Apple strudel

Category: Bakery products
Kitchen: german
Apple strudel

Ingredients

softened margarine 50g
hot water 4 tbsp. l.
flour (I added a little) 250 g
vegetable oil 3 tbsp. l.
egg 1 PC.
vinegar 0.5 tbsp. l.
sugar (I added vanilla) 0.5 tbsp. l.
a pinch of salt (there was no salt and sugar in the original)
Any filling (I have apples)

Cooking method

  • Knead an elastic dough (I kneaded in HB on the "dumplings" mode for 15 minutes). Leave in the cold for 1 hour.
  • Divide into 2 parts, roll each very thinly (right up to a millimeter) into rectangles. Cut the apples into pieces (not small, so as not to let the juice in) and put on the long edge. Sprinkle with sugar (you can use cinnamon, vanilla), roll up.
  • Put in an oven preheated to 200 * until browning (it took me 20 minutes). Remove and sprinkle with powdered sugar while still warm.


Zest
kava

very seductive strudel.

The question immediately arose ... 4 tbsp. l. hot water
Hot? And then I immediately come to mind cold
kava
Yes, Zest, namely hot (not steep boiling water, but good, good warm)
Zest
completely confused.
Does the dough taste like shortbread? For some reason, in all such recipes, cold water is indicated ...
Or is it that I, due to the late time of the day, confuse something ...
kava
I would not call it sandy. : - \ The top is thin, rather flaky. And inside it is gaining moisture from apple juice, so it is not dry.
Hot water also confused me, but today I rummaged through the Internet and found similar information on strudel. Technologically I don't know why it should be hot. But on the account of where the dough should rest (warm or cold), opinions differed (but I stuck to the author's recipe)
Zest
yeah, that's all, I dispelled the last doubts, otherwise I have already started looking for a similar recipe.

The main thing in this business is that you are hot I added water and got such a beauty
kava
Apples turned out to be not enough for me - therefore voids were formed. Next time you need to put more and roll tighter.
Suslya
I left already ... and pulled me back ... and here Kava with a strudel. So I'm asking you, is it possible to show SUCH at night, eh? As you want a piece .... that's it, went to the refrigerator.
kava
Suslechka, it's so light, almost dietary, sweet and sour ... that my husband and I have already learned one of the two. I bet that in your refrigerator there is also some kind of yummy stash.
Suslya
Here I have not calmed down .... to pass by such a strudel, but not in zhist !!! In general, there are 2 handsome men in the oven, and I'm sitting waiting.
Have a question, my dough turned out to be so fatty, heavy ... should it be? Or do I have a puncture?
Caprice
And what is the trick in the dough when they put both softened margarine and vegetable oil there? To what extent should the margarine be softened?
kava
Quote: Suslya

the dough I got was so fatty, heavy ... should it be? Or do I have a puncture?

I, too, was tight and oily, but very elastic and very easy to stretch. I'm already all in anticipation of your creation

Quote: Caprice

And what is the trick in the dough when they put both softened margarine and vegetable oil there? To what extent should the margarine be softened?

What is the trick, frankly, I don’t know, but the margarine should be quite soft, almost like sour cream.
Suslya
Well, here it is. Delicious and fragrant. Only next time it will be necessary to roll it out even thinner.

Apple strudel
kava
He is! The main thing is that it tastes especially bland and delicate. To your health!
Suslya
kavochka, thanks for the recipe. My daughters and I have already eaten one, but I don’t know about the second ... my husband will only come tomorrow ...oh, I will not save. Apples with cinnamon melt in your mouth.
This is for you
klazy
girls, I am very lazy making a strudel of such a plan - from Armenian lavash:
grease lavash with melted butter
sprinkle with breadcrumbs (preferably homemade)
cut apples without skin
sprinkle with sugar and cinnamon
roll up
bake in the oven (you can also grease the top with butter and sugar)

I did the same with cherries ...

RS: I'm not that very lazy, but I hate rolling out the dough ... and when the recipe states (as in classic strudles) "stretch to the thickness of tissue paper, so that you can read the newspaper" - here I pass.

R.R.S .: I ate this strudel in Lviv, it is served with vanilla sauce - try it (and cherry sauce is served with cherry sauce, apparently from cherry juice leaked from cherries - so that good does not go to waste) well, ooooooo delicious :))) in general, strudli is my weakness :)).
alyona
kava, thanks for the recipe.
I baked a strudel in a micra at a convention today.
I liked the taste, but since I took sour apples, there is not enough sugar in the dough for me.
How much sugar can you put into the dough so that it doesn't spoil the dough?
kava
alenochka, to your health! I added about 1 tbsp to the dough. l. sugar + 1/3 pack of vanilla sugar. And sprinkled the apples themselves with sugar.
Summer resident
I made a strudel the other day following this recipe. 🔗
What can I say? This is amazing! This is me about the dough. I did not expect such a taste from such simplicity. It rolls out and stretches absolutely without problems. The nut filling is sweetish for my taste. Next time I will put sugar in the nuts. And with apples, complete delight. Well, I highly recommend
Suslya
And my link does not open, writes that the error
Summer resident
I changed the link. Try again.
Suslya
Thank you! This one opened
_Elina_
all right, I'm doing strudel in the evening. rather than planning. but you have to. the photo is so seductive!
kava
Good luck! We are waiting with a photo report
_Elina_
Eh ...

I did everything according to the recipe, but it didn't seem to work out the way it should. Not what it looks like in the recipe and not how it is served in a cafe!

The dough turned out not soft, but like hard lavash, or something

The first time I insert pictures, it may not work
Apple strudel
and that's in the context. Probably need to roll out even more dough. But much more.
Apple strudel
kava
_Elina_, it's a pity that the expected result did not work out. It seems that you rolled it out as it should, but why it came out solid - I don't know
_Elina_
kava, maybe a lot of flour ... or little margarine ... Or what ???
klerka
In, and for some reason I turned out exactly like Elina's. I tried the oven twice and still got the same wrong result. I don’t understand why my strudel turns out to be hard, not crunchy and practically not flaky? In principle, in combination with the filling, it is even nothing, but still, I would like to defeat this recipe and achieve perfection. Can you tell me what my mistake is?
Tiga
And everything worked out for me, only I did not take margarine (byaka it is still, hydrogenated fats are harmful to the body), but butter. The dough is wonderful. The filling was made from apples, cherries, nuts and cinnamon.
Apple strudel
Apple strudel
kava
Tigawhat a wonderful strudel you have turned out! Thanks for using the recipe. Very appetizing in appearance, I hope it tastes excellent too
japk
kids love: beach: they love apple filling spaasiboo
kava
japk, did you really like it? : girl_red: Cook with pleasure and eat for health Thank you
HelenaAlex
I really want to make a "correct" strudel from the stretch dough. Who tried it, share your secrets. I heard the opinion that you shouldn't bother with this dough at all, because it is too time-consuming, it is better to take ordinary puff pastry. What are the opinions on this matter?
Sweetheart
I didn't have enough salt and sugar in the dough (straight red ((and I really liked it both in work and in appearance
Sweetheart
Thank you !!!!!. Very tasty !!! The dough is so elastic, pliable. The filling is juicy .. mmm. instead of margarine, I took plum butter. They ate it still warm))
Nata_shi
Delicious dough !!! I already forgot how quickly and on a budget to work with the stretch dough.And what a space for creativity .. with an apple, and with cheese, and just with sugar, I'm thinking next time with homemade marmalade: rose: THANKS !!!

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