Good afternoon
Today we are visiting a truly international dish, because Strudel is a representative of not only German and Austrian kitchens, but also Czech, Italian, Hungarian and even Ashkenazi Jews knew a lot about preparing this delicious roll.
And Strudel is an amazingly multivariate dish, because it is made not only with fruits or berries. Cottage cheese, vegetables, nuts, poppies, potatoes, cabbage, meat, mushrooms, fish — than only they do not fill it.
Today we will not delve into the culinary delights and make, perhaps, the most common option-with apples and cinnamon, especially since the apples were disfigured and we must put them somewhere)). We’ll do even easier with the test — we will buy a packaging of a yeast puff and we will be happy!
Product set:
- Puff yeast dough, 500 gr.
- Apples, 6-7 pcs.
- Sugar with cinnamon, 100 gr.
- Raisins, 40 gr.
- Sugar powder
- The yolk of one egg
Here we have sugar immediately with cinnamon, but if you don’t find it, you can just take 100 g. sugar and add 1 tsp there. (without a top) ground cinnamon.
It is advisable to remove the dough out of the refrigerator somewhere half an hour before cooking, so that it warms up and comes.
Clean apples, cut into a cube.
We spread paper for baking, put on it the layers of dough (without rolling out) with a small overlap.
Distribute sugar with cinnamon over the entire surface, and negotiate into the dough.
Up the top we spread apples, raisins …
… and helping yourself with paper, we turn off a dense roll.
We shift into a baking dish or on a baking sheet with a seam down, let stand for about fifteen minutes and grease with egg yolk.
We heat the oven to 180 ° C, bake the strudel for 40 minutes.
Let us cool slightly, sprinkle with icing sugar and serve.
Bon appetit!
