What is Apple Strudel?
Apple Strudel is a dessert pastry from Austria. The main ingredients are traditionally apples, cinnamon, raisins and sugar, which mix and spread to paper dough and baked. Especially the city of Vienna is known for its apple representative. Texas's American state claims to be one of its state breads, probably because of many communities of German immigrants who settled in cities like Fredericksburg.
It is proposed that Studel owes its beginnings to Turkish pastry called Baklava. The Turks introduced this pastry in the area of Austria and Hungary in the mid -15th century. The pastry, which was brought to Spain and France, can also affect the opticians, especially the varieties of the Austrian strata. "Milk-Creative Ascension" existed in the Austro-Hungarian Empire by the end of the 17th century. The name Strudel probably came from the word for the whirlpool or faith, based on the spiral shape of early notches.
Many varieties of hunter was two of it has moved all over Eastern European cuisine, but Austria and Bavaria are knownFor Apple Stradul. In particular, Vienna and Salzburg have their own special versions of strudel for which they are famous. However, each Apple Strudel variety has several common ingredients.
Played dough is a basic, unsweetened dough made of high gluten flour, water, oil and salt. The molten butter can be replaced by oil and sometimes used by milk instead of water. Some versions also include eggs.
Defining the dough characteristics The layer is that a very thin-dyslova almost paper and transparent should be stretched. To achieve this, the dough is moved after mixing to develop gluten. Then it is left to rest for a while, so it stretches easier. An experienced baker can then place the dough on a large straight surface and stretch and stretch into the Avela thin leaf. Many modern layer recipes require a prepared dough of Phyllo or Puff to remove this laborious process.
apples are of coursethe stellar component in the apple behind the scenes. Pie, solid baking of apples usually work best for Strudel. They are chopped and mixed with other ingredients such as cinnamon, sugar, raisins and roasted breadcrumbs. Sometimes nuts and rum are also added.
The filling of the ingredients is either mixed together and then spreading to the dough or laminated to the dough. The edges of the dough on the layers are tucked over the filling and the sounder turns into a multi -layer protocol. The molten butter or oil is stretched over the upper part of the pastry and is baked. Apple Strudel is best when it is consumed freshly baked and is often consumed with whipped cream or ice cream.