Recipe: dough for strudels. Technology of preparation

For all who like delicious pastries with a lot of filling, as well as German and traditional European cuisine, we offer our today's recipe. Dough for strudels, namely we will cook them, should be elastic, supple and very thinly rolled out. There are many varieties of fillers, as well as some features in the preparation of the dough. We learn about everything in this article.

Fruit-apple strudel made of puff pastry

With apples in the strudel any fruits are well combined, but it is garden that is best. In our case, consider the preparation of strudel from puff pastry with apples, pears and quince. To prepare the dish you will need the following ingredients:

• Butter - 140 g;
• Wheat flour, sifted - 30 g;
• Very thin puff pastry filo - 6 sheets;
• Garden fruit (apples, pears, quince or others) - 800 g;
• Powdered sugar - 125 g;
• Blanched almonds, peeled - 100 g;
• Apple brandy "Calvados" (you can replace the whiskey or dark rum);
• An egg of choice - 1 piece;
• A lemon - 1 piece;
• A mixture of spicy spices for baking - 100 g;
• Plums - 100 grams.

In this recipe we will use a ready-made very thin filo dough. Strudel with apples should have the finest shell. Some housewives do not bake the dish because they are afraid to thinly roll out the dough and do not run the risk of working with this material. In this procedure, there is nothing terrible, because the dough does not tear, and, despite its seeming fragility, it is quite elastic and supple.

Cooking process

Cut the butter into small cubes (2 cm wide). Let the product soften at room temperature. You can already turn on the oven and start warming it up to 180 degrees. At once we take a pan, lubricate it with oil and lined with parchment paper. We grind the cooked almonds in a food processor, if there is no such device, you can use the chopper nozzles in the blender. This recipe for strudel from puff pastry suggests using nuts, ground almost in powder.

Original refueling

Have you forgotten about the cut butter? It seems that it's time to use this ingredient too. Place the softened pieces in the food processor and whisk thoroughly into the air mass state. Then, break the egg into butter and mix until whisking. There we also send flour, ground almonds and lemon zest, and now we beat all the ingredients in the combine thoroughly. Tip: peel with a whole lemon peel is removed with a small grater. Our finished dressing will go into the dough for apple strudel a little later, but for now it can be put aside.

Let's do fruit

It's time to start making fruit fillers for our sweet pastries. We thoroughly wash apples, pears, quinces and plums (if you have other fruits, do not worry), remove the seeds, bones, where possible, peel the skin. Now cut all the ingredients into small slices and place them in a separate bowl, sprinkle with spices for sweet baking, squeeze out the juice from the lemon, which a few minutes earlier removed the zest, pour a small portion of "Calvados" (whiskey or rum), then mix it. The filler should stick a little, so we move it aside.

Filo dough: recipes. Strudel from garden fruit, the process of forming

Now we need to melt on low heat in a small saucepan 15 grams of butter. On the table lining a clean waffle towel, on top we put one sheet of thin puff pastry. We take a culinary brush and lubricate the opposite long edge of the dough lying on the towel. The next layer will be placed next to the smeared edge with a protuberance of about 2 cm. This distance will be enough for us to press down the edges of the sheets to each other and glue them together. We open two glued sheets and lubricate the whole surface with one third of the whole almond dressing. The recipe for strudel from puff pastry recommends the use of six sheets of phyllo. After we repeat the procedure of gluing two more pairs of sheets, we will eventually have 3 large, surface-like surfaces, overlaid and lubricated with nut impregnation.

On the final layer of the dough, smeared with almond sauce, lay out the real fruit. Cover the surface of the layer evenly, but in such a way that a projection of 2 cm from all edges is formed.

Do not forget to carefully grease the edges with melted butter. Attention! Now comes the most crucial moment. We will fold the impregnated plates with the filling, starting from the opposite edge. Carefully, but not too tightly wrap the strudel in a roll to yourself. We shift the workpiece onto a baking sheet, and once again we grease the top with oil. We send it to the oven for 30 minutes. As you can see, preparing a strudel from a puff pastry is not so difficult, as it might seem at first glance. The finished dish is cut into portions (in our case there will be 8 of them) and served to the table still with heat and heat, complementing the dessert with a ball of cream ice cream. Incredible combination!

The recipe for cherry strudel from the extract test

Of course, as a stuffing for strudel can be used and meat ingredients, but as a dessert with fruit or apple fillers, this dish is valued most. Now we will try to prepare a dough for the strudel, and then fill it with a cherry. As ingredients for the test, we will need:

• High-grade wheat flour - 250 g;
• Water - 150 g;
• Salt - one pinch;
• Vegetable oil - 2 tbsp. Spoons.

The flour is immediately divided into 2 parts, 200 grams of which will go, in fact, to the dough, and the remaining 50 grams will be used for rolling.

For the filling, take:

• Cherry seedless - 800 g;
• Walnuts (almonds) - 50 g;
• Granulated sugar - 300 g;
• Biscuit shortbread cookies (sweetened ground biscuits) - 50 g;
• Butter for spreading the surface of the dough - 100 g.

If you do not want to use cookies, you can replace this ingredient with another 50 grams of nuts.

How to cook dough for strudel? Step-by-step instruction

In a round, deep vessel, we sift the flour together with a pinch of salt. We use warm water for the dough, pour it into the flour, then add 1 tablespoon of vegetable oil. Everything is well kneaded and kneaded not hard, even slightly sticking to the hands of the dough. Do not be afraid that the dough is sticky - it should be so. The remains of flour until you add, and for further mixing with the oil of the palm. It is possible to crush the machine by hand, or you can use the bread maker.

Dough for strudel, the recipe of which we light, is mixed in a breadmaker in the "Pelmeni" or "Pizza" modes for 10 minutes. When a good lump is formed, we pack it into cellophane, wrap it in a towel and leave it at room temperature for another hour. During this time, gluten will have time to swell, and in the future when working with the material you will not experience any inconvenience. What's next our recipe says? Dough for strudels exhaust should be kept warm for a long time. This is a very important rule, and if it is not observed, then when the bed is rolled, the base will tear.

Processing cherries

We have not yet considered which cherry can be used for cooking. In fact, fit and fresh and frozen. The main thing is that the berries were already pitted. Transfer the ingredient into a saucepan, pour a glass of sugar and mix. Then we will need to make a cherry syrup, for this on a slow fire bring the berries to a boil. Periodically stirring, we cook no more than 5 minutes, because we do not need jam. Let the berries cool down in syrup, and then throw them back to the colander. Next we need only berries, but the syrup can be used for other purposes, for example, for kissel.

We grind nuts and cookies

Nuts for the filling in raw form are not fit, so let's burn them in a frying pan with a slow fire for 7 minutes. Do not forget to stir the ingredient. After the roasted almonds cool down, grind the mass with a blender. The same procedure we will do with the shortbread cookie, pre-crumbling it into pieces. Now mix the two components in a separate vessel.

Pull out the dough

In order to get a quality dough for strudel (the recipe of which we are now studying), we will use a cotton towel. We spread the towel on the table and carefully sprinkle the surface with flour, put the dough on top, then sprinkle the flour again. Roll the base directly on the towel in a regular layer. The base is not yet thin, but we remember that for this German dish the dough should be the thinnest. What does the recipe suggest about this? Dough for strudels need to be stretched out by hands in a circle, lifting the edges with the back sides of the palms. It's the only way to protect the layer from ruptures. The pulling procedure will be carried out until the pattern of the towel is clearly visible through the formation.

Some guidelines for stretching

This recipe (dough for strudels) is simple in execution, some hostesses stretching the test is seen as a rather fascinating process. The main thing is to act neatly, and if a small hole is formed during the drawing, it can be sealed by tearing off a small piece from the edge of the formation.

In the event that the formation is formed too perforated, all the shortcomings in the finished dish will disappear when folded. But to re-roll the dough for strudel (the recipe is given in the article) is not recommended. Otherwise, the material will lose its elasticity, and the dish does not work at all.

The final stage

Thick edges of the rolled out layer are removed with a knife for pizza or scissors. Then lubricate the surface with melted butter and spread a mixture of ground nuts and cookies. Sprinkle the ingredients so that there is a 4 cm protrusion from all the edges of the formation, and on the one hand leave about 10 cm for the last turn. Before forming the roll, it remains to distribute the berries evenly over the surface of the layer. All sprinkled with the leftovers (half a glass) of sugar. When twisting, you can help yourself with a towel. Lubricate the top with melted butter and spread on a baking sheet covered with parchment paper. We send it to the preheated oven for half an hour. Finished strudel sprinkled with powdered sugar and still hot cut into portions.

Bon Appetit!