Strudel (aka strudel, German strudel) is considered their national dish by representatives of different nationalities. We will not find out who is more right in this matter. Different strudel recipes differ only in fillings, because. the basis of the roll is an exhaust yeast-free dough. The most popular of the strudel are Viennese with apples, cherries, poppy seeds or nuts. Rolls are not only sweet. In many countries they bake meat strudel or strudel with mushroom, cheese, vegetable or fish filling. Happy choosing your recipe.

In the section "Strudels" 85 recipes

Strudel with chanterelles and mashed potatoes

I used pre-made filo pastry sheets to make this strudel. It took 5 sheets for each strudel, which must be smeared with melted butter. The filling is the simplest - mashed potatoes with fried chanterelles. Simple and in...

Strudel with chanterelles and mozzarella cheese

Mushroom stuffing is one of the most popular when making rolls from ready-made filo dough. This recipe for chanterelle strudel with mozzarella cheese describes in detail the sequence of preparing a delicious pastry of their thin crispy dough with...

Strudel with chanterelles

The ingredients for chanterelle strudel are for 3 small rolls. Mushroom filling can be prepared in advance (a day before), then all you have to do is prepare the filo dough for baking and roll the rolls. Strudel with mushrooms can be served at the table and hot...

Filo roll with spicy chicken

Spicy Chicken Filo Dough Roll is best served warm. Brush each sheet of filo pastry generously with melted butter before baking. For the filling of the roll, instead of the chicken breast, you can take any other parts of the chicken in about the same amount.

Strudel with apples and peaches

Strudel with apples and peaches is a recipe for those who love a tender, juicy filling in a thin crispy dough. And if you can always experiment with the filling, then it won’t work out much with the dough. The dough for the strudel must be kneaded, stretched and rolled ...

Strudel with meat

In the meat strudel recipe, the most time-consuming is the dough kneading. It is easier and faster to knead it in a dough mixer, and then be sure to let the dough rest a little in a bowl under a towel. For meat filling, you can take a turkey or chicken, add a little with ...

Strudel with spinach and suluguni cheese

Strudel with spinach and suluguni cheese I made from ready-made filo dough. Such a roll should be kept in the oven about half as much as if you baked it from a draft dough. So that the thin crust is a little softer and does not crumble when ...

Strudel with baked vegetables

Strudel - a delicious roll of thin dough with filling. More often, berries, fruits or confiture are taken for the filling, but there are also salty fillings with mushrooms, cheese, meat or vegetables. In this recipe, the filling is prepared from baked vegetables - zucchini, sweet pepper ...

Strudel with rhubarb and raisins

The classic strudel is made from stretched dough. Strudel dough prepared according to this recipe does not stick to the table and hands, it “stretches” perfectly and is very elastic. For the filling, we chose rhubarb stalks. They give baked goods a pleasant sourness and...

Strudel with pears in honey

The pear filling successfully sets off the unleavened dough from which the strudel is made. In addition, the pears were pre-caramelized in honey, which adds sweetness to them. Pine nuts in the recipe are desirable but not required. You can limit yourself to almonds ....

Hungarian retesh with walnuts

Retes is a roll baked in Hungary. Outwardly, the Hungarian retesh looks like a strudel. Thin, crumbly dough, a layer of berries and nuts filling create an excellent duet that will appeal to everyone who tries retouch. Such pastries are perfectly stored for several ...

Strudel with cherries

A variety of fillings are suitable for strudel. For example, in the summer, when the berries ripen, I bake strudel with cherries. The dough is ordinary exhaust, but I make the filling with the addition of ground almonds, so that the dough during baking is less soaked with the escaping black...

Apple strudel from childhood, my grandmother sometimes 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. Sometimes 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 traditional - 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.

A pastry with the common name strudel is 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 pie, 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 of 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 Bulgarian
banitsa, oriental baklava, bureks. 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. The same 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 gr
• Olive oil 50 ml
• Egg 2 pcs
• Seedless raisins 100 gr
• Rum or cognac 0.5 cup
• Breadcrumbs 3-4 st. l.
• Ground ginger, ground cinnamon, nutmeg, vanilla, salt, cinnamon sticks, cloves Spices

1. The cooking process, at first glance, seems very laborious and tedious, like baking, for example. Looking back, it becomes funny from their fears and prejudices. Strudel with apples is no more difficult to prepare than baked or loved since childhood. Fear has big eyes - it's just about a phobia to cook such an amazing cake.
2. 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

3. 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

4. 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

5. 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.

6. 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

7. 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

8. 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 (!) thoroughly.

   Mix flour, egg and water for dough

9. 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.

10. 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.

11. 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.

12. 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

13. 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

14. 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

15. 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.

16. 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

17. 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

18. 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.

19. 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

20. 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.

21. 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.

    

Mix everything thoroughly, first with a spoon, and then with your hands. The dough is very pliable and easy to prepare. You will definitely fall in love with it immediately after touching its delicate texture. We take the finished and kneaded dough in our hands and throw it on the table a couple of times. After that, excess air will leave the dough and it will become more uniform and airy. When you have done all the necessary manipulations with the dough, you will need to leave it to rest for 30-40 minutes. Do not bypass this stage of preparing the dough for the strudel, it is the most important, the future rolling and stretching of the dough depends on it.

When the dough is rolled out, spread the croutons on it. "Why do we need crackers for strudel?" - you ask. Breadcrumbs are used to keep our dough crispy and not wet during the release of apple juice during baking. We spread the filling on the crackers, not reaching the edges.

Sprinkle the finished apple strudel with powdered sugar and serve, if desired, with vanilla ice cream.

Enjoy your meal!

Hearty German dish - strudel with meat: for lunch or dinner. Recipes with photos from our selection will help to cook it at home.

• minced meat - 500 gr
• vegetable oil - 5 tbsp.
• pepper - 3 pcs
• onion - 1 pc.
• garlic - 1 pc.
• parsley - to taste
• salt - to taste
• pepper - to taste
• eggs - 5 pcs
• cheese - 120 gr
• flour - 250 gr

Knead the dough with your hands. Knead it well by hitting the table at least 50 times. Roll up the ball, cover with a film, and send it to “rest” for an hour and 10 minutes.

Clean the pepper from the seed box. After that, crumble the slices into pieces.

Grate the cheese, and beat the homemade eggs with a fork in a bowl.

Wash parsley and basil. Then chop finely with a simple sharp knife.

Onions should be cut into cubes. Simple garlic is also peeled, then passed through a press. Saute onion and garlic in oil for 1-2 minutes. Next, add minced meat there. Mix well.

Then add pepper and simmer for another 10 minutes. After that, put the cheese, greens and eggs there. Stir.

Take out the dough, roll it out with a rolling pin. Then dip your hands in flour and stretch the dough, gently from the center to the edges. You can also scroll it around its axis.

Then grease the layer with oil, put the filling in the middle. Carefully form a roll and place on a greased baking sheet.

Then brush the whole roll with the egg. Then bake in the oven (180°C) for 40-45 minutes.

Recipe 2, step by step: strudel with meat and potatoes

For test:

• Kefir - 1 glass
• Egg - 1 pc.
• Soda - a pinch
• Salt - a pinch
• Flour - 3-4 cups

For filling:

• Meat (pork) - 200-300 g
• Homemade sausages - 200 g
• Cheese (optional) - 200 g
• Potatoes - 3-4 pcs.
• Onion - 1 pc. (for strudel) + ½ pc. (for meat with potatoes)
• Carrot - 1 pc.
• Butter - for frying
• condiments
• broth or water

Knead the dough: add an egg to warm kefir, stir. Add salt and soda. Gradually add flour and knead elastic dough. Leave the dough to rest a little, covering with a towel.

Roll out the dough into one large layer. Put the onion fried in butter on the dough and, if desired, add grated cheese (I have kvartirolo).

Roll up.

Cut the roll into slices about 2 cm wide.

Fry chopped onion and grated carrots in butter. Fry pork pieces and sausages. You can use whichever you like! You can add spices to taste!

Add potatoes, peeled and coarsely chopped. Salt.

Lay the strudel on top. Pour in water so that it does not reach the rolls, they will be steamed.

I had vegetable broth left over, so instead of water, I added broth.

Close the lid, bring to a boil and put on a slow fire. Do not lift the lid, but make sure that the water does not boil away, otherwise the dish will burn. Cook strudel with potatoes and meat for about 40-50 minutes. Top up with water if necessary.

Strudels (strudels) with potatoes and meat are ready.

Enjoy your meal!

Recipe 3: how to cook steamed meat strudel

There are many options for preparing this dish. We share the recipe for strudel with meat. The dish can be classified as dietary. Since it is actually steamed.

• minced meat 500 g
• salt to taste
• large onion 1 pc
• slaked soda 1 tsp
• potatoes 500 g
• egg 2 pcs
• spices to taste
• kefir 200 ml
• pepper to taste
• flour 400 g

Let's start by preparing the dough: Add eggs and kefir to the bowl. We beat everything with a mixer. My portion of minced meat had more, and I increased all the ingredients by half.

Add vinegar-slaked soda or baking powder. To whom it is more convenient, soda is more familiar to me. Baking powder should be taken 2 times more than soda, i.e. 2 tsp. Salt. You can add chopped dried parsley or dill to the dough.

Knead not very stiff dough. Cover with a towel and leave for 1 hour in a warm place.

Let's move on to the filling of our strudel. Minced meat, which I thawed in advance, is mixed with chopped onion in a blender. Salt, pepper, add spices to taste. Mix well. You can also add mushrooms, finely chopped carrots and other vegetables to the minced meat.

Roll out the dough. Put the minced meat on the dough, level it. We roll the dough with minced meat into a roll.

Cut the roll into small pieces. Approximately 3 cm. It can be thinner, it will cook faster. We leave them for 15 minutes.

Add potatoes to a deep saucepan. Pour a little water (so that the potatoes are 1/3 covered with water). Salt, pepper. Bring to a boil. When the water boils, lay out the strudel. Do not lay out tightly (as I did), the strudel increases in size during cooking. Close the pot tightly with a lid. And cook on low heat for about an hour. You can also add fried onions to potatoes.

Enjoy your meal.

Recipe 4, simple: strudel with meat in a slow cooker

Quick cooking of meat strudel will help out, satisfyingly and tasty feed the whole family. Such a dish resembles the taste of dumplings with which there is not always enough time to tinker, but here you are welcome quickly and appetizingly.

• Minced chicken 500 gr.
• Wheat flour 600 gr
• Water 1 glass
• Carrots 1.5 pcs.
• Onion 1 pc.
• Salt, pepper and other spices to taste

Finely chop the onion.

Cut or grate carrots.

Fry onions and carrots in a slow cooker in vegetable oil.

Preparing minced meat for strudel. Add salt, pepper, turmeric to the minced chicken fillet. Knead and leave aside.

For the dough, pour a glass of water into a bowl and add 1 egg, salt, mix.

Gradually add flour and knead the dough.

The dough should be soft.

Roll out the cake and spread the minced meat on it.

We twist into rolls and cut into pieces of 3 cm. I got 4 rolls.

We leave part of the onion with carrots at the bottom of the multicooker and spread the strudel in one layer.

Sprinkle the first layer with frying, pour boiling water to the top level of the first layer and form the second layer of strudel. Put the rest of the frying on the second layer and pour boiling water to the top. You can salt a little.

We turn on the slow cooker on the "soup" mode and cook for 30 minutes. Such meat strudels can be sprinkled with herbs when serving. Enjoy your meal!

Recipe 5: puff pastry strudel with meat

• Yeast-free puff pastry 300 g
• Potato 2 pcs
• Minced meat 300 g
• Onion 1 head
• Salt to taste
• Ground black pepper to taste

Prepare minced meat.

Add finely chopped onion.

Add finely chopped potatoes.

Season with salt and pepper, stir.

Roll out puff pastry.

Lay out the filling.

Roll up into a roll.

Bake at 170-180 degrees for 1.5 hours.

Recipe 6: meat strudel on kefir with pork

Delicious homemade German food. You can do it with any kind of meat, but the classic is with fatty pork.

• 1-1.2 kg fatty pork
• 6 medium potatoes
• 2 onions
• Salt, spices to taste

For strings:

• 125 ml kefir
• 1 egg
• About 300 g flour
• ½ teaspoon soda
• ½ teaspoon salt
• 150 g cheese
• 1 tablespoon butter

Beat kefir with egg, salt and soda.

Add flour and knead a non-sticky dough. Cover with a towel and leave.

In a saucepan over hot oil, brown the pork cut into pieces.

Add onions, spices and sauté.

Pour in water. Put lavrushka, peppercorns. Salt and leave to languish with the lid ajar.

Divide the dough into 2 parts. Roll each into a layer no more than 2 mm thick.

Brush the surface with melted butter. Sprinkle with finely grated cheese.

Roll up into a tight roll. Cut across every 2-2.5 cm.

Add chopped potatoes to meat. Add salt, stir

Distribute the prepared struts on top. Top up halfway with water if necessary.

Cover tightly with a lid and simmer over low heat for about 40 minutes.

Serve with herbs and sour cream sauce, adding the resulting broth.

Recipe 7: German Meat Strudel (Step by Step)

Delicious strudel is perfect for a festive lunch, and sometimes even dinner for your whole family, and making it is at least not so troublesome, because the dough for such a roll of flour does not always need to be prepared by yourself. Puff pastry can be bought ready-made, so it can be prepared in just over an hour. It tastes great both freshly baked and the next day with tea or coffee.

• Minced meat 400 grams
• Chicken egg 1 pc.
• Salt half a teaspoon
• Onion (medium) 2 pieces
• Garlic 2 medium cloves
• Ground black pepper as desired
• Long loaf stale 100 grams
• Milk for a loaf of your choice

Puff pastry must be brought to room temperature before cooking. Put the prepared puff on a table or board, roll it out to a thickness of 2-3 mm, cover it with gauze and let it lie down a bit. The dough should no longer be rolled out.

Peel the onion, cut it into large cubes, then take the garlic, also peel the garlic and cut into small cubes. We take a large frying pan, put it on the stove, add the butter and heat it well, add the chopped onion and fry it until golden brown, then add the prepared garlic, cover with a lid and let it stew a little.

Pour a stale loaf with a small amount of milk, leave for a while to swell. After that, the mass is a little salt and pepper, if desired. Slightly squeeze the loaf of excess milk.

We take the minced meat, add the soaked loaf and fried onions with garlic to it. Mix the whole mass well with your hands. The stuffing is ready for the next step.

We take the dough, grease it with melted butter, spread our minced meat evenly on top, so that the edges of the dough remain free by about 3-4 cm without filling, so that it is easier to pinch the edges of the strudel.

We roll the strudel into a roll with our hands and carefully pinch the edges. Sprinkle a baking sheet with a little flour or grease with vegetable oil, put the strudel on a baking sheet, turning it over with the seam down, pierce it in several places and shape it into an arc.

Preheat the oven to 180-200 gr. and put the strudel to bake for 25-30 minutes. Meanwhile, take the yolk of one egg and beat it. Remove the strudel from the oven and brush the egg yolk on top. Put back in the cooling oven and leave the strudel for another 10 minutes until golden brown.

We cut the finished strudel into small pieces and serve it to the table as an independent dish. Also strudel with meat can be consumed with freshly brewed tea or coffee. Enjoy your meal!

Rolls made from the finest stretched dough are a tradition in all German-speaking countries. Austria is famous for its delicate dessert strudel, while meat eateries are popular in Germany. Working with a capricious delicacy requires patience and skill, but if you wish, you can cook strudel at home, as in the best cafes in Vienna.

The secret of the traditional strudel is in the special preparation of the dough. From the simplest ingredients, an elastic dough is kneaded, which is rolled out and stretched by hand until transparent. According to legend, one of the cooks at the Habsburg court demanded from his assistants such subtlety that it was possible to read through a sheet of dough.

To knead the magic dough you need:

• two yolks;
• two tablespoons of butter;
• half a glass of warm milk;
• a glass of flour of the finest grinding;
• a pinch of salt.

In addition, for work you will need a little vegetable oil and a deep bowl to cover the dough.

1. The flour is sifted, poured into a pile on the table and a hole is made in it.
2. Pour melted butter, yolks, add salt.
3. Milk is poured in a thin stream, starting to mix the yolks and flour.
4. When a decorated ball is formed and the dough stops sticking to your hands, it is left to rest. Lubricate the workpiece with vegetable oil and cover with a bowl. Beforehand, the bowl is slightly heated on fire so that a special microclimate forms under it.
5. The dough rests for about an hour.

The Viennese Apfelstrudel is famous for its deliciously aromatic filling.

All ingredients will have to be prepared:

• apples - peel, cut into thin slices and sprinkle with lemon juice;
• raisins - white and black - soak in warm rum or cognac;
• almond nuts - grind and dry in a pan;
• stale white bread - crumble and mix with vanilla sugar.

An hour later, the dough is taken out again to beat it off.

1. The table is dusted with flour, just a little, so that it does not scatter throughout the kitchen.
2. A lump of dough is thrown with force on the table first with one side, then the other.
3. When the hostess is completely exhausted, the table is covered with a special smooth linen tablecloth and they begin to roll it out. In some families, the strudel cloth is still kept for years and passed down from generation to generation.
4. Having rolled out the dough as much as possible with a rolling pin, they put their hands under it, with the back side up, and begin to pull it out on their fists. It is necessary to make confident, but smooth movements from the middle to the edges. This process excites and fascinates. In Vienna, it is shown to tourists as an example of culinary art. A piece of dough, with some skill, can be stretched to the size of a tablecloth or sheet. It is important that the dough stretches evenly and does not tear.
5. The finished sheet is laid out on the canvas and the edges are cut off, giving it a rectangular shape. Zealous housewives prepare homemade noodles from the leftovers.
6. The straightened sheet is smeared with fat sour cream or butter, sprinkled with sugar.
7. Shredded bread is poured along one edge.
8. Apples and raisins are laid on it, sprinkled with cinnamon. The top layer of the filling is crushed nuts.
9. The sheet of dough is wrapped around the edges to fix the filling.
10. The long edge is also bent.
11. It is impossible to roll the strudel with your hands, as there are a lot of fillings, and the dough is thin. This is where a specially laid tablecloth comes to the rescue. They take it by the edge and begin to pull it away from you and up so that the roll turns over.
12. The oven is preheated to 180 C. The baking sheet is greased with oil.
13. The strudel is also transferred and shifted with the help of a tablecloth, trying not to touch the tender dough with your hands. The seam on the roll should be at the bottom.
14. From above, the roll is once again greased with oil and placed in the oven for 30-40 minutes.
15. The finished strudel is cooled, cut into portions and sprinkled with powdered sugar.

In Vienna, strudel is served with a scoop of ice cream and sweet sauce.

Classic apple strudel

This strudel is made in Austria and Germany. The classic recipe includes fewer subtleties and traditional elements. The composition of the ingredients is also slightly different.

For pull test:

• 300 g flour;
• 150 ml of water;
• egg;
• 60 g of olive oil;
• a pinch of salt.

With olive oil, the dough will be stronger, it will be easier to stretch.

1. All products are mixed in a wide bowl. You can start with a mixer with a spiral attachment, and continue with your hands.
2. The ball of dough is greased with oil.
3. Cover with a hot bowl.
4. Leave to infuse for an hour so that the gluten in it becomes more elastic.

At this time, you should do the filling:

1. Apples are cut into small cubes, mixed with lemon juice and cinnamon.
2. Vanilla or cinnamon is added to taste.
3. Raisins are steamed in warm water or cognac.
4. Breadcrumbs are dried in a pan so that they can absorb as much apple juice as possible.

The rested dough is rolled out and pulled out thinly, but without fanaticism.

1. Stretched to the desired size, approximately 50x70 cm, a sheet of dough is laid out on a towel.
2. The surface is lubricated with oil for greater elasticity.
3. Sprinkle with breadcrumbs and spread the filling over the entire surface.
4. The sides are bent, and the long part begins to be carefully wrapped. The filling will be transferred between the layers of dough, and will not spill out of the finished portioned slice. At the same time, the upper crust of the classic strudel will be thinner than that of the Viennese. It is much easier to wrap a roll with a filling distributed over the entire surface. The strudel is shaped by hand, and you only need a towel to transfer it to a baking sheet.
5. The workpiece can be laid out in a round shape, curled into a ring, and on a wide baking sheet “in full growth”.
6. A classic strudel with apples is baked at 180 C for about 40 minutes.

Recipe for cooking with cherries

One of the most popular toppings for dessert strudel is cherry. Fresh, frozen or canned, the berry with noble sourness always successfully complements the crispy sweet crust of the roll.

For the filling you will need:

• pitted cherries;
• vanilla crackers;
• almond;
• sugar.

Frozen berries should stand in a sieve so that excess juice drains from them. It can be used to make a sweet sauce for strudel.

1. Crackers and almonds are crushed, mixed with sugar.
2. Dough is prepared according to the classic recipe.
3. Sprinkle a sheet of dough with a mixture of breadcrumbs and nuts. Spread the berries evenly.
4. Roll up the roll and bake for 40 minutes at 190 C.

From ready-made puff pastry with strawberries

Dough strudel is more common in Austria. In other countries, it is made from puff and puff yeast dough. Home cooking often uses convenience foods to make a wonderful delicacy in a hurry. From ready-made puff pastry, you can bake strudel with any filling, for example, with seasonal berries.

For the filling you need to prepare:

• strawberries - cut large berries, use small ones whole;
• stale loaf or white crackers - chop and dry in a pan;
• sugar, vanilla or other spices to taste add to crackers.

The finished layer of puff pastry should be thawed in advance.

1. The dough is rolled out, keeping its rectangular shape.
2. A thick layer of crackers is poured on one third, at least 1.5-2 cm.
3. Lay strawberries on top. The filling should lie at one edge so that the dough wraps around it in one and a half to two turns. If the edge of the puff pastry falls between the filling, it will not bake.
4. Before you put the strudel in a preheated oven, brush it with a beaten egg or yolk to get a golden crust.
5. A roll of puff pastry is baked for 25 minutes at 200 C.

Lean strudel with apples

The extract dough recipe came to Europe from the Mediterranean countries. Initially, the dough for thin cakes was kneaded only from ground grains and water. Then they were stretched by hand and dried on stones heated by the sun. The lean strudel variant is much closer to the origins than the traditional butter and egg variant.

For test:

• flour - 200 g;
• water - 150 ml;
• olive or sunflower oil - 20 g;
• salt.

The lean dough is kneaded, beaten and stretched just like the classic version.

The composition of the filling can be varied. All of its components for a classic or Viennese apple strudel are allowed in the post.

1. Before laying out crackers and apples, the dough can be greased with olive oil.
2. The folded roll is again coated with oil and placed in the oven for 30 minutes at 180 C.

Filo dough version

Phyllo dough is the Greek version of the puff pastry. Its sheet is not thicker than parchment and absolutely transparent, so several pieces are used at once for cooking. Many national dishes of the Balkan cuisine are prepared from it, including the Greek version of strudel - pita. Like strudel, it is filled with a wide variety of fillings.

There are several varieties of filo dough that you can buy frozen: crustas, sfogliata and others. Starting work with a semi-finished product, it is important to carefully defrost it by holding it in the refrigerator for several hours at + 30C, and then at room temperature. Unroll the rolled dough when it is perfectly elastic.

You can make your own phyllo dough.

Let's mix:

• 500 g flour;
• 200 ml of water;
• 3 yolks;
• 40 g of olive oil;
• 20 g of vinegar;
• 5 g salt.

The water must be warm. Be sure to sift the flour.

1. The dough is kneaded by hand for at least 10 minutes.
2. We beat on the table from 50 to 100 times, depending on the diligence of the hostess.
3. The dough rests for about an hour, wrapped in cling film.
4. Spread a clean tablecloth on the table and sprinkle it with flour.
5. The whole mass is divided into 10-12 pieces. Roll them out on the tablecloth and stretch with your hands.

The filo dough needs to be handled quickly so that it doesn't dry out or crack. Therefore, it is better to cover the pieces set aside and the finished layers with a damp towel.

This strudel is prepared in Greek style with fish and cheese.

For filling:

• white fish;
• hard cheese;
• eggs;
• dill and onion greens.

Preparation of ingredients:

1. Bake the fish, remove the bones. In the filling we use small pieces of fillet.
2. We cook eggs.
3. Greens finely cut.
4. Three cheese on a fine grater, you will need a lot of it.
5. We lay out the sheets on a towel, lightly sprinkling them with grated cheese. You will need at least 4-5 large sheets. Semi-finished products are cut into not very large squares. They are laid out with an overlap of four sheets per layer. You will need 16 sheets.
6. Mix the filling, salt and pepper to taste.
7. We spread the mixture of fish and cheese on one third of the sheet and form a roll, helping ourselves with a towel.
8. We shift it to a baking sheet covered with parchment, and grease with yolk.
9. Baked at 180 C for no more than 15-20 minutes. This tender dough dries out very quickly in the oven, you need to monitor the condition of the top crust.
10. The strudel is cooled on a wire rack. After that, it can be easily cut.

With meat and cabbage

A traditional Swiss snack strudel is stuffed with cabbage and smoked brisket. Spicy, fragrant and juicy stuffing is pre-stewed in homemade apple wine.

Filling Ingredients:

• smoked brisket, which is easy to replace with other smoked meat or bacon;
• fresh cabbage;
• apple wine;
• onion or leek;
• butter.

The dough in the recipe is puff pastry. You can use a frozen semi-finished product.

1. Meat and onions are finely chopped and fried over high heat.
2. Shredded cabbage, salt, wine are added to them and stewed under the lid for about forty minutes. The liquid should evaporate completely.
3. The dough sheet is rolled out on parchment as thin as possible.
4. The filling is laid out along one edge, and a roll is formed.
5. The strudel is baked for 30 minutes at 200 C.

Swiss strudel is served hot.

With meat and potatoes

Snack strudel with a crispy puff pastry crust can be filled with a hearty filling:

• chopped meat;
• potato;

Vegetables are finely chopped, minced meat is salted, peppered and fried.

For puff pastry:

• 500 g flour;
• glass of water;
• egg;
• a spoonful of vegetable oil;
• a spoonful of vinegar;
• a pinch of sugar and salt.

In order to roll out the dough in layers, you need a pack of butter.

1. All ingredients are mixed. It makes a very soft dough.
2. The ball is divided into four parts, each is rolled out separately and greased with a quarter of a pack of butter.
3. The lubricated layer is tightly wound on a rolling pin with oil inside.
4. Cut with a knife along the rolling pin.
5. Fold in half, butter inside again.
6. The workpiece is cooled in the refrigerator for 20-30 minutes.
7. Roll out, fill with stuffing and form a roll.
8. Strudel with meat and potatoes is baked at 200 C for 40 minutes.

German strudel in the oven

In Germany, there are dozens of variants of strudel baked with various fillings. The Germans claim that even the classic recipe with apples, raisins and cinnamon came to Austria from Bavaria. Hearty meat fillings are the most popular.

The more meat, the better.

Actually, except for meat, you can not put anything:

• minced pork and beef;
• onion garlic;
• salt pepper.

To prevent the filling from spilling out when slicing, you can add a raw egg, but this is not necessary.

Cooking in the oven step by step:

1. Minced meat is simmered in oil.
2. Mixed with chopped onion and garlic.
3. Knead and stretch the classic dough. Lay it out on a towel.
4. The filling is spread along one edge.
5. Bend the edges and form a roll, helping yourself with a towel.
6. Transfer carefully to a baking sheet.
7. Grease with butter on top.
8. Put in an oven preheated to 190 C.
9. Bake for about 40 minutes at 190 C.

Meat strudel is served warm or hot.

How to Steam German Strudel

Most German snack strudel is not baked, but steamed. In such recipes, the dough can be drawn, yeast or kefir.

For kefir dough:

• 400 g flour;
• 200 ml of kefir;
• 2 eggs;
• salt;
• baking powder.

All ingredients are mixed. It turns out soft dough. Under the film, it rests for an hour.

For the filling, any minced meat with onions is prepared. Famous for Lungenstrudel with chopped lung, egg, onion and marjoram.

1. The dough is rolled out in a thin layer.
2. Evenly cover with stuffing and twist into a roll.
3. Cut into small pieces of 3-5 cm.
4. In a deep saucepan put potatoes in large pieces, sometimes fried meat, onions and sauerkraut.
5. Everything is filled with water. Potatoes should protrude slightly to the surface.
6. When the water boils, meat rolls are laid out on top. You can make a lattice for them from wooden skewers or use a grill from a pressure cooker.
7. The dish is cooked on low heat for about an hour. It is strictly forbidden to lift the lid all this time so that steam does not escape.