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From the water, salt, vinegar and 7 tablespoons of flour, make a dough. Gradually add the flour and if you think it is elastic enough after you put 5 tablespoons, do not add the rest of the flour. The dough should not be hard.
Mix margarine with the 5 tablespoons of flour.
Spread the first dough on the table lined with flour. Spread the dough with margarine over it, fold it then spread it again on the worktop. Cut into 2, so we will have 2 rows with strudel. Over this dough put the filling I used apples and then I repeated with cherries from compote.
Put the 2 rows in the tray. Cut with a knife passed through hot oil, in the desired pieces. After I cut them, drip on each end (cut) the remaining oil (hot) Bake at 150 degrees for about 35 minutes (until they are brown)
We powder them hot with powdered sugar. They are delicious with a vanilla ice cream.
300 gr white flour, 1 teaspoon baking powder, 125 ml milk, 1 egg, 30 ml oil, 1/2 teaspoon salt (dough), 350 gr sauerkraut, plain or with ribs (filling), 1 egg for greased, cumin for decoration
To prepare the strudel dough, sift the flour in a bowl, together with the baking powder. We make a hole in the middle of the flour and put the egg, oil and a pinch of salt there. Then mix everything until it results in a compact dough that is left to rest for 30 minutes.
To prepare the sauerkraut, finely chop it and rub it with a little pepper, if it is sauerkraut. If you opt for raw cabbage, rub it with a little salt. Fry a finely chopped onion in oil, add 2 sliced garlic cloves, then the cabbage and let it cook over medium heat until the cabbage begins to penetrate. After about 15 minutes, it's ready. Add the chopped dill and turn off the heat.
After the dough has rested, cold, we spread it on the floured table, in a thinner sheet. Spread the hardened cabbage over the dough and roll tightly. Ideally, we should have some pieces of meat in the cabbage, but it works just as well and simply. Place the strudel with cabbage in a tray lined with baking paper, grease it with egg and sprinkle with cumin. Bake the delicious strudel with cabbage for 25 & # 8211 30 minutes, at 180 degrees, in the preheated oven. Let it cool before slicing and serving.
Dietary strudel with apple and oats
From fruit to delicacy: recipes for strudel and apple pies. Suitable as a light dessert, apple pie prepared quickly and without beating. Preparation Strudel With Apples & # 8211 dough. Remove the strudel, leave to cool and sprinkle with powdered sugar. Strudel & rdquo, an aspect that illustrates how well-known the Viennese apple strudel became. The dough is made from oats, yogurt and honey. The filling is made of apples and cinnamon, but you can also add raisins, nuts, or even quark cheese. How to cook strudel with apples & # 8211 recipes. It is customary to serve strudel, sprinkled with powdered sugar, with a. I do not know how many of you have come to sites with recipes & bdquietietetic & rdquo with white flour and a ton of sugar, where the word diet is used entirely.
Strudel - apple or pumpkin pie, old recipe, with fine homemade sheets. Apple or pumpkin in a jar for the winter, simple recipe, without sugar. Things are very, very simple. How to make real apple strudel.
Add the sugar, the rest of the cinnamon teaspoon, the sugar to the mixing bowl.
Apple strudel recipe. The most delicious recipe for cold days
The most delicious autumn recipe contains ingredients available to anyone. It is prepared quickly and easily, and the result is a culinary delight.
- 1 kg of apples
- 300 g flour
- 100 g sugar
- 50 g butter
- 50 ml oil
- vanilla sugar
- raisins (optional)
Method of preparation:
Apple strudel recipe. Put the flour in a bowl. Gradually add oil and warm water. Then knead the whole mixture until you get a thick dough. You can also add a pinch of salt to taste.
The apples are cleaned separately and finely chopped. They can also be given through a large grater and drained well, if you find it easier. In a pan, add the butter and cook the apples. Over it we put the sugar and a spoonful of cinnamon. If necessary, we can also put the raisins. Leave to harden until the juice drops.
Apple strudel recipe. From the shell obtained in this way a sheet is stretched with the help of a facet. Fill with apple composition and roll. Grease a pan with butter and place the roll filled with apple. Leave it in the oven for 30 minutes. When it is almost ready, grease everything with a little honey.
Strudel with plums and nuts & # 8211 a perfect dessert for late summer. A plum pie juicy and fragrant. Plums must be well ripened, sweet and juicy. They go well combined with a handful of nuts and cinnamon powder. Cinnamon cheers them up and accentuates their own aroma.
I always regret that strudel is not popular in our restaurants. In Austria, Germany, the Czech Republic or Hungary you can order a slice of strudel for dessert and you will often receive it accompanied by vanilla ice cream, natural whipped cream, nuts, chocolate sauce or caramel in a big day plating! This peasant fruit pie has made its way into the menus of major European restaurants and cafes.
It's the plum's turn. From them I always make a juicy strudel, full of fruits and aromas. The taste is sweet-sour, further sweetened with brown sugar.
I used 8 sheets of pie (1/2 pack) & # 8211 of the rest I made strudel with figs, nuts and goat cheese (recipe here).
Another flour cake with plums is the one with leavened dough, plums and walnuts & # 8211 recipe here.
If you want to make a whole tray, ie 4 strudels, you will have to double the quantities in the recipe.
Preparation Strudel with apricots
I prepared apricots and almonds.
I melted the butter and split the sheets. I had 8 sheets. I put one for each roll and I was left with 2. I divided these into 3 wide to get 6 strips. For each mini strudel I greased half of the whole sheet and I placed on it a strip of those divided into 3 then I greased it with butter and I closed it like a book bringing the other half of the whole sheet. Like a notebook with two covers and a single sheet in the middle. In total I had 3 layers of sheets for each mini strudel.
I greased with butter the surface of the last sheet and near one of the long edges I sprinkled a tablespoon of fine breadcrumbs. It is good because it absorbs the juice left by apricots.
I divided the apricots in the eyes (about 100g for each strudel) and placed them over the breadcrumbs with a few whole almonds. I sprinkled a tablespoon of vanilla sugar on top. The length of the apricot will give the length of the rolls longer and thinner or shorter and fatter.
I rolled like sarmale, taking care to fold the side edges & # 8211 so that the apricot juice didn't run out when baking.
The rolls are ready! I used a special tray with parallelepiped depths but you can also bake them in the normal oven tray, on baking paper. My tray is Teflon and did not need baking paper.
I greased the mini strudels with the rest of the melted butter and put them to bake in the preheated oven at 150C.
I let this apricot strudel bake for 45 minutes at 150C. My mini-strudels became golden and crispy.
The simplest strudel recipe Strudel with apple, cheese, pumpkin
Find out from us the simplest strudel recipe, the light but just as tasty version of the original pumpkin strudel recipe.
Strudel according to the traditional recipe is quite difficult to make. This is especially true if you're not good at thinning the dough.
But there are also simple strudel recipes, such as this one.
How to make real apple strudel. I studied in Austria
I don't consider myself the biggest maker of puff pastry and cakes, but I'm not in the Venice bush either. When I was younger, I tried to take a product and decline it in as many ways as possible. To reinterpret it as the competitors from the cooking shows would say.
I knew, and I think I still know, to make about 4-5 types of apple pie / tart. But the strudel never came out. It's true that I didn't insist much on this recipe.
Good. In the Austrian mini-holiday, our hosts took us to a cooking class (Edelweiss Cooking School). Two traditional desserts in the Salzburg area & # 8211 Apfelstrudel (apple strudel) and Salzburger Nockerl (see here what is it). Our teacher was a chef who spent the summer in Salzburg, and in the winter he worked at the restaurant of a famous hotel, located in a Swiss mountain resort. You will realize that for him, making an apple strudel is like putting our mothers to boil two hard-boiled eggs.
Being a gang of 4, the boys with the trip (me and Eddie from Tuk Tuk) got into a team, and the girls (Mazilica and Oana Titica from Chicineta). And give it a go. Johann, the chef we were talking about, showed us how to make an strudel, then we had to reproduce it.
Things are very, very simple. That's when someone else does it in front of you. 4 apples are cut into slices, put two tablespoons of raisins, two of sugar, a drop of rum (to taste) and cinnamon, also to taste. I would halve at least the amount of sugar and raisins, because the finished product was very sweet. Mix all in a bowl.
You have to be a little careful with the dough, because certain quantities must be observed. To 100 grams of flour add 125 ml of water (at room temperature) and half a tablespoon of oil. The oil is what gives the dough elasticity. Mix all with a spoon, then knead a little and let it sit for 2 hours.
Finally, we start mounted strudel. You have to have a paper tablecloth 1 meter by 1 meter. That's because the flour is sprinkled on the tablecloth, the dough is put, and it is spread with a rolling pin. Then, take the dough that has reached the size of a pizza and you have to make it thinner and thinner with the help of the two gloves provided. Put the center of the sheet on the outside of the palms and keep moving the dough from one hand to the other until it stretches like the world. That's why I was talking about oil, which gives the sheet elasticity.
Once the sheet is spread, it is greased with melted butter, sprinkle 2-3 tablespoons of breadcrumbs (to absorb the juice left by the apples), put the apples aside and roll. How? Here's the trick. You grab the side of the tablecloth and roll the contents from close to close. As if you had a blanket full of toys and roll it carefully so that the toys do not all gather in the middle of it. Melted butter on top of the strudel and put in the oven for 30 minutes at 220 degrees Celsius. Sounds simple, doesn't it? Harder with practice.
Remove the strudel from the oven, sprinkle with powdered sugar and open a cold beer until it cools. Auch, that wasn't part of the recipe. Our unit wishes you well good appetite!