What is a strudel? Puff pastry strudel

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Each country has its own national dessert: in Italy - tiramisu, in America - cheesecake, in the UK - pudding. In Austria, such a confectionery product is strudel. In Vienna or Salzburg, it is served in every cafe with vanilla ice cream or chocolate syrup for tea or latte. About what a strudel is, what is the history of the appearance of this dessert and what types of filling are used in its preparation, we will tell in our article. Here we will also offer a recipe for German strudel with meat and sauerkraut.

What is a strudel?

Every tourist coming to Austria should taste the strudel first. Even in the smallest Austrian town, this dessert is cooked as delicious as in any of the most expensive restaurants in Paris or London. The smell of cinnamon, apples and vanilla fills the streets of the city from the very morning to please its inhabitants with a freshly baked delicacy right for breakfast. Everyone here knows what a strudel is.

For the first time, a roll with a sweet filling wasprepared at the end of the 17th century, and the recipe for this strudel is still kept in a cookbook dated 1696. The name of the dish is translated from German as "funnel", "whirlpool". A juicy apple or cherry filling is wrapped in a thin, almost transparent stretched dough and baked in the oven for several minutes. The finished roll is smeared with butter and sprinkled with powdered sugar.

Strudel is especially popular in German-speaking countries. Here it is prepared not only with traditional sweet filling, but also with potatoes, meat, sauerkraut, liver. Strudel is also popular in Israel, Hungary and the Czech Republic.

Viennese apple strudel

Real strudel is made from very thin stretched dough. The filling is traditionally used with apple filling with raisins and nuts.

To prepare the Viennese strudel, it is recommended to use the step-by-step instructions:

1. Sift flour (250 g), s alt (¼ tsp) into a deep bowl and beat in 1 egg.
2. Mix well, add olive oil (1 tbsp) and then 100ml cold water.
3. Knead the dough thoroughly, add a little more olive oil (1 tbsp.) and collect the ball. While the dough rests in a bowl covered with a damp towel, prepare the filling.
4. Apples (1 kg) are washed, peeled and cored, cut into thin slices.
5. Raisins (80 g) are soaked in hot water for 20 minutes, then dried on a paper towel.
6. Walnuts (70 g) crushed withknife.
7. On a clean towel, roll out the dough thinly and grease it with butter (1 tbsp.).
8. Sprinkle a layer of dough with breadcrumbs or cookie crumbs and lay out the filling (apples, raisins, nuts), stepping back from one edge 10 cm. Top the filling with sugar and cinnamon.
9. Using a towel, wrap the dough with a roll to the edge that was left without filling. The resulting seam is glued together with yolk whipped with milk.
10. The strudel is baked for 40 minutes at 200°C.
11. The most delicious strudel is smeared several times with yolk during the cooking process. Before serving, the roll is sprinkled with powdered sugar.

Juicy strudel with cherries and nuts

This strudel can be prepared in just half an hour, of course, if there are ready-made puff pastry and cherries in the refrigerator. Despite the fact that such a dessert is much easier to prepare than the original one, this does not affect the taste in any way.

Cherry strudel from ready-made puff pastry is prepared in the following sequence:

1. Yeast-free puff pastry (500 g) is rolled into a thin layer and brushed with melted butter (1 tablespoon).
2. The top of the dough is sprinkled with breadcrumbs (4 tablespoons) and chopped walnuts (80 g) or almonds, retreating from the edge by 2 cm.
3. Cherry (500 g) is defrosted, the juice is drained, and the berries themselves are mixed with starch (1 tablespoon) and laid out on top of the nuts.
4. Plast dough rolls up tightroll, laid out on a baking sheet, smeared with yolk and sent to the oven for 20 minutes at a temperature of 200 ° C.
5. The cooled strudel is sprinkled with powdered sugar.

Meat strudel

And this is no longer a dessert, but a full-fledged dish that can be served, for example, for Sunday lunch. It uses ground beef, vegetables and aromatic herbs to create a hearty and he althy puff pastry meat strudel.

The step by step recipe for this dish is as follows:

1. The oven is preheated to 180°C.
2. All vegetables (carrots, onions, celery stalk, 5 champignons, potatoes, a clove of garlic) are fried in vegetable oil for 7 minutes, with constant stirring. Then frozen green peas and crushed rosemary are added, after which the vegetables are sautéed for another 3 minutes.
3. The cooled vegetable mass is mixed with ground beef (500 g), s alt, pepper and 1 egg are added.
4. A layer of puff pastry (500 g) is rolled out on a floured table.
5. The filling is laid out in the center in the form of a large cutlet and tightly sealed with dough.
6. The top of the roll is smeared with a beaten egg and sent to the oven for 50 minutes.

Strudel recipe with meat and potatoes

An easy-to-make roll can be served for dinner or lunch. Strudel with meat and potatoes is made from pre-boiled potatoes and fried minced meat. The filling can be prepared in advance, and half an hour before dinner, justwrap in puff pastry and put in the oven.

Step by step cooking:

1. Potatoes (6 pcs.) are boiled until tender and mashed with butter and milk.
2. Minced meat (600 g) fried in vegetable oil with onion and herbs (thyme, rosemary).
3. Puff pastry is rolled out on a floured table and transferred to a baking sheet.
4. On top of the dough layer, retreating 2 cm on each side, first cooled mashed potatoes are laid out, then minced meat.
5. The stuffed dough is rolled up and smeared with egg.
6. Strudel with meat and potatoes is sent to the oven preheated to 200 ° C for 25 minutes. And after another 10 minutes, the dish can be served.

German strudel with meat and sauerkraut

In Germany, strudel is prepared a little differently than we are all used to seeing. These are small rolls steamed in a thick-walled pan.

German strudel is prepared in the following order:

1. From flour (2 tbsp), warm kefir (1 tbsp), vegetable oil (1 tbsp), dry yeast (1 tsp), s alt and sugar (½ tsp.) knead the dough. While it rests in a bowl covered with a damp towel, the main course is being prepared.
2. In a cauldron, duckling or slow cooker, onion is fried in vegetable oil, then pork (800 g), and as soon as a golden crust forms on the meat, sauerkraut (500 g) or potatoes are laid out on it. Add s alt, pepper andspices.
3. Meat with cabbage is stewed for about 40 minutes until tender.
4. The dough is rolled into a layer, smeared with butter, rolled up and cut into pieces of 4 cm each.
5. A little broth or water is added to the pan for meat and vegetables, dough pieces are laid out on top. It is important that they do not touch the water, but are steamed.
6. The dish will be ready in 50 minutes. Do not open the lid of the pot during cooking.

Recipe for quick lavash strudel

To prepare such a roll, you will need a minimum of time and material costs. Lavash strudel is prepared with a filling of ripe plums, so it turns out very juicy. Other fruits such as apples or cherries can be used if desired.

To prepare the filling, sugar (180 g) and vinegar (3 tablespoons) are brought to a boil in a saucepan. After dissolving the sugar, sliced plums (500 g) and cinnamon (1 tsp) are added to the syrup. The mass is removed from the fire and cooled.

At this time, sugar (75 g) is beaten with eggs (2 pcs.) in a fluffy mass. Thin pita bread is spread on a baking sheet and smeared with an egg mixture. The filling is distributed on top. After that, the pita roll is rolled up. Lavash strudel is cooked at 180 ° C for 25 minutes. Served at the table and cut into portions cold.

Chocolate strudel

We offer another tasty filling for traditional Austrian pastries. Everyone knows what a strudel is and that, according to the original recipe, it is made from stretched dough. But if you don'tif you have enough free time, you can use ready-made puff pastry.

To prepare the filling, the whites of 4 eggs are beaten with sugar (75 g) into a strong foam. Bitter chocolate (100 g) is heated in a water bath, and then beaten with a mixer with butter (175 g). Yolks (4 pcs.) Are gradually introduced and driven in. Then the proteins are introduced into the chocolate-creamy mass and combined with chopped almonds.

The dough is rolled out into a thin layer. The filling is laid out on one edge of the dough in a strip, after which the layer is rolled up. The strudel is baked for 30 minutes at 200 °C.

Curd Strudel

Delicate cottage cheese strudel will be an excellent option for a he althy breakfast for children and adults. Baking will not take much time, thanks to the use of ready-made puff pastry in the recipe.

First of all, the filling is prepared from cottage cheese (600 g), sugar (160 g), pre-soaked and dried raisins (50 g) and eggs (2 pcs.). The puff pastry is rolled out into a thin layer, and the filling is distributed on top. After that, the dough must be rolled up, turning the edges inward. To get a golden crust, the roll is smeared with an egg.

Strudel from ready-made puff pastry is baked in the oven for no more than 30 minutes at a temperature of 200 °C. After 15-20 minutes, it can be cut into portioned pieces and served.