Viennese strudel - the best recipe with a photo for Christmas
The Viennese strudel is a delicious dish,traditionally it is served to the table warm with sweet sauce. The traditional Viennese strudel has many varieties. However, the main thing is the finest dough and juicy stuffing from apples. In Vienna, the dough is stretched in such a way that a newspaper can be read through the bed. The recipe of Viennese strudel is simple and does not require any special ingredients. You can roll whatever stuff you want into a dough, but you need a certain skill to roll it out as thinly as possible. All this is perfectly visible in the photo.
Traditional Viennese strudel, recipe
What is the Viennese strudel prepared from?
Ingredients for the dough:
- flour - 300 g
- warm water - 150 ml
- egg - 1 pc.
- vegetable oil - 3 tbsp. l.
- a pinch of salt.
How to prepare dough for Viennese apple strudel:
- In the flour, knock out the egg, add butter and salt.
- Pouring water, knead the dough.
- Roll the dough into a ball.
- To cover with vegetable oil, wrap in a film.
- Put for an hour in a warm place.
Ingredients for filling:
- raisins - 100 g
- rum, cognac, liqueur - 2 items of l.
- bread crumbs - 3 tbsp. l.
- vanilla sugar 10 g
- large apples - 4 pcs.
- lemon - 1 pc.
- ground nuts - 100 g
- sugar - 250 g
- butter - 6 tbsp. l.
- cinnamon - 1 tsp.
- powdered sugar - 2 tsp.
Preparation of filling for strudel in Vienna:
- Raisins pour alcohol and leave for an hour.
- Melt 2 tbsp. l. Butter and mix with breadcrumbs and vanilla sugar.
- Peel apples and cut into cubes.
- Grind the zest with a quarter of the lemon, squeeze out the juice from the pulp.
- Juice and zest together with apples.
Apple strudel: recipe Viennese step by step
- Cover the table with parchment and sprinkle with flour.
- Roll the parchment dough and stretch it with your hands to a size of 70 by 50 cm.
- Top with butter.
- On the long side of the dough, having deviated from the edge by 15 cm, lay a path of 15 cm wide with a mixture of breadcrumbs and vanilla sugar.
- Top with breaded apples.
- Pour the prepared raisins on apples.
- Put raisins on nuts, cinnamon and sugar.
- Free 15 cm dough cover the top filling.
- Roll with a parchment roll in such a way that the seam is left from the bottom.
- Grease the pan with oil.
- Surplus dough should be cut, butt ends twist.
- Lay the roll on a baking tray.
- Top with oil.
- Put the pan for 40 minutes in the oven for 175 degrees.
- Leave the finished roll for an hour to cool.
- Top with powder.
- You can serve Viennese strudel with apples with cream, ice cream, fruit.
The recipe for Viennese apple strudel can be changed in accordance with the available products. Instead of sugar take honey and add mint for a sensuous note.
