Strudel is one of the most popular European cakes, associated primarily with Austrian cuisine (and Viennese cafes). It became popular in the 18th century, when similar baked goods also appeared in what is now the Czech Republic, Hungary and southern Poland. A characteristic feature of strudel is very thin, elastic doughwhich is traditionally stretched by hand until almost transparent and then wrapped around the aromatic filling.
The most famous is apple strudelfilled to the brim with sour apples, cinnamon and raisins. Versions with nut, poppy seed, cheese or cherry filling are also popular. It is also found in Austrian cuisine savory strudele.g. with spinach.
Ingredients:
Cake:
- 400 g of wheat flour,
- 200 ml of milk,
- 50 g of butter,
- 50 g sugar,
- 1/2 egg,
- 1/2 teaspoon of salt,
- 3/4 teaspoon of instant yeast,
- 1/4 teaspoon nutmeg.
Filling:
- 280 g walnuts or other nuts,
- 150 g sugar,
- 70 g of butter,
- 1.5 teaspoons of cinnamon,
- a pinch of salt.
Additionally:
- 1/2 egg for brushing the dough,
- powdered sugar for sprinkling.
How to do it:
1. Prepare the dough. Boil the milk in a pot and then add the butter. Melt them and cool the entire mixture. Then add sugar, half a beaten egg and salt.
2. In a large bowl, mix nutmeg, yeast and flour. Mix dry and wet ingredients until a smooth and uniform dough is formed.
3. Cover the bowl with a towel and leave to rise in a warm place for about 2 hours or until it doubles in volume.
4. Prepare the filling. Grind the walnuts and sugar in a food processor, then add the cinnamon.
5. Melt the butter and cool.
6. Assemble the dough. Remove the dough from the bowl and place it on a lightly floured surface. Roll them out into a square measuring approx. 30×30 cm and 5-6 mm thick. The cake should slide freely on the counter.
7. Spread the cooled butter over the cake, leaving about 2 cm of space on one side. Spread the nut layer on the butter layer as evenly as possible.
8. Roll the dough into a tight roll, sealing it with the edge free of butter. Gently stretch it and place it on an oven tray lined with baking paper. Cover the whole thing with food foil and leave to rise for about an hour.
9. Brush the top of the cake with beaten egg.
10. Put the nut strudel in the oven preheated to 180 degrees Celsius and bake for about 45 minutesturning the cake halfway through if necessary to ensure even baking.
11. Remove the cake from the oven and leave to cool for at least 20 minutes. Serve them sprinkled with powdered sugar.
Source: Terazgotuje.pl
