Tourists have returned from Vienna, remember not only the attractions of one of the most beautiful capitals of the world, but surprisingly delicious Austrian cuisine is famous Viennese coffee houses and restaurants. A stay in Vienna and did not try the Viennese schnitzel, goulash in the spicy sauce with dumplings, potato salad, strudel with apples and cheese - is unforgivable.
In Vienna, almost every restaurant or cafe has its crown meals that are prepared using proprietary recipes. These include strudels and having a lot of options prepared. Very tasty apple strudel is prepared in the cafe, located in the left wing of the palace of Schönbrunn. Here not only can enjoy freshest strudel, but also see all the stages of its preparation, which will demonstrate advanced cooks.
It should be noted that the preparation of strudel - very interesting spectacle. Especially curious to observe how in the hands of chef bun dough the size of a large fist for a few seconds into a huge list, so subtly roll out and extended that through it you can read the newspaper text.
Apple strudel recipe is surprisingly simple and requires no special cooking skills or the use of some complex ingredients. He checked in practice, everything was wonderful, just had to replace the Austrian rum (in Russia find it extremely difficult) for liquor.
To prepare the dough and filling for strudel will need 250 grams of wheat flour, 2 g of salt, one egg, 20 g of vegetable oil and 50 g butter, 100 grams of bread crumbs (crumbs), 140 g sugar, 10 g of cinnamon, 170 g of raisins, two teaspoons of lemon juice, rum 10-15 g and 1100 g sour apples. As well as flour for sheeting dough and butter for greasing the dough, strudel and pan.
Combine flour, eggs, salt, 20 g of vegetable oil (preferably olive) and 100 g of warm water make a dough that is kneaded to the point where it ceases to adhere to the hands. But on one important feature - the dough roll into a ball and liberally lubricated with vegetable oil, as an option - it can even completely fill with oil. In this state, the dough is left for 20-30 minutes. It is thanks to oil the dough becomes very elastic, which will roll out and stretch it into thin leaf.
While the dough "rest" in the vegetable oil, cook the stuffing. To do this, breadcrumbs fried in butter until golden brown. Added to the mix beforehand mixed with cinnamon sugar, raisins, lemon juice, rum and chopped sour apples, peel and core from which removed. All is well mixed.
If time allows, raisins for the filling make "drunken", for which purpose it for a few hours (the classic version of the 12-14 hours), pour rum (no more than 15 g), which is partially absorbed in it.
The most difficult - make thin sheet of dough. He was initially rolled out on a piece of cloth (linen kitchen towel), floured, trying to get a rectangle. Then stretch to fine condition, turning it into his hands, which are used for back of your hands and forearms. Efforts to make do not, the dough is stretched by its own weight. The main thing - do not overdo it and do not bring to tears.
Slightly thicker edges are only to be cut off, the rest of the dough should be transparent. The dough is carefully placed on the cloth, thick edges are cut off. The entire test sheet smeared with melted butter. Prepared stuffing spread a thick "sausage" along one side of the test, departing from its edge 10-15 cm Then, lifting the towel on this side, roll the filling into the dough. It turns tight roll, the edges of which swirled (both ends of the candy wrappers), and the excess dough is removed.
Right on the fabric strudel profusely smeared with melted butter and transfer to pre-greased pan. But now the fabric can be gently removed. Do not attempt to take the raw strudel in hand, not using fabric, a thin layer of dough not withstand the weight filling.
Strudel Baked at 190 degrees until golden brown. Ready strudel once to grease with butter (you can sprinkle with powdered sugar) and leave to cool. Under this option, making strudel can be cut only after cooling the filling to room temperature.
Taking the classic version of the Viennese cooking apple strudel, you can experiment with fillings - to replace breadcrumbs crushed biscuits, add nuts, berries or fruits, but instead take the rum brandy, liqueur, brandy or sweet balm.
It should be noted that the preparation of strudel - very interesting spectacle. Especially curious to observe how in the hands of chef bun dough the size of a large fist for a few seconds into a huge list, so subtly roll out and extended that through it you can read the newspaper text.
Apple strudel recipe is surprisingly simple and requires no special cooking skills or the use of some complex ingredients. He checked in practice, everything was wonderful, just had to replace the Austrian rum (in Russia find it extremely difficult) for liquor.
To prepare the dough and filling for strudel will need 250 grams of wheat flour, 2 g of salt, one egg, 20 g of vegetable oil and 50 g butter, 100 grams of bread crumbs (crumbs), 140 g sugar, 10 g of cinnamon, 170 g of raisins, two teaspoons of lemon juice, rum 10-15 g and 1100 g sour apples. As well as flour for sheeting dough and butter for greasing the dough, strudel and pan.
Combine flour, eggs, salt, 20 g of vegetable oil (preferably olive) and 100 g of warm water make a dough that is kneaded to the point where it ceases to adhere to the hands. But on one important feature - the dough roll into a ball and liberally lubricated with vegetable oil, as an option - it can even completely fill with oil. In this state, the dough is left for 20-30 minutes. It is thanks to oil the dough becomes very elastic, which will roll out and stretch it into thin leaf.
While the dough "rest" in the vegetable oil, cook the stuffing. To do this, breadcrumbs fried in butter until golden brown. Added to the mix beforehand mixed with cinnamon sugar, raisins, lemon juice, rum and chopped sour apples, peel and core from which removed. All is well mixed.
If time allows, raisins for the filling make "drunken", for which purpose it for a few hours (the classic version of the 12-14 hours), pour rum (no more than 15 g), which is partially absorbed in it.
The most difficult - make thin sheet of dough. He was initially rolled out on a piece of cloth (linen kitchen towel), floured, trying to get a rectangle. Then stretch to fine condition, turning it into his hands, which are used for back of your hands and forearms. Efforts to make do not, the dough is stretched by its own weight. The main thing - do not overdo it and do not bring to tears.
Slightly thicker edges are only to be cut off, the rest of the dough should be transparent. The dough is carefully placed on the cloth, thick edges are cut off. The entire test sheet smeared with melted butter. Prepared stuffing spread a thick "sausage" along one side of the test, departing from its edge 10-15 cm Then, lifting the towel on this side, roll the filling into the dough. It turns tight roll, the edges of which swirled (both ends of the candy wrappers), and the excess dough is removed.
Right on the fabric strudel profusely smeared with melted butter and transfer to pre-greased pan. But now the fabric can be gently removed. Do not attempt to take the raw strudel in hand, not using fabric, a thin layer of dough not withstand the weight filling.
Strudel Baked at 190 degrees until golden brown. Ready strudel once to grease with butter (you can sprinkle with powdered sugar) and leave to cool. Under this option, making strudel can be cut only after cooling the filling to room temperature.
Taking the classic version of the Viennese cooking apple strudel, you can experiment with fillings - to replace breadcrumbs crushed biscuits, add nuts, berries or fruits, but instead take the rum brandy, liqueur, brandy or sweet balm.
