Thin, delicate batter with slices of juicy apples under a creamy vanilla sauce. Austrian king of desserts. On your desk is the most popular dessert of the world – strudel!
- flour – 900g
- eggs – 6 pieces
- refined oil – 9 tablespoons
- Apple cider vinegar – ½ tsp
- salt – 3 pinches
- Apples – 1 kg
- raisins – 100 g
- Sugar – 190 g
- Lemon – 1 pc
- Orange – 1 piece
- butter – 170 g
- crumb loaf – 100 g
for the sauce:
- Milk – 500 ml
- Eggs – 2 pcs
- vanilla sugar – 1 tsp
- starch – 2 tsp
Exhaust dough. Connect the eggs with the flour and knead until crumbs. Then add parts warm water and continue to knead. Season with salt and repel little on the table 2-3. Make a well in the center and add the apple cider vinegar. It will give the dough elasticity. To add flavor unrefined sunflower oil. The finished dough cover with foil and allow to “rest” at room temperature for 40 minutes. Sprinkle with flour a towel, put the dough and roll out with a rolling pin, then stretch arms to a thickness of 0.8 mm. Put the stuffing strip along one edge of the test: the crumbs, nuts, apples, raisins. The second edge brush with vegetable oil, wrap the strudel edge tucks. Grease with butter and bake for 30 minutes at 180 degrees.
Tip: use white flour to the dough was soft consistency and is not torn. Signs exhaust test: density, elasticity, softness and aroma.
Filling. Apples peel, remove core, cut into cubes. Mix the apples with the sugar, place in a colander for 30 minutes to stack extra juice. Drizzle with lemon juice to apples are not darkened.
Tip: To apple filling is not broke dough during baking, sprinkle it with sugar.
Raisins pour orange juice, leave for 30 minutes. Almond fry in a pan, grind in blender. With the stick, cut the peel, flesh cut into cubes, grind into crumbs and fry in butter with the sugar until golden brown.
Tip: You can pour raisin brandy and leave for an hour. To the filling was not too juicy, and does not break the dough, add the Baton crumb.
Vanilla sauce. Milk with vanilla sugar to a boil. The yolk with the sugar beat with a mixer until white, add the starch. Egg-starch mixture in a thin stream to enter the warm milk, and whisk whisk until thick consistency.
Tip: If there are lumps in the sauce, strain it through cheesecloth.