Home Trees and shrubs Coho salmon lightly salted calories. Fish salmon benefit and harm. Contraindications to the use of coho salmon

Trees and shrubs

Coho salmon lightly salted calories. Fish salmon benefit and harm. Contraindications to the use of coho salmon

Rolls made from the finest stretched dough are a tradition in all German-speaking countries. Austria is famous for its delicate dessert strudel, while meat eateries are popular in Germany. Working with a capricious delicacy requires patience and skill, but if you wish, you can cook strudel at home, as in the best cafes in Vienna.

The secret of the traditional strudel is in the special preparation of the dough. From the simplest ingredients, an elastic dough is kneaded, which is rolled out and stretched by hand until transparent. According to legend, one of the cooks at the Habsburg court demanded from his assistants such subtlety that it was possible to read through a sheet of dough.

To knead the magic dough you need:

two yolks;
two tablespoons butter;
half a glass of warm milk;
a glass of flour of the finest grinding;
a pinch of salt.

In addition, for work you will need a little vegetable oil and a deep bowl to cover the dough.

The flour is sifted, poured into a pile on the table and a hole is made in it.
Pour melted butter, yolks, add salt.
Milk is poured in a thin stream, starting to mix the yolks and flour.
When a decorated ball is formed and the dough stops sticking to your hands, it is left to rest. Lubricate the workpiece vegetable oil and cover with a bowl. Beforehand, the bowl is slightly heated on fire so that a special microclimate forms under it.
The dough rests for about an hour.

The Viennese Apfelstrudel is famous for its deliciously aromatic filling.

All ingredients will have to be prepared:

apples - peel, cut into thin slices and drizzle lemon juice;
raisins - white and black - soak in warm rum or cognac;
almond nuts - grind and dry in a pan;
stale White bread– crumble and mix with vanilla sugar.

An hour later, the dough is taken out again to beat it off.

The table is dusted with flour, just a little, so that it does not scatter throughout the kitchen.
A lump of dough is thrown with force on the table first with one side, then the other.
When the hostess is completely exhausted, the table is covered with a special smooth linen tablecloth and they begin to roll it out. In some families, the strudel cloth is still kept for years and passed down from generation to generation.
Having rolled out the dough as much as possible with a rolling pin, they put their hands under it, with the back side up, and begin to pull it out on their fists. It is necessary to make confident, but smooth movements from the middle to the edges. This process excites and fascinates. In Vienna, it is shown to tourists as an example of culinary art. A piece of dough, with some skill, can be stretched to the size of a tablecloth or sheet. It is important that the dough stretches evenly and does not tear.
The finished sheet is laid out on the canvas and the edges are cut, giving it rectangular shape. Zealous housewives prepare homemade noodles from the leftovers.
The straightened sheet is smeared with fat sour cream or butter, sprinkled with sugar.
Shredded bread is poured along one edge.
Apples and raisins are laid on it, sprinkled with cinnamon. The top layer of the filling is crushed nuts.
The sheet of dough is wrapped around the edges to fix the filling.
The long edge is also bent.
It is impossible to roll the strudel with your hands, as there are a lot of fillings, and the dough is thin. This is where a specially laid tablecloth comes to the rescue. They take it by the edge and begin to pull it away from you and up so that the roll turns over.
The oven is preheated to 180 C. The baking sheet is greased with oil.
The strudel is also transferred and shifted with the help of a tablecloth, trying not to touch the tender dough with your hands. The seam on the roll should be at the bottom.
From above, the roll is once again greased with oil and placed in the oven for 30-40 minutes.
The finished strudel is cooled, cut into portions and sprinkled with powdered sugar.

In Vienna, strudel is served with a scoop of ice cream and sweet sauce.

Classic apple strudel

This strudel is made in Austria and Germany. The classic recipe includes fewer subtleties and traditional elements. The composition of the ingredients is also slightly different.

For pull test:

300 g flour;
150 ml of water;
egg;
60 g of olive oil;
a pinch of salt.

WITH olive oil the dough will be stronger, it will be easier to pull it out.

All products are mixed in a wide bowl. You can start with a mixer with a spiral attachment, and continue with your hands.
The ball of dough is greased with oil.
Cover with a hot bowl.
Leave to infuse for an hour so that the gluten in it becomes more elastic.

At this time, you should do the filling:

Apples are cut into small cubes, mixed with lemon juice and cinnamon.
Vanilla or cinnamon is added to taste.
Raisins are steamed in warm water or cognac.
Breadcrumbs are dried in a pan so that they can absorb as much apple juice as possible.

The rested dough is rolled out and pulled out thinly, but without fanaticism.

Stretched to the desired size, approximately 50x70 cm, a sheet of dough is laid out on a towel.
The surface is lubricated with oil for greater elasticity.
Sprinkle with breadcrumbs and spread the filling over the entire surface.
The sides are bent, and the long part begins to be carefully wrapped. The filling will be transferred between the layers of dough, and will not spill out of the finished portioned slice. At the same time, the upper crust of the classic strudel will be thinner than that of the Viennese. It is much easier to wrap a roll with a filling distributed over the entire surface. The strudel is shaped by hand, and you only need a towel to transfer it to a baking sheet.
The workpiece can be laid out in round shape, turning into a ring, and on a wide baking sheet "in full growth".
A classic strudel with apples is baked at 180 C for about 40 minutes.

Recipe for cooking with cherries

One of the most popular toppings for dessert strudel is cherry. Fresh, frozen or canned, the berry with noble sourness always successfully complements the crispy sweet crust of the roll.

For the filling you will need:

pitted cherries;
vanilla crackers;
almond;
sugar.

Frozen berries should stand in a sieve so that excess juice drains from them. It can be made from sweet sauce to the strudel.

Crackers and almonds are crushed, mixed with sugar.
Dough is prepared according to the classic recipe.
Sprinkle a sheet of dough with a mixture of breadcrumbs and nuts. Spread the berries evenly.
Roll up the roll and bake for 40 minutes at 190 C.

From ready-made puff pastry with strawberries

Dough strudel is more common in Austria. In other countries, it is prepared from puff and puff yeast dough. V home kitchen semi-finished products are often used to make a wonderful delicacy on hastily. From ready-made puff pastry, you can bake strudel with any filling, for example, with seasonal berries.

For the filling you need to prepare:

strawberries - cut large berries, use small ones whole;
stale loaf or white crackers - chop and dry in a pan;
sugar, vanilla or other spices to taste add to crackers.

The finished layer of puff pastry should be thawed in advance.

The dough is rolled out, keeping its rectangular shape.
A thick layer of crackers is poured on one third, at least 1.5-2 cm.
Lay strawberries on top. The filling should lie at one edge so that the dough wraps around it in one and a half to two turns. If the edge of the puff pastry falls between the filling, it will not bake.
Before you put the strudel in a preheated oven, brush it with a beaten egg or yolk to get a golden crust.
A roll of puff pastry is baked for 25 minutes at 200 C.

Lean strudel with apples

The extract dough recipe came to Europe from the Mediterranean countries. Initially, the dough for thin cakes was kneaded only from ground grains and water. Then they were stretched by hand and dried on stones heated by the sun. The lean strudel variant is much closer to the origins than the traditional butter and egg variant.

For test:

flour - 200 g;
water - 150 ml;
olive or sunflower oil - 20 g;
salt.

Kneaded, beaten and stretched lean dough just like the classic version.

The composition of the filling can be varied. All of its components for a classic or Viennese apple strudel are allowed in the post.

Before laying out crackers and apples, the dough can be greased with olive oil.
The folded roll is again coated with oil and placed in the oven for 30 minutes at 180 C.

Filo dough version

Phyllo dough is the Greek version of the puff pastry. Its sheet is not thicker than parchment and absolutely transparent, so several pieces are used at once for cooking. Many national dishes of the Balkan cuisine are prepared from it, including the Greek version of strudel - pita. Like strudel, it is filled with a wide variety of fillings.

There are several varieties of filo dough that you can buy frozen: crustas, sfogliata and others. Starting work with a semi-finished product, it is important to carefully defrost it by holding it in the refrigerator for several hours at + 30C, and then at room temperature. Unroll the rolled dough when it is perfectly elastic.

You can make your own phyllo dough.

Let's mix:

500 g flour;
200 ml of water;
3 yolks;
40 g of olive oil;
20 g of vinegar;
5 g salt.

The water must be warm. Be sure to sift the flour.

The dough is kneaded by hand for at least 10 minutes.
We beat on the table from 50 to 100 times, depending on the diligence of the hostess.
The dough rests for about an hour, wrapped in cling film.
Spread a clean tablecloth on the table and sprinkle it with flour.
The whole mass is divided into 10-12 pieces. Roll them out on the tablecloth and stretch with your hands.

The filo dough needs to be handled quickly so that it doesn't dry out or crack. Therefore, it is better to cover the pieces set aside and the finished layers with a damp towel.

This strudel is prepared in Greek style with fish and cheese.

For filling:

white fish;
hard cheese;
eggs;
dill and onion greens.

Preparation of ingredients:

Bake the fish, remove the bones. In the filling we use small pieces of fillet.
We cook eggs.
Greens finely cut.
Three cheese on a fine grater, you will need a lot of it.
We lay out the sheets on a towel, lightly sprinkling them with grated cheese. You will need at least 4-5 large sheets. Semi-finished products are cut into not very large squares. They are laid out with an overlap of four sheets per layer. You will need 16 sheets.
Mix the filling, salt and pepper to taste.
We spread the mixture of fish and cheese on one third of the sheet and form a roll, helping ourselves with a towel.
We shift it to a baking sheet covered with parchment, and grease with yolk.
Baked at 180 C for no more than 15-20 minutes. This tender dough dries out very quickly in the oven, you need to monitor the condition of the top crust.
The strudel is cooled on a wire rack. After that, it can be easily cut.

With meat and cabbage

A traditional Swiss snack strudel is stuffed with cabbage and smoked brisket. Spicy, fragrant and juicy stuffing is pre-stewed in homemade apple wine.

Filling Ingredients:

smoked brisket, which is easy to replace with other smoked meat or bacon;
fresh cabbage;
apple wine;
onion or leek;
butter.

The dough in the recipe is puff pastry. You can use a frozen semi-finished product.

Meat and onions are finely chopped and fried over high heat.
Shredded cabbage, salt, wine are added to them and stewed under the lid for about forty minutes. The liquid should evaporate completely.
The dough sheet is rolled out on parchment as thin as possible.
The filling is laid out along one edge, and a roll is formed.
The strudel is baked for 30 minutes at 200 C.

Swiss strudel is served hot.

With meat and potatoes

Snack strudel with a crispy puff pastry crust can be filled with a hearty filling:

chopped meat;
potato;

Vegetables are finely chopped, minced meat is salted, peppered and fried.

For puff pastry:

500 g flour;
glass of water;
egg;
a spoonful of vegetable oil;
a spoonful of vinegar;
a pinch of sugar and salt.

In order to roll out the dough in layers, you need a pack of butter.

All ingredients are mixed. It makes a very soft dough.
The ball is divided into four parts, each is rolled out separately and greased with a quarter of a pack of butter.
The lubricated layer is tightly wound on a rolling pin with oil inside.
Cut with a knife along the rolling pin.
Fold in half, butter inside again.
The workpiece is cooled in the refrigerator for 20-30 minutes.
Roll out, fill with stuffing and form a roll.
Strudel with meat and potatoes is baked at 200 C for 40 minutes.

German strudel in the oven

In Germany, there are dozens of variants of strudel baked with various fillings. The Germans claim that even the classic recipe with apples, raisins and cinnamon came to Austria from Bavaria. Hearty meat fillings are the most popular.

The more meat, the better.

Actually, except for meat, you can not put anything:

minced pork and beef;
onion garlic;
salt pepper.

To prevent the filling from spilling out when cutting, you can add a raw egg, but this is optional.

Cooking in the oven step by step:

Minced meat is simmered in oil.
Mixed with chopped onion and garlic.
Knead and stretch the classic dough. Lay it out on a towel.
The filling is spread along one edge.
Bend the edges and form a roll, helping yourself with a towel.
Transfer carefully to a baking sheet.
Grease with butter on top.
Put in an oven preheated to 190 C.
Bake for about 40 minutes at 190 C.

Meat strudel is served warm or hot.

How to Steam German Strudel

Most German snack strudel is not baked, but steamed. In such recipes, the dough can be drawn, yeast or kefir.

For kefir dough:

400 g flour;
200 ml of kefir;
2 eggs;
salt;
baking powder.

All ingredients are mixed. It turns out soft dough. Under the film, it rests for an hour.

For the filling, any minced meat with onions is prepared. Famous for Lungenstrudel with chopped lung, egg, onion and marjoram.

The dough is rolled out in a thin layer.
Evenly cover with stuffing and twist into a roll.
Cut into small pieces of 3-5 cm.
Potatoes are placed in a deep saucepan. large pieces, sometimes fried meat, onions and sauerkraut.
Everything is filled with water. Potatoes should protrude slightly to the surface.
When the water boils, spread on top meat rolls. You can make a lattice for them from wooden skewers or use a grill from a pressure cooker.
The dish is cooked on low heat for about an hour. It is strictly forbidden to lift the lid all this time so that steam does not escape.

Apple strudel can be called a masterpiece of culinary art, all the ingredients are so finely selected and the technique is so carefully honed (it has not changed for more than a century.
Apple strudel is made from puff pastry. The dough is troublesome, it requires, if not a feat, then, at least, experience and skill. And although you can buy this delicacy almost on every corner, it is interesting to cook apple strudel at home. It turns out that everything turns out great, and self-esteem rises at the same time!

Ingredients

wheat flour - 300 g
butter - 80 g
apples - 700 g
vegetable oil - 50 ml
chicken egg - 1 pc.
sugar - 50 g
cold water - 180 ml
raisins - 100 g
white crackers - 50 g
dark rum or water - 50 ml
lemon - 0.5 pcs.
ground cinnamon - 5 g
powdered sugar - 10 g

P.S. If you have a sweet tooth, double the amount of sugar.

Cooking

First of all, we soak the raisins, for this we wash them with water, and then fill them with dark rum, which, having soaked into the berries, will fill them unique aroma. Raisins can be soaked in water strong tea. In our case, this is hot water.

Sift the flour and pour it in a slide on the desktop or in a wide bowl, leaving a part for sprinkling when kneading. We make a hole in the middle of the flour hill with our hand, add 30 ml of vegetable oil and an egg to it, add another 100 ml of warm water.

With your hand, gradually falling asleep in the liquid middle, knead the soft dough. We continue to knead the dough, adding a little sifted flour. The dough should be elastic, but not soft, so we continue to knead it, no longer adding flour, on a bare table. You can check the readiness of the dough by pressing it with your finger - the formed dent should straighten out before your eyes.

We form a ball from a well-kneaded dough, generously lubricating it with vegetable oil, transfer it to a bowl and set aside, covered with a towel or film for 30 minutes.

While the dough is settling, highlighting the gluten necessary for elasticity, we prepare the filling. We clean the apples from the core and peel and cut into thin slices. Sliced apples should be sprinkled with lemon juice so that the apples do not oxidize and darken. Browning does not affect the taste of apples in any way, but they do not look very aesthetically pleasing in a ready-made strudel.

Mix sugar with cinnamon. It is advisable to make crackers for strudel yourself. Pieces of a white loaf can be dried in the oven or in a frying pan, then grind them in a blender into crumbs.
Prepare the work surface for the stretch test. We spread on the table a wide linen towel or a piece of fabric, dense and smooth (a waffle towel will not work). Pour a couple of tablespoons of flour on a towel, distribute it over the entire surface with the palm of your hand.

We shift the dough for the strudel on a towel and make sure that the dough has become much more elastic and softer. Roll out the dough with a rolling pin, trying to give it a rectangular shape.

Rolling out such a dough is not easy, so you have to work hard. To make the dough easier to roll out, it can be greased with a small amount of vegetable oil. We continue to stretch the thinly rolled dough, trying to gently, without tearing, stretch it to the maximum possible sizes from the middle to the edges. The dough should be translucent. The patterns of the towel show through it.

After we cut off the thick edges of the dough with a knife, giving it the correct rectangular shape according to the size of the towel.

Lubricate the surface of the rolled dough with melted butter, using a silicone brush for this.

Sprinkle evenly with breadcrumbs, one side of the dough not reaching the edges of 2cm.

Spread the apples in an even layer on top of the breadcrumbs.

Then sprinkle the apples with cinnamon sugar. Squeeze the raisins that have swollen by this time and lay them on top of the apple layer.

We wrap the strudel in a roll towards the edge free from the filling, helping ourselves with a towel, since the dough is very thin, and under the weight of the filling, any manipulations with it will fail. We do not touch the dough with our hands only with a towel.

The seam can be pinched to Apple juice did not leak.

Smooth the surface of the strudel with your hands, giving it a slightly flattened shape. We press the edges without filling with our fingers and tuck them inward a little.

Using a towel, we transfer the formed strudel with apples to a greased baking sheet, laying the long product obliquely. Lubricate the surface of the strudel with melted butter and put in an oven preheated to 190 C.

The product is baked until ready for about 40 minutes. During baking, the strudel can be greased with melted butter a couple of times. Thanks to this, the crust of the strudel will be more crispy.

Sprinkle the slightly cooled strudel with powdered sugar, cut into portions.

Apple strudel can be served with a scoop of ice cream and garnished with mint leaves.

calling card Austrian cuisine has always been apple strudel. Viennese cafes are especially famous for it. For which he was awarded the title - Viennese. The best rolls are baked by masters of their craft, according to their own family recipe, which is inherited. But even an ordinary housewife will definitely be able to bake a strudel.

The dough for making strudel can be varied. For example, puff, exhaust and even yeast. The main condition is that it should not be thick, it must be rolled out as thin as possible.

Stretch dough for strudel

To bake the same strudel, you need to learn how to make an exhaust dough. It is rolled out quite thinly, and then stretched with hands until transparent.

Sift the flour onto a wide tray, collecting it in a slide and making a funnel in the center. Add salt, vegetable oil and water.

Moreover, pour in the liquid gradually, mixing it with flour with your hands or a fork. The dough should become soft.

During the kneading process, the dough is hit on the table, that is, it is lifted off the table and thrown sharply. Repeat this operation several times, when the dough stops sticking to the table, and becomes elastic, smooth, immediately roll it into a ball. Then grease with sunflower oil, wrap with cling film, leave alone for at least half an hour.

Cover the work surface with a tablecloth, sprinkle with flour, lay out the dough and roll out a circle with a rolling pin, then stretch it with your hands.

When it stretches well in the center, put it on the fabric and gently stretch it to the edges until the layer becomes thin, so that the fabric can be seen under it, and the edges of the dough literally hang from the surface of the table.

Lubricate the finished exhaust product with heated oil.

Layered strudel base

This dough can be stored in the refrigerator for a very long time. It can be used with almost all types of fillings, because it does not contain sugar.

Required Ingredients:

Cooking time will be 40 minutes, calorie content 374 kcal.

Instructions for preparing puff pastry for strudel are described below. Remove a pack of butter from the refrigerator in advance. When it becomes soft, put in a mixer bowl and beat. In the following sequence, add: sour cream, sugar, vanillin and salt. Mix all the ingredients until smooth, add the sifted flour. Roll the resulting mass into a ball, wrap in cling film, put in the refrigerator for two hours. Then you can take out the dough and roll it into a thin sheet.

Yeast dough

Another dough, yeast dough, gives the Viennese pie a very special taste.

Ingredients:

4 tbsp. tablespoons of butter;
salt - 15 grams;
vanilla essence - 1 teaspoon;
½ sachet of fast action yeast;
selected eggs - 2 pcs.;
80 g of milk;
320 g flour.

It will take 20 minutes to cook, calorie content - 356 kcal.

Recipe for yeast dough for strudel step by step:

Dilute yeast with warm milk or water. Add sugar, eggs, sifted flour, salt, knead everything well to make a not very steep dough. At the end, add melted butter, mix and put to ferment in the warmest place in the kitchen;
After 2 hours, when the dough has risen well, gently knead it with your hands. Let stand another 50 minutes and crush it again. Put it on a floured cutting board or on the table;
For the roll, roll out the dough into a layer, cover with stuffing and carefully roll up. Be sure to let it stand in a warm place, and grease before baking egg yolk to get a shiny crust.

How to cook strudel with apples according to the Viennese recipe

In order to get a strudel with apple filling according to the Viennese recipe, the following must be taken into account:

The finished dough must be smeared with olive oil, so it turns out to be very tender;
In addition to apples, vanillin and cinnamon, rum and ground walnuts are certainly added to the filling;
Before you send the apples to the dough, they must be dipped in cream, pre-whipped or in sour cream.

Ingredients:

vegetable oil - 45 grams;
flour - 250 g;
breadcrumbs - 1 sachet;
200 grams of sugar;
butter - 35 grams;
a pinch of fine salt and cinnamon;
120 g almond flakes;
2 tbsp. spoons of seedless raisins;
1 kg of apples.

It will take 1 hour 45 minutes to bake a strudel, the calorie content of 1 serving is 280 kcal.

How to cook Viennese strudel with apples? Let's consider the whole process step by step.

Step 1

Rinse raisins with running water. Place in a bowl, cover with boiling water. After 10 minutes, when the raisins become soft, drain the liquid, and squeeze it well with your hands. Place the raisins on a paper towel to remove excess water.

Step 2

Put almonds in a hot frying pan, dry it without oil for 3 minutes. Flakes should acquire a golden hue. Remove the cereal into a bowl and leave it alone for now. By the way, if there are no almond flakes, it is allowed to replace them with other nuts. For example, finely chopped hazelnuts.

Step 3

To prepare the roll, you need a sweet crumb. To do this, fry the breadcrumbs in a dry frying pan. Melt butter in another bowl, divide into equal portions. Remove the portion, and mix the second together with sugar and breadcrumbs.

Step 4

For the filling, it is better to choose green apples. They keep their shape perfectly even after thermal effect, so the finished roll in the context looks very beautiful. Cut apples into plastics, and to keep their color immediately sprinkle with lemon juice.

Step 5

Part of the sweet crumb must be left, it will still come in handy. Mix the remaining part with apples, almond flakes, sugar, raisins, sprinkle everything with cinnamon and mix, leave on the table.

Step 6

In a cup, combine 100 ml of water with flour, vegetable oil, salt. Next, mix all the ingredients with a mixer. If the dough is elastic, does not stick to your hands, then it is ready.

Step 7

Knead the dough with your hands and roll it into the thinnest layer. Next, it should be stretched so that it becomes transparent. Spread a cloth on the table, sprinkle it with flour, lay out the dough and stretch it, giving it the shape of a rectangle. Lubricate it with oil and sprinkle with crumbs.

Step 9

The filling is laid out on a layer of dough at the very beginning. With the help of fabric, roll up the roll, while each turn should be well compressed by hands. Remove excess dough from the finished product, which usually forms along the edge.

Step 10

Line a baking sheet with cooking paper, put the strudel on it, grease with oil.

Step 11

Set the oven temperature to 195 degrees. And already in the preheated put the strudel. Cook 20 minutes.

the dough for making strudel is made in advance, because it needs to be infused;
it is better to choose a baking sheet with a protective coating or use cooking paper;
vegetable oil will give the dough a layering, albeit a small one;
stretch the dough must be stretched quickly so that it does not dry out and does not become brittle;
during baking, the strudel is smeared with egg several times;
v classic recipe cooking strudel, brandy is added to the apple filling.

Apple filling, the thinnest dough - that's all you need for the "aristocratic" strudel.

Apple strudel from childhood, my grandmother sometimes cooked it according to a recipe close to the "classic". But more often than not, it was Apple pie, resembling a roll, and not always from the exhaust test. In the villages, people rarely cooked, as they say, “correctly”, preferring, among the abundance of recipes, simple and understandable. Until now, my grandmother's roll with Antonov apples or Renet Simirenko.

The term strudel (German: Strudel) literally translates as whirlpool, abyss, whirlwind. This is a pastry originating from the Austrian lands, and the first printed recipes date back to the end of the XVII century. Difficult to prepare, at first, a dish of “exhaust” dough with various fillings. Sometimes sweet apple, with cherries, strawberries, raspberries, etc. - a real delicacy, although it is much more difficult to prepare than pies or. I read somewhere that making homemade apple strudel traditional way, is now quite rare, as traditional - the recipes are very different.

Dessert is usually served hot. Moreover, interestingly, light vanilla ice cream or whipped cream is often added to the strudel. Although, most prefer pastries with coffee or tea. I drink black with caution strong coffee, except perhaps with, and I like strudel with or coffee with cream more.

A pastry with the common name strudel is very common in countries predominantly inhabited by people who speak German. Apparently, this has historical roots. However, apple, cherry or pear strudel is part of the Hungarian cuisine, Czech and other Slavic cuisines. In addition, Jewish cuisine has always been famous for strudel. Isaac Babel's story "In the cellar" mentions a strudel with jam and a poppy-seed cake, which was baked by the hero's aunt, especially for the visit of his rich friend.

Puff pastry apple strudel is a type of apple pie. Apples are the most affordable fruit, so apple pie, apple strudel, charlotte with apples are the main dessert of the cuisines of many countries. I remember that in the USA in any institution there is an apple pie on the menu, and it is always fresh and tasty.

Apple strudel is made from "exhaust" dough. This yeast-free dough, very thin - almost transparent like thick polyethylene. This type of dough is very popular in the Balkans and the East - the famous Bulgarian
banitsa, oriental baklava, bureks. Such similar dough is called yufka, tocheni kori, kore, phyllo. The dough is very elastic and stretches excellently, although the composition of the dough can vary quite a lot.

* Recipe recorded while making strudel. Many thanks to my beloved daughter Julia!

Apple strudel. The same recipe!

Ingredients (1 strudel)

Wheat flour of the highest grade Depends on a situation
Large sweet and sour apples 5 pieces
Sugar 1 cup
Brown sugar 2 tbsp. l.
Powdered sugar 2-3 tbsp. l.
Butter 100 gr
Olive oil 50 ml
Egg 2 pcs
Seedless raisins 100 gr
Rum or cognac 0.5 cup
Breadcrumbs 3-4 st. l.
Ground ginger, ground cinnamon, nutmeg, vanilla, salt, cinnamon sticks, cloves Spices

The cooking process, at first glance, seems very laborious and tedious, like baking, for example. Looking back, it becomes funny from their fears and prejudices. Strudel with apples is no more difficult to prepare than baked or loved since childhood. Fear has big eyes - it's just about a phobia to cook such an amazing cake.
For the filling, you need to choose large sweet and sour apples. The ideal option is Renet Simirenko, Granny Smith or similar green apples. These apples hold their shape well when cooked and do not release too much juice. On the eve of cooking, soak 100 g of pitted raisins. We use dark rum or cognac. Mix half a glass of rum or cognac and half a glass of water, pour the washed raisins with the mixture and add 1-2 cinnamon sticks and 3-4 cloves to it. Leave for a few hours.
For the filling, you need to choose large sweet and sour apples
We start preparing the pie by preparing the filling. Throw 50 grams of butter into the pan. Add 1 cup sugar, brown sugar if available, and spices. The composition of spices may vary. We added 1 tsp. ground ginger and cinnamon, 0.5 tsp. nutmeg and a little vanilla - to taste.
Melt butter, add sugar and spices
After the oil has almost melted, so as not to overheat the spices, add the raisins soaked the day before along with the liquid in which they were soaked. Discard cinnamon sticks and cloves.
Add the raisins soaked the day before along with the liquid
Stir all the contents and over medium heat, uncovered, continue to heat until the sugar begins to caramelize. The sugar will start to foam a little and darken.
The sugar should start to caramelize.
Immediately add peeled and seeded apples, cut into small pieces or plates. It is not necessary to cut too finely, otherwise there is a risk of getting applesauce. Mix apples and caramelized sugar.
Add peeled and seeded apples, cut into small pieces
Simmer the apples over low heat, covered, until the apples are soft but retain the shape of the pieces. In time, depending on the variety of apples, it will take 20-30 minutes. the main task- don't get applesauce. Leave the apples to cool completely. Then drain all the liquid from them. It is worth throwing the apples into a colander so that the filling is almost dry, otherwise the roll will fall apart during baking.
Stew apples over low heat under a lid
Then you can proceed to the second stage - to prepare the dough. From myself I will say - it is very interesting and exciting. Mix 2 cups in a deep bowl wheat flour top grade and release the contents of one egg. Heat half a glass of water a little so that it is slightly warm, and add 1-2 pinches of salt to it. Pour the water into the flour and knead the dough. I must say right away that you will have to add flour, focusing on the condition and consistency of the dough. Sweep the dough very (!) thoroughly.
Mix flour, egg and water for dough
The dough should be very soft, and the dough should not stick to your hands. It shouldn't stick at all. Roll the dough into a ball and transfer to a bowl.
The dough should be very soft.
Further, in order for the baking to turn out as it should, the dough must ripen. Not quite a common technique, not typical for most types of dough - slightly cut the dough crosswise and generously grease with olive oil on all sides. Olive oil should be 50-70 ml. Cover the dough with an inverted deep plate and refrigerate for 45-60 minutes. During this time, the dough will ripen and the apple filling will have time to cool.
Slice the dough lightly in a crosswise pattern and brush generously with olive oil.
To prepare and stretch the dough and form the strudel, you will need a large table and cloth. Cover the table with a clean cloth - a canvas or towel without lint and long enough. Then you have to do what at first plunged me into a stupor. The fabric should be generously sprinkled with flour. Immediately prepare a baking sheet by lining it with baking paper and dusting the paper with flour. Separately, it must be said that the length of the roll and, accordingly, the dimensions to which the dough must be stretched depend on the size of the baking sheet. This must be remembered.
Line the table with a clean cloth and sprinkle liberally with flour.
Pulling the dough for the strudel is a leisurely process that does not tolerate fuss. Therefore, in order to bake a masterpiece, and not a pie with apples, you need to be patient. The dough stretches perfectly with your fingers, and a rolling pin is not needed here at all. Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge, stretching and smoothing the clots.
The dough stretches perfectly with your fingers
If, by chance, a gap has formed in the test, this is unimportant for two reasons. Firstly, a strudel is a roll, a roll in which the dough is rolled up together with the filling, and all the gaps will be inside. Secondly, any gap can be covered with a lump of dough, which will glue the gap, and re-stretch it.
Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge
Continue stretching the dough into a very thin layer. The size of the layer should be 25-30 cm wider than the length of your baking sheet. Layer length - as long as possible. We got a layer of dough about 50 cm wide and about 140 cm long. Geometrically smooth edges are absolutely optional.
In a layer of thin dough there will be irregularities in thickness
The dough turned out so transparent that you can read a book through it. In a layer of thin dough, in any case, there will be unevenness in thickness, small clots of dough are normal. If for some reason you are annoyed by the uneven edge of the dough, just cut it off.
The dough turned out so transparent that you can read a book through it.
Everything is ready for the formation of apple strudel. Melt in a bowl, but do not heat, 50 g of butter. Lightly beat one egg in another bowl. Grease the dough stretched on the fabric with melted, but not hot, butter. Excellent lubrication with a silicone brush. When I was little, my grandmother greased the roll with a bunch of feathers.
Lubricate the dough with butter
Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs or grated and sifted stale rolls, best of all "French" baguette. The crumbs will absorb the oil important point.
Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs
Pour the apple filling onto the prepared dough, which should be at room temperature. Spread the filling evenly over the dough with your hands, leaving an empty strip on one short edge, approximately one quarter of the entire length of the dough. And also, leaving both long edges without filling, on the basis that the width of the strip of the spread out filling is the same as the size of the baking sheet - in size, how the strudel will be formed.
Pour the apple filling onto the prepared dough.
Along the long edge, it is necessary to wrap the hanging edge of the stretched dough inside the future roll so that the width of the dough with the filling with the wrapped edges turns out to be the length of the baking sheet. You can wrap the edge by 10-12 cm. This should be done along the entire length of the dough. From the short side of the dough, wrap the edge with the filling about 12-15 cm, starting to form a roll.
Along the long edge, wrap the hanging edge of the stretched dough inside the roll
Then, lifting the edge of the fabric, turn over or turn over the roll of dough with the filling so that the strudel rolls up. The roll should roll towards the edge of the unfilled dough left on the second short edge.
Lifting the edge of the fabric, turn over the roll of dough with the filling so that the strudel rolls up.
Important: the stuffed strudel should be short and thick, not long and thin. When the strudel is fully wrapped, roll the package onto the prepared baking sheet lined with baking paper.

For the dough, sift the flour and salt into a large bowl. Add sunflower oil(you need to choose an odorless oil) and hot water. Water should not be boiling, 50-60 degrees is enough.

mix wooden spoon until the dough begins to form and clump around the spoon. Then knead with your hands until a smooth elastic state, adding a little flour if necessary (additional flour is needed if the dough is very sticky to your hands). You need to knead the dough for at least five minutes so that it becomes strong and elastic enough for subsequent stretching.

Cover the finished dough in a bowl with a towel and leave at room temperature for at least an hour (or longer).

Rum needs to be heated a little (you can put it in the microwave for 20 seconds) and pour over the raisins so that it is infused.

The nuts need to be fried a little in a dry frying pan (2-3 minutes), stirring until a distinct nutty smell appears. Then the nuts need to be crushed into crumbs.

Melt two tablespoons of butter in a frying pan and fry the bread crumbs, stirring occasionally, until they are lightly browned.

Place a large towel on the table and dust with flour. We spread the "rested" dough on a towel and form a small rectangle out of it with our hands.

Roll out the dough with a rolling pin into a rectangle about 30 by 40 cm in size. Lubricate thoroughly with vegetable oil, leaving no dry patches. Let the dough rest for another 10 minutes.

In the meantime, you can finish preparing the filling. Peel apples (it is better to choose green and strong ones), cut out the core and cut into thin slices. Mix sugar with cinnamon. Add apples and raisins.

Thoroughly mix the ingredients for the filling.

Now it's time to stretch the dough. If you have rings that could tear the dough, it's best to remove them. Stretch the dough with both hands (outer side of the palms), trying to make the thickness of the dough even. Move from the center to the edges. Once the center of the dough has become transparent, move on to the sides of the rectangle.

As a result, you should get a layer of dough about 40 by 60 cm. The edges of the dough will remain thick, they can be cut with scissors. If your dough is torn somewhere, you can use the scraps as a patch. Moisten a piece of dough with water and seal the hole.

Turn on the oven to heat up to 190 gr C. Melt 90 gr of butter.

Along the short edge of the dough, lay out the apple filling in a uniform rectangle, leaving small sides. When spreading the apple filling, make sure that the strudel will fit on your baking sheet, if necessary, make the rectangle of the filling (and thus the future strudel) wider and shorter,

Sprinkle the rest of the dough with nuts, and then with breadcrumbs. breadcrumbs and nuts we use so that the outer layers of the dough do not soak from the juice. secreted by the filling, but remained crispy.