The Vienna strudel

Description

This is my signature recipe for the strudel. I'm doing it, it is possible to tell, almost from childhood. This recipe I read somewhere in the bowels of the old Workers. And use it for the past 15 years. It is during this time, of course, has undergone little change, but, in my opinion, became a better place. Yes! And the most important thing! you need to eat it either hot or the next day. Here is a rule of this room. Just cooled it not so tasty.

Ingredients

Water

0.5 l
Chicken egg

2 piece
Butter

100 g
Flour
Sorrel
Sugar
Starch

1 Tbsp
Apple

2 piece
Cinnamon
Nuts

Cooking

To prepare the dough. Mix the egg and softened butter, add salt, couple of spoons of sugar (if desired). A little flour, mix everything. Pour the water (almost boiling), gradually add the flour and knead elastic dough. Knead until then, until it becomes to come unstuck from hands.

Roll it into a ball, the ball should Shine. Cover it with foil and leave it on the table. While preparing the filling.

My favorite filling is a filling of fresh sorrel. Sorrel chop, add sugar to taste, spoon a tablespoon of starch (or pudding, as I did), grind thoroughly with your hands, drain the juice. Apples cut into thin slices, raisins or other dried fruit to wash, if necessary, to grind. Nuts chopped in a blender is not very finely, bananas cut into kruglyashi. In General, all the ingredients for nachinki ready. In principle, the strudel can be made with any filling that will tell you your soul and imagination!

Divide the dough into three parts, each of them is the size of a female fist. Roll out the dough very thinly, it is better to use a linen towel. The dough is very elastic, unrolled easily. If someone knows how, can stretch arms. I'm not really in such cases, so the middle stretch, and the edges are already rolled. The description is more complicated than to do. In General, do not be afraid. See how transparent it turns out the reservoir? Here it is necessary to grease with melted butter, and then put the stuffing!

This strudel with bananas and raisins. First we made the filling. Very unusual happened!

Here is apples with cinnamon. Needed sprinkle with sugar, and I forgot! It turned out very gently, despite the lack of sugar. By the way, diabetics are looking! As with sugar, you know - classic!

This with the pasta of the Mac nuts. Ochchen good!

But this is the king of strudel. It was in the original recipe! Strudel with sorrel. I this time too much filling, put the filling you need to put very thin layer to the juicy filling has not prevailed on the test.

Each Plast collapsible loaf, place on a baking tray, an indoor baking paper, greased with butter or margarine. Each strudel dough egg in the oven. The fire is not very strong, about 180 degrees. I don't know, I figure, I baked on eight.

Here are handsome! Cut they need, before they go cold, otherwise the thin the dough will crumble under the knife. This sorrel.

With the Mac!

With a banana!

With apples! I have received more than stated in the recipe. I just took in two times as many ingredients for the dough. And it turned out I had six strudel, four types.

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