Strudel is a popular Austrian cake, which has become the hallmark of many restaurants and cafes. It is prepared from rolled dough prepared by an exhaust method. To make such a basis for a pie at home, you need to have a special skill, ability and dexterity. Fresh puff pastry may well replace the traditional one used for such a pie.
It is not necessary to cook puff pastry yourself. It is enough to buy a frozen semi-finished product, thaw it well, roll it to the desired thickness and wrap the filling, and it will be up to you to decide which one it will be.
The selection describes step by step how to make puff pastry strudel with the most popular apple filling, minced meat and a snack version of spinach pie.
General principles for making puff pastry strudel (step by step)
• The fillings for such a pie can be very different. Apples stewed with nuts and raisins are considered classics, meat is prepared from minced meat. There are also snack strudel from puff pastry, a step-by-step recipe for one of them is included in our selection. You can experiment with the fillings, the strudel is prepared with pears, cherries, cottage cheese, which is mixed with canned fruit. The main thing in such a pie, its base, is a thin, crispy dough.
• Puff pastry is of two types: yeast and fresh. Prefabricated yeast for strudel is undesirable. Even being thinly rolled, such a dough after baking does not lose splendor, although housewives prefer it is a yeast cake mix. Independent manufacture of puff pastry is not excluded, especially since there are many quick recipes.
• Most often, the pie is formed in the form of a roll, but this applies only to light fillings, minced meat and other weighty fillings are wrapped in dough according to the principle of an envelope. The reason for this is thinly rolled layers that are easy to break through when folding. The surface of the formed strudel is evenly pierced, if this is not done, the steam generated during baking inside the pie will tear a thin layer of dough.
• A baking sheet is lined with parchment before baking a pie. The paper does not require additional oiling; there is enough fat in the dough to prevent sticking. Like any pastry, strudel is placed only in a preheated oven. The optimum temperature is 180 degrees, and the duration is no more than 30 minutes and depends on the type of filling.
• Lightly cooled sweet strudel is usually filled with powdered sugar and served with a scoop of ice cream. Meat and snack versions of the pie do not require additions.
Puff pastry apple strudel: a step-by-step recipe with nuts and raisins
A step-by-step recipe for strudel from puff pastry - "Apple Classic". Sliced apples are stewed in sugar syrup, and emphasize the taste, complementing the filling with nuts and raisins. Cinnamon is used as a flavoring.
Ingredients:
• kilogram of sweet and sour apples;
• kilogram packaging of puff semi-finished product (yeast);
• a glass of walnut kernels;
• half a pack of "Peasant" oil;
• half a glass of sugar;
• 70 gr. white breading (finely ground crackers);
• cinnamon powder - to taste;
• 100 gr. raisins.
Cooking method:
1. Having removed the package with the dough from the freezer, leave it on the table. As thawing is sure to unfold - bend the upper soft layers to the sides. To prevent the dough from sticking to the table, you can put a clean towel under it.
2. Puff pastry is slowly thawing, and we are preparing apple filling. We sprinkle raisins on the table, choose litter and spoiled berries. After scalding with boiling water, leave it in warm water for ten minutes, then rinse again. Strain the excess water, throwing the raisins onto a sieve.
3. We wash the apples, remove the peel from the fruit with a thin layer and remove the core. Cut apple halves into thin slices.
4. We interrupt the nuts with a blender into a large crumb. You can chop nuts with a knife.
5. Put a deep frying pan on medium heat, spread about 70 grams of oil. Pour sugar into melted butter, mix thoroughly, melt it too. Put apples in the resulting syrup, add cinnamon powder. Stir occasionally, simmer for seven minutes, without covering - the moisture should evaporate. Add raisins and nuts to the apples, mixing, continue to simmer until the moisture evaporates completely. We shift the finished apple filling into a deep plate, cool.
6. Roll out the thawed dough into a thin layer and cut in half. Sprinkle one part with half the cooked crackers and level the part of the filling on it, roll into a loose roll. In the same way we proceed with the second part of the test and the remaining filling. Do not forget about breading, this is done so that the juice does not flow out of the pie, but is absorbed into breadcrumbs.
7. Cover the baking sheet with parchment and carefully transfer prepared rolls to it. We lay the future strudel with the seam down and be sure to pierce the surface with a sharp dot in several places. We put the roasting pan in a preheated oven, setting at an average level, and prepare the strudel for half an hour. Lubricate the surface of the hot cake with the remaining butter.
Puff pastry strudel: a step-by-step recipe for a popular Austrian mince pie
A step-by-step recipe for delicious strudel from puff pastry with minced meat. The cake is quite simple, and will decorate not only everyday, but also a festive tea party. The use of puff semi-finished product will facilitate the task, and minced meat can also be purchased.
Ingredients:
• puff non-yeast cake mix - 300 gr .;
• 400 grams of ground beef;
• two slices of white bread - 100 gr.;
• 40 ml of vegetable oil;
• a spoon of quick soda;
• garlic;
• a tablespoon of spicy mustard;
• three pinches of pepper;
• two onions;
• a quarter spoonful of ground savory.
Cooking method:
1. We prepare meat filling for strudel. Remove the crust from the bread slices, cut the crumb into large cubes, put in a bowl and pour water for a quarter of an hour.
2. Peel two cloves of garlic, remove the husks from the onion. Finely chop the garlic and onions. After mixing, put in a pan with vegetable oil, put on a small fire. Stirring, passer under the lid until a pleasant golden hue, transfer to a bowl and completely cool.
3. If you cook the minced meat yourself, take 200 grams of fatty pork and beef pulp. Wash the meat well with water, chop coarsely and twist twice in a meat grinder. Thoroughly mix the chopped meat, the purchased semi-finished product, for reliability, it is also worth grinding.
4. Squeeze the crumb soaked in water well and crush it with your hands in a bowl with minced meat. Add the cooled onion sauté, stir, sprinkle with salt, savory and ground pepper. Pour the egg, put the mustard and mix thoroughly.
5. Roll out the thawed dough with a rectangular layer, about 3 mm thick. The dough is thin, the filling is heavy, when moving on a baking sheet, the walls of the pie may be damaged. It is better to roll out the puff pastry and form a pie immediately on parchment.
6. Next to the rolled layer, spread the cling film and spread the minced meat on it. We form a strip of meat mass, we calculate the dimensions so that it can be wrapped in dough as in an envelope.
7. Raising the film with minced meat, carefully shift the filling onto the formation, retreating two centimeters from the edge. First, wrap the sides of the rectangle on it, then cover with the remaining free dough and tightly pinch the side seam.
8. Without lifting, we drag the parchment with the future strudel onto the brazier. Evenly pierce its surface with a fork, and then well grease the cake with a beaten egg.
9. Having placed the baking sheet in an already hot oven, bake the meat strudel until a uniform golden blush, about 30 minutes.
Puff pastry strudel: a step-by-step recipe for a snack cake
A step-by-step recipe for puff pastry strudel. The original filling consists of an omelet with spinach leaves mixed with tomatoes and fried bacon. To ensure that all components of the filling are well bonded to each other, hard, easily melting cheese is added. Strudel is served after complete cooling, cut into portioned pieces.
Ingredients:
• twelve large eggs;
• half a glass of fat mayonnaise;
• 150 gr. fresh spinach;
• garlic;
• a pound of fresh bacon cut into strips;
• 200 grams of cheese, "Russian" or a similar grade;
• two large meaty tomatoes;
• 300 gr. fresh puff pastry.
Cooking method:
1. It will take a large bowl. We break eleven eggs into it, pierce the holding yolks with any other sharp object of the shell. Shake the eggs with a whisk until smooth. Add mayonnaise, stir well and temporarily set the mixture aside.
2. After washing the spinach, cut off the dense stems under the leaves. Having dried well with a towel, cut the leaves into strips. We clean two large cloves of garlic, chop, squeezing through a press, or a finely chopped knife.
3. Dip the tomatoes for two minutes in boiling water, then cool them with cold water and remove the skin from them. We cut the tomatoes with centimeter cubes, rub the cheese coarsely.
4. Bacon strips are cut into small square pieces, put in a pan and, without closing the lid, brown over medium heat. It is important not to overdry, we need to melt a little fat and only lightly brown the slices. Putting the fried bacon on a paper towel, let cool.
5. Put spinach and garlic in a pan with melted fat. Stew on moderate heat, about 2 minutes, until the filling is noticeably reduced in volume. Pour the egg mixture over it, fry, stirring, over low heat. As soon as the eggs set well, but have not yet been cooked until cooked, remove the pan from the stove and immediately transfer its contents to a bowl. Add the tomatoes, chopped cheese, slices of bacon and mix well. Leave the filling to cool completely.
6. Turn on the oven, bring the heating to 180 degrees. Cover the baking sheet with a large sheet of parchment paper.
7. Roll out the previously thawed dough on a flour dusted surface, two thin layers with sides 25 × 30 cm should come out. We spread the filling on them so that it does not reach the edges one and a half centimeters on the sides. Having rolled up two tight rolls, we pinch all the seams well, and carefully transfer them to the baking sheet.
8. Lubricate the strudel surfaces with a beaten egg and evenly pierce with a fork. Place the roasting pan in the oven, bake for half an hour.
9. After cooling, we cut the strudel in portions and carefully, in the form of a fan, lay out on a dish.
Tips for making strudel puff pastry step by step recipes
• The formation of strudel in the form of an envelope or roll is a classic, but not a dogma. The original solution will be the design of the pie in the form of a pigtail. Roll out the dough with a rectangular layer, put a filling in the center with a strip, be sure to pour breadcrumbs under the fruit. From the filling to the sides, with a round curly knife, cut the dough obliquely into strips. Then, taking strips alternately from one, and then from the other side, lay them with an overlap on a stuffing.
• To make the strudel brown well, you can grease it with more than just a beaten egg. For this purpose, melted butter, individual proteins or yolks are also suitable.
• To simplify, strudel from puff pastry according to any step-by-step recipe can also be formed in the form of a pie familiar to us. Simply place the filling between two layers of thinly rolled dough and tightly fasten the seams. Remember to pierce the strudel surface to allow steam to escape.
