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Apple strudel

Apple strudel


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put the apples on the large grater and put them to harden in a pan, in which we melted the sugar, leave until all the juice decreases.

meanwhile we prepare half of the sheets, we grease each one with oil.

after the apples have hardened, we put them over the layer of previously prepared sheets, after which we follow the same procedure for the other half of the sheets.

roll the sheets carefully and put them in the oven in a greased pan lined with flour for about 15 minutes.

when I took it out of the oven I sprinkled powdered sugar on top.


Apple strudel - Recipes

Thanks to this recipe you will get a delicious and fragrant strudel. The secret of a German pie is the filling: apples, raisins, walnut breadcrumbs and cinnamon.

Ingredient:

  • Puff pastry or strudel dough
  • Approx. 1.5 kg mere
  • 80 & # 8211 100 g sugar to taste
  • 4 tablespoons raisins
  • rum
  • Lemon juice
  • Cinnamon
  • Powder cloves
  • Powdered sugar for decoration
  • melted butter in abundance or possibly 1 egg for greasing

For the walnut breadcrumbs

You can make the dough at home or you can buy it ready-made. Let the raisins rest in the rum.

For the walnut breadcrumbs: put the butter in the pan and wait for it to froth. Add the breadcrumbs and brown a little over high heat. Near the end, add the walnuts, brown a little more and remove from the heat.

Peel the apples, cut them into thin slices and sprinkle with lemon juice. After that, depending on how sour the apples are, add a suitable amount of sugar, clove powder, as well as a larger amount of cinnamon. Preheat the oven to approx. 180 ° C and grease a suitable baking sheet with butter.

Spread the dough for the strudel so that it can sit on a baking sheet. Sprinkle the walnut breadcrumbs on half of the dough. Put apples and raisins over breadcrumbs. Grease the rest of the dough surface with butter, press on the edges and roll the strudel. Close the ends tightly and lift the strudel into shape using baking paper. (In the case of puff pastry, place the filling in the middle, roll the edges over each other, and press firmly on the formed edges to "close" the strudel).

Depending on the dough, grease with melted butter (strudel dough) or egg (puff pastry) and bake for 40-50 minutes, until golden (bake the puff pastry for a shorter time). Remove the strudel, leave to cool and sprinkle with powdered sugar. Serve warm or cold.


Strudel with apples and cashews

Strudel with apples and cashews & # 8211 a quick and tasty dessert.

  • Fresh Bella pie sheets
  • 1 kg. of apples
  • cashew nuts
  • 50 gr. butter
  • 4 tablespoons sugar
  • 1 yolk
  • a tablespoon of yogurt
  • a cinnamon spoon
  1. The apples are washed, peeled and grated.
  2. They are placed in a high pan, along with vanilla sugar, caster sugar and cinnamon. Leave it to harden until it softens, and add the previously chopped cashews.
  3. The pie sheets are greased with butter and placed on top of each other, and at the end of them the apple composition is laid out and rolled.
  4. Grease each strudel with a composition of yolk and yogurt over which sprinkle caster sugar.
  5. Bake for 20-30 minutes at 180 degrees.

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Apple strudel & # 8211 grandmother's adapted recipe

In the fasting, the butter for greasing the sheets will be replaced with oil.
The autumn rich in apples and nuts prompted me to cook this cake. If you want to find the taste of commercial strudel, then stop adding nuts, it will be just as good. Now that I've cooked and tasted it, I've found that it doesn't matter if the apples are sliced, as the recipe says in Grandma's cookbook, or grated, only if you leave these apples half-done. - you would feel any difference in granulation. Proceed as it is easier for you. If you choose to add walnuts, chop larger grains, otherwise they will dry the apple filling. I chopped them medium mixed with small and they quickly absorbed the little liquid that was left from the quality of the apples thinly sliced.
Let's take advantage of the fact that there are now thin pie sheets. The recipe from 1938 explains how to spread a sheet of pie as much as the table, it is torturous, it eats time and about taste, I can't say anything because I don't know. The old pie sheet contained 1 egg, 1 tablespoon of oil, a small glass of vinegar, 400 g of flour and salt + packing procedure.
I saw on the net, earlier, an interview with a famous French pastry chef, I didn't remember his name, who used ready-made commercial sheets and was fighting on his shoulder because he got rid of a big chore to do them himself.
Be careful when choosing sheets. Ideally, they should not be frozen but fresh. If they are frozen, look at the date of manufacture. If they have been in the freezer for a long time, they are brittle and do not peel off sheet by sheet but a set of 2 with difficulty. Bella and I are not happy in this case. Bella the dough guy knows it's ok, but the sheets weren't okay.

Preparation time 30 minutes

Cooking time 45 minutes

Total time 1 hour 15 minutes

Ingredients

  • 400 g pie sheets (1 pack)
  • 1 kg apples (cretesti)
  • 250 g sugar
  • 1 lgr cinnamon
  • 150 g chopped walnuts
  • a little fine breadcrumbs
  • 50 g butter (or fasting oil)
  • 3 lg oil
  • 100 g old powder
  • lemon juice


1. Wash the apples and take out the hard means with the tubular utensil or if you don't have them, cut them in half, cut the part with the mustache, then again in two and thus easily remove the shell part from the middle.
2. Grate them on the robot, or cut thin slices on the robot, whatever.
3. Put the apples over medium to high heat in the heavy pan that does not stick and cook them together with the sugar and finally the cinnamon. If you want to add nuts, leave the composition juicier because it will dry out of the nuts. The whole process takes about 20 minutes, depending on how watery the apples are. Apples eventually change color to copper, then they are made.
Now heat the oven to 180 degrees, step 4.5 on the classic gas stove.
4. Melt the butter without burning it and mix it with oil. Unfold the pie sheets on the board / worktop. Spread a sheet next to it. Grease it with a brush with butter + oil. Put another sheet on top and grease it too. And the third as well.
5. I took an ultrafine breadcrumbs and sprinkled a very shallow layer of breadcrumbs with tea sieve. Then a thin layer of powdered sugar. The part where the strudel will be sealed is not covered with breadcrumbs and sugar (about 3 cm), so that it sticks and thus seals the roll.
6. Divide the apple composition with a spatula into 3 sectors. Insert an apple composition, a band about 5 cm high along the oiled sheets and the last powder as I said. Roll, close the ends that you leave without filling so that you can fold them and place them in the oven tray protected with baking paper. You will get 3 rolls at the end. There are a few sheets left that you can make a Greek mini-pie (click here for recipe) in a ceramic bowl.
7. Bake them for about 30 minutes at 180 degrees. Search after 20 minutes. It took 40 minutes for my oven with the door not to close tightly.

8. After removing them from the oven, brush them with lemon juice and powder them with powdered sugar after cutting them into diamonds (4 pieces from a roll). Like at Chinese cake (click here for recipe) , if you do not use a knife with a very fine and very sharp blade, it will crumble from the coating. Here I recommend a kitchen cutter to have, with which to cut. The next day the cake softens a little, you can cut it the next day carefully so as not to spoil the powdered sugar layer. Add extra powder if necessary.
Liv (e) it!


Apple strudel & # 8211 grandmother's adapted recipe

In the post, the butter for greasing the sheets will be replaced with oil.
The autumn rich in apples and nuts prompted me to cook this cake. If you want to find the taste of commercial strudel, then stop adding nuts, it will be just as good. Now that I've cooked and tasted it, I've found that it doesn't matter if the apples are sliced, as the recipe says in Grandma's cookbook, or grated, only if you leave these apples half-done. -would feel any difference in granulation. Proceed as it is easier for you. If you choose to add walnuts, chop larger grains, otherwise they will dry the apple filling. I chopped them medium mixed with small and they quickly absorbed the little liquid that was left from the quality of the apples thinly sliced.
Let's take advantage of the fact that there are now thin pie sheets. The recipe from 1938 explains how to spread a sheet of pie as much as the table, it is torturous, it eats time and about taste, I can't say anything because I don't know. The old pie sheet contained 1 egg, 1 tablespoon of oil, a small glass of vinegar, 400 g of flour and salt + packing procedure.
I saw on the net, earlier, an interview with a famous French pastry chef, I did not remember his name, who used ready-made commercial sheets and was fighting on his shoulder because he got rid of a big chore to do them himself.
Be careful when choosing sheets. Ideally, they should not be frozen but fresh. If they are frozen, look at the date of manufacture. If they have been in the freezer for a long time, they are brittle and do not peel off sheet by sheet but a set of 2 with difficulty. Bella and I are not happy in this case. Bella the dough guy knows it's ok, but the sheets weren't okay.

Preparation time 30 minutes

Cooking time 45 minutes

Total time 1 hour 15 minutes

Ingredients

  • 400 g pie sheets (1 pack)
  • 1 kg apples (cretesti)
  • 250 g sugar
  • 1 lgr cinnamon
  • 150 g chopped walnuts
  • a little fine breadcrumbs
  • 50 g butter (or fasting oil)
  • 3 lg oil
  • 100 g old powder
  • lemon juice


1. Wash the apples and take out the hard means with the tubular utensil or if you don't have them, cut them in half, cut the part with the mustache, then again in two and thus easily remove the shell part from the middle.
2. Grate them on the robot, or cut thin slices on the robot, whatever.
3. Put the apples over medium to high heat in the heavy pan that does not stick and cook them together with the sugar and finally the cinnamon. If you want to add nuts, leave the composition juicier because it will dry out of the nuts. The whole process takes about 20 minutes, depending on how watery the apples are. Apples eventually change color to copper, then they are made.
Now heat the oven to 180 degrees, step 4.5 on the classic gas stove.
4. Melt the butter without burning it and mix it with oil. Unfold the pie sheets on the board / worktop. Spread a sheet next to it. Grease it with a brush with butter + oil. Put another sheet on top and grease it too. And the third as well.
5. I took an ultrafine breadcrumbs and sprinkled a very shallow layer of breadcrumbs with tea sieve. Then a thin layer of powdered sugar. The part where the strudel will be sealed is not covered with breadcrumbs and sugar (about 3 cm), so that it sticks and thus seals the roll.
6. Divide the apple composition with a spatula into 3 sectors. Insert an apple composition, a band about 5 cm high along the oiled sheets and the last powder as I said. Roll, close the ends that you leave without filling so that you can fold them and place them in the oven tray protected with baking paper. You will get 3 rolls at the end. There are a few sheets left that you can make a Greek mini-pie (click here for recipe) in a ceramic bowl.
7. Bake for about 30 minutes at 180 degrees. Search after 20 minutes. It took 40 minutes for my oven with the door not to close tightly.

8. After removing them from the oven, brush them with lemon juice and powder them with powdered sugar after cutting them into diamonds (4 pieces from a roll). Like at Chinese cake (click here for recipe) , if you do not use a knife with a very fine and very sharp blade, it will crumble from the coating. Here I recommend a kitchen cutter to have, with which to cut. The next day the cake softens a little, you can cut it the next day carefully so as not to spoil the powdered sugar layer. Add extra powder if necessary.
Liv (e) it!


Apple strudel

1. Put the flour in a large container and put the rest of the ingredients in the center: oil, egg whites, salt, lemon juice and warm water.

2. Knead the dough a little then in the container, then knead it on a well-sprinkled top with flour, for about 10 minutes.

3. Grease the dough with oil and let it rest back in the bowl for 20-30 minutes.

4. Meanwhile, peel the apples and cut them into small cubes. Combine apples with cinnamon, lemon juice, sugar, raisins, lemon peel and flour. Mix well and set aside the filling ingredients.

5. Spread a clean, lint-free tablecloth on the worktop. Sprinkle well against the table and the rolling pin with flour, then spread a sheet as thin as possible, but without breaking.

6. Grease the strudel sheet with melted butter on the entire surface, then sprinkle with chopped walnuts.

7. Arrange the apple filling at one end of the spread sheet and roll the strudel gradually, using the tablecloth and greasing the dough on the outside with butter whenever you roll a little.

8. Squeeze the apple strudel at the ends, grease it with a beaten egg and put it in the oven for an hour at 160 degrees. Grease the strudel with melted butter every 15 minutes.


Apple strudel

1. Put the flour in a large container and put the rest of the ingredients in the center: oil, egg whites, salt, lemon juice and warm water.

2. Knead the dough a little then in the container, then knead it on a well-sprinkled top with flour, for about 10 minutes.

3. Grease the dough with oil and let it rest back in the bowl for 20-30 minutes.

4. Meanwhile, peel the apples and cut them into small cubes. Combine apples with cinnamon, lemon juice, sugar, raisins, lemon peel and flour. Mix well and set aside the filling ingredients.

5. Spread a clean, lint-free tablecloth on the worktop. Sprinkle well against the table and the rolling pin with flour, then spread a sheet as thin as possible, but without breaking.

6. Grease the strudel sheet with melted butter on the entire surface, then sprinkle with chopped walnuts.

7. Arrange the apple filling at one end of the spread sheet and roll the strudel gradually, using the tablecloth and greasing the dough on the outside with butter whenever you roll a little.

8. Squeeze the apple strudel at the ends, grease it with a beaten egg and put it in the oven for an hour at 160 degrees. Grease the strudel with melted butter every 15 minutes.


Apple strudel

1. Put the flour in a large container and put the rest of the ingredients in the center: oil, egg whites, salt, lemon juice and warm water.

2. Knead the dough a little then in the container, then knead it on a well-sprinkled top with flour, for about 10 minutes.

3. Grease the dough with oil and let it rest back in the bowl for 20-30 minutes.

4. Meanwhile, peel the apples and cut them into small cubes. Combine apples with cinnamon, lemon juice, sugar, raisins, lemon peel and flour. Mix well and set aside the filling ingredients.

5. Spread a clean, lint-free tablecloth on the worktop. Sprinkle well against the table and the rolling pin with flour, then spread a sheet as thin as possible, but without breaking.

6. Grease the strudel sheet with melted butter on the entire surface, then sprinkle with chopped walnuts.

7. Arrange the apple filling at one end of the spread sheet and roll the strudel gradually, using the tablecloth and greasing the dough on the outside with butter whenever you roll a little.

8. Squeeze the apple strudel at the ends, grease it with a beaten egg and put it in the oven for an hour at 160 degrees. Grease the strudel with melted butter every 15 minutes.


Viennese apple strudel

5 The most popular books with HEALTHY and vegetarian recipes

500 gr dough for strudel (pie sheets)
1 kg of apples
1 or
3-4 tablespoons Strudel breadcrumbs with Viennese apples. Viennese apple strudel recipe
1-2 teaspoons of cinnamon
1-2 tablespoons sugar
100 gr powdered sugar

2 Delicious Recipes to diversify your fasting regime

700 ml of milk
200 gr sugar
80 gr starch
30 ml vanilla essence (or 10 gr vanilla stick)

1. Peel the apples, cut them into cubes, add the sugar, breadcrumbs, cinnamon and whole egg and mix well
2. take 2 strudel sheets, grease with a little oil, put apples over and roll on the long edge put in a tray lined with baking paper put on top a little oil or a beaten egg yolk with 1-2 tablespoons milk and leave in the preheated oven for approx. 30 minutes after baking, sprinkle with powdered sugar
3. for the cream: mix the sugar, starch, vanilla essence with the milk and bring to a boil until you get a not very consistent cream.

Tips: this cake is served hot, but also cold around each slice of strudel put vanilla sauce, and powder with powdered sugar and cinnamon.


Preparation:

In a bowl put the sugar, lemon peel, vanilla sugar and mix everything.
Add eggs, milk and then flour with yeast and knead.
Leave for a few minutes. Meanwhile, peel the apples and seeds, cut them into small pieces and mix with: sugar, esmetul, raisins, pine seeds, rum, vanilla sugar, scotch and lemon peel.
Spread the dough, 2 sheets on waxed paper, and put the filling on top of the sheets and then roll it carefully. Put fog paper in a tray and place the rolled sheet.
Grease with an egg, well beaten and bake in the oven, preheated to 180 degrees C, for 35-40 min.


Apple strudel

1. Put the flour in a large container and put the rest of the ingredients in the center: oil, egg whites, salt, lemon juice and warm water.

2. Knead the dough a little then in the container, then knead it on a well-sprinkled top with flour, for about 10 minutes.

3. Grease the dough with oil and let it rest back in the bowl for 20-30 minutes.

4. Meanwhile, peel the apples and cut them into small cubes. Combine apples with cinnamon, lemon juice, sugar, raisins, lemon peel and flour. Mix well and set aside the filling ingredients.

5. Spread a clean, lint-free tablecloth on the worktop. Sprinkle well against the table and the rolling pin with flour, then spread a sheet as thin as possible, but without breaking.

6. Grease the strudel sheet with melted butter on the entire surface, then sprinkle with chopped walnuts.

7. Arrange the apple filling at one end of the spread sheet and roll the strudel gradually, using the tablecloth and greasing the dough on the outside with butter whenever you roll a little.

8. Squeeze the apple strudel at the ends, grease it with a beaten egg and put it in the oven for an hour at 160 degrees. Grease the strudel with melted butter every 15 minutes.



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