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Making the perfect homemade strudel. Preparing the perfect homemade strudel How to prepare strudel

Strudel (also known as strudel, German strudel) is considered their national dish by representatives of different nationalities. We will not find out who is more right in this matter. Different strudel recipes differ only in fillings, because... The basis of the roll is stretched yeast-free dough. The most popular strudels are Viennese strudels with apples, cherries, poppy seeds or nuts. Rolls are not only sweet. In many countries, they bake meat strudel or strudel with mushroom, cheese, vegetable or fish filling. Enjoy choosing your recipe.

There are 85 recipes in the "Strudels" section

Strudel with chanterelles and mashed potatoes

To prepare this strudel I used ready-made sheets of phyllo dough. Each strudel took 5 sheets, which must be coated with melted butter. The filling is the simplest - mashed potatoes with fried chanterelles. Simple and...

Strudel with chanterelles and mozzarella cheese

Mushroom filling is one of the most popular fillings when preparing rolls from ready-made phyllo dough. This recipe for strudel with chanterelles and mozzarella cheese describes in detail the sequence of preparing the delicious pastry of their thin, crispy dough with...

Strudel with chanterelles

Ingredients for strudel with chanterelles are designed for 3 small rolls. The mushroom filling can be prepared in advance (a day in advance), then all you have to do is prepare the phyllo dough for baking and roll the rolls. Strudel with mushrooms can be served hot...

Filo pastry roll with spicy chicken

Filo pastry roll with spicy chicken is best served warm. Before baking, brush each sheet of phyllo dough generously with melted butter. To fill the roll, instead of chicken breast, you can take any other parts of the chicken in approximately the same quantity...

Strudel with apples and peaches

Strudel with apples and peaches is a recipe for those who love a tender, juicy filling in a thin crispy dough. And while you can always experiment with the filling, it won’t work out very well with the dough. Strudel dough must be kneaded, stretched and rolled out...

Strudel with meat

In the recipe for strudel with meat, the most labor-intensive part is kneading the dough. It’s easier and faster to knead it in a dough mixer, and then be sure to let the dough rest a little in a bowl under a towel. For the meat filling, you can take turkey or chicken, add a little...

Strudel with spinach and suluguni cheese

I made strudel with spinach and suluguni cheese from ready-made phyllo dough. This roll needs to be kept in the oven for about half as long as if you baked it from stretch dough. So that the thin crust is a little softer and does not crumble when...

Strudel with baked vegetables

Strudel is a delicious roll of thin dough with filling. Most often, berries, fruits or confiture are used for the filling, but there are also salty fillings with mushrooms, cheese, meat or vegetables. In this recipe, the filling is made from baked vegetables - zucchini, sweet pepper...

Strudel with rhubarb and raisins

Classic strudel is made from stretch dough. Strudel dough prepared according to this recipe does not stick to the table or hands, has excellent “stretch” and is very elastic. For the filling we chose rhubarb stems. They give baked goods a pleasant sourness and...

Strudel with pears in honey

The pear filling successfully sets off the unleavened dough from which the strudel is made. In addition, the pears were previously caramelized in honey, which adds sweetness to them. Pine nuts are desirable in the recipe, but not required. You can limit yourself to almonds...

Hungarian retesh with walnuts

Retes is a roll baked in Hungary. Externally, the Hungarian retesh is similar to strudel. Thin, crumbly dough and a layer of berries and nuts filling create an excellent duo that will appeal to everyone who tries retesh. These baked goods keep well for several...

Strudel with cherries

A variety of fillings are suitable for strudel. For example, in the summer, when the berries ripen, I bake cherry strudel. The dough is a regular stretch dough, but I make the filling with the addition of ground almonds so that the dough is less saturated with the oozing liquid when baking...

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 stretch dough. This dough is troublesome and requires, if not feat, then at least experience and dexterity. And although you can buy this delicacy on almost every corner, it is interesting to make apple strudel at home. It turns out that everything works out great, and your self-esteem rises!

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 croutons – 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.

Preparation

First of all, we soak the raisins, to do this we rinse them with water, and then pour them with dark rum, which, when absorbed into the berries, will fill them with a unique aroma. You can soak raisins in water or strong tea. In our case it is hot water.

Sift the flour and pour it into a heap on the work table or into a wide bowl, leaving some for adding during kneading. Using your hand, make a hole in the middle of the flour mound, add 30 ml of vegetable oil and an egg to it, add another 100 ml of warm water.

Using your hand, gradually pouring in the liquid middle, knead the soft dough. Continue kneading the dough, adding sifted flour little by little. The dough should be elastic, but not soft, so we continue to knead it, without adding flour, on a bare table. You can check the readiness of the dough by pressing on it with your finger - the formed dent should straighten out before your eyes.

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

While the dough settles, releasing the gluten necessary for elasticity, prepare the filling. Peel and core the apples and cut into thin slices. Sliced apples should be sprinkled with lemon juice to prevent the apples from oxidizing and darkening. Darkening 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 the crackers for the strudel yourself. Pieces of 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 a wide linen towel or a piece of fabric, dense and smooth, on the table (a waffle towel will not work). Pour a couple of tablespoons of flour onto a towel and spread it over the entire surface with your palm.

Transfer the strudel dough to a towel and make sure that the dough has become much more elastic and soft. Roll out the dough with a rolling pin, trying to give it a rectangular shape.

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

Then 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.

Grease the surface of the rolled out dough with melted butter using a silicone brush.

Sprinkle bread crumbs evenly, one side of the dough not reaching the edges 2 cm.

Place apples on top of the crackers in an even layer.

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

We wrap the strudel into 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 manipulation with it will end in failure. Do not touch the dough with your hands, just use a towel.

The seam can be pinched to prevent apple juice from leaking out.

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

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

The product is baked until done for about 40 minutes. While baking the strudel, you can grease it with melted butter a couple of times. This will make the strudl crust crispier.

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

You can serve the apple strudel with a scoop of ice cream and garnish with mint leaves.

Apple strudel is nothing more than a roll of thin dough with apples. For variety, you can add currants to apples, and the taste will sparkle in a new way! Although, to be honest, you can wrap anything in this thin, tender dough (even finely grated Adyghe cheese with herbs) - it will be delicious.

But today we will pay tribute to the classics - we will prepare a delicious Viennese strudel with apple filling, the kind served in Austrian cafes with a scoop of ice cream. Start dessert immediately - before the ice cream melts and the strudel gets cold!

Viennese strudel, classic recipe:

Ingredients for two strudels

For the test:

Wheat flour - 300 g.
Warm water - 170 ml.
Vegetable oil - 50 ml. for kneading dough + 1 more tbsp. spoon for coating the crust
Salt - 0.5 teaspoon

For filling:

Apples - 2 pieces (large or 4 small)
Raisins - 160 gr.
Walnuts - 100 gr. (you can use hazelnuts or almonds)
Sugar - 4 tbsp. spoons (adjust the amount of sugar as desired)
Cinnamon - 1 teaspoon
Orange zest (optional)
Strong tea for soaking raisins -0.5 cups
Currant berries - 2 tbsp. heaped spoons (optional)

How to make classic apple strudel:

The recipe for making a delicious strudel with a thin crispy crust and juicy filling is simple, and I hope the step-by-step photos will convince you of this even more.

Soak the raisins in strong tea. It would be superfluous to say that the raisins must first be washed in running water.

Instead of strong tea, you can use brandy, cognac or another alcoholic drink with a tart taste. Wine won't do.

Sift the flour into a bowl and make a hole in it for water. I sift 300 grams of flour.

Pour water (170 ml) at room temperature and vegetable oil (50 ml) into the recess. Add 0.5 teaspoons of salt.

We begin to knead the dough: first with a fork, then with our hands. As soon as the dough pieces form a lump, place it on a silicone mat or table and continue kneading for 8-10 minutes.

You don’t have to prepare the strudel dough yourself, but use ready-made puff pastry, thin Armenian lavash or phyllo dough.

If the dough sticks to your hands, you can add a little flour. But usually this is not required, since the dough is pliable, elastic, and soft. Enjoy your work!

Wrap the finished dough in film and leave on the table for 30 minutes.

Apples need to be peeled, cut, and cored.

Choose sour varieties of apples for strudel - when baked, they will acquire “the same” correct taste that the filling of this dessert should have. In addition, sweet apples often turn into porridge at high temperatures, which would be inappropriate here.

Remove the zest from one orange using a fine grater.

Cut the apples into thin slices. Use a sharp knife or a special food processor for this. Large pieces of apples can tear the delicate dough, so the thinner you cut them, the better.

Grind the nuts in a blender into coarse crumbs or chop with a knife.

Divide the dough into two parts. Cover one with cling film and roll the other as thin as possible (0.2 cm). You should end up with a rectangle measuring approximately 50 * 30 cm.

Then take the dough crust in your hands and stretch it from the center to the edges (to avoid touching the dough with your nails, it is better to stretch it with the back of your hand). The dough will begin to stretch, becoming thinner and thinner. As a result, the stretched dough will shine through! If we place it on a towel, we can see the design on the towel through the crust of dough.

Place the dough on a towel or silicone mat.

Cut off the thick edges of the dough with a knife.

The amount of filling and dough can be changed to your taste, the most important thing is not to make the strudel very long and thick. If you want to spend all the dough, then it is better to make two strudels or spend it on a variety of puff pastries, for example, with dried apricots, prunes, or just powdered sugar.

Using a pastry brush, grease the surface of the cake with vegetable oil. We spread the filling: squeezed raisins, apples, finely chopped nuts, sprinkle with sugar and cinnamon. This time I decided to add a few more currants (1 tablespoon to each strudel).

When you put the filling on the strudel, step back 5 cm from each edge, and 10 cm from the top and bottom.

The strudel filling should not be too wet, so sprinkle the apples with flour if they are very juicy.

Then start rolling the dough into a roll, trying to make it as tight as possible. Pinch the edges of the strudel and carefully transfer to a baking sheet. If you are using a silicone mat, you can immediately place it on a baking sheet and assemble the roll on it, then immediately put it in the oven on the baking sheet. The strudel should be baked seam side down.

Before putting the Viennese strudel in the oven, you need to lubricate it with strong tea.

The apple strudel is baked in the oven for 20-25 minutes at 180 C. Readiness can be determined by the golden brown crust.

You can serve Viennese strudel with ice cream and fresh berries.

Disputes about the origin of strudel make no sense. This wonderful dessert was prepared throughout the Austrian Empire until its collapse. And, undoubtedly, Viennese strudel is one of the best legacies of this great empire.

Do you like baking with apples? I suggest you take note of the recipe for apple pie with cinnamon, I think you will definitely like it! This is a new video recipe on our Pirogeevo You Tube channel, I invite you to watch and rate it:

Bon appetit!

In contact with

It is no coincidence that Austrian strudel is considered the culinary symbol of Austria, as are Viennese rolls, waffles, Viennese coffee, Vienna sausages, schnitzel and Sachertorte. Strudel is made from the most delicate dough filled with apples, raisins and nuts, and served with a scoop of creamy ice cream. It doesn’t even have time to melt - the apple dessert is eaten so quickly! Many people consider preparing strudel too difficult, but if the recipe is proven and there is a step-by-step description, it is quite possible to cope with this task. However, there are some subtleties that it is better to learn about in advance so that the result lives up to expectations.

The history of the origin of strudel

Arab travelers brought strudel to Vienna. It was in the East that thin dough began to be used for preparing desserts. True, Arab confectioners laid layers of dough on top of each other and coated them with filling, which certainly contained jam from rose petals and orange syrup. It was more like a baklava than a roll. Strudel acquired its modern form in Austria, and the Vienna Library still contains a handwritten recipe for this delicacy, which historians date back to the 17th century.

If at first the roll was prepared only with, then after it began to “travel” to different countries, confectioners invented many new fillings - with a variety of fruits, berries, nuts, poppy seeds, cottage cheese, cream, rice, semolina and even cheese. Coffee or rum is often added to the filling for juiciness and piquancy. Nowadays you can find strudel with potatoes, meat, liver, sausages, lard and sauerkraut. But the traditional one with apples, raisins, and cinnamon is still popular. Tourists often ask for classic strudel in Viennese cafes, which is traditionally brushed with melted butter and sprinkled with powdered sugar. This royal dessert is served not only with ice cream, but also with whipped cream.

How to prepare strudel

Strudel is made from a yeast-free stretch dough called filo, which is very popular in Mediterranean countries. The main feature of this dough is that it stretches to the thickness of tissue paper without tearing. Austrian confectioners claim that strudel dough should be so thin that a letter from the woman you love can be read through it. This is what distinguishes strudel from regular roll.

Filo is an unleavened dough similar to dumplings. It is prepared using flour, water, vegetable oil, salt and vinegar. Sometimes eggs are added to it, and vegetable oil is replaced with butter. The dough needs to be kneaded for a long time, allowed to rest under a napkin, and then rolled out with a rolling pin on a towel sprinkled with flour and stretched until the pattern on the fabric is visible through it.

After the dough base is ready, brush it with melted butter and sprinkle with breadcrumbs fried in oil. Place the filling on top, roll the dough into a roll and bake in the oven, gradually lowering the temperature.

For the filling, mix thinly sliced apples, raisins soaked in alcohol, chopped nuts (preferably walnuts), brown sugar and cinnamon.

Secrets of making Viennese strudel

Be sure to prepare the strudel dough with butter, because it gives it tenderness, softness and elasticity. Try replacing regular vegetable oil with olive oil - and see how tasty and fluffy the dough becomes. If the strudel filling is too juicy, add an egg to the dough - this will make it denser and will not get soggy. You can make the dough crumbly by adding a little acid, such as lemon juice.

It is better to take apples for strudel that are sour and juicy - you will be surprised how tasty the roll will be! To make the filling more tender and juicy, add a little sour cream or whipped cream.

Before putting the strudel in the oven, make several punctures on its surface so that the steam does not tear the dough from the inside. While the roll is baking, remove it from the oven twice and brush the surface with melted butter. In this case, it will turn out soft and will melt in your mouth like ice cream.

Serve the strudel with mint leaves and mulled wine. These products will highlight the delicate taste and sophistication of the Austrian dessert.

Master class on making strudel

Yes, it’s a little scary to approach strudel, but fear has big eyes. Get over yourself and just try. You will be surprised how quickly and easily it is prepared if everything is done according to the rules.

Cooking stages.

Mix the sifted flour with salt, water, egg and vegetable oil. Quickly mix the dough with a spoon. Knead the dough with your hands until it becomes soft and elastic. Roll the dough into a ball, cover with a towel and leave to rest for half an hour.

Peel the apples from seeds and peel and cut into small pieces. Add sugar and cinnamon to the apples and mix well.

Spread a large kitchen towel on the table, sprinkle with flour and roll out a thin sheet of dough. Periodically help with your hands, stretching the dough in different directions and trying not to tear it. Brush the layer with melted butter and sprinkle with breadcrumbs. Place the filling on the dough, leaving 3 cm from the edges. Roll the dough into a log, lifting the edges of the towel. Lightly pinch the entire length of the roll to prevent it from falling apart in the oven. Place oiled baking paper on a baking sheet and place the strudel seam side down. Brush the product with melted butter.

Bake the strudel for half an hour or a little longer in an oven preheated to 200 °C. Cover it with a towel and let cool.

Everyone can make strudel according to this recipe, and even if the dough tears a little when rolling out and the roll starts to leak in the oven, it will not become any less tasty! Serve this beauty with ice cream and be sure that the dessert turned out no worse than the Viennese confectioners!

Puff pastry strudel with cherries

Preparing strudel from stretch dough is a long and labor-intensive process, and there is often not enough time. Not every housewife can afford to spend half a day in the kitchen, rolling out the dough with a rolling pin until transparent. In this case, store-bought puff pastry without yeast comes to the rescue. This saves time and effort, and the result is no worse.

For the filling, use fresh, canned or frozen pitted cherries. If you take it out of the freezer, it should sit and thaw, and the released moisture should be drained. Mix 400 g cherries, 100 g sugar and 200 g ground vanilla crumbs.

Roll out a sheet of puff pastry weighing 500 g into a thin layer. Brush it with melted butter, place the filling on top and roll it up, and then brush it again, but with a beaten egg. Make several punctures with a toothpick and place the strudel on a baking sheet lined with oiled parchment. Bake for 45 minutes at 180°C.

Decorate the pastry with buttercream and cherries. After trying this yummy, you will be convinced that puff pastry is a good choice for strudel!

Plum strudel in pita bread

This simple and quick recipe will surprise even those who seem impossible to surprise. It is ideal for receiving unexpected guests. They'll think you've been baking strudel all night!

First prepare the filling. Mix a glass of sugar with 3 tbsp. l. grape vinegar, place in a frying pan and heat the mixture over the fire until the sugar is completely dissolved. As soon as the syrup boils, add 0.5 kg of plums cut into pieces and cook until the filling thickens.

Separately, beat 2 eggs with half a cup of sugar until the mixture at least doubles in size.

Place two thin pita breads on top of each other and brush them liberally with beaten eggs. Spread the plum filling evenly on top and wrap the strudel in a roll, slightly tucking the edges of the pita bread inside. Bake the dessert for 20 minutes at 170°C, sprinkle the finished roll with powdered sugar and place halves of fresh plums on a plate.

Curd strudel from store-bought phyllo dough

Nowadays you can buy frozen phyllo dough in the store, so there should be no problems with preparing the classic Viennese strudel. And if you change the filling a little, you can pamper yourself and your loved ones with a variety of recipes from the same dough. Try making cottage cheese strudel, tender, tasty and very beautiful.

For the filling you will need 600 g of soft cottage cheese (not grainy or creamy), which must be mixed with 2 eggs and 170 g of sugar. Also add 50 g of soft dark raisins to the cottage cheese, pour in 2 tbsp. l. rum and 1 tsp. vanilla extract. With such a filling, it doesn’t even matter what the dough is like...

No, of course, this is also important. But since we have phyllo, there is nothing to worry about. Divide the 500g sheets of dough into two piles and brush each with melted butter, coating the sheets as well as the inside. Place the filling on both sheets, roll the strudels and brush with oil again.

Bake the dessert for about 40 minutes on a baking sheet covered with oiled baking paper at 200°C. Sprinkle the finished strudels with cinnamon and powdered sugar and enjoy this delicious delicacy!

Viennese chefs say that the ability to bake the right strudel is the same as the art of dancing a waltz beautifully. Try and compare, is this true?

Strudel is a traditional Austrian delicacy in the form of a roll, twisted from a very thin sheet of dough, with various fillings. Cooking such a dish at home seems extremely difficult. But we don’t agree with this and want to offer you a simple and accessible recipe for making strudel from dough to filling. Just be a little patient and remove the rings from your hands so as not to tear the dough!

Stretch dough

Suitable for strudels and various rolls.

300 g flour
1 egg
125 ml warm water
2 tbsp. vegetable oil
A pinch of salt

How to knead stretch dough

Sift the flour and salt and collect in a mound on the work surface. Make a well in the center and pour in vegetable oil.
Gradually, in 3-4 additions, add the liquid components of the dough.
3. Using your fingertips and a fork, mix the flour into the liquid until a soft dough forms. Knead the dough, occasionally hitting it on the counter, until it becomes smooth and no longer sticks.
Roll the dough into a ball, brush with vegetable oil, cover with an inverted bowl and wrap in film and leave to rest. The ball of rested dough will spread slightly and become silkier.

How to roll out and stretch the dough

Source: saison.ch

Stretch the dough as quickly as possible. Until it dries out and becomes brittle.
The easiest way is to stretch the dough on a round table so that you can easily walk around it and pull from different sides. Don't try to move the dough - move it yourself!
Cover the table with an old sheet. Place a thick terry towel under the sheet. It is easier to roll out the dough on a soft one, and the top sheet will not slide off the table.
Lightly dust the fabric with flour and lightly rub it into the fabric. Roll out the dough on it to a diameter of 25 cm.
Place your hands palms down, fingers slightly bent. Now slowly pull the dough away from the center, moving it around in a circle on your knuckles.
When the center of the dough is well stretched, place the dough on the cloth and gently pull the dough from the center to the edges while spreading your hands. Stretch the dough section by section, moving around the table. Gradually, the entire dough will become so thin that the pattern on the fabric of the sheet will become visible, and the edges will hang over the table. Trim thick edges with scissors.