What is strudel? Strudel made from puff pastry

In each country there is a 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 is strudel, what is the history of the appearance of this dessert and what types of fillings are used in its preparation, we will tell in our article. Here we will offer a recipe for German strudels with meat and sauerkraut.

What is strudel?

Every tourist who comes to Austria, the first thing to try is a strudel. Even in the smallest Austrian town this dessert is cooked so deliciously, as in no one's most expensive restaurant in Paris or London. The smell of cinnamon, apples and vanilla fills the streets of the city since the morning, to please its residents with a freshly baked delicacy directly to breakfast. What is strudel here knows every person.

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

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

Viennese apple strudel

This strudel is made from a very thin stretch test. The filling is traditionally used apple with the addition of raisins and nuts.

For preparation of Viennese strudel it is recommended to use the step-by-step instruction:

1. In a deep bowl, sift flour (250 g), salt (¼ tsp) and drive 1 egg.
2. The mixture is mixed well, olive oil (1 tbsp) is added, followed by 100 ml of cold water.
3. The dough is thoroughly kneaded, a little more olive oil is added (1 tbsp) and the ball is collected. While the dough is resting in a bowl covered with a wet towel, prepare the filling.
4. Apples (1 kg) are washed, peeled and cored, cut into thin plates.
5. Raisins (80 g) are soaked in hot water for 20 minutes, then dried on a paper towel.
6. Walnuts (70 g) are ground with a knife.
7. On a clean towel, thinly roll out the dough and smear it with butter (1 tablespoon).
8. The dough sheet is sprinkled with breadcrumbs or crumbs from the biscuits and spread out the filling (apples, raisins, nuts), having retreated from one edge 10 cm. Top filling is sprinkled with sugar and cinnamon.
9. Using a towel, the dough is wrapped with a roll to the edge that was left without the filling. The resulting seam is glued together with yolk whipped with milk.
10. The strudel is baked for 40 minutes at a temperature of 200 ° C.
11. The most delicious strudel is smeared several times with yolk during cooking. Before serving, the roll is sprinkled with powdered sugar.

Juicy strudel with cherries and nuts

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

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

1. Bezdozherzhevoy puff pastry (500 g) rolled into a thin layer and smeared with melted butter (1 tablespoon).
2. On top, the dough is sprinkled with breadcrumbs (4 tablespoons) and chopped walnuts (80 g) or almonds, leaving 2 cm from the edge.
3. Cherry (500 g) is thawed, the juice merges, and the berries are mixed with starch (1 tablespoon) and laid out on top of the nuts.
4. The dough sheet is folded with a dense roll, laid out on a baking sheet, smeared with yolk and sent to the oven for 20 minutes at a temperature of 200 ° C.
5. Cooled strudel sprinkled with powdered sugar.

Meat strudel

And this is not a dessert, but a full-fledged dish, which can be served, for example, on Sunday lunch. When it is cooked, it uses ground beef, vegetables and fragrant herbs, and as a result, a rich and useful meat strudel made of puff pastry is obtained.

Step-by-step recipe for cooking is as follows:

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

Strudel's recipe with meat and potatoes

Easy to prepare rolls can be served for dinner or dinner. Strudel with meat and potatoes is prepared from pre-cooked potatoes and roasted minced meat. The filling can be prepared in advance, and for half an hour before dinner just wrap it in a puff pastry and send it to the oven.

Step-by-step cooking:

1. Potatoes (6 pieces) are cooked until ready and crushed in puree with butter and milk.
2. Minced meat (600 g) is fried in vegetable oil with onions and herbs (thyme, rosemary).
3. The puff pastry is rolled on a flour-dusted table and placed on a baking tray.
4. On top of the dough layer, retreating 2 cm on each side, first put the cooled mashed potatoes, then minced meat.
5. The dough with stuffing is rolled up with a roll and smeared with egg.
6. Strudel with meat and potatoes is sent to a preheated oven for 200 ° C for 25 minutes. And after 10 minutes the dish can be served to the table.

Strudels in German with meat and sauerkraut

In Germany, strudelies are prepared somewhat differently than all of us are accustomed to seeing. These are small rolls, cooked in a thick-walled saucepan for a couple.

Strudels in German are prepared in this order:

1. From flour (2 items), warm kefir (1 item), vegetable oil (1 tbsp.), Dry yeast (1 tsp), salt and sugar (½ tsp), the dough is kneaded. While it is resting in a bowl covered with a wet towel, the main course is prepared.
2. The onion, pork (800 g) is fried in a cauldron, a ytatnitsa or a multivark on vegetable oil, and as soon as a ruddy crust is formed on the meat, sauerkraut (500 g) or potatoes are laid on it. To taste, salt, pepper and spices are added.
3. Meat with cabbage stew about 40 minutes until cooked.
4. The dough is rolled into a layer, smeared with butter, rolled into a roll and cut into pieces of 4 cm each.
5. In a saucepan to meat and vegetables, a little broth or water is added, and the dough pieces are laid out on top. It is important that they do not touch the water, and prepare for a couple.
6. After 50 minutes, the dish will be ready. During cooking, do not open the lid of the pan.

The recipe for a quick strudel from lavash

To prepare such a roll, you need a minimum of time and material costs. A strudel made from pita bread is prepared with a filling of ripe plums, so it turns out very juicy. If desired, you can use other fruits, such as apples or cherries.

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

At this time, sugar (75 g) is beaten with eggs (2 pcs.) In a lush mass. Thin lavash spreads on a baking sheet and is smeared with egg mixture. The filling is distributed from above. After that, the pita bread rolls up. A strudel made from pita bread is cooked at 180 ° C for 25 minutes. It is served to the table and cut into small portions in cold form.

Chocolate strudel

We offer one more variant of delicious filling for traditional Austrian baking. Everyone knows what a strudel is and that, according to the original recipe, it is prepared from a dough. But if you do not have enough free time, you can use the ready-made puff pastry.

To prepare the filling, proteins 4 eggs are beaten with sugar (75 g) into a firm foam. Bitter chocolate (100 g) is heated in a water bath, and then beaten with a mixer with butter (175 g). Yolks are gradually introduced and hammered (4 pieces). The proteins are then introduced into the chocolate-cream mass and combined with ground almonds.

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

Curd strudel

Delicate curd strudel will be an excellent option for a healthy breakfast for children and adults. Baking does not take long, thanks to the use of a ready-made puff pastry in the recipe.

First of all, the filling is made from cottage cheese (600 g), sugar (160 g), pre-soaked and dried raisins (50 g) and eggs (2 pcs.). The puff pastry is rolled into a thin layer, and the top is distributed over the top. After this, the dough should be rolled with a roll, turning the edges inwards. To get a ruddy crust, the roll is smeared with egg.

The strudel from the 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 small portions and served to the table.