There are dishes from which the history and traditions of a country always blow. They are the business cards of their era, passing through the centuries and allowing you to enjoy your perfect taste and flair of court life. Strudel with apples from puff pastry arrived in our time precisely from the era of balls and royal luxury.
Beautiful customs and traditions associated with dishes have not lost their relevance even after centuries. Strudel with apples from puff pastry in Austria was often served at the bride's wedding: the future hostess was judged by its taste and beauty of serving. If this dessert was not to the taste of the guests, this could serve as a reason for the termination of the engagement. In our times, Viennese strudel with apples gives solemnity to events and shows the connection of generations, courtesy to the foundations and national traditions. This dish is popular in Hungary, Czech Republic, Germany. Often it is prepared with fillings of berries, cottage cheese. Strudel can also be with potatoes, liverwurst or sausage.
Of course, this dish has undergone a number of changes and improved in cooking technology, but it only won from this in the battle of centuries. Strudel with apples from puff pastry requires skills in preparing the base, that is, puff pastry. For this, the following ingredients are needed: wheat flour - 350-450 grams, margarine - 150 grams, chilled water - 150 grams, one egg yolk, table vinegar - 10 grams.
Sift flour through a sieve into a deep bowl. Pour in water (chilled, boiled), add whipped in a separate bowl with salt yolk, vinegar. It is necessary to knead the dough to a homogeneous mass, it is not necessary to crush it strongly. With prolonged kneading, it will become excessively plastic, which does not imply a technology for preparing puff pastry.
In order to reduce softness, it should be wrapped in parchment paper and refrigerated for 40-45 minutes. We take out the chilled dough and roll out a rolling pin on the working surface of the table into an elongated layer. In the middle, rub it on a coarse grater margarine (pre-frozen, for better chopping). Fold the side edges and roll out the formation again with a rolling pin. Rolling pin movements are best performed in one direction, as this will prevent breakouts of the dough. Next, add the dough into three additions and roll it out again. Once again we repeat the same manipulations and, covering with parchment paper, place in a cold place for at least 40 minutes. Such actions as addition with subsequent placement in the refrigerator should be carried out at least 5 times. If in time you don’t have the opportunity to cook puff pastry (and this takes about 5 hours), you can use the ready-made semi-finished product by purchasing it in a distribution network.
To make fruit strudel, the following products are needed: apples (preferably sweet and sour) - 1-1.3 kg, nuts 100 grams, raisins or any dried fruits - 150 grams, butter - 70 grams, breadcrumbs - 70 grams. We clean the apples from the core and cut them into medium-sized cubes, soak the raisins in warm water, chop the nuts to a crumb of 2-3 mm in size. Heat the butter in a pan and add crackers, fry until brown, you can add one teaspoon of cinnamon for flavor. Dry raisins with a napkin and add with nuts and apples to the breading mass. Mix everything until smooth.
To prepare strudel with apples from puff pastry, it is necessary to roll puff pastry on a parchment soaked in vegetable oil with a very thin layer. Put the prepared mass on one edge of the layer, then lifting the parchment, gently start rolling the dough with the mass into a roll. Pinch the edges. Put the strudel on parchment in the oven and bake at a temperature of 180-190 ° C for 35-45 minutes until it is rosy. Garnish the strudel with powdered sugar and zest. Serve hot, chopped into portions with coffee latte or tea. Traditionally served with chocolate syrup or ice cream.