Recipe: strudel dough. Cooking technology

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

For everyone who loves delicious pastries with a lot of toppings, as well as German and traditional European cuisine, we offer our today's recipe. The dough for strudels, namely, we will cook them, must be elastic, pliable and very thinly rolled out. There are many options for fillings, as well as some features in the preparation of the dough. Learn about everything in this article.

Fruit-apple puff pastry strudel

Any fruit goes well with apples in a strudel, but garden fruits are best of all. In our case, consider the preparation of puff pastry strudel with apples, pears and quince. To prepare this dish you will need the following ingredients:

• butter - 140 g;
• sifted premium wheat flour - 30 g;
• very thin filo puff pastry - 6 sheets;
• garden fruits (apples, pears, quinces or others) - 800 g;
• powdered sugar - 125g;
• blanched almonds, peeled - 100 g;
• apple brandy"Calvados" (you can replace whiskey or dark rum);
• selected egg - 1 piece;
• lemon - 1 piece;
• mixture of spicy spices for baking - 100 g;
• plums – 100g

In this recipe we will use ready-made very thin phyllo dough. Strudel with apples should have the thinnest shell. Some housewives do not bake the presented dish precisely because they are afraid to roll out the dough thinly and do not risk working with this material. There is nothing wrong with this procedure, because the dough does not tear, and, despite its apparent fragility, it is quite elastic and pliable.

Cooking process

Cut the butter into small cubes (2 cm wide). Let the product soften at room temperature. You can already turn on the oven and start heating it to 180 degrees. Immediately take a baking sheet, grease it with oil and line it with parchment paper. We grind the cooked almonds in a food processor, if there is no such device, you can use the grinder nozzles in a blender. This puff pastry strudel recipe calls for ground nuts that are almost powdered.

Original dressing

Did you forget about the butter cut into pieces? Looks like it's time to use this ingredient as well. Place the softened pieces in a food processor and beat well until airy. Then break the egg into the butter and mix until beating. We also send flour, powdered almonds and lemon zest there, and nowNow beat all the ingredients well in a food processor. Tip: Remove the zest from an unpeeled whole lemon with a fine grater. Our finished dressing will go into the apple strudel dough a little later, but for now it can be set aside.

Let's do some fruit

It's time to start preparing fruit filling for our sweet pastries. We thoroughly wash apples, pears, quinces and plums (if you have other fruits, it's okay), remove seeds, seeds, where possible, peel. Now we cut all the ingredients into small slices and place in a separate bowl, sprinkle with spices for sweet baking, squeeze the juice from the lemon, from which the zest was removed a few minutes earlier, pour in a small portion of Calvados (whiskey or rum), then mix. The filler should brew a little, so we move it aside.

Filo dough: recipes. Garden fruit strudel, forming process

Now we need to melt 15 grams of butter in a small saucepan over low heat. We lay out a clean waffle towel on the table, put one sheet of thin puff pastry on top. We take a culinary brush and grease the opposite long edge of the dough lying on a towel. We will place the next layer next to the smeared edge with a protrusion of approximately 2 cm. This distance will be enough for us to press the edges of the sheets against each other and glue them together. We open two glued sheets and grease the entire surface with one third of the whole almondgas stations. The puff pastry strudel recipe recommends using six filo sheets. After we repeat the procedure for gluing two more pairs of sheets, we will end up with 3 large unfolded surfaces like landscape sheets, superimposed on each other and smeared with walnut impregnation.

On the final layer of dough, smeared with almond sauce, lay out the infused fruit. The surface of the layer should be covered evenly, but in such a way that a protrusion of 2 cm is formed from all edges.

Don't forget to gently brush the edges with melted butter. Attention! Now comes the most crucial moment. We will roll the soaked plates with the filling, starting from the opposite edge. Gently, but not too tightly, wrap the strudel into a roll towards you. We shift the workpiece to a baking sheet, and coat the top again with oil. We send it to the oven for 30 minutes. As you can see, making puff pastry strudel is not so difficult as it might seem at first glance. The finished dish is cut into portions (in our case there will be 8) and served to the table while still piping hot, complementing the dessert with a scoop of creamy ice cream. Incredible combination!

Cherry strudel recipe from puff pastry

Of course, meat ingredients can also be used as a filling for strudel, but this dish is most appreciated as a dessert with fruit or apple fillings. Now we will try to cook the strudel dough, and thenfill it with cherries. As ingredients for the test we need:

• wheat flour of the highest grade - 250 g;
• water - 150 g;
• s alt - one pinch;
• vegetable oil - 2 tbsp. spoons.

We will immediately divide the flour into 2 parts, 200 grams of which will go, in fact, to the draft dough, and the remaining 50 grams will be used for rolling.

For the filling, take:

• pitted cherries - 800 g;
• walnuts (almonds) - 50g;
• granulated sugar - 300 g;
• shortbread biscuits crumbly (butter crackers ground) - 50 g;
• butter for brushing dough surface – 100g

If you do not want to use cookies, you can replace this ingredient with another 50 grams of nuts.

How to make strudel dough? Step by step instructions

Into a deep round bowl, sift the flour along with a pinch of s alt. We will use warm water for the dough, we will pour it into the flour, then add 1 tablespoon of vegetable oil. Mix everything well and knead a dough that is not cool, even slightly sticky to your hands. Do not be afraid that the dough is sticky - it should be so. We do not add the rest of the flour yet, and for further kneading, grease the palms with vegetable oil. You can crush the lump by hand, or you can use a bread machine.

The dough for strudel, the recipe of which we cover, is kneaded in a bread machine in the “Dumplings” or “Pizza” modes for 10 minutes. When a good lump is formed, we pack it incellophane, wrap in a towel and leave at room temperature for another 1 hour. During this time, the gluten will have time to swell, and in the future, when working with the material, you will not experience any inconvenience. What does our recipe say next? The dough for strudels must be kept warm for a long time. This is a very important rule, and if it is not observed, then the base will tear during rolling.

Processing cherries

We have not yet considered what kind of cherry can be used for cooking. In fact, both fresh and frozen will do. The main thing is that the berries are already pitted. We shift the ingredient into a saucepan, pour a glass of sugar and mix. Then we will need to make cherry syrup, for this, bring the berries to a boil over low heat. Stirring occasionally, cook for no more than 5 minutes, because we do not need jam. Let the berries cool in syrup, and then put them in a colander. Next, we only need berries, but the syrup can be used for other purposes, for example, for jelly.

Grinding nuts and cookies

Nuts for filling in raw form will not work, so we will roast them in a frying pan at low heat for 7 minutes. Do not forget to stir the ingredient. After the roasted almonds have cooled, grind the mass with a blender. We will do the same procedure with shortbread cookies, after crumbling it into pieces. Now mix both components in a separate bowl.

Pull out the dough

To getquality dough for strudel (the recipe of which we are now studying), we will use a cotton towel. We spread the towel on the table and sprinkle the surface well with flour, put the dough on top, then sprinkle with flour again. Roll out the base directly on the towel into a regular layer. The base is not yet thin, but we remember that for this German dish the dough must be the thinnest. What does the recipe say about this? The dough for strudel must be pulled out with your hands in a circle, lifting the edges with the back of your hands. After all, this is the only way to protect the reservoir from ruptures. We will carry out the pulling procedure until the towel pattern is clearly visible through the layer.

Some drawing tips

This recipe (dough for strudel) is easy to perform, some housewives see stretching the dough as a rather exciting process. The main thing is to act carefully, and if a small hole forms when pulling, it can be sealed by tearing off a small piece from the edge of the layer.

In the event that the layer is too perforated, all the flaws in the finished dish will be hidden when folding. But re-rolling the dough for the strudel (the recipe is given in the article) is not recommended. Otherwise, the material will lose its elasticity and the dish will not turn out at all.

Final stage

Thick edges of the rolled out layer are removed with a pizza cutter or scissors. Then grease the surface with melted butter and spread the mixture of groundnuts and cookies. Sprinkle the ingredients so that there is a protrusion of 4 cm from all the edges of the layer, and on one side we leave about 10 cm for the last turn. Before forming the roll, it remains to evenly distribute the berries over the surface of the layer. Sprinkle everything with the rest (half a glass) of sugar. When twisting, you can help yourself with a towel. Brush top with melted butter and place on a baking sheet lined with parchment paper. We send it to the preheated oven for half an hour. Sprinkle the finished strudel with powdered sugar and cut it into portions while still hot.

Bon appetit!