Viennese strudel with apples
Austrian cake or Viennese strudel - a prime example of the ideal rolls made from thin dough. Traditionally prepared with sweet filling of apples, pears, strawberries and cherries with nuts, dried fruit and cinnamon. The most popular option - apple strudel, the recipe of which we consider in this article.
Other Austrian dessert: Strudel meat with mushrooms, potatoes, liver, sausage and bacon, vegetable with sauerkraut and more.
The classic apple strudel recipe
If you do not plan to cook the dough in person, in this case, for the strudel buy better prepared flaky yeast dough. Unfortunately, the other will not work - the result is not the same. It should be noted that the basic idea of the Austrian cake is the ability to prepare the dough and the right in its treatment.
How to cook the dough for strudel
In the classical prescription Viennese strudel dough thus kneaded in a conventional manner, all the ingredients are combined with butter and water, insist then rolled extremely thinly as a film by stretching and then, together with a filling is wrapped in a layered roll.
In a large deep bowl connect the flour, olive oil, about 50 g of melted butter, egg and sugar. Stir all ingredients are added, until the sugar has melted.
Pour the remainder of the chilled butter, pour 150 ml of warm water and knead not very rigid homogeneous dough without lumps. If necessary, dough consistency and density may be adjusted by adding water or flour.
Thoroughly obmyat creamy dough should roll, brush surface olive oil, covered with cling film and infuse at room temperature - 30 minutes.
Preparation of the pie fillings Vienna
It is necessary first of all necessary to prepare products for filling: raisins rinse and drain water that previously soaked for one hour in the warm water.
Grind in a mortar and walnuts moderately finely or grate them on a regular grater, and easier to crush a wooden hammer, nuts wrapped in a towel.
Apples wash, peel skin, cut the stalk and remove the core. Cut them into thin slices or long cubes and sprinkle with cinnamon.
Add Dried yellow raisins.
Put the crushed walnuts, sprinkle with 2-3 tablespoons of sugar and stir. dough Unrolling and roll forming
dough roll out a thin layer as possible thin that light shone through it and looked through newspaper letters.
Carefully shift layer on a linen cloth, cut off the thick edge and trim. Take the form of a rectangle and put on one of the apple filling.
Pulling the edge of the fabric to wrap the dough with the filling in a long roll. And then, to roll on a sheet of parchment wrap and rearranged on the tray. Parchment deploy.
On top of grease and send it in a preheated oven. Bake apple raisin strudel at a temperature of 180 degrees - 30-40 minutes. Preparedness generously sprinkled with powdered sugar and cut into portions.
Classic Viennese strudel with apples and nuts has high palatability, and all this thanks thin dough. You can use a similar test for the preparation of other types of cakes with any stuffing. From it you can bake delicious meat pies, vegetables, rolls and even the layered cake soup.