulling the towel towards you and tightly, but gently squeezing the roll.
4. Put the roll on a greased pan, sprinkle with a little, pinch the edges, cut off the excess dough.
5. The oven must be preheated to a temperature of 200 °, cook for about 20 minutes. To get a crispy crust, the strudel needs to be browned. But it is important not to overdry the dish.
6. Let the strudel cool slightly, but serve hot.
7. Decorating the finished strudel is almost an art. This is where imagination and fantasy come in handy. Strudel is served with coffee or tea with ice cream and chocolate. You can sprinkle with nuts, powdered sugar. The roll must be carefully cut into portions, arranged on plates, put ice cream balls on top, pour over melted chocolate.

Due to the fact that the layers of the roll are very thin, the dessert turns out to be juicy, and the ice cream, thawing on the hot dough, further impregnates it.

The preparation of one of the most beloved and widespread German desserts - a roll with apple filling - is not at all an easy task, as it might seem at first glance. We have prepared detailed instructions for you on how not to go astray to a real apple strudel.

In ancient times, bread was baked from a mixture of ground grain and water. And in the absence of stoves, they did it on stones. Such bread worked especially well in the Mediterranean countries, where the sun is brighter and the stones are hotter. These cakes were very nutritious, were stored for a long time and helped out in campaigns against enemies.

From there, this simple bread came to Austria through the Balkan Peninsula. Here, many centuries later, in 1696, in a Viennese cookbook, the first recipe for apple strudel was recorded, that is, pastries with fruit filling, the basis of which were those same cakes. Then, however, it was still not quite a roll, the dish was more like lasagna and consisted of a dozen sheets of baked dough.

In the 18th century, the recipe underwent major changes: the “elongated” apple strudel familiar to us now appeared (German: ausgezogener Apfelstrudel, der Strudel - whirlwind, whirlpool). It is believed that the method of its preparation, when the dough is stretched by weight, in the manner of pizza, but to a translucent thickness and rolled into a roll with filling, came to Vienna from Hungary. Hungarian flour has such high stickiness, making the dough particularly pliable and elastic, that pastry chefs in large German restaurants still buy it to order.

There are a great many varieties of sweet and meat rolls, which are also made from cottage cheese and potato dough. But it was apple strudel that became especially fond of in Germany, where delicate vanilla sauce was added to it and, as a serving option, ice cream.

Ingredients

Dough:

• 250 gr flour
• 1 egg
• 150 ml warm milk
• 2 tbsp vegetable oil
• a pinch of salt

Filling:

• 1 kg sweet and sour apples
• 100 g dark raisins (washed and dried)
• 50 g almond flakes or crushed hazelnuts
• 50-70 grams of sugar
• 40 ml (1 "schuss") dark rum
• 2 tsp lemon juice
• 1 tsp ground cinnamon
• 1 sachet of vanilla sugar
• 100 gr white bread for breadcrumbs
• 80 g butter for brushing the strudel

Sauce:

• 200 ml milk
• 200 ml cream
• 4 egg yolks
• 80 gr powdered sugar
• 1 vanilla pod

• ice cream or vanilla ice cream

Cooking

First you need to do the dough, because it must stand for two hours (or longer) to become elastic and acquire its famous viscous properties.

Pour flour, salt into a cup, break an egg, pour in vegetable oil and warm milk.

Knead the dough with your hands. It gets very sticky. Dust your hands with flour, roll into a ball and place in a clean bowl. Lubricate the dough generously with vegetable oil, cover tightly with cling film and put it to “rest” in a warm place.

For now, let's get on with the filling. Toast almond flakes or other crushed nuts in a dry frying pan.

Finely crumble white bread with your hands, fry in a small amount of vegetable oil until golden brown. Such homemade crackers will not give an extraneous aftertaste in the finished dessert.

Peel the apples from the skin and core, cut into small slices 2-3 mm thick. Pour them with lemon juice, rum, mix with raisins, roasted almond petals, sugar, cinnamon and vanilla.

Spread a towel on the table and sprinkle with flour. Put the dough on a towel and roll out a little with a rolling pin.

Then carefully lift and stretch with your hands on the weight on the back of the palms. Don't get too carried away with this undeniably exciting activity, especially for the first time, as the dough stretches quickly and can easily tear. It is better to quickly lower it back and stretch it with your hands already on the towel, lifting all the edges in turn.

The record was set by Austrian Roman Humer in 1991. In front of the public and numerous cameras, in a minute and a half, he pulled out a piece of dough to a size of three square meters and twisted a strudel two and a half meters long.

Ideally, the towel should show through the dough. Trim off the thick edges where they are left to make an even rectangle. Gently brush the entire surface of the dough with melted butter using a brush.

Attention! If the dough is still torn, then in no case do you need to collect it again into a lump and try to stretch it again! Due to the excess flour, it will no longer stretch and even roll out to the required fineness and after baking it will be hard and tasteless. It is better to try carefully, with your hands, to seal the breaks with thin patches from the cut off residues. On the oiled dough, the “patches” are easier to mold.

Sprinkle the surface of the dough with breadcrumbs, retreating from the edges by 5–7 cm. On one side, you can leave 10–15 cm to make it easier to seal the roll at the end. Crackers will absorb excess moisture from apples and will not let it flow out. Distribute the filling on top and bend the edges on three sides inward.

Using a towel, roll the roll to the end of the filling, lay the remaining “tail” of the dough with your hands up.

On a towel, transfer the strudel to a baking sheet lined with baking paper and place seam side down. Brush with melted butter.

Bake for 25-30 minutes at a temperature of 180-200 degrees.

And finally, the sauce. 4 egg yolks rub well with powdered sugar.

Pour milk and cream into a saucepan. Cut the vanilla pod lengthwise, scrape off the seeds with a knife and add them to the milk. Throw the pod there too (remove it after boiling). Bring the mixture to a boil and cook for 5 minutes, stirring constantly so that no foam forms. Remove from fire.

Continuing to beat the yolks with a whisk, pour in hot milk in small portions.

Put the resulting mixture in a water bath and, constantly stirring with a whisk, bring to a thickening (the consistency of liquid sour cream), but in no case boil.

Grease the finished hot strudel again with melted butter and, after it has been absorbed, sprinkle with powdered sugar.

There is probably no such person who would refuse a piece of strudel. Especially homemade, with a bunch of fragrant stuffing wrapped in the thinnest dough, nicely crunching under a fork and melting in your mouth. Of course, most will now present apple strudel with warm cinnamon flavor and raisins, but today we will not talk about it.

Today I offer a very autumnal, slightly spicy and no less tasty version - pumpkin-apple, with raisins and a light touch of rum. But the miracles don't end there. Strudel is often served with whipped cream or a scoop of vanilla ice cream. I propose to go a little further and make your own ice cream, and not from cream, but from mascarpone. And don't forget some lemon! Well, to complete the taste picture, let's make ... a sweet pesto of mint, white chocolate and pumpkin seeds. That's all, a warm and cozy strudel for a cold autumn is ready. Be sure to treat yourself!

We will need (for 6-8 servings):

For the strudel:

For ice cream:

For pesto:

A source:Land Edition Store, 5-17

Cooking:
1. Start with ice cream. Grate about 1 tbsp. lemon zest, squeeze the juice from the whole lemon. Combine lemon zest, sugar and egg yolks in a bowl, beat until fluffy.

2. Add lemon juice, grappa (if using) and mascarpone and mix everything until smooth (you can use a mixer). Transfer to a metal bowl and place in the freezer until set. Stir the future ice cream several times during this time.


3. Get to the strudel. Clean pumpkin, remove seeds. Grate the pumpkin on a coarse grater. Peel the apples, grate in the same way. Add to pumpkin.


4. Pour a couple of tablespoons of lemon juice, add brown sugar, stir. Leave for 30 minutes.


5. At this time, slightly heat the rum and soak the raisins in it for 10 minutes.


6. Crumble the almond cake, add 60 g to the raisins.


7. Squeeze out the pumpkin-apple mass in portions and mix it with raisins. Turn on the oven at 200 degrees, melt the butter.


8. Arrange the sheets of dough so that they overlap slightly, in 4-5 layers. Brush with half the oil, sprinkle with the remaining crumbs.


9. Distribute the filling.


10. Fold the edges of the dough towards it, and then roll into a roll. Lubricate with oil.


11. Bake on the bottom rack of the oven until golden brown, about 30 minutes. During this time, grease the strudel 1-2 times with butter.

12. While the strudel is baking, make the pesto. Dry the pumpkin seeds in a dry frying pan, cool. Chop or grate white chocolate.


13. Remove the leaves from the mint, roughly chop. Mix them with chocolate, seeds and juice in a chopper or blender.


14. Cut the finished strudel into portions and serve warm with a scoop of mascarpone ice cream and sweet pesto.

Strudel (some say "strudel") is a puff pastry roll stuffed with fruits, berries, cottage cheese and nuts, and topped with ice cream.

If you need to make strudel with ice cream in a quick way, ready-made puff pastry will come to your aid. But the ideal option is to cook your own stretched dough.

Strudel Dough Recipe

List of ingredients:

• flour - 300 g;
• warm water - 150 ml;
• vegetable oil - 3 tablespoons;
• salt, soda - on the tip of a knife.

Cooking process:

1. Sift the flour with a sieve onto the surface on which you plan to roll out the dough.
2. Make a well in the flour slide and gently, gradually introduce the rest of the ingredients, constantly kneading the dough.
3. Knead the dough very carefully for at least 10-15 minutes so that the ingredients mix well. The consistency of the dough should be such that it does not stick to your hands.
4. Roll the kneaded dough into a ball, place in a deep bowl and cover with cling film. Leave the dough alone for 1 hour so that it “rests” and the ingredients combine in the meantime.
5. The finished dough should be rolled out on the table as thinly as possible. First, a rolling pin will help you, then stretch the thicker sections with your hands and roll further. If the dough rips, patch up the holes.

Cooking stuffing

List of ingredients:

• 4 sour apples;
• butter - 100 g;
• granulated sugar - 250 g;
• nuts (any) - 100 g;
• raisins - 100 g;
• cookie crumbs or crackers - 100 g;
• cinnamon - to taste.

Cooking process:

1. Rinse raisins in running water and soak in boiling water for 20 minutes.
2. Chop nuts.
3. Melt the butter in a water bath and mix with cookie crumbs and nuts.
4. Peel the apples and remove the cores, cut into medium pieces.

The process of making apple strudel with ice cream

1. Brush the rolled dough with a slice of butter and sprinkle with biscuits mixed with butter and nuts.
2. At a distance of 15 cm from the edge of the dough, put apples, raisins, sprinkle with cinnamon and sugar.
3. Cover the filling with the free edge of the dough and begin to gently roll the roll, making it tight.
4. Grease a baking sheet with oil, put a roll on it, in which the holes are pinched. Spray the roll with oil.
5. Bake in the oven at 200°C for 20 minutes. The roll should be browned.
6. Allow the roll to cool slightly, cut it into portions. Before serving, sprinkle the strudel with powdered sugar and place a scoop of ice cream next to it.