Strudel - the famous Austrian pastries

There are some dishes that are fans not only in the country where they were born recipes, but also throughout the world. Austrian strudel - one of those dishes.

With the German word �strudel� translated as "whirlpool vortex funnel" and reflects one of the characteristic features dishes: Strudel is always prepared in a roll, which is twisted sheet of dough with a thick layer of a filler applied to him. This filling can be both sweet and savory -, respectively, can be divided into strudel dessert and snack bars. However, it is believed that initially strudels still had dessert dishes, as they first appeared in the Austrian coffee shops as a sweet addition to coffee.

Coffee and shtrudelevy boom came in the late 17th - early 18th century, and his "instigator" became one of the Austrian diplomat Georg Franz Kloshitsky that as just reward for the successful negotiations during the siege of Vienna by the Turks asked to give him coffee and opened the first in the Austro Hungary cafe. Has the inventor strudel is Kloshitsky - in some way it is, because without his coffee unknown to this day the cook is unlikely to come up with strudel.

Today, after several centuries, Austrian strudel is still possible to see an assortment of tea and a lot of coffee, as well as in almost any other European country. In many countries, they are so accustomed that a strudel began to prepare not only desserts, but also savory dishes - there were potato, meat, liver, sausage and cabbage strudel. As for dessert strudels, the most popular as they were, and still are apple, cherry and pear.

Learn to cook strudel necessary - it is really very tasty and just wonderful in every way pastries, because he is fast, and the result is simply magnificent, no matter how prepared you may strudel.

Recipe of the classic apple strudel

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Need: 300 g of flour, 100 ml of water, 1 kg of apples acid, 1 egg, 1 teaspoon olive oil, salt, sugar, raisins, cinnamon, 1 tablespoon Roma / brandy, lemon juice, breadcrumbs, butter, powdered sugar / ground nuts / coconut (or all three at once).

How to cook apple strudel. Sift flour 2 times, to drive the egg, pour the oil, salt the pinch of salt, infusing parts water, knead the dough thoroughly scapula (mixer, processor or blender can not be used), then roll kneaded dough into a ball, coat with olive oil, cover and leave for 30 minutes warm. Clear apples, chop finely and sprinkle with cinnamon and sugar, add the soaked raisins in water, 1 tablespoon brandy / rum, lemon juice to taste. Olive oil to fry the breadcrumbs. Roll out the dough as much as a thin layer in the form of a rectangle, cut thick edges, sprinkle with lemon juice, sprinkle with toasted breadcrumbs, 2/3 of the surface to lay out the filling and roll up into a roll so that the side with the filling is inside the rolls, strudel outside smear butter and bake in a preheated 200 degree oven for half an hour. Before serving, sprinkle the strudel coconut or ground nuts or sugar (or a mixture of these products).

Secrets of the strudel

The main secret of any strudel - a thin dough called sheet. Recipes such a test, there are many, it is the easiest option, suitable for both sweet and savory strudels to do so:

• Take 250 g of flour, 200 ml of water, 25 g of vegetable oil, 1 teaspoon sugar? tsp salt.
• Sift the flour into a bowl, add the sugar and salt, mix well.
• Stirring the mass at low speed mixer, gradually pour in the water, then knead the dough for a few minutes and add the vegetable oil, knead the dough viscous another 10-12 minutes.
• Put the prepared dough in powdered flour bowl, cover, leave at room temperature for an hour - during which time gluten swell, and the dough will roll it out thinly.
• Spread on a table cloth or a large towel and sprinkle it with flour, place the dough, roll it with a rolling pin as much as a thin rectangular reservoir, until translucent stretch your hands, cut thick edges.

Next to this dough can put any filling for strudel - cabbage, meat, potato or sweet, and using cloth or towel gently roll the dough with a filling layer in the roll. If the roll was long, it can be cut in half or bake so - as it is.

It is very important for any recipe for strudel dough after mixing to give him the present to gluten flour had time to swell - then roll the dough will do fine.

Preparation of strudel, both literally and figuratively - a delicate matter. However, this science will be able to master all comers, even with extensive culinary experience under his belt. Including this reason strudel and became very popular dish - with a rather simple preparation obtained exquisite, just wonderful pastries, which can make the mood of sweet or savory.