B /Bel Studel is a dessert of Austro-Hungarian origin whose main characteristic is its mass, which looks a lot like puff pastry. Its texture is very fine and transparent, a fact that gives the dessert a crunchy characteristic after baking, very similar to the edge. Traditionally, the Strudel are filled with apple, so this time we share with you a rich recipe of easy and economical apple strudel that we know you will love it. The secret of this culinary wonder is at the time of kneading, as the part of the Development of the elasticity of the mass of the strudel and the subsequent stretch. This mass is economical for its ingredients and very easy to prepare, however it is laborious. In spite of the work that may cause you, it will be nothing compared to the taste of the Apfelstrudel and its magnificent texture. Record invites you to follow the step by step of the recipe to discover how to do traditional apple strudel step by step, easy and delicious recipe where Haya. An infallible classic on your table!
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make easy apple strudel – Traditional mass: |
| Strudel mass :: 300 grams of flour all use (common) ½ teaspoon of salt 1 egg 125 milliliters of warm water 60 grams of butter (butter) | Filling :: 4 green apples 100 grams of white sugar or brunette 3 tablespoons of cinnamon (to taste) 50 grams of raisins or prayers raisins 100 grams of cookie crumbs or cake ½ teaspoon of vanilla in vanilla in vanilla in vanilla in dust (optional) ½ teaspoon of nutmeg (optional) cubierta :: 150 grams of impalpable sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make easy apple strudel – Traditional mass:
1. clarify the butter in the water bath. To do this, let it melt little by little, over low heat, and as soon as you dilute it and let it rest.
Trick: Prepare the water bath in advance.
2. When the butter is temple, the sparkling solids will be condensed on the surface.
3. At this time the butter has skidded from the fat and this accumulates on the surface. Take out the whitish solids with a spoon and then strain the yellow liquid pouring it on a container. Reserve to continue with the mass of apple strudel.
4. Flour and salt. Then, mix very well and reserve. An interesting suggestion is to use 3 zeros flour (000) mixed with flour 4 zeros (0000), in equal parts. Flour 3 zeros (000) has more gluten, and when you want to achieve more elastic masses that is convenient. If you do not get flour of this type, no problem, you should only work much longer. This was the option that touched me, but the result was satisfactory. If you prefer to make an easy and fast apple strudel, do not miss our recipe for a puff pastry apple.
Trick: salt gives more elasticity to the dough.
5. Add the egg and water to the dry ingredients. Once you add them, quickly take all the flour with your hand. Remove very well until you get a thickery. The dough will be sticky and little manageable. This indicates that the flour is hydrated, therefore gluten will also begin to hydrate.
Trick: Warm water is for preparation to unify much faster.
6. Pass the mass to the countertop (work table). The kneading is the most important moment in the preparation of German apple strudel.
7. Preferably, cut the butter into square, so you will handle it more easily. Little by little, add the butter to the dough (thickery). Every time you add somewhat, mix very well to integrate it completely. After adding the butter, the dough will acquire deformed appearance. This only indicates one thing … It was time to work the dough for our traditional apple strudel!
8. With the help of a horn, pushes the swell and with the other hand, throw it hard on the countertop. Repeat this step until the appearance of the dough is smooth, bright and you can lift it without sticking to the table. Remember that this dough is not worked as the one used for bread. If the dough is very sticky and difficult to handle, you never add flour, simply keep working until the ideal texture is obtained. The time spent for this kneading is between 5 minutes and 1 hour, depending on the flour, technique, experience and strength. The important thing is that in the end you get a mass of smooth, bright and manageable Strudel.
Trick: You can improvise a horn by cutting a square plastic dish.
9. At this point, when stretching the dough a little, you will notice something more elastic. Here you know that after the break you can stretch it quite well. Finally, give the mass a certain rounded shape.
10. stretch a piece of film paper and grease the surface with the clarified butter. Place the dough ball inside and add another little butter on it. Cix it and place it in a warm place for gluten to act. The ideal places are above the oven or near the kitchen. If not possible, you can always leave it inside a bowl, separated with a canvas (fabric or cloth). Then, place the container in a saucepan with warm-wiper water. The rest time for the dough is between 20 or 25 minutes before being able to stretch it.
Trick: The butter prevents the dough from sticking to the film. It also prevents it from being formed.
11. crossed cookies and reserve. You can also crumble a cake, sweet bread, bread, panque, etc. It is interesting to combine certain flavors with the apple, for example: vanilla sponge cake, ginger cookies, butter cookies, etc.
12. Cut the plums in pieces and reserve. Some Austrian and German pastries macerate plums with some alcoholic beverage.
13. Mix sugar with cinnamon. Book to continue with the recipe for the authentic apple strudel.
14. Lave the apples very well. Remove the skin, take out the heart and discard, cut the rest of the fruit in cubes and reserve.
Trick: Green apples are preferable to Strudel, because when baking does not release so much liquid.
https://t1.rg.ltmcdn.com/es/posts/3/2/7/strudel_de_manzana_facil_masa_tradicional_70723_paso_13_600.jpg15. On a surface, place a canvas or waxed paper. Sprinkle flour generously. The area where you work must have a warm temperature. You can put in the kitchen a casserole with water, over medium-low heat to set. As soon as you develop the bun, sprinkle enough flour on it. It also adds enough flour to your hands and forearms.
Trick: You must work quickly once you start.
16. The most advisable thing is to stretch the dough with the help of another person, but if it is not possible, work it patiently. To do this, you have two options:- Sit your hands under the dough and, slowly, stretch from the center. Use the knuckles for it or break. Balance the dough from one side to the other, letting the ends slowly fall. Little by little the dough will rise to the forearms. When the dough reaches half a meter, add it on the table. Once there continues to stretch with the knuckles below the dough. The final density must be similar to a transparent fabric.
– Place the dough on the table and stretch it directly with the roller until it is very fine. Start from the center to the ends. When you achieve at least half a meter, keep stretching but with your hands, placing them below and using the knuckles. This option is preferable to beginners because it is easier.
The final result of any of the above options must be a mass of 1 square meter. Upon reaching this point, let it stand. If you observe blisters in the dough, during stretching, it means you worked well.
Trick: When the dough cools he becomes brittle, you should no longer stretch it anymore and you cannot pray in it.
17. Cut out the edges of the dough because they are hard. Reserve the leftovers in case you need to pray any hole in the dough. Then, varnish the surface with clarified butter brushstrokes. Lets start filling the apple strudel!
Trick: Strudels mass is neutral, therefore it is ideal for both sweet and salty preparations.
18. Add cookie crumbs throughout the dough. The filling should occupy 2/3 of the total space, distributed according to your liking. However, it is advisable for raw fillings to distribute throughout the dough, while for cooked fillings only one part. Always leave the last two laps free, that is, the last 2 edges.
19. Add the sugar mixture with cinnamon generously throughout the dough. Add bread or cookie crumbs, also throughout the surface. Respect the edges.
Trick: Additionally, you can sprinkle nutmeg and vanilla powder.
20. Place apple cubes along the dough, always respecting the edges. Finally, add raisins or raisin grapes. If you want, you can add quince sweet, it will give very good look to the authentic apple strudel, calculate about 100 grams. You can also add some dry fruit such as almonds, nuts, merey or that of your preference. From the latter, 50 grams are enough. 2 centimeters on one side of the dough (horizontal), thus cooking the liquids will not leave. This fold make it pushing the dough inward with the help of the fabric. If some parts stick, lower the fabric and with the help of the hands carefully take off. Also, fold the inverse side of the dough and place it on the filling. To perform this fold, you help the fabric, as in the previous step. Lower the canvas again.
Trick: You must see the fabric with an enveloping movement with the intention of winding its content. Be fast but careful.
21. Moment of rolled! Now you must turn the dough on itself, with the help of the fabric or paper. Do it for sure but carefully. As the apple strudel is rolled, you must collect the leftover fabric.
Trick: You can repair certain ruptures while the dough continues warm.
22. previously grease a mold with butter. Place the strudel on him very carefully, still using the fabric. Accommodate the apple strudel in a traditional way, which resembles a horseshoe, ideal for dry fillings. Then varnish the surface with clarified butter. The brushstroke is to protect the dough that is very fragile. This procedure is repeated at the beginning of the baking, in half and immediately after removing it from the oven. Just after the last varnished, you must add the impalpable sugar so that it is adhered to the dough. To bake the strudel there are two options:- at 150 ºC for 40-50 minutes.
– At 180 ºC (moderate heat) for 35-40 minutes.
The dough pays for a large or two small strudel, as in this case.
23. Apple or Apfelstrudel Strudel is crispy and aromatic. This magnificent dessert can be accompanied by English vanilla or ice cream sauce. What do you think if this year you surprise everyone at Christmas with a Strudel? The recipe itself is easy, although it is true that it is long due to the number of steps to be made to prepare the dough.
