Everybody knows the classic apple strudel. Most people reach for puff pastry because it’s the fastest way to a fragrant delicacy. But who will try this recipe with homemade dough will understand that it is worth a moment of extra work. It is incredibly fragile, gentle and does not break down.
Unlike traditional puff pastry, it is not translated into layers, but its secret lies in the use of butter, sour cream and a drop of vinegar. It is this combination that the dough will be beautifully inflated while baking and remains supple. In addition, it works great with it – it does not stick and can easily roll on a thin plate, which is ideal for strudel.
“The basis for the strudel to be really good is the dough. So if you are used to buy a puff pack in the supermarket and roll it up, you will never have a good strudel, because such a dough is not worth anything,” says chef Pavel Parlas.
Video from Pavel Berky’s drawn strudel with apples, see YouTube:
Source: YouTube
Unconventional dough, classic filling
The filling is of course classic – sweet apples, a little sugar, cinnamon and breadcrumbs to help soak up excess juice. Before baking, it is good to coat the surface with a beaten egg so that the strudel has a beautiful golden color. After baking, just sprinkle with icing sugar and serve even warm.
The most common mistakes in preparation
When preparing home dough, people often make one mistake – they knead too much. Just quickly combine the raw materials together and let it rest in the fridge. This is why it will remain beautifully fragile after baking.
The origin of the strudel is located in Austria
Apple strudel has a long history and its origin dates back to Austria. The first mention of this dessert dates back to the 17th century, when it was inspired by Turkish Baklava. He got into Czech cuisines thanks to the Austro-Hungarian monarchy and quickly became a favorite dessert. Traditionally, the dough pulled the dough to a very thin layer, which required skill. Over time, however, each family has adapted it to their own, and so different variants, including this fragile version.
Nowadays there are also modern alternatives to classic apple strudel. Instead of white flour can be used whole grain or spelled, which gives the dough slightly nutty taste. The filling can be changed to taste – in addition to apples are also popular pears, cottage cheese or plums and poppy. For a healthier variant, sugar is often replaced by honey or maple syrup. And who wants to experiment even more can add nuts, dried fruit or even a drop of rum for a more intense taste.
Source: www.youtube.com, www.primaininspirace.cz, www.denik.cz
