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Let the dough at room temperature to thaw.
Peel the apples, remove the spine and put them on the large grater.
Sprinkle the grated apples with lemon juice, add the sugar (to taste) and cinnamon and put them on low heat and lightly heat them. We will get rid of the excess syrup by adding 3-4 tablespoons of breadcrumbs in the apple composition.
When the dough is completely thawed, spread it on the lightly floured table and smooth it with a rolling pin, then cut it in half, obtaining two equal sheets of dough.
Imagine that we divide the dough sheet into three lengths, and we will cut the outer parts slightly obliquely, in 1-2 cm wide strips.
In the uncut part in the middle we will put a consistent layer of hardened apples, then we start the assembly by weaving the outer strips, one by one, over the middle layer of apples. We do the same with the other sheet of dough, thus obtaining two knitted strudes that we place in the tray lined with oil and flour.
Grease the pie with beaten egg and put the tray in the oven, on the right heat, until the puff pastry cooks nicely, and the aromas of baked apple and cinnamon cover the entire kitchen.
Remove the pie from the oven, let it cool (if we can) and serve it powdered with sugar.
Fasting strudel with apples - an incredibly good dessert!
Because we are in the fasting period and we want you to have as much inspiration in the kitchen, today we chose an interesting apple strudel recipe taken from this Blog. It is a homemade dough with fine and tasty sheets. Let's get to work!
First, prepare the dough: in a large bowl, place the sifted flour, form a hole in the middle of it and pour the water, sunflower oil, vinegar and salt in the middle.
Mix the liquid ingredients in the middle, then incorporate the flour a little, until you get a compact dough. Knead the dough for 2-3 minutes, wrap it in cling film and let it rest for 20 minutes.
Meanwhile, prepare the mixture for spreading the sheets: in a bowl, mix the oil and flour well until you get a liquid composition the consistency of a thick cream. Set it aside.
Divide the dough into two equal parts. Spread the dough on a countertop as much as you can, but be careful not to break it.
Then, gently pull on the edges of the dough until it becomes as thin as an onion sheet. Even if it breaks in some places, there is no problem, it will be solved along the way.
Take half of the flour and oil composition from the bowl set aside and evenly grease the dough sheet with a brush. Grasp the edge of the dough and start rolling the dough tightly until you get a long, thin roll. Grab one end of the roll and rotate it inward so that you get a large snail. Do the same with the other half.
Leave in the fridge for 1 hour. Meanwhile, prepare the apple filling: peel the apples, cut them into cubes and put them in a saucepan. Add over the sugar, lemon juice and starch, mix well. Put the pan on the fire and cook the apples for 4-5 minutes. Finally add the vanilla sugar and cinnamon. Allow the filling to cool completely.
Preheat the oven to 180 degrees Celsius. Remove the dough snails from the refrigerator, spread the dough into a thin rectangular sheet. Sprinkle half the amount of nuts on the entire surface of the sheet, then put the filling with apples on the longer side of the rectangular sheet. Roll the dough so that you get a strudel. Place the resulting strudel on a baking tray lined with baking paper in the preheated oven for 25 minutes until golden. Allow to cool to room temperature.
For starters we make ciulamaua. thanks to it, we can spread the strudel dough in extremely thin sheets.
In a kettle we put the flour and the oil, we mix them very well so as not to remain lumpy, then we transfer them on the stove and let them simmer for a few minutes.
Set aside and let cool completely (should be used cold).
In a bowl put the egg, mineral water, oil, baking powder and salt, mix all the ingredients very well, then add the flour little by little, until you get a hard and non-sticky dough.
We spread the obtained dough with the help of a rolling pin, about the size of a finger, we help ourselves with a little flour, so that it doesn't stick.
Spread the cooled ciulama on the entire surface of the dough, roll it lightly so that it does not flow, then wrap it in plastic wrap and refrigerate for 1 hour.
After this time, take out the dough and divide it into 4 equal parts.
We take each piece of dough and spread it with the rolling pin, we have to get a sheet so thin that the worktop can be seen, but be careful not to break it.
For the filling. we prepare it when the dough is in the fridge:
Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.
Place the apple composition in 2 rows placed on the edges of the sheets on the left and right, then roll the edges in half until they join. We cut the rolled piece of dough of the desired size, I cut them about 10 cm each.
Place the pieces obtained in a tray with baking paper and put in the oven, over medium heat (180 degrees) for about 40 minutes or until nicely browned on top.
When ready, dust the strudels with powdered sugar.
I put flour, egg, oil and vinegar in a bowl, then I added water and kneaded until I made a soft dough. I divided the dough into 2 equal parts, I put some flour on the table, I put the parts of the dough, then I moistened them with a little oil, so that the dough does not dry out and then I heated a pot, which I put over them, to maintain heat. I left it like that for 30 minutes.
Until another one I put 10 tablespoons of breadcrumbs in a pan, I put 50 g butter and I put them on the fire until the breadcrumbs lightly browned, then I let it cool until I made the sheets.
I took a part of the dough, I spread it with the rolling pin until it reached about 30x30 cm then I put it nicely on a clean tablecloth I then started to pull the dough sheet, lightly, underneath, from the inside to exterior. In the end, the sheet was actually transparent and was about a meter long.
I put the breadcrumbs on the sheet, leaving an edge of about a palm, then I put diced apples, sugar and cinnamon on top. Then, using the tablecloth, I started to close the strudel, I rolled a little, I greased the sheet with melted butter ... the same way until the end. At the end I covered the strudel with that part of dough without apples. I greased it with a beaten egg and put it in the pan. I put it in the oven already heated to 175 ° C for 30-45 minutes, it depends on the oven ... mine was hot for about 40 minutes.
The apple strudel is left to cool, then powdered with vanilla sugar. It can be served with vanilla ice cream or whipped cream.
Thanks to this recipe you will get a strudel like in Vienna! The secret lies in the filling: apples, raisins, walnut breadcrumbs and cinnamon.
You can make the dough at home or you can buy it ready-made. Let the raisins rest in the rum.
For the walnut breadcrumbs: put the butter in the pan and wait for it to froth. Add the breadcrumbs and brown a little over high heat. Near the end, add the walnuts, brown a little more and remove from the heat.
Peel the apples, cut them into thin slices and sprinkle with lemon juice. After that, depending on how sour the apples are, add a suitable amount of sugar, clove powder, as well as a larger amount of cinnamon. Preheat the oven to approx. 180 ° C and grease a suitable baking sheet with butter.
Spread the dough for the strudel so that it can sit on a baking sheet. Sprinkle the walnut breadcrumbs on half of the dough. Put apples and raisins over breadcrumbs. Grease the rest of the dough surface with butter, press on the edges and roll the strudel. Close the ends tightly and lift the strudel into shape using baking paper. In the case of puff pastry, place the filling in the middle, roll the edges over each other, and press firmly on the formed edges to "close" the strudel.
Depending on the dough, grease with melted butter (strudel dough) or egg (puff pastry) and bake for 40-50 minutes, until golden (bake the puff pastry for a shorter time). Remove the strudel, leave to cool and sprinkle with powdered sugar. Serve warm or cold.
Did you know that.
Lo strudel, štrudl, štrudla and štrukli - this is the name given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic for this sweet dream of aerated dough and juicy filling. In the usual English language, however, the German word "Strudel" is used, an aspect that illustrates how well-known the Viennese apple strudel became. What is not so well known is the fact that this fine desert had a long way to go, from Arabia, through the Ottoman Empire and the Balkans, to reach Vienna. But this long journey was definitely worth it!
Apple strudel & # 8211 old Saxon recipe, from Critprescription
A friend was right. If you want to make your appetite, sit and look for a few minutes at a pastry shop window. If you do not swallow dry just at the sight of strudels, then you will surely conquer the smell of ripe apples. I do this every time.
First I look into the shop window from a distance, then I breathe a sigh of relief.
Some of you might say that the Germans were the enlightened minds who invented strudels. With great regret I tell you that you are wrong. It all started with the famous baclava, a dessert of Assyrian origin, brought to perfection by the Turks. A mixture of nuts, dried fruit and bread soaked in a liqueur was used, rolled inside a very fine dough.
The Turks could not keep this dessert only for themselves, so fortunately it arrived in Europe, through a more unfortunate circumstance. In the 16th century, Sultan Suleiman's army defeated Hungary, passing it under the influence of the Ottoman Empire. The 200 years of Ottoman rule inevitably led to the emergence of exchanges between the two cultures so different, and what followed can only make us, the gourmets, happy. Hungarian chefs have started to prepare delicious baklava, improving it to their taste. They considered it natural to use apples, one of the traditional ingredients of Hungarian cuisine. Thus, the composition increased in volume, and due to the slightly lower sugar content, it could be consumed in much larger quantities.
When Austria conquered Hungary in 1699, the first strudels spread throughout Europe. But not before they, the Austrians, changed his name. And they told him & # 8230 strudel!
Now, let's prepare an apple strudel together, according to a recipe collected from the Saxon village of Crit:
You need: for the dough: 500 g flour, 100 g sugar, 100 g vegetable margarine, two eggs, half a glass of orange juice, grated peel of a lemon, a sachet of baking powder, salt for the filling: 500 g apples, 100 g sugar, 250 g raisins, 100 g ground almonds, 100 g walnut kernels, breadcrumbs.