Home Product Ratings Apple strudel. How to cook apple strudel Cooking strudel at home

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Apple strudel. How to cook apple strudel Cooking strudel at home

Apple strudel from childhood, sometimes my grandmother cooked it according to a recipe close to the "classic". But most often, it was an apple pie, reminiscent of a roll, and not always from the exhaust dough. In the villages, people rarely cooked, as they say, “correctly”, preferring, among the abundance of recipes, simple and understandable. Until now, grandmother's roll with Antonov apples or Simirenko's rennet is still in front of my eyes.

The term strudel (German: Strudel) literally translates as whirlpool, abyss, whirlwind. It is a pastry originating from the Austrian lands, and the first printed recipes date back to the end of the 17th century. Difficult to prepare, at first, a dish of “exhaust” dough with various fillings. There is a sweet apple, with cherries, strawberries, raspberries, etc. - a real delicacy, although it is much more difficult to prepare than pies or. I read somewhere that making homemade apple strudel in the traditional way is now quite rare, as the recipes are very different.

Dessert is usually served hot. Moreover, interestingly, light vanilla ice cream or whipped cream is often added to the strudel. Although, most prefer pastries with coffee or tea. I drink black strong coffee with caution, except perhaps with, and I prefer strudel with or coffee with cream.

Pastries with the common name strudel are very common in countries predominantly inhabited by people who speak German. Apparently, this has historical roots. However, apple, cherry or pear strudel is part of the Hungarian cuisine, Czech and other Slavic cuisines. In addition, Jewish cuisine has always been famous for strudel. Isaac Babel's story "In the cellar" mentions a strudel with jam and a poppy-seed cake, which was baked by the hero's aunt, especially for the visit of his rich friend.

Puff pastry apple strudel is a type of apple pie. Apples are the most affordable fruit, so apple pie, apple strudel, charlotte with apples are the main dessert in the cuisines of many countries. I remember that in the USA in any institution there is an apple pie on the menu, and it is always fresh and tasty.

Apple strudel is made from "exhaust" dough. This is a yeast-free dough, very thin - almost transparent like thick polyethylene. This type of dough is very popular in the Balkans and the East - the famous byureks are made from it. Such similar dough is called yufka, tocheni kori, kore, phyllo. The dough is very elastic and stretches excellently, although the composition of the dough can vary quite a lot.

* Recipe recorded while making strudel. Many thanks to my beloved daughter Julia!

Apple strudel. Step by step recipe

Ingredients (1 strudel)

Wheat flour of the highest grade Depends on a situation
Large sweet and sour apples 5 pieces
Sugar 1 cup
Brown sugar 2 tbsp. l.
Powdered sugar 2-3 tbsp. l.
Butter 100 g
Olive oil 50 ml
Egg 2 pcs
Seedless raisins 100 g
Rum or cognac 0.5 cup
Breadcrumbs 3-4 st. l.
Ground ginger, ground cinnamon, nutmeg, vanilla, salt, cinnamon sticks, cloves Spices

The cooking process, at first glance, seems very laborious and tedious, as, for example,. Looking back, it becomes funny from their fears and prejudices. Strudel with apples is no more difficult to prepare than baked or. Fear has big eyes - it's just about a phobia to cook such an amazing cake.
For the filling, you need to choose large sweet and sour apples. The ideal option is Renet Simirenko, Granny Smith or similar green apples. These apples hold their shape well when cooked and do not release too much juice. On the eve of cooking, soak 100 g of pitted raisins. We use dark rum or cognac. Mix half a glass of rum or cognac and half a glass of water, pour the washed raisins with the mixture and add 1-2 cinnamon sticks and 3-4 cloves to it. Leave for a few hours.
For the filling, you need to choose large sweet and sour apples
We start preparing the pie by preparing the filling. Throw 50 grams of butter into the pan. Add 1 cup sugar, brown sugar if available, and spices. The composition of spices may vary. We added 1 tsp. ground ginger and cinnamon, 0.5 tsp. nutmeg and a little vanilla - to taste.
Melt butter, add sugar and spices
After the oil has almost melted, so as not to overheat the spices, add the raisins soaked the day before along with the liquid in which they were soaked. Discard cinnamon sticks and cloves.
Add the raisins soaked the day before along with the liquid
Stir all the contents and over medium heat, uncovered, continue to heat until the sugar begins to caramelize. The sugar will start to foam a little and darken.
The sugar should start to caramelize.
Immediately add peeled and seeded apples, cut into small pieces or plates. It is not necessary to cut too finely, otherwise there is a risk of getting applesauce. Mix apples and caramelized sugar.
Add peeled and seeded apples, cut into small pieces
Simmer the apples over low heat, covered, until the apples are soft but retain the shape of the pieces. In time, depending on the variety of apples, it will take 20-30 minutes. The main task is not to get applesauce. Leave the apples to cool completely. Then drain all the liquid from them. It is worth throwing the apples into a colander so that the filling is almost dry, otherwise the roll will fall apart during baking.
Stew apples over low heat under a lid
Then you can proceed to the second stage - to prepare the dough. From myself I will say - it is very interesting and exciting. In a deep bowl, mix 2 cups of white flour and release the contents of one egg. Heat half a glass of water a little so that it is slightly warm, and add 1-2 pinches of salt to it. Pour the water into the flour and knead the dough. I must say right away that you will have to add flour, focusing on the condition and consistency of the dough. Sweep the dough very (!) carefully.
Mix flour, egg and water for dough
The dough should be very soft, and the dough should not stick to your hands. It shouldn't stick at all. Roll the dough into a ball and transfer to a bowl.
The dough should be very soft.
Further, in order for the baking to turn out as it should, the dough must ripen. Not quite a common technique, not typical for most types of dough - slightly cut the dough crosswise and generously grease with olive oil on all sides. Olive oil should be 50-70 ml. Cover the dough with an inverted deep plate and refrigerate for 45-60 minutes. During this time, the dough will ripen and the apple filling will have time to cool.
Slice the dough lightly in a crosswise pattern and brush generously with olive oil.
To prepare and stretch the dough and form the strudel, you will need a large table and cloth. Cover the table with a clean cloth - a canvas or towel without lint and long enough. Then you have to do what at first plunged me into a stupor. The fabric should be generously sprinkled with flour. Immediately prepare a baking sheet by lining it with baking paper and dusting the paper with flour. Separately, it must be said that the length of the roll and, accordingly, the dimensions to which the dough must be stretched depend on the size of the baking sheet. This must be remembered.
Line the table with a clean cloth and sprinkle liberally with flour.
Pulling the dough for the strudel is a leisurely process that does not tolerate fuss. Therefore, in order to bake a masterpiece, and not a pie with apples, you need to be patient. The dough stretches perfectly with your fingers, and a rolling pin is not needed here at all. Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge, stretching and smoothing the clots.
The dough stretches perfectly with your fingers
If, by chance, a gap has formed in the test, this is unimportant for two reasons. Firstly, a strudel is a roll, a roll in which the dough is rolled up together with the filling, and all the gaps will be inside. Secondly, any gap can be covered with a lump of dough, which will glue the gap, and re-stretch it.
Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge
Continue stretching the dough into a very thin layer. The size of the layer should be 25-30 cm wider than the length of your baking sheet. Layer length - as long as possible. We got a layer of dough about 50 cm wide and about 140 cm long. Geometrically smooth edges are absolutely optional.
In a layer of thin dough there will be irregularities in thickness
The dough turned out so transparent that you can read a book through it. In a layer of thin dough, in any case, there will be unevenness in thickness, small clots of dough are normal. If for some reason you are annoyed by the uneven edge of the dough, just cut it off.
The dough turned out so transparent that you can read a book through it.
Everything is ready for the formation of apple strudel. Melt in a bowl, but do not heat, 50 g of butter. Lightly beat one egg in another bowl. Grease the dough stretched on the fabric with melted, but not hot, butter. Excellent lubrication with a silicone brush. When I was little, my grandmother greased the roll with a bunch of feathers.
Lubricate the dough with butter
Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs or grated and sifted stale rolls, best of all "French" baguette. The crumbs will absorb the oil, this is an important point.
Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs
Pour the apple filling onto the prepared dough, which should be at room temperature. Spread the filling evenly over the dough with your hands, leaving an empty strip on one short edge, approximately one quarter of the entire length of the dough. And also, leaving both long edges without filling, on the basis that the width of the strip of the spread out filling is the same as the size of the baking sheet - in size, how the strudel will be formed.
Pour the apple filling onto the prepared dough.
Along the long edge, it is necessary to wrap the hanging edge of the stretched dough inside the future roll so that the width of the dough with the filling with the wrapped edges turns out to be the length of the baking sheet. You can wrap the edge by 10-12 cm. This should be done along the entire length of the dough. From the short side of the dough, wrap the edge with the filling about 12-15 cm, starting to form a roll.
Along the long edge, wrap the hanging edge of the stretched dough inside the roll
Then, lifting the edge of the fabric, turn over or turn over the roll of dough with the filling so that the strudel rolls up. The roll should roll towards the edge of the unfilled dough left on the second short edge.
Lifting the edge of the fabric, turn over the roll of dough with the filling so that the strudel rolls up.
Important: the stuffed strudel should be short and thick, not long and thin. When the strudel is fully wrapped, roll the package onto the prepared baking sheet lined with baking paper.

Apple strudel is a traditional Austrian dessert. The aroma of cinnamon with sweet and sour apple flavor will be remembered by many. Despite the simplicity of the recipe, it is important to take into account a few recommendations on the technology of making sweets.

How to cook apple strudel - dessert features

By itself, it is a roll of dough with filling. If you look closely at it, you will see a whirlpool of layers, inside of which are juicy apples with spices.

Dessert is often called Viennese, as it is one of the main dishes of local cafes in Vienna.
The dough that is used for the strudel is exhaust. It is made from flour, water, butter and salt. Good dough is always resilient and elastic, does not stick to hands. Always mix thoroughly.
Then grease with oil, wrap in cling film and leave to rest for a couple of hours and only then roll into a very thin layer.
Modern housewives prepare a dessert from different dough depending on taste. For example, yeast, puff, sand. The main thing is to roll it thinly.
The traditional filling is made from apples, nuts and raisins. Add sugar with cinnamon and vanilla to them. For piquancy, you can use cognac or rum.
Before serving, cut the strudel into portions and sprinkle with powdered sugar.
Dessert is served both warm and cold with ice cream.

How to cook apple strudel - preparing inventory and products

You don't need a lot of kitchen utensils. Prepare deep containers for dough and filling, rolling pin, grease brush, measuring cup and baking dish. Since the dough is very thin, it is necessary to bake it on a baking sheet with a non-stick coating and a thick bottom.
Be sure to sift the flour several times. Soften butter, but do not melt.
Wash the apples under running water and remove the peel from them, as well as remove the core with seeds. Cut the fruit into small cubes or slices. In order for the apples to give their juice, mix them with spices beforehand.
Chop any nuts in a food processor, but not to a crumb. Pour raisins with boiling water, then dry on paper towels.
To achieve a thin layer for baking strudel, roll it out immediately on parchment or a towel. Additionally, stretch it under your own weight.

How to cook apple strudel - a classic recipe

It is better to start the process of preparing a dessert with kneading the dough, as it needs time to rest.

Prepare these ingredients:

For test:

wheat flour - 300 gr.;
softened butter - 150 gr.;
water - 150 ml;
breadcrumbs - 2 tbsp. l.;
baking powder - 0.5 tsp;
salt.

For filling:

green apples - 5 pcs.;
raisins and nuts - 50 gr each;
granulated sugar - 70 gr.;
cinnamon and vanilla - to taste.

Recipe:

Mix flour, breadcrumbs, salt and baking powder, add butter, then knead the dough until smooth.

Heat the water slightly and gradually add it to the flour mixture. Mix it well.

When the dough does not stick to your hands, leave it to rest.

Meanwhile, prepare the filling. Cut the apples into pieces, wash the raisins, chop the nuts.

In a separate container, mix the fruit with spices.

Take out the dough and roll it into a thin layer. Check its thickness by hand. When it is visible through the dough, then you have reached the required size.

Sprinkle the layer with sugar and the remaining cinnamon. Lay nuts with raisins and apples on one side.

Important! It is a mistake to believe that the filling must be spread over the entire surface of the dough. The classic recipe involves several turns of dough around apples.

Start wrapping the layer with the filling, gradually wrapping it. Then transfer to parchment paper in a baking dish.

To soften the dough and get a fragrant crust, grease the top layer with melted butter. Make several cross cuts.

Preheat the oven to 190 degrees. Put the dough in the oven and bake at this temperature for up to 45 minutes. Check readiness with a toothpick.

After cooking, let the dessert cool, then cut into portions, sprinkle with powdered sugar. Serve with ice cream or whipped cream.

To get fragrant pastries, it is important to follow a few recommendations.
Use flour with high gluten content for puff pastry.
Place the wrapped dough in the pan with the seam side down. This way it won't unfold while baking.
Raisins, like nuts, choose different varieties to achieve an interesting taste.
Instead of a non-stick coating, use any form, just dust it generously with flour before baking.

Cooking apple strudel at home is easy if you follow the specified technology and follow all the recommendations. Only then will you be able to please your home with a fragrant dessert. Bon Appetit!

For the signature recipe for baking strudel with apples from Yulia Vysotskaya, see the video:

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Almost all people love different desserts. Apple strudel (strudel) is especially popular - a puff pie, there are a lot of simple step-by-step recipes for making it. This dessert is a visiting card of Austrian cuisine. Find out what options for preparing strudel exist. You too will learn how to make this delicious tasty dish.

How to cook apple strudel

Homemade cakes are much superior in taste and other indicators to store-bought ones, but many housewives do not know how or are afraid to cook them. Apple strudel falls into the category of dishes that most people find too difficult to prepare, and in vain. Knowing some secrets and tricks, making such a pie is not difficult at all. Strudel (apfelstrudel) is a thin dough roll with apple filling, baked in the oven. Helpful cooking tips:

Lay the rolled apple roll on a greased baking sheet (or lined with parchment paper) seam side down so it doesn't fall apart.
Use high gluten flour.
Do not forget to add crackers to the apple filling, otherwise the fruit juice may leak out of the pie and it will go bad.
The roll is placed only in a preheated oven.
Viennese strudel is served both warm and cold on its own or with ice cream. It is cut into portions, sprinkled with powdered sugar.

Apple strudel filling

In addition to fruits, other products can be added to apple pie. Often there is a strudel recipe with apples, raisins and nuts. Berries, poppy seeds, curd mass, vanilla sugar, cinnamon, sugar are added to the apple pie. To make the filling more fragrant, it can be poured with a small amount of cognac or rum. Be sure to add crackers that will absorb fruit and berry juices. As a rule, apples are peeled, cut into slices or cubes. Then they are stewed with sugar. The most popular options for apple strudel fillers:

cottage cheese;
nuts and raisins;
chocolate;
lemon peel;
dried apricots.

Dough for strudel with apples

The basis for an apple pie is made from sifted flour, butter with the addition of water, salt. After kneading, the dough must be kept in the refrigerator for a while, it should become very elastic. Then it is rolled out into the thinnest layer, laid on a clean linen towel, greased with butter. Now there are many varieties of strudel. The pie is made not only from homemade puff pastry, but also from store-bought puff pastry.

Apple Strudel Recipes

In the classic version, a roll with apple filling is made from exhaust dough, but this method is far from the only one. The base can be puff, yeast. Phyllo dough strudel is very tasty. Fresh berries and nuts are placed in the apple filling. Check out a few different dessert recipes and you can easily make a wonderful cake.

Classical

Cooking time: 120 minutes.
Servings: 4 persons.
Calorie content of the dish: 1583 kcal.
Purpose: dessert.
Cuisine: Austrian.

Viennese apple strudel is one of the most famous Austrian dishes. Getting to this country, every tourist is simply obliged to try the dessert according to the classic recipe. Strudel is usually served sprinkled with powdered sugar, with a scoop of creamy or berry ice cream. If you love pastries, then you should definitely learn how to cook an apple dessert using the following recipe.

Ingredients:

wheat flour - 135 g;
powdered sugar - 20 g;
vegetable oil - 25 ml;
ground cinnamon - 0.5 tsp;
salt - at the tip of a teaspoon;
sugar - 75 g;
water - 65 ml;
lemon - a quarter;
butter - 60 g;
sweet and sour apples - 2-3 pcs. (depending on the size of the fruit);
wheat bread - 1-2 slices;
walnuts peeled and chopped - 50 g;
raisins - 40 g.

Cooking method:

Sift the desired amount of flour into a deep bowl. Add water, vegetable oil, salt. Knead the mass for at least 10 minutes. Periodically beat it with force on the table.
Shape the dough into a ball. Lubricate with vegetable oil, wrap with cling film, put in the refrigerator for half an hour.
Dry the bread in the oven or microwave. Crumble it, fry the crumbs in a small amount of oil.
Wash and dry the raisins. Mix with walnuts.
Wash the apples, dry them. Remove the skin, cores. Cut the fruit into slices, immediately pour over the juice squeezed from the lemon, otherwise they will darken. Mix with nuts, raisins, add sugar, sprinkle with cinnamon.
Lay a linen towel on the table, sprinkle with flour. Lay and roll out the dough on top, try to give the shape of a rectangle. Stretch the base with your hands so that it becomes translucent.
Melt a 10-gram piece of butter. Lubricate the base, sprinkle with bread crumbs. Spread the apple filling along one edge. Tuck the sides in and begin to gently roll up the apple roll.
Place the apple pie seam side down on a baking sheet lined with parchment paper and brush with melted butter. Place in an oven preheated to 180 degrees. Baking will take 40-45 minutes.
Take out the finished strudel, brush with oil. Sprinkle with powdered sugar and serve.

Deutsch

Cooking time: 135 minutes.
Servings: 4 persons.
Calorie content of the dish: 1953 kcal.
Purpose: dessert.
Cuisine: German.
Difficulty of preparation: above average.

In Germany, the Austrian dessert strudel is no less popular. Here it is prepared with apples and liquid caramel. A little of some strong alcoholic drink is added to the filling, so the apple dessert comes out incredibly fragrant. Strudel with German-style apples will be the perfect dish on the festive table, it looks gorgeous in the photo. With this apple dessert, you are guaranteed to impress your loved ones and guests.

Ingredients:

sweet and sour apples - 2 large;
butter - 2 tbsp. l.;
lemon - a quarter;
flour - 150 g;
water - 75 ml;
vegetable oil - 30 ml;
salt - 2 pinches;
gingerbread crumb - a quarter of a glass;
brandy - 1 tbsp. l.;
cinnamon - 0.5 tsp;
liquid caramel - 0.5 tbsp. l.;
raisins - a quarter cup;
ground cloves - 2 pinches;
brown sugar - a third of a glass.

Cooking method:

Before you cook strudel with apples, salt the sifted flour, add vegetable oil and water. Knead elastic dough. Shape into a ball, wrap in cling film and refrigerate for 30-40 minutes.
Wash the apples, remove the cores, cut the pulp into thin slices. Drizzle immediately with freshly squeezed lemon juice.
Pour raisins with warm water and soak in it for a quarter of an hour.
Toss apples with brandy, brown sugar, caramel, half melted butter and spices. Add raisins.
Roll out the cold dough into a thin layer, and then stretch with your hands until translucent. Lubricate with melted butter.
Put the apple filling on one edge of the base and carefully roll the roll. Grease the top with butter. Make a few neat cuts diagonally.
Preheat oven to 175 degrees. Place the apple roll on a baking sheet lined with parchment. Place in oven and cook for 25 minutes.

From puff pastry

Cooking time: 50 minutes.
Servings: 2 persons.
Calorie content of the dish: 934 kcal.
Purpose: dessert.
Cuisine: Austrian.
Difficulty of preparation: low.

The hostess does not always have time to make the dough on her own, but ready-made puff pastry can also be used for strudel. The cooking process is very simple and fast. The recipe for apple strudel from ready-made puff pastry is easy. Even a person who has never cooked desserts before can master it. It turns out very tasty both hot and cold, it looks amazing in the photo.

Ingredients:

puff pastry - 250 g;
butter - 20 g;
apples - 300 g;
breadcrumbs - 1 tsp;
cinnamon - 0.5 tsp;
raisins - 45 g;
rum - 1.5 tbsp. l.;
almonds - 25 g;
brown sugar - 1.5 tbsp. l.

Cooking method:

Before preparing the strudel, thaw the dough in advance. Pour boiling water over raisins.
Peel the apples, remove the core, and cut the pulp into cubes.
Melt half the butter in a frying pan. Fry the apples in it until they get a golden hue. Pour in the rum and add the sugar. Simmer the fruit for a couple more minutes.
Carefully transfer the apples to a bowl. Add cinnamon, raisins and crushed nuts. Stir.
Roll out the puff sheet very thinly. Sprinkle with breadcrumbs. Spread the apple filling over the entire surface.
Roll the dough into a roll and seal the edges of the dough tightly. Lay on a baking sheet seam side down. Melt the butter. Lubricate strudel with puff pastry apples.
Bake the apple pie in an oven preheated to 180 degrees for half an hour.

From yeast dough

Cooking time: 3 hours.
Servings: 4 persons.
Calorie content of the dish: 2986 kcal.
Purpose: dessert.
Kitchen: home.
Difficulty of preparation: high.

If you like baking from yeast dough, then you can make a strudel from it. The cooking process is not the easiest, but an experienced hostess can do it. The filling of this strudel is filled not only with apples, but also with fresh cherries. The taste of apple pie is very rich, with a slight sourness. Yeast dough strudel will appeal to both adults and small sweet tooth.

Ingredients:

warm milk - 0.5 cups;
ground cinnamon - 0.5 tsp;
egg - 1 pc.;
fresh pitted cherries - 0.5 cups;
salt - 0.25 tsp;
confectionery crumb - 100 g;
flour - 1.5 cups;
sugar - 60 g;
raisins - 50-75 g;
vegetable oil - 3 tbsp. l.;
apples - 0.5 kg;
raw yeast - 15 g.

Cooking method:

Mix warm milk with 10 g of sugar and yeast. Leave the dough warm for 7-10 minutes.
Add 2 tbsp. l. flour. Stir and leave for another 20 minutes.
Pour the dough into a larger container, start kneading the dough, adding salt, vegetable oil. Introduce flour gradually, in small portions.
Cover the finished dough with a towel and keep warm for an hour. During this time, the mass will double in volume.
Wash fruits and berries, and soak raisins in warm water. Cut apples into thin slices.
Knead the dough with wet hands. On a table covered with a linen towel, roll out a thin layer.
Spread apples, cherries, dried raisins evenly over the surface.
Sprinkle the apple filling with sugar, cinnamon, confectionery crumbs. Carefully roll up the roll and place seam side down on a baking sheet lined with parchment. Lubricate with yolk.
Preheat the oven to 170 degrees. Put the strudel in it and bake for 25-30 minutes. Sprinkle with powdered sugar before serving.

From filo dough

Cooking time: 95 minutes.
Servings: 3 persons.
Calorie content of the dish: 1428 kcal.
Purpose: dessert.
Cuisine: Greek.
Difficulty of preparation: medium.

For the next strudel, ready-made filo croutas dough is used. It is very difficult to do this at home. Phyllo is the thinnest sheets of dough, prepared in an exhaust way, in the photo they resemble petals. Sold fresh and frozen. Phyllo dough should be used quickly, sheets should not be stored outdoors for a long time, so that they do not dry out and crack.

Ingredients:

filo krutas dough - 6 sheets;
lemon - a quarter;
raisins - half a glass;
ground cloves - a pinch;
apples - 2 pcs.;
salt - a pinch;
sugar - a third of a glass;
cinnamon - half a teaspoon;
walnuts - half a glass;
rum or cognac - 2 tbsp. l.;
stale bread crumbs - a third of a glass;
butter - 50 g.

After all, the peculiarity of the preparation of this flour treat is that on the basis of the same dough you can cook delicious products with a wide variety of contents, from sweet fruit to salty ones - meat, cabbage, mushrooms. Many mistakenly consider the pie to be a dessert, believing that its fillings should be exclusively fruity and can only be consumed with coffee or tea. The meat or mushroom inside of the roll turns it into a full and tasty breakfast that will quickly satisfy the feeling of hunger and give satiety for a long time. Strudel borrowed its name from the German language - "whirlwind, whirlpool." And it is no coincidence.

Five of the fastest recipes:

If you look closely and dream up, then on the cut, the dish resembles a kind of appetizing whirlpool from a thin layer of dough, inside of which your favorite filling is conveniently located. The roots of the origin of culinary pastries date back to the 16th century in Byzantium. However, pies got their name in Austria around the 18th century. Since that time, the roll begins to gain popularity in the Czech Republic and Germany and turn into an affordable dish in the Moldavian, Ukrainian and Hungarian cuisines. Confectioners never tire of repeating that the main thing in a delicacy is dough, because it is prepared using a special technology called exhaust. The fact is that for real traditional cooking, wheat flour is used with a very high percentage of gluten, which helps the dough to become elastic and almost transparent. It's easy to prepare. And although in the cooking of different cuisines of the world, cooking dough has slightly different proportions, the main thing in it is good elasticity, thinness and elasticity. Stretching the dough sheet as thick as papyrus paper is considered ideal. Once having mastered the science of making a confectionery delicacy in the form of a roll, you can at least daily delight and surprise your family and friends with new tastes.

Apple strudel can be called a masterpiece of culinary art, all the ingredients are so finely selected and the technique is so carefully honed (it has not changed for more than a century.
Apple strudel is made from puff pastry. The dough is troublesome, it requires, if not a feat, then at least experience and skill. And although you can buy this delicacy almost on every corner, it is interesting to cook apple strudel at home. It turns out that everything turns out great, and self-esteem rises at the same time!

Ingredients

wheat flour - 300 g
butter - 80 g
apples - 700 g
vegetable oil - 50 ml
chicken egg - 1 pc.
sugar - 50 g
cold water - 180 ml
raisins - 100 g
white crackers - 50 g
dark rum or water - 50 ml
lemon - 0.5 pcs.
ground cinnamon - 5 g
powdered sugar - 10 g

P.S. If you have a sweet tooth, double the amount of sugar.

Cooking

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First of all, we soak the raisins, for this we wash them with water, and then fill them with dark rum, which, having soaked into the berries, will fill them with a unique aroma. You can soak raisins in water or strong tea. In our case, this is hot water.

Sift the flour and pour it in a slide on the desktop or in a wide bowl, leaving a part for sprinkling when kneading. We make a hole in the middle of the flour hill with our hand, add 30 ml of vegetable oil and an egg to it, add another 100 ml of warm water.

With your hand, gradually falling asleep in the liquid middle, knead the soft dough. We continue to knead the dough, adding a little sifted flour. The dough should be elastic, but not soft, so we continue to knead it, no longer adding flour, on a bare table. You can check the readiness of the dough by pressing it with your finger - the formed dent should straighten out before your eyes.

We form a ball from a well-kneaded dough, generously lubricating it with vegetable oil, transfer it to a bowl and set aside, covered with a towel or film for 30 minutes.

While the dough is settling, highlighting the gluten necessary for elasticity, we prepare the filling. We clean the apples from the core and peel and cut into thin slices. Sliced apples should be sprinkled with lemon juice so that the apples do not oxidize and darken. Browning does not affect the taste of apples in any way, but they do not look very aesthetically pleasing in a ready-made strudel.

Mix sugar with cinnamon. It is advisable to make crackers for strudel yourself. Pieces of a white loaf can be dried in the oven or in a frying pan, then grind them in a blender into crumbs.
Prepare the work surface for the stretch test. We spread on the table a wide linen towel or a piece of fabric, dense and smooth (a waffle towel will not work). Pour a couple of tablespoons of flour on a towel, distribute it over the entire surface with the palm of your hand.

We shift the dough for the strudel on a towel and make sure that the dough has become much more elastic and softer. Roll out the dough with a rolling pin, trying to give it a rectangular shape.

Rolling out such a dough is not easy, so you have to work hard. To make the dough easier to roll out, it can be greased with a small amount of vegetable oil. We continue to stretch the thinly rolled dough, trying to gently, without tearing, stretch it to the maximum possible size from the middle to the edges. The dough should be translucent. The patterns of the towel show through it.

After we cut off the thick edges of the dough with a knife, giving it the correct rectangular shape according to the size of the towel.

Lubricate the surface of the rolled dough with melted butter, using a silicone brush for this.

Sprinkle evenly with breadcrumbs, one side of the dough not reaching the edges of 2 cm.

Spread the apples in an even layer on top of the breadcrumbs.

Then sprinkle the apples with cinnamon sugar. Squeeze the raisins that have swollen by this time and lay them on top of the apple layer.

We wrap the strudel in a roll towards the edge free from the filling, helping ourselves with a towel, since the dough is very thin, and under the weight of the filling, any manipulations with it will fail. We do not touch the dough with our hands only with a towel.

The seam can be pinched so that the apple juice does not leak out.

Smooth the surface of the strudel with your hands, giving it a slightly flattened shape. We press the edges without filling with our fingers and tuck them inward a little.

Using a towel, we transfer the formed strudel with apples to a greased baking sheet, laying the long product obliquely. Lubricate the surface of the strudel with melted butter and put in an oven preheated to 190 C.

The product is baked until ready for about 40 minutes. During baking, the strudel can be greased with melted butter a couple of times. Thanks to this, the crust of the strudel will be more crispy.