Apple Strudel
Strudel first caught my attention in a press release I received a long time ago. The reason why the press release caught my attention was that it told the history of the dessert rather than just an advertisement.
It was explained so well that I saved it to use with a suitable recipe. I don't know if this place is open now, but I really want to stop by there one day and taste the strudel they make.
The origin of Strudel is attributed to the Kingdom of Austria. The most important ingredient of the dessert, phyllo dough, originated in the Middle East and spread to Hungary and Central Europe over Turkey at the time. Hungarians filled the dough used in baklava with fruits and obtained a different dessert. Strudel is a dessert popular during the Habsburg Empire in the 18th century. The oldest Strudel recipe is a manuscript that was found in the Vienna city library in 1696. The word Strudel is of German origin and means "swirl".
Strudel and love…
The naming of Strudel as a love dessert is based on the rumor that, during the Austrian Empire, a master cook put a love letter in Strudel dough and expressed his feelings to the woman he loved in this way.
Strudel has two flavors: apple and quark cheese; Topfenstrudel with Apfelstrudel… Apfelstrudel with apples overflowing from a thin, soft dough and topfenstrudel made with soft delicious quark cheese offer you different tastes. In addition, Strudel has sour cherry, cherry, poppy, spinach and cabbage varieties that vary according to the countries. In every bite of Strudel, you will feel the dough and the wonderful butter flavor that melts in your mouth.
You can add other fruits to the apples you have prepared. For example, I used 2 apples and 1 half pear in the recipe. You can get different flavors by choosing fruits that will not melt the dough by being watered too much at home.
Apart from powdered sugar, you can use vanilla ice cream or cherry jam.
Yours ..
Ingredients for Apple Strudel Recipe
For dough:
- 2 water glass flour
- 1 pieces of eggs
- 3 tablespoons of liquid or
- 1 pinch of salt
- 1 pinch of granulated sugar
- half a glass of water
For Mortar:
- 3 firm green apples
- 1 coffee cup breadcrumbs
- 50 g butter
- 5 tablespoons brown sugar
- 2 tea glass of raisins
- optional 1 teaspoon cinnamon
- powdered sugar for topping
How to Make Apple Strudel Recipe?
- Take all the ingredients except water into the mixing bowl. Add half a tea glass of water slowly and knead until you get a soft dough.
- Cover the dough with a cloth and let it rest for half an hour.
- Wash and dice the apples without peeling them. Dip it in breadcrumbs.
- Take the brown sugar and butter in the pan. When the butter melts, add the apples and currants and sauté until the apples turn pink and remove from the heat.
- Take the rested dough on the floured counter and roll out a thin dough.
- Spread the apple mortar you prepared across the dough end and wrap it in a roll.
- Grease your baking tray or bowl and place your strudel on the tray.
- Bake in the oven preheated to 180 degrees for about 15-20 minutes until the top of the dough is browned.
I ate this dessert in its homeland, in Austria. It was served warm from the cherry one and served with vanilla sauce. It was a delicious taste. I searched for the recipe on many sites. Apple cider vinegar was added to the dough in all foreign and domestic sources. The unique feature of the dough was created in this way. .
oh my, don't use easy dough to avoid having to roll the dough, the dessert is not cut after it is cooked, the sweet dessert falls apart while trying to cut it. when that happens, there is no humor left. I'm holding my apfelstrudel, which I prepared very well, like a pastry in my hand, and I'm eating it bit by bit.
I came across Tatliya in the book I was reading and immediately searched for the recipe, tried your recipe, and now I served it with tea at home, everyone liked it, thank you for sharing
I can't wait to try it I would if I wasn't fasting (I don't have any strength at the moment)
I love apfelstrudeli very much. Since I came from Germany, I couldn't find ready-made packages in Turkey, so I thought of making it myself and came across your recipe. Thank you for sharing :) It is perfect with vanilla sauce
Hello there!
Nice dessert and recipe. I'm writing from Vienna, yours is a little different from the original Apfelstrudel, the dough is the same, but here they add white wine instead of water. but you have to roll it thinner. The dough should be like this very thick phyllo dough (like 2 layers of phyllo). We have a slightly different rum in the content :) , only this apfelstrudel is naked like this, make sure to make a Valine sauce on the side, then you'll be like you've eaten in Vienna.
Walla, it would be nice if God gave us talented ladies like you, would you take a look at these, each of them understands everything, good luck to you…..
Thanks ladies….
I can't tell you how happy I was when I saw the strudel recipe..it was a recipe I never made because it was not a picture of my mother's recipe book and I couldn't remember what I ate. yours looks great it will be very helpful
looks great. i will do it right away.
The dough held fast, but it seemed a little thick to me and I rolled it too thin. I think puff pastry dough will be more successful. well, I likened it to apple desserts in fast food chains. I wonder how it would be if it was fried
Dear Nilay, after reading the recipe, I always look at the comments. I also tasted the one with puff pastry from my cousin and I liked it a lot. But I will also try the dough you made. Best wishes for health and love...
I like apple strudel very much. I lived in Bayern in Germany for a while. We can say that this dessert is very famous and traditional dessert. but the recipe is not like that, I guess this is a liar. We can also make the dough from puff pastry. Most importantly, this dessert is eaten hot and is a winter dessert, so don't say you've eaten it with coffee. I suggest you try this dessert with puff pastry dough, the dough in the original is oily dough close to puff pastry. and serve it with hot butter vanilla flavored white sauce. The dough part should be cooked and cooled, and the sauce poured on it should also be very hot and should be consumed hot at that time. The amount of sauce poured on the dough should completely cover it. What needs to be taken into account is that the aroma of the sauce is given very well by the vanilla. So is the original.
Ms. Nilay, you are amazing, I love your recipes, I can't wait to make them
Hands down, strudel was one of the first recipes I published, I made it with baklava phyllo and served it with ice cream. It was delicious, love...
Health to your hands, it is also very tasty with the hand-rolled dough :)
I saw your recipe on twitter, I love apple desserts, I will try it today, it looks very good.
Also, the recipe is very descriptive. It's easy. Thank you.
Thank you Sena, we share the recipes on our facebook fan page and on twitter. love.
looks great. i will try it as soon as possible
I've been wanting to make apple strudel for a long time, but I haven't been lucky enough to make it so far. The look of your szinki is very nice. It's also made with baklava dough. I'll try it with baklava dough first, then maybe try it with your recipe.
In fact, the dough sheds immediately, I think you should try it with this dough before baklava dough. love.