After all, the special thing about making this flour-based treat is that on the base of the very same dough you can make delicious pastries with the most varied fillings, ranging from sweet fruit to savory — meat, cabbage or mushroom. Many people mistakenly consider the pastry a dessert, believing that its fillings should be exclusively fruity and that it can only be enjoyed with coffee or tea. A meat or mushroom filling inside the roll turns it into a full and delicious breakfast that quickly satisfies hunger and keeps you full for a long time. Strudel borrowed its name from the German language — "whirlpool, vortex". And that is no coincidence.
The five fastest recipes:
| The name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Lazy pita bread strudel with jam and apples | 30 min | 191 | +165 |
| Strudel with cottage cheese puff pastry filling | 40 min | 231 | +58 |
| Pita bread strudel with apples in the oven | 40 min | 178 | +160 |
| Strudel with apples from pita bread | 40 min | 147 | +102 |
| Strudel with cherries, apples, vanilla and cinnamon | 50 min | 149 | +37 |
If you look closely and use your imagination, then in cross-section the dish resembles a kind of appetizing whirlpool of a thin layer of dough, inside which your favorite filling has comfortably settled. The roots of this baked treat go all the way back to the 16th century in Byzantium. However, the pastry got its name in Austria around the 18th century. It was from that time that the roll began to gain popularity in the Czech Republic and Germany and to become an affordable dish in Moldovan, Ukrainian and Hungarian cuisines. Pastry chefs never tire of repeating that the main thing in this treat is the dough, because it is made using a special technique called stretching. The point is that for a real traditional version of the dish, wheat flour with a very high percentage of gluten is used, which helps the dough become elastic and almost transparent. It is not hard to make. And although in the cooking of different cuisines around the world the dough has slightly different proportions, the key thing about it is good elasticity, thinness and springiness. Stretching a sheet of dough as thin as papyrus paper is considered ideal. Once you have mastered the science of making this confection in the form of a roll, you can delight and surprise your family and friends with new flavors every single day.