Viennese strudel with apples

Create a Viennese strudel with apples in your kitchen! Traditionally, this dish is served with a ball of cream ice cream, fragrant coffee or tea. The delicacy is so delicious and exquisite that you can not notice how the plate will not leave a trace of it - the taste of the strudel is not cloying, moderately sweet and honed with a slight sourness. While waiting for guests, it is necessary to prepare two rolls at once so that everyone has enough additives!

prika

The author of the recipe

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Composition / ingredients

Servings:

Apples

350

Butter

Sugar

Breadcrumbs

Raisins

Walnuts

Ground cinnamon

0.5

Powdered sugar (for powder)

Wheat flour

250

Water

100

Salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 21 % 11 g

Carbohydrates 69 % 36 g

262 kcal

GI: 11 / 11 / 78

Step-by-step cooking

Cooking time: 1 h

Step 1:
If there is no ready-made extract dough, form it from 250 g of wheat flour, 20 ml of olive oil, 100 ml of warm water and 3 pinches of salt. Let the dough "rest" for about 30 minutes, placing it in the refrigerator, covered with cling film. Add the flour in portions, keeping an eye on the density of the dough. It may take you less or more.
Step 2:
Prepare the specified ingredients. By the way, this dough can be frozen, and to create a strudel, it can be thawed for 1 hour at room temperature.
Step 3:
Peel the apples, rinse in water, cut into quarters and cut off the seed pods. Cut into medium-sized cubes.
Step 4:
Combine raisins and chopped walnuts in a bowl, but not into dust! If desired, you can pre-soak the raisins in brandy or wine.
Step 5:
Melt the butter in a frying pan or in a cauldron, placing the container on the stove at medium heat. Leave some oil to lubricate the workpiece.
Step 6:
Put the apple slices in the container.
Step 7:
Sprinkle with granulated sugar. You can add vanilla sugar, vanilla essence or flavor.
Step 8:
Put the raisins and crushed walnuts, gently mix the whole mass and turn down the heat. Simmer until caramelization, when the apple filling will release the juice - it should thicken, mixed with granulated sugar. Pour in the ground cinnamon.
Step 9:
At this time, remove the extract dough from the refrigerator and roll it out on the work surface. Then stretch it with your hands in different directions, trying not to tear it.
Step 10:
Sprinkle the edge of the exhaust dough with breadcrumbs. Make sure that the breadcrumbs used are without the addition of various seasonings - just ground dried bread.
Step 11:
By this time, the apple filling will just be ready. Many recommend pouring breadcrumbs into the pan into the filling, but you do not need to do this, it is best to pour them on the dough.
Step 12:
Put it on a layer of breadcrumbs - it will absorb the juice released during baking. Carefully wrap the edges of the dough on the filling, roll it into a roll.
Step 13:
Grease the parchment paper, put the roll on it with a slice down. Lubricate with butter.
Step 14:
Place the baking sheet in the oven, preheated to 180 C and bake the strudel for about 25-30 minutes, depending on the power of your oven. As soon as its crust is properly browned, remove the baking sheet and let the roll cool down a little.
Step 15:
Sprinkle the cooled strudel with powdered sugar.
Step 16:
Carefully cut it into portions with a sharp knife, serve it to the table for dessert, not forgetting to brew real fragrant coffee or tea.

Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since it is impossible to do a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.

Viennese strudel with apples is an Austrian culinary history that is passed down from generation to generation, delighting tourists and gourmets with its taste. But you can try to cook it at home, because it's easy and simple.