Apple strudel with red currants. Viennese strudel with currants and bananas
You can complement the apple filling with more than just fresh or frozen berries, try adding nuts, cinnamon or dried fruit as well for many delicious new baked goods. Allow strudel to cool slightly before serving, as it is difficult to cut hot.
To prepare puff pastry strudel, take apples, puff pastry, sugar, powdered sugar, butter and currants.
Peel the apples and chop them on a vegetable grater.
Add melted butter, sugar and currants to the apples. Mix, the filling for the puff strudel is ready.
Put one layer of dough on the table, sprinkled with flour. Spread a little flour on a rolling pin and roll out the dough into a rectangle with sides of 30 and 35 cm. It is important to remember that it is better to roll out puff pastry only in one direction.
We spread the filling along one edge.
Tuck the dough so that the juice does not leak from the filling during baking.
We wrap the filling in a roll. Prepare the second strudel in the same way.
Place the rolls on a baking sheet lined with baking paper. Lubricate with melted butter.
We bake strudel at 180 degrees for 25-30 minutes, be guided by your oven.
Sprinkle with icing sugar before serving.
Puff pastry strudel is ready. Enjoy your tea!
A wonderful combination of thin, light dough and aromatic tender fruit filling with sourness - all this about the Austrian strudel with apples and currants. Insanely delicious, it is suitable even for those who take care of their figure. It can be prepared for dessert or as a light breakfast meal. I always bake it with great pleasure. Try it too!
Ingredients:
- ready-made puff pastry - 2 sheets;
- apple (any varieties) - 2 pieces;
- currants - 150 grams;
- walnuts - half a glass;
- cinnamon - a pinch;
- sugar - half a glass;
- flour - 3 tablespoons;
- bread crumbs - 2 tablespoons;
- egg - 1 piece;
- water - 1 tablespoon;
- powdered sugar - 2 teaspoons;
Austrian strudel with apples and currants. Step by step recipe
- My apples. Peel and cut into small cubes. Put in a bowl and mix them with flour and 2 tablespoons of sugar. Add a pinch of cinnamon. We mix. Leave the apples to soak and let them juice for 15 minutes.
- Mix the nuts, breadcrumbs and remaining sugar separately.
- We take the dough, roll it out in a thin layer and put the filling on top. First you need to lay out half of the nut mass, then half of the apple. Distribute a little currant on top. We roll the dough into a roll and fix the edges. We do the same with the second sheet of dough and the filling.
- We take a baking sheet, put edible paper on it and put our strudels.
- Break the egg, add a tablespoon of water and beat with a whisk. Lubricate the strudel on top with an egg. We make transverse cuts along the length of the strudel and set to bake in the oven, preheated to 200 degrees for 35 minutes.
- When the strudel is baked, take it out and sprinkle it with powdered sugar on top. You can also add currant berries for decoration.
The rosy, delicious Austrian strudel is ready! It can also be served with ice cream, condensed milk, cream. Well, those who adhere to a diet can eat it anyway! "I love to cook" wishes you bon appetit! Next time we cook
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If for some reason you are in a bad mood, or if it's just foggy and damp outside, and the weather forecasts are disappointing, I suggest making this berry-nut strudel. Fresh, soft, with a crisp crust, it will bring a bit of summer to a chilly autumn evening. I took the original recipe from its_al_dente
and then added, changed and created herself.
Here's what happened:
We need
for the test:
300 g flour
1 egg
a pinch of salt
130-140 ml warm water
2 tablespoons of unscented vegetable oil
for filling:
1 kg of frozen berries. (raspberries, blueberries and black currants in equal proportions)
150 g sugar
1 tsp cinnamon
3 tablespoons of starch
100 g crushed walnuts
icing sugar for dusting
3 teaspoons of starch and a glass of berry juice for the sauce
What to do:
Mix flour, egg, plant with a mixer. oil, salt and water.
We knead the dough for about 15 minutes, roll it into two balls, wrap it in foil and leave it for 1.5 hours at room temperature (it is very important to give the strudel dough how to distance it, then it becomes very plastic and easy to work with).
While the dough is brewing, prepare the filling. Since our berries are frozen, they have a lot of liquid. And I did not dare to hammer such a tender dough with breadcrumbs. Therefore, I decided to gel the filling with starch. This way the berries will come together and not run away from the strudel like a river.
Put the previously defrosted berries in a saucepan. Sprinkle with sugar.
Stir the starch in 150 g of cold juice. Pour the mixture into the berries and bring to a boil. We set to cool.
Let's start making the dough. For some reason, in all recipes, the strudel dough is stretched on a linen towel. I just didn't have this at home, but I have a silicone dough mat. On it I was engaged in this fascinating process.
Strudel dough is extraordinarily soft, pliable and tender. But at the same time, in order to break it, one must try very hard. I tried twice.
Mix the nuts with starch and icing sugar and sprinkle on the dough, slightly receding from the edges.
On top we spread the gelled cooled berries.
Tuck the edges of the dough and start rolling it into a roll. Lubricate each turn with oil.
Lubricate the seam with a mixture of yolk and cream. Cover with vegetable oil and carefully spread the strudel, seam down, on a baking sheet with parchment. We bake in an oven preheated to 200 degrees for 35 minutes.
Cooking the sauce:
We dilute the starch in half of the berry juice. Pour the remaining juice into a saucepan and heat. Pour the juice with starch into a saucepan, bring to a boil, stir until thick and pour into a saucepan.
Sprinkle the finished strudel with icing sugar. Pserve with sauce and a ball of ice cream.
