2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Everyone knows that the strudel is a Viennese national symbol, a kind of visiting card of the country. Crispy, fragrant, with the sweetest apple filling and clouds of whipped cream around, decorated with a scoop of ice cream. The dessert is eaten faster than the ice cream has time to melt … When you watch how the master cook prepares the dough for the strudel, it seems that making it is as tricky as dancing the Viennese w altz: it looks easy and carefree, but a beginner cannot repeat it. Well, we'll try anyway. And at the same time, we will tell you some interesting stories about this Austrian dessert made from puff pastry.
Origin and discussions on the subject
Although the Austrians will vehemently deny it, the Turks invented the Viennese strudel. It was they who invented the thinnest yeast-free dough for baklava. By the way, almost all countries that were under Ottoman rule adopted the Turkish experience, which only once again indicates that this delicacy is insanely delicious. In Moldova and Romania there is now a vertuta, in Greece - a bugatsa, and in Hungary -retesh. Be that as it may, the oldest written recipe was found in a 1696 cookbook. Milhramstrudel is the name of the dish mentioned in the manuscript. This is a roll with cottage cheese and cream sauce, which was traditionally served directly on the pan. Since almonds and raisins were expensive in Austria, the usual Turkish filling was replaced with apples. This is how the classic recipe was born.
Moment of glory
Strudel would have remained a local pampering for the sweet tooth, if not for one circumstance. In 1814, European diplomats gathered in the capital of Austria for the Congress of Vienna to sign a joint declaration of victory over Napoleon. After the official part, as usual, there was a banquet. Since it was somehow not comme il faut to put French cakes on the table for such an occasion, we decided to regale the guests with Austrian pastries. And everyone was so captivated by the Viennese strudel made of light crispy dough with fruit filling, a slice of fresh apple and a scoop of vanilla ice cream, served with coffee with whipped cream, that all the guests took the recipe for this delicious dessert to their countries.
Varieties of strudel
After such a dizzying success of the Austrian dessert, its variations began to appear in various countries. And within the Habsburg Empire, their strudel was prepared in every city. With pears and chocolate, with poppy seeds and candied fruits, berries, cottage cheese, raisins and nuts. If you are in Lviv, do not forget to try this roll with peach filling and framed in a delicate vanilla sauce. In the zookernOld Jewish it is made the most delicious. It is a mistake to think that strudel is always a dessert. There are also unsweetened rolls: with cabbage, fish, potatoes. Viennese strudel with meat is very popular with Germans and Austrians. Well, the classic of the genre is as follows: apple or cherry filling with whipped cream and a ball of cream ice cream.
Preparing the foundation
But no matter what filling we choose, the dough plays the main violin in this dish. And you don't have to be Paganini to play this instrument masterfully. All you need for a crispy yet tender roll is high-gluten flour and a little bit of skill. The latter is also acquired over time. So let's hold on. Sift three hundred grams of flour through a sieve, drive in an egg, add two tablespoons of vegetable oil and a pinch of s alt. We begin to slowly pour an incomplete glass of warm water. And knead the dough for the Viennese strudel. Lubricate the gingerbread man with vegetable oil, wrap in cling film and put in a warm place for an hour. This time can be devoted to preparing the filling.
Viennese strudel: apple recipe
He's just called that. It's just customary to say that he is an apple. In fact, raisins, rum, nuts, cinnamon also go into the classic filling … We begin to prepare this appetizing filler by pouring one hundred grams of raisins with two large spoons of rum. After the raisins swell for half an hour, we mix them with two spoonsmelted butter, a little more breadcrumbs and a bag of vanilla sugar. Apples in the classic Viennese strudel need to choose hard, green, sour varieties. Peel four pieces and cut the pulp into cubes. Cut the zest from a quarter of a lemon and squeeze out the juice. Mix citron with apples.
Viennese strudel with meat
The filling for this hot dish is very simple. Prepare a pound of veal or pork and ground beef - better on your own, not trusting supermarket products. Add s alt and pepper to it. That's the whole short time. There is another recipe - lungenstrudel. Pork lung should be finely chopped, fried with onion, egg and a pinch of marjoram. However, meat strudel is prepared in a completely different way. The dough is pulled out, the filling is wrapped in a roll. Then the strudel is cut into pieces and left for a quarter of an hour. In a frying pan with high sides or a saucepan, fry two chopped onions until golden. Boil five diced potatoes in beef broth. There should be little liquid. When the potatoes are half-cooked, add the onion and strudel pieces. We steam under the lid on low heat for half an hour, after which we eat, like Siberian dumplings, with broth.
The hardest part
Starting the most difficult phase of making strudel - rolling out the dough. You definitely need fabric. You can take a clean sheet. In many Austrian families, this fabric is kept for years and even washed separately. We cover the table with it and dust it with flour. Roll out the gingerbread man into a cake. Methodically sipping on the weight of the edges, we increase it until it becomes thin. We shake, sway from side to side - if there was enough gluten in the flour, the dough should not tear. We strive to get a very thin layer, like tissue paper, 50 by 70 cm in size. We lay it out on fabrics and grease it with melted butter. Well, now we will form the Viennese apple strudel. Along the length of the dough rectangle, stepping back from the edge of about 15 cm, lay out a path of breadcrumbs and vanilla sugar. On top of them we place apples with lemon. Then sprinkle with "slightly drunk" raisins. At the very top is a handful of roasted chopped nuts, a spoonful of cinnamon, a glass of sugar. Gently lift the edge of the dough and close the filling, like a blanket. We take the released fabric by both ends and lift it, forcing the edge of the dough with the filling to roll and twist into a roll.
Baking and "accessories"
Place the twisted strudel on a baking sheet greased with butter, seam down. We twist the tails so that the filling does not spill out. Brush the roll with melted butter. The oven must be preheated to 175 degrees. Bake the Viennese strudel for about 30-40 minutes. Let our masterpiece cool a little, sprinkle with powdered sugar, serve with ice cream, cream, berries. You can also prepare a special vanilla sauce for it. Warm up half a glass of milk. Let's dissolve a bag of vanilla in it. We continue to heat the milk, and when it boils, gradually introduce into it8 g starch. The mixture will gradually thicken. Keep a little more on the fire, then cool, add the beaten yolk and mix. This sauce is served cold with hot strudel.
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