The recipe below will help you prepare a classic strudel at home. As a filling for this incredibly tasty dessert, you can use as cherry berries with nuts, and apples or pears, supplemented with raisins.
Viennese strudel with cherry - a classic recipe
Ingredients:
For the test:
- flour - 290 g;
- purified water - 160 ml;
- vegetable oil - 40 ml;
- salt - a pinch;
For filling:
- cherry seedless - 750 g;
- granulated sugar - 320 g;
- almonds or walnuts - 100 g;
- butter - 100 g;
- powdered sugar .
Preparation
First, prepare the dough for the strudel according to the classic recipe. To do this, mix two hundred grams of sifted flour with a pinch of salt, make a groove in it, add a tablespoon of refined oil, pour warm water and mix the dough. By the consistency, it will not turn out to be very steep and will stick to your hands. But still do not add more flour, but just grease your hands with vegetable oil and mix it for another ten minutes. After that, we cover the flour coma with food film and leave it in the heat for about an hour.
At this time, we will prepare the filling. To do this, place the cherry without pits in a saucepan, pour it with sugar and determine for fire. Heat the mass to a boil, stirring, and let boil over moderate heat for five minutes. Now remove the container from the fire, cool the cherries in the syrup, and then throw it back in a colander and let it drain off.
Walnuts or almonds are poured onto a dry heated pan and fry for seven minutes, stirring, over moderate heat. After complete cooling, grind the nut mass in the blender tank.
On a flat surface spread a clean cloth cut or a cotton towel, rub it with the remaining flour, spread the dough on the center, dust it with a little flour and roll it out and roll it to a thickness of about five millimeters. After that, raise the rolled out layer with the back of the palms and begin to slowly pull it gently around the circle. The total thickness of the stretched dough should be such that through it you can see the pattern on the fabric or towel. Then cut with the scissors the remaining thick edges of the dough and proceed to the formation of the strudel. We smear the surface of the dough with the melted cream butter, using a culinary brush, and then rub the nuts, stepping back a little from the edges. We lay out cherries, sprinkle with the remaining sugar and
On readiness we give dessert to stand for five minutes, and then cut into portions, we rub with powdered sugar and serve with an ice cream ball.
The proposed recipe will also become an excellent basis for the classic apple strudel. Only in this case, instead of cherries, you need to take diced apples, and instead of chopped nuts steamed raisins.