Homemade puff pastry for strudel - 2 cooking recipes

Viennese apple strudel has long been the hallmark of this European capital. Without trying it, tourists do not return home (why else go to Austria?))). And upon returning home, they immediately begin experimenting with the dough in order to create something similar and amaze their friends and acquaintances. The peculiarity of this dessert is its thin, tender, crispy crust and bright, tasty, rich filling of apples, nuts, raisins infused with good rum, cinnamon, sugar and real butter. Although this is not the only filling, there are strudels with cherries, nuts, raisins, candied fruits, and apricots.

But who can prepare a dish better than its creator? Therefore, if you have already decided to take up strudel, choose a Viennese or classic recipe. The dough in it is somewhat similar to puff pastry, but does not crumble and remains thin and crispy. The main trick is to roll out the dough as thin as possible without tearing it. Some believe that the best dough is one through which you can make out the patterns on the tablecloth underneath or even read.

If you haven’t yet decided what kind of dough you need for strudel, you don’t want to take on Viennese dough (really, well!)), it is recommended to stick with the stretch dough as it is the best. True, to knead this, certain skills and dexterity are required, because the dough will have to be pulled out by hand (hence the name), making it as thin as possible. And manage not to break it in the process. But the products for it are simple to the point of disgrace: wheat flour, warm water, vegetable oil and a drop of salt.

But how to prepare strudel dough using the laziest method? Yes, just buy puff pastry, after all. After all, 90% of the success of strudel lies not in the dough, but in the filling. You make this just once, and it’s likely that it will end up in your collection of desserts.

The main motto of a good strudel: little dough and a lot of filling!