Sweet apple strudel - a symbol of Austrian cuisine, a real masterpiece of confectionary art, known to the whole world. Some gourmets specially sent to Vienna, to the coffee shop and enjoy this gentle delicacy of crispy pastry with fragrant apples. Others prepare strudel alone: ​​it is a snap to make.

History of candy

Austrian cuisine has given the world not many famous dishes, but each of these dishes, whether it's the famous Wiener Schnitzel, tender and fragrant baking apple strudel, gained wide recognition. However, just the famous Austrian strudel was originally invented in Hungary, where to this day is considered the national dish. However, by far the most ancient recipe strudel is stored in the Vienna City Library, it is dated 1696 year.

The word "strudel" in German means "whirlpool whirlwind." Historians attribute this culinary name that first appeared as strudels long rolls that were baked in a spiral (as it was easier to stack them on trays). In the same way traditionally baked pies and others, such as the Bulgarian Banjica. Today most strudel baked in a conventional direct roll - this form is convenient for cutting.

Classic strudel made from the extract of the test (also referred to as "filo") with sweet and savory fillings. The most popular in Austria sweet strudels: apple, cherry, pear, cheese. Such strudel served warm with a scoop of ice cream, whipped cream, vanilla sauce or chocolate syrup. They are ideally suited to the Viennese coffee or cup of tea. Savory strudels same (with meat, fish, spinach, cheese, potatoes) are perfect to satisfy hunger Psychology and physiology of hunger - the two sides of the same coin They are quite capable to replace dinner.

Features dishes

Apple - the most accessible and popular fruit in Europe: apple pies Apple pie - one of the most popular desserts in the world   there are in all national European cuisine. All these goodies are not similar to each other. Apple strudel is different from other special apple pie dough and filling.

To do this, use roll very thin, translucent sheets of dough exhaust. For the preparation of such a test is needed flour with a high gluten content. The dough is made from flour, water and a drop of vinegar (sometimes add the egg and butter) is first kneaded for a long time, then rolled out thinly, and then stretched his hands on a linen tablecloth, trying not to break the thin sheets. Technology of preparation is rather complex, and today most of the housewives prefer to buy in filo pastry shop. Some replace the thin sheets of filo dough without yeast usual puff pastry Puff pastry: lacy splendor But it is somewhat alters the taste strudel, simplifies it.

The filling is made from sour-sweet apples with sugar, cinnamon, lemon peel, raisins, nuts and rum. It is the combination of all these ingredients gives a Viennese strudel its special taste. Of course, you can experiment with fillings, for example, refuse to add walnuts or raisins to apples instead of sliced ​​dried apricots, but the classic recipe is to cook strudel on it at least once.

Secrets of a tasty strudel

The most time-consuming task in preparing the strudel with apples - kneading and stretching the dough. If you use ready-made filo pastry, strudel that you can prepare in less than half an hour.

Several thinnest sheets filo dough should be put on each other, each second sheet lightly greased with butter. Use margarine undesirable. Thereafter, the dough must put the filling into a thick sausages and screw it into the dough. Roll top with melted butter to lubricate and send in the oven. After 20-30 minutes, the strudel will be ready. It must once again generously greased and sprinkled with powdered sugar, then cool slightly. To the table strudel served warm. Best addition to it will be a ball of ice cream, but you can use milk-based sauce or whipped cream.

To prepare the stuffing should be sliced ​​and peeled apples extinguish with sugar in butter, add lemon zest, cinnamon, raisins soaked in rum and chopped nuts. It is important to take it to the filling sweet and sour apples, dessert to not get too cloying or, conversely, overly acidic. For apple juice did not follow from the roll, to add also a bit of stuffing of breadcrumbs. It is better to prepare yourself dried up loaf rubbed on a grater, but you can use ready-flavored crackers.

If you wish, you can experiment with fillings, replacing rum brandy, raisins and other dried fruits on, instead of adding a lot of nuts, marzipan, and instead of lemon zest - ginger. The main thing that prevailed in the stuffing still apples, otherwise it will not be the apple strudel and some other, albeit delicious, roll.

Express strudel

Even faster you can cook strudel from the finished puff pastry. Of course, to taste this roll is inferior to the original, it will be a little more bold and tough, but it can be prepared very quickly. In addition, the puff pastry - a much more affordable product than the filo dough, which can be bought far in all stores.

It can be used for the preparation of analog strudel and thin Armenian lavash. This kind of bread is ideal for a variety of experiments. Usually housewives cook savory rolls of Armenian lavash with various salads, salmon, sandwich masses. No worse will come of this bread and sweet roll with caramelized apples, raisins and nuts. Preparing a "fake strudel" very fast, it is enough to stand a little longer in the oven, the crust slightly blushed. After this treat should be sprinkled with powdered sugar, cool slightly and serve with ice cream or cream.

Maria Bykov

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