Resep Apfelstrudel

Resep Apfelstrudel – Cherry Strudel is a variation of the traditional and well-known Viennese apple strudel, it is a very tasty dessert made of very thin elastic dough, with fresh cherries, a little sugar, lemon zest and breadcrumbs in the filling. there is. If you don’t think you can go through the trouble of crushing cherries and making your own batter, I can guarantee you the same delicious result without the hassle of using store-bought tarts and jars, canned or frozen cherries. I can!

Apple strudel dates back to 1696, when it was first mentioned and “conquered” all the countries that were once part of the Austro-Hungarian Empire, but strudel is said to have originated from baklava (a dessert based on the popular Turkish pastry) and traveled to Austria is believed. With the Ottoman Empire and through Hungarian cuisine.

Resep Apfelstrudel

Apple strudel was once a big hit in all the countries ruled by the Austro-Hungarian Empire, but in the North Adriatic, this new variation has been created giving a unique and little known type of strudel. Cherry strudel is a very popular seasonal dessert in Istra, Slovenia, (

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Cherry strudel has always been very popular, and when fresh cherries are in season, this dessert is regularly cooked in households, and if you’re lucky, you can sometimes find it on the menu of informal family restaurants.

This irresistible dessert takes me back to my childhood. My mother often cooked it with fresh cherries that we picked in the garden or that our neighbors gave us very generously, a garden where I spent a lot of time when I was a child and my parents worked in a restaurant. Together with the neighbor girl, who was only one year older than me, we would pick cherries from the reddest and ripest cherry tree, climb to the top, find a comfortable branch to sit on, and eat the cherries. completely packed, chatting and laughing…

When we were called for lunch, we didn’t have much appetite, no matter how delicious, my mother would only look at us, our T-shirts were stained, our lips and mouth were dark red. of cherry juice…she would never interact with us, just smile and nod…because that’s what my mom used to do when she was little…

In retrospect, I realize how lucky I was to have moved to England as an adult when I first had the opportunity to buy fresh cherries…

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Cherry strudel is traditionally served warm and with a generous dusting (there is no sugar in the cake) of plain sugar or vanilla flavored sugar.

You can turn this simple and rustic pudding into an elegant dessert and serve it with cream, vanilla ice cream or vanilla sauce.

I’m sharing my mom’s recipe here for cherry strudel made with homemade cookies and fresh cherries, but you can still indulge yourself and cut corners a little by using store-bought cake and cherries. frozen, canned or canned cherries.

In a separate, smaller bowl, mix a lightly beaten egg, oil, vinegar or lemon juice (the acidity helps loosen the gluten in the flour, making the dough more stretchy), a pinch of sea salt, and warm water. Pour the mixture into the flour well.

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Using a fork, mix the mixture with the flour until well combined. Add the flour a little at a time until the dough comes together well, then work the dough with your hands.

Turn the dough out onto a lightly floured work surface and knead the dough for about 10 minutes, or until it’s nice and smooth.

After this time, the dough should be moist and elastic and not sticky. If the dough is too sticky to knead, add a little more flour.

To further stimulate the development of gluten, resulting in a very elastic dough, tap the dough on the work surface several times.

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Roll the dough into a smooth ball and place it in a clean bowl that has been previously greased with oil.

Cover the bowl with cling film and leave the dough at room temperature for about 1 hour (strudel dough does not have yeast, so do not wait for the dough to rise or double in size, it needs to rest for the gluten to relax).

In a small skillet, melt the butter over medium heat. After the butter melts, add the bread crumbs, fry them, stirring constantly, until they are golden brown in color. Remove from heat, cool and set aside.

Wash the cherries, dry them a little, remove the stems and put them in a pit. Place them in a strainer and drain them until needed.

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Place half of the dough on a clean and lightly floured tablecloth. Flour the rolling pin and start rolling out the dough. During assembly, periodically flour the dough and surface to prevent sticking.

When the dough reaches 20 cm in diameter, take it and continue to stretch it. The best way to do this is to use the back of your hands and especially the knuckles, but first remove any sharp jewelry.

When the dough becomes larger and thinner, it becomes difficult to handle, put it on a lightly floured table.

With your hands (fingertips), stretch the dough on the table until it has the consistency of soft paper, turning the dough from the inside out.

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Continue rolling until the sheet of dough is almost transparent and you can see your tablecloth pattern through it.

You should get a thin dough that stretches more or less into a rectangle with a diameter of about 40 cm, which fits a standard 40 cm baking tray.

If you notice that the edges are still a little thick, stretch or cut them very gently. If you make the edges thick when wrapping the strudel, they will create a very thick layer in the middle of the strudel and risk being slightly undercooked.

Transfer the cherries to a bowl, add the sugar, breadcrumb mixture, lemon zest and mix well to incorporate all the ingredients.

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Spread the cherry mixture evenly over half of the pastry sheet, leaving a 2-3 cm border. Fold the side edges of the sheet to prevent stuffing during assembly.

Using the tablecloth to help you, roll the dough all the way up and roll it directly onto a sheet of baking parchment, seam side down.

Take it out of the oven and let it cool completely. Sprinkle it with powdered sugar, cut it into slices and serve it on its own or with vanilla ice cream or cream.

You can make the strudel dough in advance and store it in the refrigerator for up to two days. Before using the dough, remove it from the refrigerator to room temperature.

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Cherry strudel is best eaten the day it is made. You can store cherry strudel in an airtight container in the refrigerator for 3-4 days or on the counter overnight.

Apple strudel is a traditional Viennese dessert made from very thin elastic pastry and the filling consists of sliced ​​apples, sugar, cinnamon, raisins (soaked in dark rum), lemon zest, lemon juice and breadcrumbs there is. This popular pastry can also be found in Austria, Bavaria, the Czech Republic, Northern Italy and many other European countries that were once part of the Austro-Hungarian Empire.

Strudel is believed to have originated from baklava, a very popular Turkish pastry that came to Austria via the Ottoman Empire and Hungarian cuisine.

Records show that Strudel was first named in 1696 and gained popularity after it was served to Empress Maria Theresa, the ruler of the Habsburg dominions and the only woman to hold the position.

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On the coast of Slovenia and Istria, areas that once belonged to the Austro-Hungarian Empire, apple strudel became and still is a very popular dessert. It has achieved such a high level of popularity that it is almost considered a national dessert. During the autumn and winter months, this typical and much-loved dessert is regularly baked with low variations around the country, and no Sunday roast lunch is complete without a piece of strudel, dusted with dust. lots of cane sugar. When we leave this task to the kids, there is so much sugar frosting on top that you can’t see what kind of dessert is hiding underneath. Some things never change…that’s what happens when I leave my 11 year old son with a sugar candy task!

On the northwestern coast of Istria, where an unofficial Istrian dialect is also spoken, it can be called so.

Apple strudel is the most popular, but there are two different types of strudel in the North Adriatic.

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