Puff strudel - general principles cooking

Strudel - traditional recipe Austrian cuisine. A treat can be prepared from different test, but it turns out the tastiest of all puff strudel... The dough is made from flour, oil, water and a little salt. The dough needs to be rolled out very thinly, but before that it should be kept in the refrigerator for half an hour. Sugar is added to the filling itself, not to the dough. Puff strudel can be made with apples, cherries, pears, plums, or apricots. Often cottage cheese, raisins, poppy seeds, nuts, chocolate, etc. are used as a filling. If a puff strudel is prepared with curd filling, you should also add whipped whites and yolks, butter or semolina... Strudel can be savory. In this case, mushrooms, cabbage or fish are perfect for the filling. Ready sweet strudel need to sprinkle icing sugar.

Puff strudel - preparing food and dishes

To prepare a puff strudel, you need to prepare the dishes and kitchen utensils: a bowl, baking sheet or baking dish, a small saucepan, and a rolling pin.

Sift the flour in advance, grind the sugar into powdered sugar. If frozen dough is used, it must be removed and thawed. You also need to prepare fruits and berries for the filling: wash, peel (if necessary) and chop. Chop the nuts.

Puff strudel recipes:

Recipe 1: Puff Strudel

This flaky strudel can be prepared with any filling. V this recipe cherry is used. The pastries are perfect for any celebration and will perfectly complement a family tea party.

Required Ingredients:

• Flour - 120-130 g;
• Half a glass of warm water;
• 3-4 g of salt;
• A little vegetable oil (about a tablespoon);
• 50 g of raisins and walnuts;
• Almonds - 80-100 g;
• 30 ml of brandy;
• 2 tablespoons of sugar;
• Frozen cherries - 550 g.

Cooking method:

Sift the flour into a deep bowl, throw in a pinch of salt and make a small depression in the flour. Add vegetable oil and pour in warm water. Stir all the ingredients thoroughly and start kneading the dough. This should be done until it becomes soft and elastic enough. Cover the bowl with a napkin or cling film and put in the refrigerator for half an hour. Rinse the raisins, remove the "tails" and cover with a skate or rum room temperature... Grind the almonds in a blender. Let the cherry thaw and squeeze out a little. Drain the juice from the cherries. Roll out the prepared dough very thinly. The surface on which the dough is rolled out must be sprinkled with flour. As soon as the dough has nowhere else to roll out, you need to stretch the dough with your hands. Sprinkle the dough with ground almonds, then put the raisins and chopped walnuts... Next, lay out the cherries and sprinkle with sugar. On one side there should be an indent of 15 cm, on the other - 2-3 cm each. Roll the dough with filling into a roll, starting from the opposite side of 15 cm. Press the edges of the roll. Put the roll in a greased baking dish, sprinkle the roll with sugar. Bake for about 40 minutes at 180 degrees. The finished puff strudel can be sprinkled with powdered sugar. Cherry strudel can be served with creamy ice cream.

Recipe 2: Puff Strudel with Apple Filling

Prepare this delicious treat not so easy, but the hostess will definitely receive a lot of compliments. Puff strudel with apples will perfectly fit into the menu of any holiday; you can simply pamper your household with such pastries on a regular day.

Required Ingredients:

• A pound of flour;
• 200 ml of water;
• A pound of butter;
• 5 ml of vegetable oil;
• A little salt;
• A kilogram of apples;
• Sugar - 2 tablespoons;
• Half a glass of walnuts;
• 1 g vanillin;
• Cinnamon;
• Powdered sugar.

Cooking method:

Sift the flour into a bowl, make a depression, pour in water, add oil and add a little salt. Gently knead the dough. It should be smooth and very soft. We form a large ball from the dough and put it in the refrigerator for half an hour. We clean the apples, remove the seeds and cut them into thin slices. Put the apple pieces in a saucepan, sprinkle with sugar and throw in a piece of butter. Simmer the apples on the stove until they are completely softened. Add vanillin, cinnamon and chopped nuts to the apples. Roll out the dough into the thinnest layer and coat butter... Spread the filling evenly over the surface of the dough. We roll the dough with the filling into a roll. Sprinkle with sugar. Grease a baking sheet with oil and spread the roll. Bake in the oven until tender, about 25-30 minutes. Sprinkle with icing sugar on the hot layered strudel.

Recipe 3: Puff Pastry Strudel with Raspberries

Quite a simple recipe for puff strudel. Raspberries and peanuts are used as the filling. Pastries are perfect for a lean menu.

Required Ingredients:

• A quarter of a kilogram of flour;
• 2, 120-125 ml of water;
• 1/4 cup vegetable oil;
• a pinch of salt;
• 2 tsp powdered sugar;
• 200 g raspberries;
• 4 tablespoons of sugar;
• Roasted peanuts - 110 g.

Cooking method:

Make a depression in a hill of flour, pour in water and oil, add a little salt. Knead the dough from the ingredients and put in the refrigerator for 20 minutes. Rinse raspberries, dry. Chop peanuts and mix with sugar. Roll out the dough into the thinnest layer and lay out the filling. First, nuts are laid out on the dough, then raspberries. Roll up the roll, clamp the edges. Grease a baking sheet vegetable oil, lightly sprinkle with flour and lay out the roll. The roll itself is also greased with oil. Bake for about half an hour in the oven. Sprinkle the puff strudel with icing sugar.

Recipe 4: Puff Pastry Strudel with Pears

For the preparation of pear puff strudel, in order to save time, you can take a ready-made puff pastry... You can make puff pastry yourself, by analogy with the above recipes for puff strudel.

Required Ingredients:

• 350 g puff pastry;
• 1 egg;
• 3 croutons;
• 30 g raisins;
• 45 g walnuts;
• A pound of hard pears;
• 1 lemon;
• Sugar - 40 g;
• Vanillin bag;
• A little cinnamon;
• 2 caps of carnations;
• Powdered sugar.

Cooking method:

Defrost the puff pastry and roll out into a thin layer. Sort raisins, steam with boiling water. Chop the nuts. Wash the pears and cut into small pieces. Sprinkle the pears with lemon juice. Mix pears with sugar, raisins, nuts, vanilla, cloves and cinnamon. Pour in a little water and boil until the liquid evaporates. Remove the cloves. Grease the edges of the dough with an egg. Sprinkle breadcrumbs on the boards. Lay out the filling and wrap in a tight roll. Grease the roll with an egg and bake for about 20 minutes in the oven. Sprinkle the puff pear strudel with icing sugar, then cut into small pieces.

Puff strudel - secrets and useful tips from the best chefs

The finished puff strudel can be served with vanilla syrup, ice cream scoops, or berries. Treats can be prepared not only in the oven, but also in a slow cooker. To do this, set the "baking" mode for 20-25 minutes. To make the dough airy and light, you can add lemon juice to it.

Other strudel recipes

• Puff strudel
• Apple strudel
• Vienna strudel
• Cherry strudel
• Strudel with meat

Much more interesting recipes you can find on the main page of the section Cooking

It will get better and better.

Ingredients:

• 80 g - butter / margarine
• 2 packs (2 x 4 sheets) - strudel dough or filo dough
• powdered sugar

• 300 gr - cottage cheese
• 4 tbsp. l. - breadcrumbs
• 2 pcs - chicken egg
• 40 gr - sugar
• 2 boxes l. - ground cinnamon
• 100 sour cream 20%
• 300 gr - any berries
• powdered sugar.

Cooking strudel with cottage cheese

The most important thing in the beginning is to arrange the dough sheets correctly. The stack needs to be moved, as it were, so that the next one comes out slightly from the previous one. Thus, we have an increase in the total area of ​​the covered filling and, accordingly, the size of the entire retesh. The filling itself can be put wider or narrower. In the first case, the retesh will be wide and flat / round, in the second - narrow and long, it can also be twisted with a snail if it does not fit on a baking sheet in length.

Preheat the oven to 200 ° C.

I have a filling today curd... I always buy cottage cheese for baking regular, dry, without additives and always chop with a blender or crush through a sieve.

Beat eggs with some sugar, add a little salt for a shade of taste, add sour cream, cinnamon, then chopped cottage cheese - mix everything thoroughly. Then - breadcrumbs and stir again quickly so that the crackers do not have time to swell too much. Grease the top sheet of the strudel with oil or fat and spread out the filling, 5-10 cm away from the edges.

Above - peeled berries. I collected it different berries in order to please everyone in the family. Sprinkle the remaining sugar on the berries.

Now we close the retesh. We put on the long parts of the dough: one and grease the top with whipped protein, then the second long one and also grease the top with protein, you can also, in turn, also smear the inner sheets on these edges for better peeling. And we repeat the same with the side narrow parts. Turn our labor over with the seam down and put it on a greased baking sheet.

Bake strudel with cottage cheese- 20-25 minutes and 10 minutes before readiness, you need to smear on top with yolk or egg. As you can see, I save baking paper and use it 2 times if possible.

Ready strudel sprinkle with icing sugar, not sparing it, since it is not very sweet inside. Actually, the amount of sugar is up to your personal taste.

Photo of strudel with cottage cheese and raspberries

Cutting such a retesh is easy, the filling does not fall out - the breadcrumbs are all connected and compacted. It is better to take a knife with a cut.

Well, since I only dream of making a real retesliszt dough myself, I will also tell you about our specially retesliszt flour.

Rethesh is a long-standing pride of Hungarian housewives, known in the country for several centuries. In Hungary, retesh does well thanks to the exceptional qualities of the Hungarian wheat flour... However, it is necessary to take flour that is fine, but not freshly ground. It also doesn't have to be soggy. Flour should contain 13% gluten and 65% starch. You can make sure that flour is suitable for making ratesh as follows: take 100 g of flour, put it in a bag of gauze and knead it in water until the starch stops protruding from the fabric. Then a viscous yellowish mass of gluten with pleasant smell, which in dry form should weigh 13 g. If this mass has a grayish color and if it is not viscous or smells unpleasant, then such flour is not suitable for retesh. The starch settles to the bottom of the vessel in which the bag was kneaded. If you drain the water from the starch and dry it, then it should weigh 65 g (Karay Gundel “ Hungarian cuisine", 1959).

That's how serious it is with real chefs, not like mine strudel with curd

Strudel- baked goods that have gained unprecedented popularity all over the world. Every morning the streets of Austria are enveloped in the tart aroma of cinnamon and apples - these bakeries and cafes bake strudles for the local population so that everyone can enjoy them with a cup of coffee. For many years, from generation to generation, Austrians traditionally eat with tea or coffee in the morning.

The Austrians value apple cider so much strudel, recipe whom they know almost by heart, for his taste, that they even came up with a kind of pre-wedding custom, which provided for the bride to treat the groom's relatives with strudel baked by her. If for some reason they did not like it, then they could not only consider her a bad hostess, but also forced the groom to break off the engagement.

The history of strudl origin is very interesting. Many researchers in the field of culinary have their own points of view on this matter, and at the same time, not everyone believes that this pastry was invented by the Austrians. In one of the city libraries in Vienna, there is a milk cream recipe dating from 1696.

Strudel. Popular recipes with step by step photos

Anyway, making strudel is a delicate matter, however, like the dough itself for him. The dough is considered ideal, the thickness of which is not thicker than papyrus paper. Such a dough is the lot of professional pastry chefs, even if the dough is a little thicker, this will not significantly affect its taste.

It is prepared on the basis of unleavened stretch dough, although if you enter a phrase such as "Strudel apple recipe puff pastry" then make sure the puff pastry is also suitable for baking strudel. Therefore, even the most inexperienced housewife in the field of culinary, buying a package of puff pastry, will be able to please the whole family with delicious strudel.

Having tried it at least once, you will forever become a fan and remember its taste for a long time. Have you ever wondered why this cake has such a name? Strudel translated from German sounds like the word "funnel" or "whirlwind". If you look at it in a cross-section, it becomes clear why it was given such a name.

The classic version of this dish is considered apple strudel, recipe which we will tell you today, but there are also recipes for strudles with other fillings. All strudles can be divided into sweet and savory. For the preparation of sweet strudles, berries and fruits are used, adding nuts and spicy spices, salted, in turn, are prepared with meat, cheese, fish and mushroom fillings.

Looking at cherry strudel, recipe with photo which you see below, and drooling. Truly, a real gourmet delicacy. It takes about 2 hours to prepare such a strudel, but believe me, the time spent on its preparation is worth it.

Cherry strudel - recipe

Ingredients:

For the test:

• Flour - 200 gr.,
• Room temperature water - 150 ml.,
• Salt - a pinch
• Sunflower oil(refined) - 3 tbsp. spoons

For filling:

• fresh or frozen - 500 gr.,
• Sugar - 1 glass
• Butter for lubricating strudel - 50-80 gr.,
• Powdered sugar for sprinkling - 10 gr.

Sift flour into a bowl through a sieve. Add a pinch of salt. Then pour water and vegetable oil into the flour. Stir the dough first with a wooden spoon and then knead it with your hands. Please note that the dough should not be tight and somewhat sticky. To prevent it from sticking to your hands, grease your hands when you knead it with vegetable oil. Strudel dough recipe which you recognize, put in a bag and leave for 1-2 hours in a warm place.

Long-term proofing of the dough makes it elastic, which allows later to roll it out into a thin layer. While the dough is heating, cook cherry filling for strudel. wash and remove the bones from them. Then add sugar and simmer for about 5 minutes. Then strain the cherries in syrup through a colander. To prepare strudel, you only need cherries; cook compote or jelly separately from the syrup.

Cover your work surface with a cotton towel. Sprinkle it generously with flour. Roll out the dough as thick as we usually make for dumplings or dumplings. Now the most exciting and at the same time crucial moment is the process of pulling out the dough. Gently, so as not to tear the dough, lift it from the back with your palm, then pull it to the side. So the dough needs to be pulled in different directions.

Once one side has been pulled up, flatten it with a rolling pin. It may not be perfect the first time thin dough, but do not despair, because with a little practice, you will succeed. The dough may start to tear during stretching and you will see holes and cracks. We strongly do not recommend that you knead and roll the dough in the second circle, because this way it will take in even more flour, and it will not be possible to roll it out thinly.

If it happens that you have holes in the center of the dough, just glue them with small pieces of dough from the sides of the layer. In the process of twisting the roll, these holes will not be visible at all. After the dough is rolled out in a thin layer, brush it with melted butter and put the cherries on it. Wrap the dough in a roll, while helping yourself with the towel on which the dough lies.

Transfer gently to a baking sheet greased with vegetable or butter. Bake it in hot oven, heated to 180 C for about half an hour. Ready strudel with cherry, photo recipe which we reviewed, sprinkle with powdered sugar before serving.

A strudel stuffed with apples is considered classic version this baking. We will now consider recipe - apple strudel and raisins.

Apple strudel with raisins - recipe

Ingredients:

For the test:

• Flour - 1 glass with a slide,
• Egg - 1 pc.,
• Butter - 20 gr.,
• Water - 170 ml.,
• Salt - a pinch

For filling:

• - 500 gr.,
• Raisins - 100 gr.,
• Cinnamon - on the tip teaspoon,
• Sugar - half a glass
• Breadcrumbs - 10-15 gr.,
• Powdered sugar (for dusting)
• Butter - 50 gr.,

Knead the dough using flour, egg, water, butter and salt. Pour into a deep ceramic bowl hot water and leave for 5-10 minutes. After the plate is warmed up and hot, pour it out. Cover the dough with this plate and let it sit for 30 minutes. Repeat the procedure one more time. The greenhouse effect created in this way will make the dough elastic. Roll out the finished dough with a rolling pin on a towel dusted with flour.

Add sugar, raisins, cinnamon to peeled and thinly sliced ​​apples. Stir. Sprinkle the dough bread crumbs... Lay out the filling and wrap in a roll. Ready roll brush with melted butter before baking. Bake for 30-40 minutes in the oven at 175C.

Viennese strudel - recipe

Ingredients:

For the test:

• Flour - 1.5 cups
• Yolks - 4 pcs.,
• Butter - 20 gr.,
• Salt is a pinch
• Warm water- 1 glass

For filling:

• Apples - 400-500 gr.,
• Juice of half a lemon
• Cinnamon - a pinch
• Crumbs white bread- 10 gr.,
• Granulated sugar- 70-100 gr.,
• Almonds - 100 gr.,
• Butter - 20 gr.,
• Powdered sugar for dusting

Cherry strudel recipe which is given above, tastes very different from Viennese strudel and not only in the composition of the filling, but also in the characteristics of the dough. Let's take a look at how to make a Viennese strudel dough. Pour the sifted flour into a bowl. Add water to it, butter melted in a water bath, egg yolks and salt. Knead hard dough. Wrap it in foil and let stand for 1 hour.

Fry the bread crumbs in a skillet until golden brown with one tablespoon of butter. Pour the raisins hot water and keep it in it for 5-10 minutes. Drain the water and rinse the raisins. Grind the almonds in a blender. Peel the apples and cut into small wedges. In a bowl, combine sliced ​​apples, raisins, bread crumbs, almonds, lemon juice, sugar and cinnamon.

Stir the filling with a spoon. Roll out the dough very thinly on a table covered with a floured towel. Brush the dough with melted butter, then lay out apple filling... Roll the dough over with a towel. Grease the strudel with butter and put it in a hot oven for 40 minutes, the temperature of which is not lower than 180C. Apple strudel, recipe with photo, which you have learned, it is advisable to sprinkle with powdered sugar or pour over with chocolate or topping before serving.

Now you know how to make apple and cherry strudel. You can also use many berries, which are so abundant in summer, to prepare these pastries. Well, in winter, for the filling of strudles, feel free to take the berries from the freezer. Berry is also very tasty. puff pastry strudel. Recipe we will now consider such a strudel.

Berry strudel can be prepared even by those housewives who do not consider themselves experts in this field. This can be done with store test and then you don't have to spend hours baking. The whole process of making strudel with currants, raspberries and cherries from store-bought dough will take you no more than an hour. Agree, quickly?

Went from Austrians and is very thin crust(roll as thin as you can) and any fruit and berry filling. Strudel is also often served with ice cream. This will great afternoon tea where warm thin dough, berries and ice cream combine all the sophistication of the dish and its incredible taste.

Ingredients:

• puff-yeast dough - 450 grams,
• flour - 2-3 tbsp. spoons,
• raspberries - 100 grams,
• currants - 100 grams,
• cherry (pitted) - 100 grams,
• icing sugar - 2 tsp,
• chicken egg - 1 pc.,
• cinnamon - 1 tsp.

Berry strudel - recipe

Original and very delicious strudel with puff pastry raspberries - perfect solution for family dinner... Seasonal berries are also available in frozen form, which means you can delight your loved ones delicious dessert all year round.

Even an amateur cook can make a raspberry strudel from puff pastry and will spend no more than 30-40 minutes on it. The calorie content of the dish will delight fans of slender forms - only 315 kcal per 100 g.

• The recipe posted: Alexander Lozier
• After cooking, you will receive: 8-10 servings
• Preparation: 10 minutes
• Cooking: 40 minutes
• Preparation: 50 minutes
• Caloric value: 315 kcal per 100 g

Ingredients for raspberry strudel

• homemade cottage cheese - 230 g
• icing sugar - 120 g
• cream cheese - 120 g
• sifted wheat flour - 140 g
• frozen sheet dough - 5-6 pcs.
• butter - 100 g
• whole grain crackers - 10-12 pcs.
• fresh raspberries / frozen - 250 g

Step-by-step recipe for raspberry strudel

1. Preheat the oven. Mash the cottage cheese with a spoon, add a portion of the powder, cream cheese and flour, mix until a thick homogeneous mass.

2. Let the dough sheets thaw. Lubricate the surface with vegetable oil. Lay them on top of each other. Form a ball and roll into one cake.

3. Sprinkle the crust with crushed crackers. Lay out the prepared curd mass... Place raspberries on top of it. Rinse and dry in advance. Roll the strudel into a roll.

4. Line the fireproof form with a sheet of parchment. Move gently with work surface into strudel shape. Place in the oven for 25-30 minutes. Bake until golden brown.

5. Sprinkle the finished strudel with icing sugar. Serve garnished with raspberries and whipped cream.

Wish you bright gastronomic impressions!

In order not to forget, save the recipe on your wall.

A video recipe for apple puff pastry strudel caught my eye when I searched the Internet in search of something tasty. At first I was interested in the name - "strudel" - clearly of German origin. Further - more, I found a bunch of recipes, but everywhere the beginning was frightening at once: to cook a super thin dough (and an explanation is not so easy). And here is the recipe for apple strudel from finished dough- I decided to try. And I didn’t regret it. It is easy to prepare (even a beginner in cooking can handle it) and is eaten sooo quickly: delicious, tender, melts in your mouth, with an extraordinary apple flavor... So let's get started?

Ingredients:

• 500 grams of puff pastry (ready-made, purchased at the store);
• 5 apples;
• 70 grams of raisins;
• 70 grams of nuts (walnuts);
• zest from half a lemon;
• juice squeezed out of half a lemon;
• 0.5 tablespoons of cinnamon;
• 70 grams of sugar;
• breadcrumbs;
• 75 grams of butter;
• powdered sugar.

Apple strudel. Step by step recipe

Preparing products for apple filling.

1. Rub on fine grater zest from half a lemon (only the upper, yellow part; do not touch the white layer - it tastes bitter).
2. Peel the apples and chop small pieces(we choose the most fragrant and juicy apples).
3. To prevent the apples from darkening, sprinkle them lemon juice(from the half with which the zest was taken) and mix well.
4. Add cinnamon, lemon zest, sugar, raisins (preferably light) and nuts to the apples. Mix well and set aside so that the filling starts up the juice.

We’ll do the test.

1. Roll out the previously defrosted puff pastry into a thin sheet (do not forget to sprinkle the table surface with flour so that the dough does not stick).
2. Sprinkle the thinly rolled dough with breadcrumbs or cookie crumbs (we retreat from the edge of 20 centimeters, the path should be 15-20 centimeters wide).
3. We spread the apple filling on top of the cookies (we try not to go beyond the boundaries of the sprinkling). Crackers collect excess juice.

By the way, before spreading the filling, drain all the resulting juice from it.

1. With melted butter, using a brush, grease the entire remaining layer of dough. (This will give the strudel even more layering and will serve as a glue base).
2. Put pieces of butter on top of the filling, coat the edges next to it.
3. We wrap the left piece of dough on top of the filling, pinch the edges well and tuck them. Gently roll up the strudel (sausage) and put it on a baking sheet covered with parchment paper or oiled, in the shape of a horseshoe.
4. Lubricate the surface of the "horseshoe" with a brush, melted butter and send the strudel into the oven.
5. We bake at a temperature of 180 degrees for 30-35 minutes (until a ruddy color appears).
6. Cut the finished puff pastry apple strudel into portioned pieces (of the size that you like best), sprinkle with powdered sugar through a strainer. We decorate, if desired, with any berries and almonds.