The word “strudel” (Strudel) literally translates as “whirlpool” or “whirlwind”. This is a traditional Austrian flour dish in the form of an exhaust dough roll with various fillings (most often apple).
We offer you a recipe for strudel from restaurant chefs!
- flour – ½ kg;
- vegetable oil – 50 ml;
- water – 250 ml;
- salt – 10 g;
- sugar – 120 g;
- biscuit crumb (crushed cookies) – 1 handful;
- apples – 4 pcs.;
- lemon – 1 pc.;
- raisins – 100 g;
- walnuts – 100 g.
- Mix flour with salt. Pour in water and add vegetable oil.
- Knead a stiff dough. Cover with cling film (or towel) and set aside.
- Meanwhile, prepare the filling. Peel apples, remove cores. Fill raisins with water.
- Cut apples thinly. Add washed raisins. Pour in sugar. Squeeze out lemon juice.
- Mix everything gently, but thoroughly, lightly crushing the apples with your hands (without breaking the slices). Let stand until the apples soften.
- Mix apple filling with nuts.
- Roll out the dough a little. Using the weight of a piece of dough, stretch it in a circular motion to the desired thickness.
- Sprinkle the dough with sand-biscuit crumbs, stepping back from the edge of the dough about 10 cm.
- Squeeze out the apple filling and put it on a strip of crumbs in a slide. Cover the filling with the edge of the pastry.
- Wrap the filling in layers of dough. Trim the edges and fold them down.
- Carefully transfer the apple strudel to a baking sheet. Lubricate the surface with vegetable oil.
- Bake for 15-20 minutes at 220 degrees.