Italian Strudel Recipe
Apple strudel is so famous and loved that it has a personal holiday of the year, when even women who try to eat diets forget about their carrot salads and become overweight for at least one strudel. This day is June 17th. Even the day before, people are starting to remember the strudel recipe. The holiday of crispy puff pastry and the sweetest fruit inside it comes with a hint of cinnamon, almond and vanilla ice cream.
Strudel recipe and its history
The homeland of this delicacy is considered to be a magnificent waltzing Vienna, but there is evidence that the strudel came to Austria imperceptibly from Turkey. His ancestor still lives there - baklava (baklava) - also a puff dessert made from thin pre-dough, in the depths of which there are also fruits, nuts and spices. The further the baklava went to the north, the more changes it received in the composition. Apples - that was a find that replaces almost all the other components! They grew everywhere. And in Hungary of the sixteenth century, when it took over other people's traditions, being under the heel of the Ottoman Empire, and in the seventeenth century Austro-Hungary, these fruits were also. The appearance of strudel was irreversible.And in 1816, the Congress of Vienna was held, after which Austria gained full control over the provinces of Italy and, among other things, Italy received the strudel recipe (already Austrian). The way of baklava was far, it passed through many countries where the puff roll quickly rooted and became a national culinary attraction. In any case, he could not escape Italy. A typical dessert from the region of Alto Adige will be presented.
Italian Strudel Recipe
For the test: Half a kilo of flour, one egg, a pinch of salt, a tablespoon of sugar and half a glass of water, three tablespoons of olive oil, plus another for lubricant. For filling: kilogram of apples, one hundred grams of croutons, fifty grams of butter, half a cup of pine nuts, half a cup of raisins, two teaspoons of rum, grated zest of one lemon, half a cup of sugar and a tablespoon of cinnamon.
Making dough for strudel
You need to pour all the flour into a bowl, make a hollow in the center for all the other ingredients: break an egg, pour warm water, pour out salt and sugar, three spoons of olive oil (the rest will be needed to coat the dough).Stir and knead. The strudel dough loves hands, so you have to mash it thoroughly until it becomes very smooth and the consistency is neither too soft nor too hard. Then form a ball out of it, smear it with olive oil, cover with a towel and put in a warm place.
Making the stuffing
Turn on the oven, let it heat up to 220 degrees. And we still cut the apples as shown in the picture. In a pan, melt the butter and fry the crumb to a light brown color. Mix the apples with breadcrumbs, raisins, nuts, lemon zest, cinnamon, sugar, rum, then the fruit is well remembered and rubbed with our hands so that they absorb more flavor.
Rolling and Forming
Here comes the most interesting.All your stamina and physical strength will be needed now. Roll the dough on a towel as thin as possible, adding flour. Coat the layer with olive oil and sprinkle the whole, except for the edge of five centimeters, with breadcrumbs, nuts and raisins. On the one hand, before reaching the edge, put apples on the path. The dough must be wrapped tightly, still it will not work too tightly, even with a towel.Turned up? Roll the edges of the roll down. Transfer the strudel to a greased baking sheet with the help of the same towel, put it seam down. Now you need to chop with a knife or make small cuts on the entire surface, then again smear the top and sides with olive oil, sprinkle with pine nuts. The oven in the oven for about forty minutes, adjusting the temperature: after the first fifteen, you will probably have to reduce the heat. Allow to cool, then divide into portions. Do not forget to tell your friends how to make apple strudel in Italian.