Rolls from the finest exhaust dough are a tradition of all German-speaking countries. Austria is famous for its delicate dessert strudel; meat snack bars are popular in Germany. Working with a capricious delicacy requires patience and skill, but if you wish, you can cook strudel at home, as in the best cafes in Vienna.

Cooking in Viennese

The secret of traditional strudel is in the special preparation of the dough. Of the simplest ingredients, an elastic dough is kneaded, which is rolled out and stretched by hand until it is transparent. According to legend, one of the cooks, at the court of the Habsburgs, demanded that the assistants be so subtle that they could be read through the dough sheet.

To knead the magic dough you need:

  • two yolks;
  • two tablespoons of butter;
  • half a glass of warm milk;
  • a glass of flour of the finest grinding;
  • a pinch of salt.

In addition, you will need some vegetable oil and a deep bowl to work to cover the dough.

  1. Sift the flour, pour it on the table and slide it into a hole.
  2. Melted butter is poured, yolks are added, salt is added.
  3. Add a thin stream of milk, starting to mix the yolks and flour.
  4. When a decorated ball is formed, and the dough stops sticking to your hands, it is left to rest. Grease the workpiece with vegetable oil and cover with a bowl. Previously, the bowl is slightly heated over a fire so that a special microclimate is formed under it.
  5. The dough rests for about an hour.

Vienna Apfelshtrudel is famous for its deliciously fragrant filling.

All ingredients will have to be prepared:

  • apples - peel, cut into thin slices and sprinkle with lemon juice;
  • raisins - white and black - soak in warm rum or cognac;
  • almonds - grind and dry in a pan;
  • stale white bread - crumble and mix with vanilla sugar.

An hour later, they take out the dough again to beat it off.

  1. The table is sprinkled with flour, just a little so that it does not scatter throughout the kitchen.
  2. A lump of dough is thrown on the table with one or the other side.
  3. When the hostess is completely exhausted, the table is covered with a special smooth linen tablecloth and they begin to roll out. In some families, the strudel blade is still kept for years and passed from generation to generation.
  4. Having rolled the dough as much as possible with a rolling pin, they put their hands under it, with the back side up, and begin to stretch it on fists. It is necessary to make confident, but smooth movements from the middle to the edges. This process is exciting and fascinating. In Vienna, it is shown to tourists as an example of cookery art. A piece of dough, with known dexterity, can be pulled to the size of a tablecloth or sheet. It is important that the dough stretches evenly and does not tear.
  5. The finished sheet is laid out on the canvas and the edges are trimmed, giving it a rectangular shape. Zealous housewives make homemade noodles from the leftovers.
  6. The straightened sheet is greased with fat sour cream or butter, sprinkled with sugar.
  7. Along one edge, crushed bread is poured onto the path.
  8. Apples and raisins are laid on it, sprinkled with cinnamon. The top layer of the filling is crushed nuts.
  9. A sheet of dough is wrapped around the edges to fix the filling.
  10. The long edge is also bent.
  11. It is impossible to roll the strudel with your hands, as there are many fillings, and the dough is thin. Here, a specially laid tablecloth comes to the rescue. They take her over the edge and begin to pull away from herself and up so that the roll rolls over.
  12. The oven is preheated to 180 C. The pan is greased with oil.
  13. The strudel is also transferred and transferred using a tablecloth, being careful not to touch the delicate dough with your hands. The seam on the roll should be down.
  14. From above, the roll is once again greased with oil and placed in the oven for 30-40 minutes.
  15. The finished strudel is cooled, cut into portions and sprinkled with powdered sugar.

In Vienna, strudel is served with a scoop of ice cream and sweet sauce.

Classic apple strudel

This strudel is prepared in Austria and Germany. The classic recipe includes less subtleties and traditional elements. The composition of the ingredients is also slightly different.

For exhaust test:

  • 300 g flour;
  • 150 ml of water;
  • egg;
  • 60 g of olive oil;
  • a pinch of salt.

With olive oil, the dough will be more durable, it will be easier to stretch.

  1. All products are mixed in a wide bowl. You can start with a mixer with a spiral nozzle, and continue with your hands.
  2. A bowl of dough is oiled.
  3. Cover with a hot bowl.
  4. They leave for an hour to insist that the gluten in it becomes more elastic.

At this time, you should do the filling:

  1. The apples are cut into small cubes, mixed with lemon juice and cinnamon.
  2. Vanilla or cinnamon is added to taste.
  3. Raisins are steamed in warm water or cognac.
  4. Breadcrumbs are dried in a pan so that they can absorb as much apple juice as possible.

The rested dough is rolled out and stretched thinly, but without fanaticism.

  1. Elongated to the desired size, approximately 50x70 cm, a sheet of dough is laid out on a towel.
  2. The surface is oiled for greater elasticity.
  3. Sprinkle with breadcrumbs and spread the filling over the entire surface.
  4. The sides are bent, and the long part begins to be carefully wrapped. The filling will be shifted between the layers of dough, and will not spill out of the finished portioned slice. In this case, the upper crust of the classic strudel will be thinner than that of the Viennese. It is much easier to wrap the roll with the filling distributed over the entire surface. Strudel is formed by hands, and a towel is needed only in order to transfer it to a baking sheet.
  5. The billet can be laid out in a round shape, curled in a ring, and on a wide baking sheet “full height”.
  6. A classic strudel with apples is baked at 180 C for about 40 minutes.

Cherry Recipe

One of the most popular dessert strudel fillings is cherry. Fresh, frozen or canned, berry with a noble sourness always successfully complements the crispy sweet crust of the roll.

For the filling you will need:

  • pitted cherries;
  • vanilla rusks;
  • almond;
  • sugar.

Frozen berries should stand in a sieve so that excess juice flows from them. From it you can make a sweet sauce to strudel.

  1. Rusks and almonds are crushed, mixed with sugar.
  2. Prepare an exhaust dough according to the classic recipe.
  3. Sprinkle a sheet of dough with a mixture of crackers and nuts. Uniformly lay the berries.
  4. Roll the roll and bake for 40 minutes at 190 C.

From ready-made puff pastry with strawberries

Dough strudel is more common in Austria. In other countries, it is made from puff and puff yeast dough. Semi-finished foods are often used in home cooking to make a wonderful whip up delicacy. You can bake strudel with any filling, for example, with seasonal berries, from ready-made puff pastry.

For the filling you need to prepare:

  • strawberries - cut large berries, use small ones whole;
  • stale loaf or white crackers - chop and dry in a pan;
  • sugar, vanilla or other spices to taste add to crackers.

The finished layer of puff pastry should be thawed in advance.

  1. Roll out the dough, maintaining its rectangular shape.
  2. One-third is poured a thick layer of crackers, at least 1.5-2 cm.
  3. Strawberries are laid on top. The filling should lie at one edge so that the dough wraps around it in one and a half to two turns. If the edge of the puff pastry falls between the filling, it will not be baked.
  4. Before putting the strudel in a preheated oven, it is greased with a beaten egg or yolk to make a golden crust.
  5. Baked roll from puff pastry 25 minutes at 200 C.

Lenten strudel with apples

Exhaustion test recipe came to Europe from the Mediterranean countries. Initially, the dough for thin cakes was kneaded only from ground grains and water. Then they were stretched by hands and dried on stones heated by the sun. The lean strudel version for strudel is much closer to the roots than the traditional butter and egg version.

For the test:

  • flour - 200 g;
  • water - 150 ml;
  • olive or sunflower oil - 20 g;
  • salt.

Knead, beat and stretch the lean dough as well as the classic version.

The composition of the filling can vary. All its components for classic or Viennese apple strudel are permissible in the post.

  1. Before spreading crackers and apples, the dough can be greased with olive oil.
  2. The rolled roll is once again coated with oil and placed in the oven for 30 minutes at 180 C.

Filo pastry option

Filo dough is the Greek version of the exhaust dough. Its sheet is not thicker than parchment and absolutely transparent, therefore, several pieces are used for cooking at once. Many national dishes of Balkan cuisine are prepared from it, including the Greek version of strudel - pita. Like strudel, it is filled with a wide variety of fillings.

There are several varieties of filo dough that you can buy in frozen form: croissant, sfoliata and others. Starting work with a semi-finished product, it is important to defrost it carefully, keeping it in the refrigerator for several hours at + 30 ° C, and then at room temperature. Unfolded, rolled into a tube dough, when it becomes completely elastic.

 

You can make filo dough yourself.

Mix:

  • 500 g flour;
  • 200 ml of water;
  • 3 yolks;
  • 40 g of olive oil;
  • 20 g of vinegar;
  • 5 g of salt.

Water should be warm. We must sift the flour.

  1. The dough is kneaded by hands for at least 10 minutes.
  2. We beat off the table from 50 to 100 times, depending on the zeal of the hostess.
  3. About an hour the dough rests, wrapped in cling film.
  4. On a table spread a clean tablecloth and sprinkle it with flour.
  5. The whole mass is divided into 10-12 pieces. Roll them on the tablecloth and stretch your arms.

You need to work with the filo dough quickly, not allowing it to dry out and crack.Therefore, pieces laid aside and finished layers are best covered with a damp towel.

We will cook this strudel in Greek with fish and cheese.

For filling:

  • white fish;
  • hard cheese;
  • eggs
  • greens of dill and onions.

Preparation of ingredients:

  1. We bake the fish, remove the bones. In the filling we use small pieces of fillet.
  2. Cook the eggs.
  3. Finely chop the greens.
  4. Three cheese on a fine grater, it will need a lot.
  5. We lay out the sheets on a towel, slightly sprinkling them with grated cheese. It will take at least 4-5 large sheets. Semi-finished products are cut into not very large squares. They are laid out with an overlap of four sheets on one layer. It takes 16 sheets.
  6. Stir the filling, salt and pepper to taste.
  7. We spread the mixture of fish and cheese on one third of the sheet and form a roll, helping ourselves with a towel.
  8. We shift it to a baking sheet covered with parchment and grease with yolk.
  9. It is baked at 180 C for no more than 15-20 minutes. This gentle dough dries very quickly in the oven, you need to monitor the condition of the upper crust.
  10. Strudel cool on the grill. After that, it can be easily cut.

With meat and cabbage

A traditional Swiss strudel snack is stuffed with cabbage and smoked brisket. Piquant, aromatic and juicy filling is pre-stewed in homemade apple wine.

Ingredients for the filling:

  • smoked brisket, which is easy to replace with other smoked meat or bacon;
  • fresh cabbage;
  • apple wine;
  • onions or leeks;
  • butter.

The dough in the recipe is puff. You can use frozen semi-finished product.

  1. The meat and onions are finely chopped and fried over high heat.
  2. Shredded cabbage, salt, wine are added to them and stewed for forty minutes under the lid. The liquid should completely evaporate.
  3. A sheet of dough is rolled out on parchment as thin as possible.
  4. The filling is laid out along one edge, and a roll is formed.
  5. Strudel is baked for 30 minutes at 200 C.

Swiss strudel served hot.

With meat and potatoes

Snack strudel with crispy puff pastry can be filled with hearty filling:

  • chopped meat;
  • potatoes;
  • onion.

Finely chop vegetables, mince salt, pepper and fry.

For puff pastry:

  • 500 g flour;
  • glass of water;
  • egg;
  • a spoon of vegetable oil;
  • a spoon of vinegar;
  • a pinch of sugar and salt.

In order to roll the dough in layers, you need a pack of butter.

  1. All ingredients are mixed. It turns out a very soft dough.
  2. The ball is divided into four parts, rolled out each separately and lubricated with a quarter packet of butter.
  3. The oiled layer is tightly wound on a rolling pin with oil inside.
  4. Cut with a knife along the rolling pin.
  5. Folded in half, again with oil inside.
  6. The workpiece is cooled in the refrigerator for 20-30 minutes.
  7. Roll out, fill with filling and form a roll.
  8. Strudel with meat and potatoes is baked at 200 C for 40 minutes.

German strudel in the oven

In Germany, there are dozens of options for strudel baked with various fillings. The Germans claim that even the classic recipe with apples, raisins and cinnamon came to Austria from Bavaria. The most popular are hearty meat fillings.

 

The more meat, the better.

Actually, in addition to meat, you can not put anything:

  • minced pork and beef;
  • onion garlic;
  • salt pepper.

To prevent the filling from spilling out when slicing, you can add a raw egg, but this is not necessary.

Cooking in the oven step by step:

  1. Minced meat is allowed in oil.
  2. Mix with chopped onions and garlic.
  3. Knead and stretch the classic dough. They lay it out on a towel.
  4. The filling is laid out along one edge.
  5. Bend the edges and form a roll, helping yourself with a towel.
  6. Gently transfer to a baking sheet.
  7. Top lubricated with butter.
  8. They put in an oven preheated to 190 ° C.
  9. Bake for about 40 minutes at 190 C.

The meat strudel is served warm or hot.

How to cook steamed German strudel

Most German strudel eateries are not baked, but steamed. In such recipes, the dough can be drawn, yeast or kefir.

For kefir dough:

  • 400 g flour;
  • 200 ml of kefir;
  • 2 eggs;
  • salt;
  • baking powder.

All ingredients are mixed. It turns out a soft dough. Under the film, it rests for an hour.

Any minced meat with onions is prepared for the filling. Lungenstrudel is famous for chopped lungs, eggs, onions and marjoram.

  1. The dough is rolled out in a thin layer.
  2. Evenly cover the filling and twist into a roll.
  3. Cut into small pieces of 3-5 cm.
  4. In a deep pan spread the potatoes in large pieces, sometimes fried meat, onions and sauerkraut.
  5. All fill in with water. The potato should protrude slightly to the surface.
  6. When the water begins to boil, meat rolls are laid on top. You can make a lattice of wooden skewers for them or use a lattice from a pressure cooker.
  7. The dish is cooked over low heat for about an hour. It is strictly forbidden to lift the lid all this time so that steam does not escape.

Hot items are served, along with broth and vegetables.

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