Strudel with apples, cherries, meat, cottage cheese

Classic strudel with apples from homemade stretch dough

Ingredients

250 g flour + for sprinkling;
1 egg;
a pinch of salt;
1 tablespoon vegetable oil + for greasing;
100 ml water;
2 kg apples;
1 lemon;
100 g sugar;
vanilla sugar - to taste;
2 teaspoons cinnamon;
150 g raisins;
100 g butter;
100 g breadcrumbs;
powdered sugar - to taste.

The ingredients are for two strudels.

Preparation

Sift the flour into a bowl. Make a well in the middle, crack the egg into it, add salt and vegetable oil. Pour in lukewarm water and stir. When the dough begins to come together, continue kneading it with your hands. Throw it on the table several times and remember well again. The finished dough should become elastic, soft and “velvety”.

Cut it into two equal parts. Form each into a ball and brush with vegetable oil. Place the balls on a plate at a short distance from each other. Rinse a large bowl with boiling water, wipe dry and cover the dough with it. This will keep it warm inside. Leave the dough for half an hour.

Peel and core the apples and cut into very thin slices. Add finely grated lemon zest, juice of half or a whole lemon, regular and vanilla sugar, cinnamon and raisins. Raisins can be soaked in boiling water in advance and allowed to swell. Mix the filling thoroughly. Since the amount of ingredients is for two strudels, you can only make half the filling at first.

Lightly fry the crackers in a hot, dry frying pan, stirring constantly.

Place a large piece of cotton cloth on the table and sprinkle with flour. Place one part of the dough there. It would be possible not to divide the dough in half, but then it would be more difficult to stretch it. Flatten the ball by slapping it with your palm and turning it over several times. Then roll out the dough with a rolling pin, also turning it over several times.

Then carefully lift it, draping it over the back of your hand. Form both palms into fists. Turn the dough in a circle on your fists, stretching it to the sides. It should become very thin, literally transparent. Place the dough on a cloth and try to give it the shape of a rectangle, stretching it in the right directions.

Melt half the butter and brush the dough with it. Sprinkle with half the crackers and powder, not reaching the edges a few centimeters. Spread half of the filling over one edge of the dough.

Using your hands or a cloth, drape the sides of the dough over the filling. Use a cloth to roll up the strudel. Place the piece on the parchment, seam side down.

Grease the strudel with vegetable oil and place it along with the parchment on a baking sheet. Bake in an oven preheated to 200°C for 30–40 minutes until the dough is golden brown. Make the same strudel from the remaining ingredients.

Strudel

Sometimes, especially in the fall, when the sky unexpectedly turns gray, gloomy clouds roll in and our mood changes, we want to crawl with our heads under the blanket or wrap ourselves in a warm blanket and plaintively lament, like Carlson, who lives on the roof, that you are the sickest in the world Human. Carlson was saved by 2-3 jars of his favorite jam, but this option is not suitable for us at all, because we want something warm, homely and cozy, such as strudel. Invite your closest friends for a cup of aromatic tea or coffee, and while they get to you, prepare a crispy, delicious, juicy strudel.

Surely everyone has had the opportunity to taste this famous dish at least once in their life, if not in Viennese restaurants, then certainly in local cafes. Many are firmly convinced that strudel is a dessert, because apples or pears are most often used as filling; however, it is worth replacing apples with cabbage or mushrooms with meat, and the dessert turns into a hearty dish that can be served for breakfast, lunch or dinner. In general, strudel is a roll of very thin dough with a wide variety of fillings, so you can fill it with anything depending on your taste and mood.

The main feature of strudel lies in the dough, which is called stretch dough. This very special recipe and method of preparing the dough, as well as the idea of wrapping all kinds of fillings in it, belongs to the cooks of Byzantium or even Ancient Greece. Today, representatives of several countries at once call strudel their national dish - Austria, Germany, Hungary and the Czech Republic, but the most popular is the Viennese apple strudel, which we suggest preparing for dinner gatherings with friends. Just imagine, a bell rings in your apartment, you open the door, and from the threshold guests find themselves in an atmosphere of warmth and comfort, the aromas of apples and cinnamon filling the air, which will create the mood for intimate, friendly conversations.

You need to start preparing strudel by choosing the filling and preparing the ingredients. The filling can be any: berry, fruit, vegetable, meat, mushroom or fish, but on cool rainy days the best option is sweet and sour apples with cinnamon. To prepare a tender, juicy strudel with a crispy crust, you will need 250 grams of flour, 120 ml of water, 1 yolk, 3 tablespoons of vegetable oil, 1 tablespoon of freshly squeezed lemon juice, salt, a third of a loaf, 8 tablespoons of butter, 2 tablespoons sugar, 1 kilogram of sweet and sour apples, 100 grams of good light raisins, 100 ml of cognac, zest from half a lemon, 3 tablespoons of brown sugar, cinnamon and powdered sugar.

The cooking process itself begins with dough, which needs to be kneaded for a long time and then left in a warm place. The time the dough needs to rest is just enough to prepare the filling. Preparing the dough is a responsible process, because the taste and appearance of the future strudel depends on how the dough turns out. 250 grams of flour should be sifted twice and poured in a heap into a deep cup. Make a hole in this mound of flour and add 1 yolk, 120 ml of warm water, 3 tablespoons of vegetable oil, salt and lemon juice. Gently start kneading the dough, it is better if you do it with your hands. The strudel dough should be very elastic and elastic, so you will have to knead it for a long time, at least until it completely stops sticking to your hands. When the dough is ready, form it into a ball and generously grease it with vegetable oil, wrap it in film, place it in a heated pan and leave it alone for at least an hour. This time is necessary for the dough to become stronger and more elastic, because you still have to roll it out very thinly.

Before preparing the filling, rinse the raisins and pour cognac over them; these raisins will add a special aroma to your future strudel. The loaf, sugar and butter are needed to prepare the crumbs for the filling. Instead of a loaf, you can use ready-made breadcrumbs, but to be sure of the quality, taste and absence of foreign additives, it is better to take a dried loaf. Grate it so that the crumbs are a little less than a glass. Heat 4 tablespoons of butter in a frying pan, add crumbs and sugar. Stirring constantly, fry them until golden brown, then cool.

The basis of the filling is apples, it is important that they are sweet and sour, not sour, because then your strudel will be sour or you will have to add more sugar, and not sweet, because the dish can turn out cloying. Wash the apples thoroughly, peel them, remove the core and seeds and cut the rest into thin slices. Using a grater or a special knife, remove the zest from half the lemon and add it to the apples. By this time, the raisins should be soaked in cognac; if the cognac is not completely absorbed, drain it and add the raisins to the apples. Sprinkle everything with brown sugar and aromatic cinnamon.

Now it’s time for the most difficult step - rolling out the dough. On a clean, dry table, spread a large linen towel, sprinkle it with flour and distribute it evenly over the entire surface of the fabric. Place the dough on a towel and start rolling it out with a rolling pin. You should end up with a thin rectangle. However, using only a rolling pin, you will not roll out the dough into such a thin layer that you can prepare strudel. You'll have to use your hands again. It is better to stretch the dough while hanging, holding it by one edge, then it will stretch under its own weight. But here, if you did everything correctly, a problem may arise - the layer of dough is not yet thin enough, but its size is downright huge, and holding it suspended is completely inconvenient. Place the dough back on the towel, very carefully so as not to tear the layer, put your hand under it and begin to stretch it with stroking movements, starting from the center and moving towards the edges. If the dough breaks during stretching, seal it and continue stretching. How to determine the moment when the dough is ready and you need to stop? When the dough becomes so thin that the design of a towel or the text of an article from your favorite magazine can be seen through it, you can stop - this is the ideal result. No matter how hard you try, no matter how hard you pull, the edges always remain tighter. There is nothing you can do about this, just cut them off, turning the shapeless layer of dough into a beautiful rectangle.

Melt 4 tablespoons butter and brush half of the dough rectangle with it. Place the cooled bread crumbs on the remaining half, leaving 2-3 centimeters free on each edge. You can spoon the apple mixture onto the crumbs. Once the filling is on the dough, fold the remaining clean edges over it. Now, carefully, without touching the dough with your hands, using a towel, begin to roll up a tight roll. The part of the dough that has been oiled should be wrapped around the resulting roll several times. All you have to do is transfer the strudel onto a baking sheet, making sure that the junction of the dough is at the bottom. Brush the top and sides of the strudel with the remaining melted butter and place it in the oven at 200°C for about 30 minutes. When the strudel is ready, brush it with butter, sprinkle with powdered sugar, let stand for 20 minutes and serve.

Thanks to the delicious, juicy and incredibly aromatic filling, such a strudel should simply melt in your mouth; in addition, even if your friends are late, thanks to the stretch dough, you don’t have to be afraid that the masterpiece of culinary art you’ve prepared will go stale. But when guests arrive at the house, instead of a dull mood and gray sky, friendly company, the warmth of home comfort, a comfortable chair, a cup of invigorating tea or your favorite coffee and an indescribably delicious strudel, seductive and alluring with its cinnamon aroma and thin, rosy, crispy crust, will be waiting for you. , sprinkled with a thin layer of snow-white powdered sugar.

Alena Karamzina

Strudel with apples from ready-made puff pastry

Ingredients

3 apples;
½ lemon;
80 g raisins;
2 tablespoons butter;
5 tablespoons of sugar;
vanilla sugar - to taste;
500 g puff pastry;
1 teaspoon ground cinnamon;
3 tablespoons ground almonds.

Preparation

Cut apples, peeled and cored, into small cubes and sprinkle with lemon juice. You can soak the raisins in boiling water in advance and leave them to swell while you prepare the other ingredients.

Melt half the butter in a frying pan over medium heat. Place apples there. Add 3 tablespoons of sugar and stir. Simmer the fruit, stirring occasionally, for several minutes until the liquid has evaporated. At the end, add vanilla sugar and raisins.

Roll out the dough into a rectangle. Combine the remaining sugar, cinnamon and almonds. Melt the remaining butter and use almost all of it to brush the dough, working a little away from the edges of the rectangle. Sprinkle with cinnamon mixture.

Spread the apple filling along the short edge of the dough, avoiding the ungreased portions. Carefully roll the strudel, pinching the edges as you go.

Place the dough on a baking sheet lined with parchment. Brush the dough with oil and poke a few holes with a fork. Place in an oven preheated to 180°C for 40 minutes.

Apple strudel from ready-made filo dough

Ingredients

3 apples;
50 g raisins;
2 teaspoons butter;
3 tablespoons olive oil;
50 g brown sugar + for sprinkling;
1 teaspoon ground cinnamon;
¼ teaspoon ground nutmeg;
2 tablespoons orange juice;
50 g chopped walnuts;
10 sheets of phyllo dough.

Preparation

Cut the peeled apples into thin slices. If desired, the raisins can be poured with boiling water in advance and left to swell while you prepare the filling.

Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Place apples there, add sugar, cinnamon, nutmeg and orange juice and stir. Cook for 2-3 minutes, add nuts and raisins and remove from heat.

Line a baking tray with baking paper. Drain the juice from the apples and combine it with the remaining olive oil. Place one sheet of filo on a baking sheet, brush with butter mixture and sprinkle lightly with sugar. Do the same with the remaining sheets.

Place the filling in the middle of the dough, placing it in the shape of a rectangle. Fold the short edges of the dough over the filling and brush the tops with the butter mixture. Then, starting from the long edge, roll the strudel.

Brush the top with a mixture of butter and juice. Place in an oven preheated to 190°C for about 35 minutes.

Strudel with apples made from homemade puff pastry

Ingredients

200 g flour + for sprinkling;
a pinch of salt;
½ tablespoon lemon juice;
1 egg;
75 ml water;
100–150 g butter;
3 apples;
100 g raisins;
3 tablespoons sugar;
3-4 tablespoons breadcrumbs.

Preparation

Combine flour, salt, lemon juice and egg. Gradually pour in lukewarm water, kneading into a homogeneous elastic dough. Melt the butter.

Divide the dough into several pieces and slightly flatten each with a rolling pin. Brush the dough with melted butter. Place on a plate, stacking the pieces on top of each other and forming two towers. Cover with cling film and refrigerate for 2 hours.

Peel and core the apples and cut into small cubes. Add raisins, sugar and less than half the breadcrumbs and stir. Raisins can be pre-soaked in boiling water and allowed to swell.

Place the chilled dough on a table sprinkled with flour. Brush the pieces again with melted butter. Stack all the pieces on top of each other and roll out in a very thin layer.

Grease the layer with oil and sprinkle with the remaining breadcrumbs. Spread the filling over the dough, not reaching the edges a little. Form into a roll, starting from the long edge.

Line a baking sheet with parchment greased with oil. Place the strudel and season it with butter. Bake in an oven preheated to 180°C for about 40 minutes. Then reduce the temperature to 130 °C and cook for another 25 minutes. During baking, brush the strudel with oil 2-3 more times.

Viennese strudel - classic recipe

Knowing the intricacies and secrets of implementing such baked goods, preparing Viennese strudel will not be difficult. You can find them below:

The base of the product is prepared according to a simple recipe from flour, butter and salted water using classic kneading.
The flour coma is allowed to rest under the film for an hour, and then further processing begins.
The stretched dough is coated with butter and sprinkled with breadcrumbs, and then covered with filling.
The formed roll is greased with butter during baking.
Serve the delicacy warm with a scoop of ice cream, or by preparing additional vanilla sauce for the strudel.

Apple lavash strudel

Ingredients

3 apples;
1–2 teaspoons lemon juice;
100 g raisins;
80 g butter;
3 tablespoons sugar + for sprinkling;
vanilla sugar - to taste;
1 teaspoon cinnamon;
1 large thin pita bread;
3-4 tablespoons breadcrumbs.

Preparation

Cut the cored apples into small pieces and sprinkle with lemon juice. You can soak the raisins in boiling water in advance and leave them to swell while you prepare the other ingredients.

Melt half the butter in a skillet over medium heat. Place apples there, sprinkle with regular and vanilla sugar, add raisins and stir. Simmer, stirring, for several minutes until the liquid has evaporated. Remove from heat and stir in cinnamon.

Melt the remaining butter and brush it over the laid out pita bread. Sprinkle with breadcrumbs. Leave about 1–2 cm on the wide edges, and 5–7 cm on the narrow edges. Distribute the apple mixture over the breadcrumbs.

Cover the filling with the narrow edges of the pita bread. Then, starting from the wide edge, roll up the strudel. Transfer it to a baking sheet lined with parchment.

Brush the pita bread with melted butter and sprinkle with sugar. Bake for about 20 minutes at 190°C.

Strudel dough

When figuring out how to make strudel at home, the main thing is to correctly master the technique of making a flour base. Having mastered this simple, but at the same time painstaking work, the remaining stages will be quite simple to implement. You need to heat the water to 38-40 degrees, sift the flour, and start the process in a good mood, and then everything will work out.

Ingredients:

water – ½ cup;
flour – 300-400 g;
vegetable oil – 50 ml;
salt – ½ teaspoon.

Preparation

Mix all the ingredients in a container, stir, and place on the table.
Knead the mass, adding flour, until the lump stops absorbing it.
Leave the base under the film for an hour.
Grease the table and hands with oil and pull out the dough from below step by step until an almost transparent layer is obtained.

Apple strudel - recipe

Next, you will learn how to prepare apple strudel. This is one of the most popular varieties among this kind of baked goods. Often the fruit mass is supplemented with steamed raisins, nuts, and seasoned with cinnamon and honey. Excessive moisture in the filling is removed by adding vanilla crackers, having previously crushed them. 6 servings can be prepared in 80 minutes.

Ingredients:

dough – 500 g;
apples – 800 g;
nuts – 150 g;
raisins – 120 g;
lemon – 70 g;
vanilla crackers – 50 g;
butter – 150 g;
honey – 30 g;
granulated sugar – 125 g;
cinnamon – 1 teaspoon.

Preparation

Prepare the dough.
Coat it with oil (100 g) and sprinkle with crackers fried in the remaining oil.
Apples are chopped finely, sprinkled with lemon juice, mixed with nuts, raisins, honey, granulated sugar, cinnamon and distributed on top.
Fold the edges up, roll the product, grease with oil and bake at 180 degrees for 45 minutes.

Strudel with cherries – recipe

Cherry strudel, the recipe for which will be described below, turns out to be just as tasty and appetizing as apple strudel. The filling for the strudel in this case is prepared from berries simmered for five minutes with a glass of granulated sugar, which must be allowed to cool in the syrup and drain in a colander. It will take two hours to pamper six people with a delicacy.

Ingredients:

dough – 500 g;
pitted cherries – 800 g;
almonds – 100 g;
vanilla crackers – 50 g;
butter – 150 g.

Preparation

Prepare the dough and cherries.
Sprinkle the surface of the rolled out and greased layer with breadcrumbs, lay out the berries, sprinkle them with the rest of the sugar and chopped almonds.
Bake cherry strudel for 40 minutes at 180 degrees.

Strudel with cottage cheese

Fans of cottage cheese baking will be interested in information on how to bake strudel with cottage cheese, which, if desired, can be supplemented with simply raisins or fresh (frozen) berries, as in this case. You should choose a granular, dry product without excess moisture for filling. It will take a couple of hours to bake a delicious dessert for six people.

Ingredients:

dough – 500 g;
cottage cheese – 700 g;
strawberries or cherries – 700 g;
eggs – 3 pcs.;
berry liqueur – 40 ml;
granulated sugar – 3 cups;
vanilla crackers – 100 g;
butter – 150 g.

Preparation

To implement the strudel recipe, cover the berries with a glass of sugar, add liqueur, and leave overnight.
Prepare the stretch dough, coat it with oil, sprinkle with breadcrumbs sautéed in oil.
Beat the sweetened eggs, mix with the cottage cheese and spread in an equal layer over the crumbs.
Lay out the berries, roll the product into a sealed roll and bake for an hour at 180 degrees.

Pear strudel

Below you will learn how to prepare strudel with pears, which, combined with orange juice and zest, create an amazing flavor composition. Be sure to add crackers from dry cookies to the filling so that the crumbs absorb excess moisture, preventing the thinnest dough from getting soggy. From the specified amount, you will get a dessert for 6 people in two hours.

Ingredients:

dough – 500 g;
pears – 900 g;
orange – 1 pc.;
cookies – 50 g;
crackers – 2/3 cup;
butter – 100 g;
granulated sugar – 125 g.

Preparation

Prepare the dough, roll it out, grease it with butter and sprinkle with cookie crumbs.
Boil orange juice with granulated sugar until the crystals dissolve, add finely chopped pears, simmer for a couple of minutes, and cool.
The crackers are fried with a small portion of oil and mixed into the filling.
Spread the mixture onto the prepared layer, retreating from the edges, make a roll, bake it for 45 minutes at 185 degrees.

Strudel with meat in German style

A strudel recipe can be not only sweet, but also a snack. In this case, minced meat is used to fill the product, to which a large onion is added for juiciness, and a mix of favorite spices, herbs and herbs for a piquant taste. Cumin, nutmeg, coriander and pepper mixture will perfectly complement the palette. 6 servings will be ready in 2 hours.

Ingredients:

dough – 500 g;
pork and beef – 500 g;
onion – 150-200 g;
garlic clove – 1 pc.;
salt, spices, herbs.

Preparation

The meat is turned through a meat grinder, mixed with finely chopped onions, garlic, herbs and spices.
Prepare the dough, roll it out, cover it with minced meat and decorate it with a roll.
Bake the strudel with meat for 50 minutes at 180 degrees.

Strudel made from ready-made puff pastry

Apple strudel, a simple recipe for which will be described below, can be prepared if there is no time to create a stretch base or you simply cannot arrange it. In this case, ready-made puff pastry sheets are used for baking, which must first be rolled out well and greased with butter. 6 servings of a delicious delicacy will be ready in an hour.

Ingredients:

puff sheets – 2 pcs.;
Antonovka – 800 g;
almonds – 100 g;
raisins – 100 g;
brandy – 50 ml;
vanilla crackers – 50 g;
butter – 50 g;
granulated sugar – 130 g;
cinnamon – 1 teaspoon.

Preparation

Combine butter, brandy, granulated sugar in a saucepan, boil, add finely chopped fruit and simmer.
Stir in raisins, almonds, crackers, cinnamon and spread the mixture on prepared sheets.
Roll the rolls and bake in the oven for 40 minutes.

Lavash strudel

Strudel, the recipe for which you will learn later, is prepared even faster. The base in the form of thin Armenian lavash is completely ready for use. In just 40 minutes, 6 servings of a sweet treat or snack will be ready. You can make strudel from pita bread with apples, pears, berries, as well as using minced meat, stewed cabbage or other food compositions as filling.

Ingredients:

lavash – 3 pcs.;
apple or other filling – 1 kg;
egg.

Preparation

Unroll the pita bread.
Cover with filling.
Roll it up.
Brush with egg and bake for 20 minutes at 200 degrees.

Strudel with apples from homemade shortcrust pastry

Ingredients

125 g butter;
3 tablespoons sour cream;
50 g powdered sugar;
½ teaspoon of soda;
180 g flour;
2 apples;
50 g raisins - optional;
2 tablespoons sugar;
1 teaspoon cinnamon.

Preparation

Cut the butter into small cubes and place in a bowl. Add sour cream, powdered sugar and soda. Gradually add flour and knead into a homogeneous dough with your hands. Form it into a ball and refrigerate for 1 hour.

Roll out the chilled dough into a thin rectangular layer. Grate the apples on a coarse grater and spread over the dough, not reaching the edges. Add raisins if desired. Sprinkle with sugar and cinnamon.

Starting from the long edge, roll the layer into a roll.
Pinch the edges and place the dough on a baking sheet lined with parchment, seam side down. Bake at 180°C for 35–40 minutes. Based on materials from Lifehacker

Classic apple strudel recipe

The main highlight of the classic delicacy is the dough. It is thoroughly kneaded, and this requires experience and skill. Austrian housewives should be given their due, they do it superbly! Well, for our women in this recipe we will pay special attention to preparing delicious pastries.

Calorie content per 100 g - 285 kcal.
Number of servings - 1 strudel
Cooking time - 1 hour 40 minutes

Ingredients:

Flour - 200 g
Eggs - 1 pc.
Vegetable oil - 1 tbsp.
Salt - a pinch
Warm water - 3 tbsp.
Raisins – 60 g
Rum - 2 tbsp.
Butter - 140 g
Breadcrumbs - 80 g
Sour apples – 1.3 kg
Sugar - 100 g
Cinnamon powder - 1 tsp.
Walnuts – 200 g
Powdered sugar - for dusting

Step-by-step preparation:

Sift the flour into a mound and make a hole in the middle into which pour the egg.
Add salt and vegetable oil.
Knead the food from the edges to the center. You should have a smooth dough.
Add water until the dough reaches a medium consistency.
Continue kneading it with your hands for 15 minutes.
Form a ball, coat it with oil and leave for 30 minutes.
To prepare the filling, wash and dry the raisins, pour in rum and set aside.
Fry the walnuts in a frying pan.
Melt butter (40 g) in a frying pan and fry the crackers until golden brown.
Wash the apples, peel, core and cut into thin slices. Mix them with cinnamon and sugar and simmer in a frying pan in 50 g of butter.
Lay a large linen towel or cotton cloth on the table and sprinkle it with flour.
Roll out the dough thinly from the middle to the edges. The dough should be so thin that if you put newspaper under it, the font should be visible.
Melt the remaining butter in a frying pan and drizzle it on the baking sheet.
Sprinkle 2/3 of the dough with breadcrumbs, leaving strips 3 cm thick on both sides.
Place apples on breadcrumbs. Wrap the ends so that the filling does not spill out.
Top with raisins and walnuts.
Lift the towel and roll it up.
Turn it seam side down onto a baking sheet.
Preheat the oven to 200 degrees and bake the product for 35-45 minutes until golden brown. Brush it with melted butter every 5 minutes.
Cut the finished dessert into pieces 4-5 cm thick and sprinkle with powder. Serve the treat warm.