Strudel is a traditional Austrian dessert. This suction roll dough with apple or cherry. Overall strudel recipes differ only fillings, the basis is always the hood without yeast dough.
Strudels can be not only sweet, apricots, pears, poppy seeds, nuts, in many countries, meat and baked strudel and mushrooms, cheese, fish, an infinite number of options.
Apple strudel is a kind of business card of Austrian cuisine. In ancient times, the Austrians chose their brides with an eye to how they know how to cook this dish. Dessert is often served with or ice cream, or whipped cream.
Ingredients
Method
- Mix the flour and salt in the bowl, add the water and oil and stir into a soft dough.
- Knead for 8–10 minutes, until very smooth, elastic and silky.
- Shape the dough into a ball, brush it with a little oil and cover it with the upturned bowl.
- Leave the dough to rest at room temperature for 1 hour.
- Meanwhile, peel and core the apples and slice them 3–4 mm thick.
- Toss the apples with the sugar, raisins, lemon zest and juice and leave them for 1 hour.
- Toast the walnuts in the dry pan for 4–5 minutes, until fragrant, and chop them coarsely.
- Heat the oven to 210°C (410°F).
- Spread the tablecloth over the table and dust it with flour.
- Roll the dough out on the cloth into a rectangle as large as it will go, about 30 × 20 cm.
- Slide the backs of your floured hands under the dough and gently pull them apart, working from the centre outwards and moving around the table, until you can see the pattern of the cloth through the dough, about 60 × 50 cm.
- Cut off the thick edges with scissors.
- Brush the dough with half the melted butter.
- Squeeze the apples a handful at a time to drain off their juice.
- Spread the apples and walnuts in a strip along one short side, leaving 5 cm clear at each end.
- Fold the side edges over the filling, then lift the cloth so the strudel rolls up on itself, tightly.
- Roll the strudel onto the baking sheet seam side down, curving it into a horseshoe if it is too long.
- Brush with the remaining butter.
- Bake for 25–30 minutes, until golden and crisp.
- Cool for 20 minutes, dust with icing sugar and serve warm with vanilla ice cream.
- Knead the dough, to intervene in the flour water, salt and butter.
- Form a ball, cover with foil and give to stand at room temperature. Let's marinate the apples: clean them, pull a core and cut as slices, sprinkle with sugar, raisins, lemon zest and juice of one lemon.
- Apples need to be marinated for 1-1,5 hours.
- Roll out the dough as pancake and stretch it over the edge and put it on a floured surface tissue.
- Squeeze the juice from pickled apples, add the roasted nuts, spread out over the surface of the stretched dough and roll up roll tightly extruding a lot inside. The surface of the "roll" grease with butter and bake at 210 degrees for 20-25 minutes.
- Allow to cool, sprinkle with powdered sugar and serve with a scoop of vanilla ice cream.
What we changed for home
- Salt cut from 70 g to a pinch 70 g of salt would make the strudel inedible; it is almost certainly a typing error.
- 60 g of sugar added for the apples The method sprinkles the apples with sugar, but the list leaves it out.
- Dough cut to 150 g of flour The chef's 500 g of flour stretches into enough dough for three or four strudels; a third makes one strudel for four people.
- Oil used in the dough, as listed The list has oil and the method says butter; oil keeps the dough supple for stretching, and the butter goes on the pastry.
- Dough rested for 1 hour under an upturned bowl The original gives no time; resting relaxes the dough so it stretches without tearing.
- Dough stretched on a floured cotton tablecloth The cloth lets you stretch the dough thin and then roll the strudel by lifting one edge.
- 'Nuts' given as walnuts Walnuts are the classic choice; almonds or hazelnuts work too.
- If you'd rather not stretch dough, use 6 sheets of filo pastry, each brushed with melted butter Filo is the same paper-thin pastry, sold chilled or frozen in most supermarkets; the strudel will be flakier and less chewy.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
Screen stays on while you cook