Apple strudel

Preparing strudel - the whole art; in the old days one of the criteria for choosing a brideit was her ability to stove the strudel. Like the Bulgarian banitza, the Austrian strudel is made from a dough. It is stretched so thinly that it resembles a tissue paper in thickness. It is believed that through a properly prepared dough for strudel you can read a newspaper. How to cook apple strudel?

Austrian apple strudel

For the preparation of classic apple strudel we take the following products.

For the test:

• 
  fine flour 250-300 g
• 
  warm water - 125 ml
• 
  vegetable oil - 2-3 tablespoons.
• 
  egg - 1 pc.
• 
  vinegar - a few drops
• 
  salt to taste
• 
  vegetable or butter for lubrication

• 
  apples - 1 kg
• 
  sugar - 100 g
• 
  bread crumbs - 100 g
• 
  raisins - 50 g
• 
  crushed almonds - 50 g
• 
  powdered sugar - 50 g
• 
  butter - 1-2 tsp.
• 
  cinnamon - 0,5 tsp
• 
  salt to taste

Sift the flour, drive the egg into it, addwater, salt, vinegar, oil (vegetable oil can be replaced with melted cream, the original used pig pork). We knead a steep dough and beat it against a table or cutting board until it starts to bubble and easily fall behind.

We take the board and sprinkle it with flour. We put the dough on a board, lubricate with oil and cover with a preheated pan. Leave the dough for half an hour-hour. Then we take a clean napkin, sprinkle it with flour, thinly roll out the dough on a napkin and begin to stretch it gently with both hands. The dough should become transparent. If the dough tears, gently patter it and try to level the gap. Leave the dough for a while to let it dry.

Cooking stuffing. Apples are peeled, remove the core and cut into small slices (you can just rub it on a large grater). Stir the apples with raisins, almonds, cinnamon, salt. You can pre-lightly fry and put out apples in oil. Mix sugar and breadcrumbs and lightly fry in butter.

Dough for strudel grease with melted butter. Sprinkle 2/3 of the surface of the dough with a mixture of breadcrumbs and sugar, and from above distribute the filling evenly. Then gently lift the edge of the napkin and roll the dough with stuffing into a roll. Strongly tear the edges of the strudel and lubricate the roll with oil.

Grease the baking tray with butter and spread it over it.strudel. Bake the apple strudel for 45 minutes at a moderate temperature. From time to time it is necessary to lubricate the strudel with melted butter, so that it does not dry up.

Sprinkle the finished roll with powdered sugar andcut into pieces about 3 cm thick. Apple strudel can be served both warm and cold. In Austria, apple strudel is traditionally served with whipped cream, and it is best to drink it with light coffee or tea.

Bon Appetit!