The name strudel comes from the German word Strudel, which means a whirl or whirlpool. This is a traditional Austrian flour dish in the form of a roll of a twisted test sheet with different stuffing. Development options are most popular, but there are also potato ruddles, and cabbage, and even meat. Dessert struddles are most often served in warm form with ice cream ball or syrup.
The dough for straps is prepared by a stretching way and is a practically transparent film. Than thinnish dough For Strudl, it will turn out tastier. In the game "What? Where? When?" There was a question about how to determine whether the thickness of the dough for ruddles is correct, so the answer was simple - the dough should be so thin so that through it it was possible to read the newspaper.
Ingredients:
250 grams of flour;
125 ml of water;
2 tablespoons of water;
300 gr Drain;
For dough mix water, flour, egg and vegetable oil. Mix it well for about 10 minutes, lubricate vegetable oil. Put the dough in a warm bowl and cover another warm bowl. Leave him to fly away for 30 minutes.
Clear apples from skins and seeds, cut into thin plates. Drain remove bones, cut into them with small pieces.
Pure towel sprinkle with flour and roll the dough on it, as thinner as possible. Raise the layer on your arms and stretch it as thinner as possible. It is more convenient to do it on the rear Toron palms. Through the stretched dough should be clearly visible drawing of a towel.
In the test, distribute apples and plums, not reaching the edges of 1.5 cm. On the one hand, leave the test to be the ability to wrap the roll and the filling did not fall out. Sprinkle sugar to taste.
This is delicious. But if you want something more fragrant and exquisite, you will try for strudel! And let you not scare the complexity of the recipe, there is nothing unusual in it.
Once try to cook strudel with plum or apples, and the recipe will be your corona. Believe me, such a dessert is not ashamed to serve on the most solemn evenings and techniques.
Offer real recipe Stold, where exhaust dough. Of course, you can buy a puff layer in the store, defrost him, put a plum and bake.
But much more pleasant to go through the whole cooking from beginning to end and proudly demonstrate home cooking masterpiece. So, what is needed in purels with plums:
For dough and filling:
- 250 gr. Wheat flour good (and on the populated);
- 125 ml of warm water;
- 1 chicken egg;
- 1 pinch of salt;
- 2 tbsp. l. vegetable oils odorless;
Spices: cardamom, vanillin, lemon zest - to taste.
1 kg of ripe drains.
For caramel:
- 5 tbsp. l. sugar sand;
- 1 tbsp. l. butter creamy.
Strudel can be decorated with confectionery crumb, sugar powder And you will need a pair of butter spoons for baking coats.
How to cook:
1. sift flour, add oil, water with egg and salt, flush by a fork;
2. Slightly cut the table with flour and lay out the dough, continuing to knead the mass until it starts to lag behind the fingers;
3. Leave the dough to rest half an hour after finishing the film or putting a bowl;
4. Plums rinse, dry, clean from the bones and cut into slices;
5. In a thick-walled frying pan, heat the oil (for caramel) and pour all sugar. Prepare with constant stirring to brown;
6. Stay in sugar plums and stew 5-7 minutes;
7. Share caramel plums into a sieve to glass. Do not pour sauce, but use for filing a strver;
8. The dough, if it became highly soft, mix again with flour and divided into two halves;
9. Roll one part to 1.5 mm thickness and gently stretch on the table with hands to complete transparency. It's just, gentle movements, slightly stroking stretching the juice and try not to break;
10. It remains to lubricate the juice with a spoonful of oil, impose with crumbs confectionery cookie and lay out exactly half of the plum;
11. Include an oven for 200 °;
12. To block the stuffing with a roll, and the dough velocked the dough again, leaving only a small strip at the edge to protect the dough;
13. Put strudel with plums on the tray, remove in the oven and cook for 40 minutes.
From these products it turns out two shots. After baking, sprinkled with dessert with sugar powder and serve cooled with a plum sauce remaining from the caramelization of fruit. If the sauce is liquid, it can be slapped to the desired density. Bon Appetit and successful baking!
Step 1: Cooking the dough.
Mix in a plate warm (but not hot) water with vegetable oil, salt and vinegar. Then gradually add sifted here wheat flour And knead the elastic and cool dough. First, the blade or spoon, and then with your hands.After the knead, give the test to rest for 15 minutes.
Step 2: Plums.
Plums as they should rinse, divide into several parts and remove the bones. Prepared fruits fold into the pan.
Pour in plums wine and pour sugar, and then send to the middle fire. Tow fruit, stirring, until all sugar is dissolved.
Plums on the colander to get rid of the extra liquid and wait until everything cools to room temperature.
Step 3: Cooking filling.
When plums are cooled, put them in a plate, add manna Crup and ground cinnamon. All mix all together.
Step 4: Formulate strudel with plums.
Divide the rested dough on 3 parts since we will have everything 3 Sleeve with plums.
Take one piece and stretch, finely roll it into a rectangular layer on a flour countertop.
Spread on test 1/3 Drain prepared for filling, and wrap in the roll, pursing the edge.
Alternately prepare so all strudel.
Carefully, since the dough is obtained very thin, put the prepared strudel on baking tray, lubricated with butter or covered with a special parchment.
Lubricate the dough with oil from above.
Step 5: We bake strudel with plums.
Bake strudel with plums needed in preheated to 180 degrees Oven within 45 minutes. A little liquid from the filling can find it, it's nothing terrible.
After baking, we get strudel out of the oven and let him cool. Sprinkle with powdered baking with sugar powder, divide into portion pieces and apply to tea.
Step 6: We feed drain strudel.
The beauty of the strzdel is that the dough is fine and it is quite a bit, but sweet filling Full full. This is delicious. Try!
Bon Appetit!
You can use for cooking strit with plums dough Filllo or purchased puff pastry without yeast.
The branded dough for the strzdel must be rolled so thin so that it could be read through it. Therefore, it is important to make the right thing, pour so much flour and add exactly so much butter to the dough to be elastic and easily stretched out. To facilitate the task, I mix the dough with the addition of a small amount of melted oil, and then I glimpse it with an additional portion of fat. As a result, the exhaust dough is very obedient, the reservoir is obtained large and thin, solid and without breaks. Strudel is obtained by a layered and crispy.
As for the fillings, plums are played by the main role - ripe, elastic and fragrant. They will make nuts, walnk or fried peanuts. Do not do without superstars (partially can be replaced by the biscuit crumb), which absorb part of the moisture, which is formed during the baking, thereby preventing the tip of the thin layers of the test. Bake purerdel with plums need 40-45 minutes and serve necessarily in warm form, with fragrant tea, cream cream Or with ice cream ball.
Total cooking time: 80 minutes
Cooking time: 40 minutes
Exit: 6 servings
Ingredients
for dough
- wheat flour - 200 g
- salt - 1 chip.
- chicken egg - 1 pc.
- creamy oil - 2 tbsp. l.
- water - 50 ml
- 9% vinegar - 1 tsp.
for filling
- plums - 300 g (without bone weight)
- sugar - 5-6 st. l.
- raisin - 1/2 Art.
- walnuts or peanuts - 1/2 art.
- hammer cinnamon - 0.5 h.
- racing hammer - 3 tbsp. l.
- biscuit crumb - 3 tbsp. l.
for lubrication and decoration
- creamy oil - 50 g
- cinnamon with sugar - 2 h.
Cooking
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Preparing the dough for the strzdel. In a bowl we sift the flour, add a pinch of salt. In the center we make a deepening, we pour warm water, breaking the egg, vinegar, as well as 2 tablespoons of melted oil.
We mix soft dough. We divide it into 4 parts, kneading my hands in the pellets.
Lubricate each pellet with melted oil (1 tbsp.). And put on each other in the form of a turret. Bowl cover with a towel and put in the refrigerator for 30-40 minutes.
Preparing filling. At dry frying pan, dried crushers. We add plums (cut into straws), sugar and cinnamon, raisins and nuts (crushing into the middle crumb). Hold on fire 2 minutes, remove from the fire and cool.
After an hour, we get the dough from the refrigerator. Silicone rug or a large kitchen towel sprinkle with flour, laying out the dough and rolling, smeared with oil, roll out as thinner as it can be transparent. You can help your hands - to archive your hand under the dough and from the middle gently pull on yourself. The dough must be rolled very thin, almost to transparency.
Lubricate the rolled dough with creamy oil. We sprinkle with biscuit crumbs (it should be dry, you can dry in the oven or in a pan). We lay out the filling from above, retreating from the edges 4-5 cm.
We bring the edge slightly so that the filling does not flow.
By helping yourself with a silicone rug (or a towel), we turn the dough into the roll - do not overdo it, do not twist too tight, leave a little space in the curls so that the syrup from the drain was where to boil and bubble, and the dough was well protected. Each time, twisting strudel, lubricate the top of the test with a tassel, moistened in melted oil.
And again, with the help of a rug (towels), we carry the product on the baking tray, fastened with baking paper. Bottom and on top lubricate the remaining butter. For decoration, we sprinkle with sugar, mixed with cinnamon, biscuit crumbs or nuts. We make small cuts with a knife or knocked fork for a steam outlet.
We bake strudel with plums in the oven, pre-warmed up to 180 degrees, for 40-45 minutes, until shutting. The first half an hour to open the door of the oven is undesirable.
Serve dessert is best in warm form. If you wish, you can pour sugar or supplement the ball of vanilla ice cream. Pleasant tea drinking!
- This is a great combination the finest dough and fragrant filling from draining walnuts And raisins with the addition of cinnamon. In this recipe, I propose to use dietary dough, without using butter, it is a little tougher than usual, but it does not harm your figure. As a result, it turns out very discreet by calories dessert. For those who do not particularly monitor calories, the dough recipe used is also suitable. Both options are preparing simply and will not take a long time.
Structure:
For dough:
- Flour - 1.5 glasses
- Water (boiling water) - Glakana
- Olive oil / sunflower oil - 1 tbsp. a spoon
- Salt - ¾ h. Spoons
For filling:
- Plums (Fresh or Frozen) - 300 g (without bones)
- Raisin - ½ cup
- Walnuts - ½ cup
- Sugar sand - 5-6 tbsp. span
- Cinnamon - 1 h. Spoon
For lubrication:
- Creamy butter - 50 g
- Egg - 1 pc
Cooking:
Prepare the dough as indicated in the recipe for.
Prepare filling. Iisen Wash and soak in boiling water for 15 minutes, whatever he is a little Nabuch.
Plums cut straw. If you use frozen plums, then you will need to defrost them, and if fresh, then you need to remove the bones.
Walnuts are grinding to the state of the middle crumb and add to the drains.
Add raisins. Water from a raisin drain, and raisins have a napkin.
Add sugar and cinnamon.
Mix the stuffing and try it for taste, if necessary, add more sugar.
Remove the dough from the refrigerator. Table Sprinkle with flour, form a cake with hands from the dough, and then with the help of a rolling pin in the thin-thin layer.
Melt the butter and lubricate the test layer.
From above to a smooth layer, lay out the stuffing, retreating from the edges of 2-3 cm.
Roll the dough into the roll, initially wrapped it on the sides, so that the filling does not flow.
Baking a baking sheet for baking and lay out the roll, lubricating a pre-whipped egg using a culinary brush. Sprinkle with sugar and cinnamon for decoration from above. Make top of a roll of knocker fork or cuts with a knife for a steam outlet.
Send strudel into heated to 180 degrees oven for 40 minutes. If necessary, turn on the top fire at the end of cooking for better shut.
Strudel with plums is ready, cool down and serve with tea.
Bon Appetit!
