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Apple strudel.

Apple strudel.

Apple strudel — This classic dessert.

This classic dessert — a roll of fine dough stuffed with stewed apples, dried fruits and nuts -kruglogodichny favorite menu of many Europeans. Serve the strudel still warm, sprinkle it liberally with powdered sugar. Apple strudel.

We will need these ingredients:

700 g of apples (peel and cut into thin slices)
125 g of fluffy white sugar or brown demerara sugar
75 g raisins
50 g of pecans (chopped)
75 grams of fine crumbs of fresh white bread (lightly fried)
Juice and grated zest of 1 lemon
4 leaf extract of the test or dough for strudel
125 g butter (melted)
flour for dusting
50 g ground almonds
1/2 h. L. ground cinnamon
1/2 h. L. ground nutmeg
icing sugar for dusting


a clean kitchen towel
silicone mat
metal pan

Cooking method:

1 Mix the apples with sugar, raisins, Pecan, half the bread crumbs, lemon juice and zest. Put the silicone mat on a metal baking sheet.

2 Lay the dough layers and brush each with melted butter. Pritrusite tea towel with flour and place the dough on it seams. Sprinkle an even layer of remaining breadcrumbs, ground almonds, cinnamon and nutmeg upper layer of oiled dough.

3 along the long side of dough Put the fruit and nut filling, lay the stuffing on the short sides of the sides of the dough, and the dough edge on which is lined with stuffing. Begin to roll the dough into a roll, picking up a towel as you move up. Gently roll the roulade on a silicone mat so that the strudel was on it seam side down.

4 Brush the dough on all sides with melted butter and bake strudel 30-35 minutes until golden brown and crisp. Serve warm, sprinkled with powdered sugar.

About the dish:

For 6 persons:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
The temperature of the oven: 190 ° C

Origin of apple strudel.

Apfelstrudel — one of the most famous dishes of Viennese cuisine, which is the first documented recipe dates back to 1696 year. The word «strudel» comes from the German «maelstrom», such rolls became popular in Germany in the XVII century. The combination of thin layers of crunchy pastry and the filling of fruits and nuts is the result of the influence of cuisines of other European countries.

Apple strudel.

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