Strudel Viennese is a recipe for cooking. How to cook Viennese strudel with meat

Everyone knows that Strudel is a Viennese national symbol, a kind of visiting card of the country. Crispy, fragrant, with the sweetest apple filling and whipped cream skips around, decorated with an ice cream ball. The dessert is eaten faster than the filler has time to melt ... When you observe how the master culinary prepares the dough for the strudel, it seems as if he is doing as hard as dancing the Viennese waltz: it looks easy and carefree, only the beginner can not repeat it. Well, we'll still try. And at the same time we will tell you some interesting stories about this Austrian dessert from the dough.

Origins and discussions on this topic

Although the Austrians and it will be vehemently denied, but the strudel Viennese came up with the Turks. They invented the finest chunky dough for baklava. By the way, almost all countries under the Ottoman rule adopted the Turkish experience, which only once again indicates that this delicacy is insanely delicious. In Moldova and Romania, there is now a vertuta, in Greece - bugaca, and in Hungary - retesh. Whatever it was, and the oldest written recipe was found in the cookbook of 1696. Milhramshtrudel - this is the name of the dish mentioned in the manuscript. It is a roll with cottage cheese and cream sauce, which was taken to serve directly on a skillet. Since in Austria almonds and raisins were expensive, the usual Turkish stuffing was replaced with apples. So there was a classic recipe.

A moment of glory

So the strudel would remain a local pampering for sweethearts, if not for one circumstance. In 1814, European diplomats gathered in the Austrian capital for the Vienna Congress to sign a joint declaration on the victory over Napoleon. After the official part, as usual, there was a banquet. Since the French cakes for such a case put on the table was somehow not comme il faut, we decided to treat the guests with Austrian pastries. And everyone so subdued the Viennese strudel from a light crunchy dough with a fruit filling, a slice of fresh apple and a vanilla ice cream ball, served along with a cappuccino, that all guests took their recipe for this delicious dessert to their countries.

Varieties of strudel

After such a dizzying success in the Austrian dessert, its variations began to appear in various countries. And within the empire of the Habsburgs, their strudel was prepared in every city. With pears and chocolate, with poppy seeds and candied fruits, berries, cottage cheese, raisins and nuts. If you are in Lviv, do not forget to taste this roll with peach filling and framed with delicate vanilla sauce. In Zucker at Staroyevreyskaya it is most delicious. It is a mistake to think that a strudel is always a dessert. There are also unsweetened rolls: with cabbage, fish, potatoes. The Viennese strudel with meat is very popular among Germans and Austrians . Well, the classic of the genre is this: an apple or cherry filling with whipped cream and a ball of creamy filling.

Preparing the basis

But what kind of stuff we chose, the main violin in this dish is the dough. And do not need to be Paganini to play this instrument masterfully. All that is needed for a crispy and at the same time gentle roll, is a flour with a high content of gluten and a small amount of skill. The latter is also acquired with time. So we dare. Sift through a sieve three hundred grams of flour, drive an egg, add two tablespoons of vegetable oil and a pinch of salt. We begin to pour in a little glass of warm water. And knead the dough for the Viennese strudel. We spread greens with vegetable oil, wrap it in food film and put it in a warm place for an hour. This time can be devoted to the preparation of the filling.

Viennese strudel: apple recipe

It's only so called. It's just a matter of saying that he's an apple. In fact, the classic stuffing is also raisins, rum, nuts, cinnamon ... We begin to prepare this appetizing filler from the fact that we pour a hundred grams of raisins with two large spoons of rum. After the raisins swell for half an hour, we mix it with two tablespoons of melted butter, a little more breadcrumbs and a bag of vanilla sugar. Apples in the classic Viennese strudel need to choose solid, green, sour varieties. Clear four pieces and cut the flesh into cubes. With a quarter of the lemon cut and sachet zedra, squeeze out the juice. We mix the citron with apples.

Viennese strudel with meat

The filling for this hot dish is very simple. Prepare half a kilo of veal or pork-beef minced meat - better yourself, not trusting supermarket products. Add salt and pepper to it. That's all not long. There is another recipe - lungenshtrudel. Pork lung should be finely chopped, fried with onion bulb, egg and a pinch of marjoram. However, the meat strudel is prepared quite differently. Dough is pulled, wrap the filling in a roll. Then the strudel is cut into pieces and left for a quarter of an hour. In a frying pan with high sides or a saucepan, brown two chopped onions until golden. We cook in the beef broth five diced potatoes. There must be a little fluid. When the potatoes become half-baked, add onions and slices of strudel. Soar under a lid on a slow fire for half an hour, after which we eat, like Siberian dumplings, with broth.

The most difficult

We proceed to the most difficult phase of preparing strudel - rolling the dough. Necessarily need a fabric. You can take a clean sheet. In many Austrian families this fabric is kept for years and even washed separately. Cover it with a table and powder it with flour. We roll the colobok into a flat cake. Methodically sipping on the weight of the edges, increase it until it becomes thin. We rock, swing from side to side - if the gluten in the flour was enough, the dough should not tear. We are trying to get a very thin layer, like cigarette paper, 50 to 70 cm thick. We lay it on cloth and lubricate it with melted butter. Well, now we will form the Viennese apple strudel. On the length of the rectangle of the dough, having deviated from the edge about 15 cm, lay out a path of breadcrumbs and vanilla sugar. Above them we place apples with lemon. Then sprinkle "slightly drunk" raisins. At the top is a handful of chopped chopped nuts, a spoonful of cinnamon, a glass of sugar. Dough edge gently lifted and close the filling, like a blanket. Take the liberated tissue for both ends and raise, forcing the edge of the dough with the filling to roll and roll into a roll.

Baking and "accessories"

The swirled strudel is placed on a seamed sack, lubricated with a buttered butter. We twist the tails, so that the filling does not turn out. We lubricate the roll with melted butter. The oven must be preheated to 175 degrees. Bake strudel Viennese is about 30-40 minutes. We give our masterpiece a little cool, sprinkle with powdered sugar, served with ice cream, cream, berries. You can prepare for him and special vanilla sauce. We will heat half a glass of milk. Soluble in it a bag of vanilla. We continue to heat the milk, and when it boils, gradually add 8 g of starch to it. The mixture will gradually thicken. Slightly still hold on the fire, then cool it, add the whipped yolk and mix. This sauce is fed to the hot strudel cold.