Apple strudel is considered the culinary signature of Vienna; the classic recipe is made from unleavened dough. You can use not only apples, but also any fruits and berries as a filling. There are not only sweet baking options, strudel can be prepared with mushroom, vegetable and even meat fillings. It is important that there is a lot of filling and that the dough is rolled out thin. The dough needs to be crispy. Therefore, if the filling is juicy, then the sheets must be sprinkled with breadcrumbs, cookies or nut crumbs.
Traditionally, strudel is served warm. But the delicacy remains incredibly tasty and cold. A classic decoration is a sprinkle of powdered sugar. To give baked goods a crispy crust, Viennese chefs use olive oil, which they lubricate the finished product with before placing it in the oven. Strudel is usually served with a scoop of ice cream, but buttercream can also be a great addition.
How to cook strudel correctly: secrets!
Experienced chefs recommend resting the dough after kneading. As a rule, it takes 30-40 minutes for the gluten to swell. As a result, the dough will become elastic. It can be easily rolled out into a thin layer. The base should be almost transparent. Therefore, after rolling out the dough with a rolling pin, you need to stretch it with your hands.
How to cook strudel correctly: secrets!
Secrets to making the perfect strudel:
- Ingredients. In Vienna, in addition to traditional ingredients, they try to add secret products. These include nuts and rum. These components are introduced into the filling. They are the ones who give the taste spicy notes;
- When using apples as part of the filling, the slices should be dipped in sour cream or cream, which will soften the fruits during baking;
- The composition of the dough should be adjusted depending on the filling. In any case, the base should be elastic, smooth and silky. If the filling is fruit or berry, then lemon juice or vinegar should be added to the base. These components will make the dough more crumbly;
- Don't save time on preparing the treat and don't rush. Do each step carefully. Of course, you'll have to tinker a little. But the result will exceed all your expectations!
How to properly arrange and serve apple strudel?
Puff pastry strudel with apples is considered one of the most common desserts. To fully enjoy the magnificent taste of tender apples in the finest crispy puff pastry, it is very important to properly prepare the baked goods and serve them on the table.
Skilled housewives, in addition to the traditional dusting of powdered sugar, use cream or light protein cream to decorate the strudel. But, no matter what decoration method you choose, remember that baked goods are decorated after they are taken out of the oven.
Classic apple strudel: recipe with photos step by step
In the traditional version, apples are used as a filling in combination with nuts and raisins. Cinnamon is definitely added, which makes the taste spicy and more refined. But in the classic recipe, the focus is not on the filling, but on the dough. It can be drawn, puff or phyllo. Each option is prepared differently and has different calorie content. Filo is considered less nutritious, while puff pastry without yeast is more nutritious.
Cooking filo, unfortunately, is only possible for experienced housewives. It is incredibly difficult to do at home. It's easier to purchase a finished product. Puff pastry is ideal for home cooking. This is what we will consider in our recipe. Some skillful housewives make a delicious strudel from thin Armenian lavash. This dessert option can also be considered, but it cannot be called classic! We will use a 250 ml glass as a measuring cup.
Ingredients:
- Butter – 1 pack (200 grams);
- Wheat flour - 2 2/3 cups;
- Ice water – 100 ml;
- Lemon juice – ½ teaspoon;
- Chicken egg – 1 piece;
- Salt – 1 pinch;
- Apple – 4 pieces of sweet and sour varieties;
- Granulated sugar – 250 grams;
- Butter – 50 grams;
- Seedless raisins – 100 grams;
- Almonds – 100 grams (you can use any other nuts);
- Rusks – 100 grams;
- Cinnamon – ½ teaspoon/to taste.
Classic apple strudel: recipe with photos step by step
Cooking method:
- Puff pastry is made from two different batches which, when mixed, form the basis of the layered structure;
- For the first kneading, you need to sift 2/3 cup of flour and grate frozen butter into it. Using a knife, you need to turn the contents into small crumbs, which are rolled into a ball and put in the refrigerator. You should not knead the base with your hands, as the butter will melt and it will lose its flaky texture;
- For the second batch, sift ¾ cup flour into a bowl, add salt and lemon juice;
- Beat a chicken egg into a glass and pour in ice water in such an amount that the contents fill the glass by 2/3 of its volume;
- Mix the flour with the water-egg mixture, achieving homogeneity and smoothness. Gradually add flour to the base. Each time you should mix thoroughly. It is important to understand that the dough will be sticky at first, but after 5-7 minutes of kneading it will acquire a smooth texture. It is important to get an elastic base that is not “clogged” with flour;
- Roll out the dough obtained from the second batch into a layer 4 mm thick, and place the base obtained from the first batch in the center. Fold the dough into an envelope, sealing the butter ball inside;
- Place the workpiece seam side down and put it in the refrigerator for half an hour;
- After the specified time, take out the dough and use a rolling pin to roll out a rectangular layer. We move the rolling pin in one direction. Wrap it in an envelope again and leave to cool for 30 minutes;
- We repeat the rolling and cooling procedure 2-3 times. The more cycles are done, the more layers the finished dough will have;
- The resulting base can be frozen. It will not lose its properties;
- We begin preparing the filling by preparing the raisins, which should be soaked for 15 minutes in cold water. After this, the water is drained and the dried fruits are poured with hot water for 3 minutes. Drain the water, place the raisins on a paper towel to absorb excess moisture;
- We wash the apples, peel them, remove the stem and core. You can cut them into small cubes or thin slices. The cutting option depends on personal preference. If the pieces are small, they will provide a melting texture; if large, the apples will be felt in the finished baked goods. Some chefs recommend frying the pieces with granulated sugar. This procedure will give the filling caramel notes;
- We wash the almonds, dry them and fry them in a dry frying pan. It is important to constantly monitor the nuts so that they do not burn. Grind the almonds using a blender into homogeneous fine crumbs. It is better to chop the nuts in parts. Otherwise, part of the almonds will be large, and the other part will already begin to secrete oil;
- Melt the butter in a frying pan and fry the crackers in it until golden;
- Sprinkle apple slices with sugar, cinnamon, chopped nuts and raisins. Stir the filling until it becomes homogeneous;
- Place a linen kitchen towel on the table and sprinkle it with flour. This simple manipulation will allow you to roll the product faster;
- Place the thinly rolled out dough on a towel. Lubricate the base with melted butter or olive oil;
- Sprinkle the dough with half the breadcrumbs, leaving about 4 centimeters from the edge;
- Place the filling, sprinkle the remaining breadcrumbs on top;
- From the long part of the dough, we wrap the edges inside the product and begin to roll the roll. The workpiece should be thick and short, not thin and elongated. Therefore, you need to roll the roll along the long side;
- You should not wrap the workpiece too tightly. Carefully pinch the edges;
- Place the strudel on a baking sheet lined with parchment paper. Using a knife or toothpick, make several punctures so that steam can escape easily;
- Grease the top with olive oil, which will make the baked goods golden. Don't use an egg!
- Bake the product for about 35-40 minutes in an oven preheated to 180 degrees;
- After finishing the cooking process, transfer the baked goods to a wire rack, let it cool slightly, sprinkle with powdered sugar, cut into pieces and serve.
Classic apple strudel: recipe with step-by-step photos
The classic recipe is quite labor-intensive. Therefore, many housewives prefer to use traditional filling, and use Armenian lavash instead of dough. The filling is placed directly on the pita bread, which should be greased with a mixture of egg and sugar. The product is covered with a similar mass after folding. The alternative strudel is baked for only 10-15 minutes at 190 degrees.
Treats are not a hindrance to weight loss: calorie content of apple strudel
Any food should not only be correct and healthy, but also tasty enough so that all changes are not a burden, but a joy. One of the dishes that is definitely worthy of attention is apple strudel, because it is very difficult to completely give up sweets, and it is not entirely necessary.
Classic apple strudel, which has an average calorie content of 250 kilocalories per 100 grams of finished product, has Austrian roots and is one of the lightest, simplest and most delicious types of baked goods.
At the same time, the caloric content of apple strudl can be varied in one direction or another due to a certain choice of additional ingredients and the method of kneading the dough. Since this article is devoted to dietary options for preparing various dishes, including pastries and desserts, it is advisable to further consider light strudel. The calorie content, as they say, of the light version can drop to 160-180 kcal per 100 grams of the finished product, that is, almost twice.
To do this, first of all, you need to change the approach to preparing the dough for strudl, replacing the labor-intensive, heavy stretching in every sense of the word with a lighter option, similar to dough for homemade pasta. In this case, it is necessary to replace at least half of the wheat flour with semolina, which in essence is actually coarse flour, and for elasticity, use a few tablespoons of refined vegetable oil instead of melted butter.
No water is added to this dough, completely replacing it with eggs or pure proteins (light version). The dough turns out to be tough and elastic and is rolled out well on a special towel until the pattern on the fabric begins to show through it.
The towel itself is necessary so that later you can easily roll up the apple strudel. The calorie content of the finished product also greatly depends on the filling used. So, it is better to immediately discard such additional ingredients as raisins, dried apricots and other dried fruits, nuts and even small crumbs from breadcrumbs, just as you should not place pieces of butter on top of the apple filling on the dough layer. Sometimes it is acceptable to use a limited amount of almond flakes, which are very light in weight.
It is recommended to grate the apples themselves on a coarse grater, although there is a fairly high risk that the filling will leak and the dough will turn out loose and not baked inside. To avoid such incidents, you can first squeeze the apple juice through cheesecloth or cut the fruit into thin slices, then simmer them a little in a thick-bottomed frying pan with a spoonful of liquid honey.
Having spread the finished filling over the entire surface of the rolled out layer of dough, you can brush it with whipped egg white and a small amount of cane sugar. After completing all the fairly simple procedures listed above, using a towel, roll the dough with the filling and bake for 25 minutes in the oven. The roll can be sprinkled with powdered sugar.
The main trump card of apple strudl is not only its low energy value, but also a large number of useful qualities and properties. The thinnest dough in the product remains almost unnoticeable and the main load falls on the baked apples, which are a real storehouse of iron.
From this article it becomes obvious that there is no taboo on baking and sweets in general during dietary nutrition. If you do everything wisely and consume such dishes in limited quantities, you can not only not harm your figure, but also get a charge of positive emotions.
Feb 12, 2020 Diet strudel Category: Desserts, Baking
If the morning begins with the aroma of cinnamon and apples, then the day promises to be good, even despite the ongoing infirmary at our house. Today I prepared a healthy dietary strudel with apples, cinnamon and walnuts. Indescribably delicious Viennese dessert. Absolutely vegan dish, by the way, without eggs. The total calorie content of the strudel was 950 kcal.
100 gr. whole grain flour
1 tbsp. olive oil
50-70 ml. warm water (or as much as it takes)
Mix all the ingredients, knead the dough, it should be thick and elastic. Wrap it in cling film and leave in a warm place for one hour.
60 gr. walnuts
1 small apple (or 1/2 large)
Finely chop the nuts with a knife. Finely chop the apple and sprinkle with a little lemon juice, add raisins, cinnamon, sugar to the apples. and some nuts.
Diet strudel recipe:
Roll out the dough as thin as possible into a rectangular shape. Sprinkle with the remaining nuts, then add the rest of the filling. Carefully wrap it in a roll, seal the edges and place in an oven preheated to 180 degrees for 20 minutes.
2 Comments
Anna (not verified) Published Jun 13, 2020 Permanent link (Permalink)
Thank you very much! I really liked it.
Vika (not verified) Published Apr 22, 2020 Permanent link (Permalink)
Unrealistically delicious! I cook it very often, everyone loves it!
Apple strudel
– an exquisite dish of Austrian cuisine, which is ideal for those who are on a diet, since it does not contain any animal or vegetable fats. Homemade strudel is much tastier than the ones you can order in restaurants.
Properly cooked, it turns out juicy, with a thin dough and an appetizing crispy crust. With all this, preparing it is not difficult at all. Try it yourself, just follow all the recommendations.
How to prepare a delicious diet strudel? Diets apple strudel - 93 Kcal/100g.
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Oh, how many times have you slapped your hands when you reached for a piece of pie... And although everyone says that to lose weight you need to say “NO” to flour and sweets, this does not mean that your diet will now look boring.
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