Surely such baked goods like walnuts strudel are loved by everyone without exception. Prepare this dessert pastry using a step-by-step recipe and delight your guests!
Simple, with a minimum of ingredients, the dough and a large amount of sweet and nutty filler make pastries very appetizing, bright, satisfying and nutritious. For the manufacture of strudel used choux pastry. It is elastic and perfectly shaped.
If you do not want to spend your time and efforts to create a dough, you can purchase a classic fume dough (in the culinary department of any market). With it the roll will turn out no less piquant and tasty. In this case, it is recommended to cover the top of the strudel (before production) with pieces of high-quality butter. It will help make the roll surface crumbly and crispy (with heat treatment).
Instead of walnuts (as a filler), you can use cashews, hazelnuts, almonds or sesame. To make the baking taste brighter and richer, cover the rolled dough sheet with a thin layer of any sour jam. Changing and complementing the composition of components for strudel, you will be able every time to make original and savory desserts that will appeal to all your household members.
Ingredients:
- water and oil (1/4 tbsp.);
- (1 tbsp.);
- sweetener (0.5 st.);
- salt (pinch);
- baking powder (1/3 tsp);
- (1 ¼ V.).
How to Make a Walnut Strudel
We pour baking powder, a pinch of food or Himalayan salt and flour into the container.
In the next step, combine the oil and boiling hot water and pour the liquid into the prepared dry mass.
We begin (with quick movements) to connect all the products into a room. After 1-2 minutes, the mass is ready for further processing.
We grind nuts by any method convenient for ourselves.
Pour sweetener. Its rate is adjusted depending on their taste preferences.
Using a culinary rolling pin, we stretch the brewed mass into a thin layer.
We fill the filler and distribute it around the perimeter of the cake.
We form the strudel and send it to the oven (180 degrees). After 26-30 minutes, shred the strudel with walnuts in portions. Serve dessert with liquid chocolate, latte, mocha or homemade compote.
Cooking instruction
1 hour 30 minutes Print
1. For the dough, sift the flour into a wide bowl, add salt, butter and 125 ml of water. The dough should be kneaded very carefully, starting with 100 grams of flour, eggs and a small amount of water, gradually adding leftovers. Knead the dough and knead intensively for at least 10 minutes to make the dough smooth, silky and very elastic - then it will be easy to work with. Roll the dough into a ball, grease its surface with oil, wrap in plastic wrap and leave to rest for 30-40 minutes. Do not neglect this moment, so that later you will not experience difficulties with stretching the dough.
2. In order for the strudel not to get wet, it is necessary to thicken the filling. For this, ground crumbs are used. They are easy to prepare by drying slices of white bread in the oven and grinding them in a blender. The resulting crumbs need to fry in butter for a couple of minutes, not forgetting to stir. Tool Oven thermometer How the oven actually warms up, even if you set a specific temperature, you can only understand with experience. It is better to have on hand a small thermometer, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and precisely - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.
3. Wash the raisins, dry and combine with chopped walnuts. Put in a large bowl for the filling.
4. Wash the dried and dried apples from the core and cut them into small pieces. Sprinkle with lemon juice. Put the apples in a bowl of raisins and nuts, add sugar, and cinnamon.
5. Sprinkle the work surface with flour and lightly roll out the dough using a rolling pin. Then put the dough on a large, clean towel, also sprinkled with flour. Put your hands under the dough with palms down and gently stretch until it becomes so thin that you can see a pattern on the fabric through it. Try to act quickly so that the dough does not have time to dry, but do not tear it. Thick edges can either be cut or stretched as thin as the rest of the dough. You can do this even later, after putting the filling.
6. Smear the dough with melted butter and sprinkle with the prepared croutons. Depart from the edges by 4–5 cm, and leave 15 cm on one of the long sides - this will be the top, crispy layer of strudel. Spread the filling evenly over the breadcrumbs. Bend the dough on the long side of the filling (where we left a small free edge of the dough) with a towel. Also fold the edges of the dough from the sides so that the filling does not leak out when baking. Lubricate the dough with butter during the wrapping process.
7. Put the finished strudel down with a seam on a baking sheet covered with baking paper or with a greased foil. Put in a preheated oven and bake for 40–45 minutes at 180 degrees. In the baking process, oil the strudel with oil 1-2 times. Remove the finished strudel from the oven, put it on a wire rack with paper or foil, and brush the top with the remaining oil.
8. Dust with icing sugar until the strudel is hot.
- Beat an egg into the flour, add vegetable oil and water. Stir. Sprinkle flour on the table and knead the dough vigorously while adding flour. The lump should not be sticky. Grease the dough with vegetable oil, put in a bowl and cover with a plate. Set aside for 30 minutes. Peel the apples and cut them into thin, small slices.
- Spread a towel, pour flour on it. Spread flour over the surface evenly. Put the dough on a towel, roll it thinly with a rolling pin, and then gently stretch it so as not to tear. The towel should shine through the dough. Edges cut with scissors. Sprinkle the dough with breadcrumbs or chopped nuts.
- Put the sliced apples, sprinkle with sugar. Fold the roll, trim the ends so as not to stick together. Put on a baking sheet, cook apple strudel with walnuts for about 30 minutes, observing the temperature of 190 degrees. Remove from the oven, grease with butter and sprinkle with sugar. Cook for another 15 minutes. Ready to serve strudel to the table.
For filling:
- Butter - 100 gr
- Walnuts - 250 gr
- Breadcrumbs - 4 tablespoons
- Sugar - 180 gr
- Egg - 1 pc
The strudel recipe came to us from Austria. Over time, many different recipes appeared with fruits, berries, dried fruits and various nuts. I propose to cook a strudel with walnuts. Traditionally it is made from very thin yeast-free exhaust dough.
How to make walnut strudel:
Sift flour into a deep bowl through a sieve, add salt and water. Using a spoon or hands, knead the dough, at the end, pour in the sunflower oil and knead again. Set aside for 30 minutes. Meanwhile, grind nuts, mix with sugar and bread crumbs. Melt the butter. Form 5 identical balls from dough.
Roll the ball on the table, lightly sprinkled with flour. Stretch with your hands or roll out with a rolling pin until the dough is thin like parchment paper.
Grease thoroughly with melted butter, without reaching the edges about 3 cm. Sprinkle the surface of the dough with nut filling, just before reaching the edges. Wrap the opposite edges slightly, as in the photo.
Gently twist tightly into a roll.
These are the thin rolls obtained. Cook the rest of the dough in the same way.
Put the strudel with nuts on a baking sheet covered with parchment paper, brush with the beaten egg the top of the rolls. Bake in a preheated oven to 180 degrees. Depending on your oven, the strudel is baked for about 20 minutes to a light yellow color. You do not need to bake the strudel in a bright golden color, since if you overdo it in the oven it will become hard.
Apple strudel is a national Austrian pride. True, it is not necessary to go after him to Austria, the strudel can be successfully prepared at home. The main thing is to learn how to properly stretch the dough!
Ingredients: 2 cups of flour, 1 egg, 1 cup of sugar, 1/2 cup of breadcrumbs, 100 ml of vegetable oil, 70 g of butter, 100 g of raisins, 100 g of walnuts, 4 large apples, 1/2 of lemon, 50 ml of brandy, cinnamon, salt, icing sugar, mint leaves for decoration.
Cooking
1. Cognac pour in a saucepan, add raisins. Bring to a boil, remove from heat, close the lid and leave to infuse.
2. Sift 1.5 cups of flour on the working surface.
3. Whisk mix 1 egg, 3/4 cup of water and 50 ml of vegetable oil.
4. Make a well in the flour and gradually pour the mixture into it. Knead the dough, gently pouring flour into the liquid. The dough should be smooth and elastic, do not stick to your hands.
5. Vigorously knead the dough for at least 10 minutes. It is not forbidden to crush, beat the cake on the table, pounding the dough with fists. This is necessary so that later there will be no problems with its stretching.
6. Grease the dough with vegetable oil. Put in a bowl, close the lid and, putting it in a warm place, forget about it for about 1 hour.
7. In the meantime, you can do stuffing. Crush walnuts in a mortar, mix them with a small amount of sugar (2 tablespoons will be enough).
8. Melt 20 g of butter in a frying pan and fry the bread crumbs in them.
9. Peel apples and peels, divide each into 8 cloves. Thin slices (4-5 mm), pour lemon juice so as not to darken.
10. Cinnamon mix with sugar.
11. Spread a large linen towel (at least 80 by 80 centimeters) on the table, sprinkle it with the remaining flour, flatten it with your hands over the entire surface.
12. Roll out the dough on a towel with a rolling pin to a thickness of 3-4 mm. It is very important to do this carefully: the main thing is not to break and not roll up the folds.
13. Now you need to stretch the dough with your hands. To do this, “pry” the layer with the back of your hand and, holding it with your other hand, in a circular motion, stretch the dough from the center to the edges. In this case, the main thing - do not rush and act carefully. Pull the dough to until until it begins to shine through the towel. If the layer is a little torn - it does not matter: then it will be possible to make a “patch”.
14. The finished “transparent” dough should be gently smoothed and give it a rectangular shape, cutting off the edges. Trimming can be used on patches as needed.
15. Smear the dough with melted butter. Laying the filling, it is necessary to retreat from the edges of the rectangle at least 3-4 centimeters. And by the end of the future roll - better and all 7.
16. Do stuffing. Sprinkle the dough evenly with fried breadcrumbs. Lay the apples, squeezed raisins, sprinkle with a mixture of sugar and cinnamon. The final layer is crushed walnuts.
18. Fold inside the edges left without filling and roll up the roll, lubricating the dough with melted butter along the way. Roll is convenient to wrap straight with a towel. If anything - you can help yourself with your hands. Do not try to wrap the roll too tight - the strudel should not be tight.
20. Preheat oven to 190 degrees. Cover the sheet with baking paper, brush it with butter and put the strudel there with a towel. If he does not fit the whole sheet, you can wrap the roll with a snail. Before you put the strudel in the oven, brush it with butter on top. Bake for 40-45 minutes.
21. Cool the finished strudel for 10-15 minutes, sprinkle with powdered sugar and garnish with mint leaves. Serve warm.
Done! Enjoy your meal!
Tips:
- Strudel can be cooked with almost anything: with cherries, pears, peaches, and custard. If you wish, you can even make salted strudel - for example, with vegetables.
- If you have very juicy apples, before baking it is better to pierce the roll in several places so that the liquid can evaporate and the strudel will not crack.
- Cherry is best to use frozen, and excess juice from it to drain and use for other culinary purposes.
- Strudel well served with custard, as well as a scoop of ice cream.
- If you do not want to lay the strudel on the baking tray with a “snail”, even at the stage of rolling dough, make a length equal to the length of the baking sheet.