Vienna gave the world a waltz, schnitzel, a special method of brewing coffee and strudel. All these pleasures can be combined together and immerse yourself in the atmosphere of a fun city. What is needed for this? Fry Viennese Schnitzel. It is imperative that he cover the whole plate with himself. Bite it to the sounds of a Viennese waltz. Brew coffee with delicious delicate milk froth. And serve the Viennese strudel with a scoop of ice cream for the drink. This dessert is eaten so quickly that the dough does not have time to cool, and the ice cream to melt. But in order to fully feel yourself in Vienna, so that you can hear the sounds of carriages moving along the Kertnerstrasse, you need to be able to prepare a classic strudel. We will give a recipe with a photo in this article. Do you think any exotic foods are needed for this dessert? Not at all! All the ingredients for Viennese pie are basic and sold at any store. Are you afraid that making strudel will take all day? With a certain knack, the whole process of kneading the dough will be quick and easy.
His Majesty Strudel
Vienna is the culinary capital of Austria. And besides strudel, this city has something to surprise guests with. Sachertorte, Viennese buns, waffles, chocolates and much more can be enjoyed in the Kavegaus confectionery - coffee houses. But strudel among all Austrian desserts is considered the king. The first recipe for this dish dates back to 1696. But the name of the author was lost in the annals of history. Strudel has become so popular all over the world that even the @ sign, which in different countries is called a dog, a monkey, or a pasta, is called strudel in Israel. The etymology of the German word strudel - "whirlpool, whirlwind" - reflects the shape of the dessert. In fact, this is the roll in which the filling is wrapped. The classic recipe is strudel with apples. But after the dish gained worldwide popularity, the dessert began to be prepared with various fillings: peach, pear, cottage cheese and even with salted feta cheese. But here we will not move away from the classics and tell you how to cook a traditional Viennese strudel.
Kneading dough
The only action that needs to be done for the filling first is to wash 80 grams of raisins and soak it in 30 milliliters of dark rum. No alcohol in the right color? Any distillate with a delicious smell - liquor, tincture, will do. Now let's do the test. It should be yeast-free and exhaust. Any other dough turns the dessert into an ordinary roll, and not into Vienna strudel. The classic recipe requires us to sift 150 grams of wheat flour onto a work surface. In this slide we make a depression and pour 80 ml of water, 23 g of vegetable oil and a quarter of a teaspoon of vinegar. Pour a small pinch of salt. Lubricate the palms with vegetable oil and begin, sparing no energy, knead the dough. Mesim ten minutes at least. The dough should eventually stop sticking to your hands. Lubricate the gingerbread man with vegetable oil, cover with cling film and put in a warm place for an hour.
Vienna strudel: a classic recipe
While the dough comes, let's get stuffed. In the classic version, it should certainly be apple, with raisins and walnuts. We also need brown sugar (50 g) for the filling, which we will mix with a spoon of ground cinnamon. It is better to take apples sour, juicy, green or yellow. A kilogram of fruit peeled and peeled fruit boxes. Cut the flesh into thin plates. Nuts (50 g) are calcined, chopped. As for this ingredient, the recipe for apple strudel classic allows some liberties. Instead of walnuts, you can take the same amount of hazelnuts or almonds. At worst, roasted peanuts will do. Only it should be unsalted. We filter out the swollen raisins. Mix all the ingredients for the filling. Breadcrumbs (80 g) are fried in a spoonful of butter until golden brown. We leave them separately.
Pulling dough
This is the hardest part of making a dessert. The dough should be so thin that you can read a book through it. In the good old days, matchmakers found out whether a girl would be a good bride, by whether she knows how to cook strudel. The classic recipe advises us to resort to using a linen towel with a pattern. Why not white? Find out later. In the meantime, sprinkle a towel with flour. We level with a palm. Spread the rest of the dough. We also dip the rolling pin abundantly into flour. Roll out to a rectangle 3 millimeters thick. Then we postpone the rolling pin and continue to stretch, lifting it by one edge, then by the other. The dough will bend under its weight. We must bring it to such a degree of subtlety so that through it the pattern on the towel is visible.
The final stage
According to the classic strudel recipe, the dough must be greased with melted butter. It is better to cook it in advance - about a hundred grams. Sprinkle the dough with breadcrumbs. Slightly stepping back from the edge (2-3 centimeters), lay out the filling. We distribute it along one of the sides of the strudel. Then we spread it by the middle of the future roll, but so that the filling does not reach the other end of the test by 5-7 centimeters. Lift the towel over the edge. The dough will roll into a roll by itself. The roll does not have to be very tight. As you fold, grease the back of the dough with melted butter. Let's make a few punctures with a toothpick along the entire length of the strudel. This is necessary so that the steam from the apple juice released during baking does not break the dough. Turn on the oven 200 degrees. We bake the roll for 27 minutes. During this time, we take out the product twice and grease it with melted butter. So the crust will become even more crispy. Then we reduce the temperature in the oven to 180 degrees. So bake another three minutes.
Serving to the table
The classic strudel recipe is not limited to prescriptions for making desserts. It also clearly regulates the way it is served. According to this recipe, strudel must not be cooled. While still hot, they take it out of the stove and immediately sprinkle with powdered sugar. Three leaves of fresh mint are placed on one end of the roll. On the other put a ball of vanilla or cream ice cream. It is also allowed to serve in a separate container of raspberry topping. But it is better if there is no ice cream, serve strudel with vanilla sauce.