Viennese Strudel With Cranberries. Step-by-step Recipe With Photo

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Viennese Strudel With Cranberries. Step-by-step Recipe With Photo
Viennese Strudel With Cranberries. Step-by-step Recipe With Photo

Video: Viennese Strudel With Cranberries. Step-by-step Recipe With Photo

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A Viennese strudel recipe with minor modifications that vegetarians will appreciate. The Viennese strudel made according to this recipe does not contain animal fat, only vegetable margarine, flour, fruit and sugar. From these ingredients, I advise you to cook 2 small strudel, they are convenient for both cooking and baking. You will need a large towel or linen napkin to form strudels on.

Vienna strudel with cranberries
Vienna strudel with cranberries

Serve this delicious and inexpensive dessert with a scoop of ice cream or whipped cream to accompany your morning coffee. Bon Appetit!

  • Cooking time: 1 hour
  • Servings: 6

Ingredients for Viennese Cranberry Strudel

For the test:

  • 230 g of premium wheat flour;
  • 70 ml warm water;
  • 60 g vegetable margarine;

For filling:

  • 100 g fresh cranberries;
  • 200 g apples;
  • 150 g sugar;
  • 60 g oatmeal;
  • a tablespoon of powdered sugar to decorate the strudel;

How to make Viennese strudel with cranberries

Making strudel dough. Put 45 g of vegetable margarine in warm water, stir and add to wheat flour. We knead the dough for 5-8 minutes, it should become soft, elastic, homogeneous to the touch.

It turned out 345 g of dough, wrap it in plastic wrap and leave it for 15-20 minutes at room temperature.

Kneading the strudel dough
Kneading the strudel dough
Wrap the dough in plastic wrap
Wrap the dough in plastic wrap
Divide the dough into 2 parts and roll out very thinly
Divide the dough into 2 parts and roll out very thinly

We divide the dough into 2 parts, as a result we get 2 small strudel. Roll out each piece very thinly, the surface of the table can be sprinkled with a little flour. This dough is called stretch dough, it is elastic and stretches quite easily to the desired size.

When the layer of dough becomes very thin and almost transparent, transfer it on a rolling pin to a clean linen towel. If holes form on a thin sheet of dough during the rolling process, then do not be upset, just put a patch on it from a piece of dough.

We use sweet apples and fresh cranberries for the filling
We use sweet apples and fresh cranberries for the filling

Cranberry strudel filling. Take sweet apples and fresh cranberries.

Cooking the filling for 15-20 minutes
Cooking the filling for 15-20 minutes

Cut apples, peeled from the core, into thin slices, add cranberries, sugar and a little water. We close the pan with a lid and prepare the filling for 15-20 minutes, 10 minutes after the start of cooking, you need to open the lid so that excess moisture evaporates. The filling for these baked goods should not be liquid and contain a lot of moisture.

Putting the cooled filling on the dough
Putting the cooled filling on the dough

Put the cooled filling along the long edge of the rolled dough. Melt the remaining 25 g of vegetable margarine, grease a loose piece of dough with a thin layer. Sprinkle with oatmeal on top. During baking, the flakes will absorb the juice from the filling and will not spill onto the baking sheet.

We wrap the strudel
We wrap the strudel

Wrap the edges of the dough (along the narrow side of the strudel) over the filling, then raise the wide edge and gently fold the roll. Handle the dough carefully, it is thin and can tear easily. We also make a second strudel.

Cover the baking sheet with parchment and lay out the strudels
Cover the baking sheet with parchment and lay out the strudels

Cover the baking sheet with parchment. We transfer the strudel to a towel, gently transfer and squeeze it slightly along the long side. The result is nice folds on the dough.

Bake strudel for 30 minutes
Bake strudel for 30 minutes

Bake strudel for 30 minutes. Temperature 210 degrees Celsius. Sprinkle the finished strudel with cranberries and apples with powdered sugar through a strainer. Strudel is eaten both hot and cold. Delicious with milk!

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