Strudel - 27 cooking recipes

After all, the peculiarity of preparing this flour treat is that on the basis of the same dough you can prepare delicious products with a wide variety of contents, from sweet fruit to salty - meat, cabbage, mushroom. Many people mistakenly consider the pie a dessert, believing that its fillings should be exclusively fruit and can only be consumed with coffee or tea. The meat or mushroom inside of the roll turns it into a complete and tasty breakfast that will quickly satisfy your hunger and keep you full for a long time. Strudel borrowed its name from the German language - “whirlwind, whirlpool.” And this is no coincidence.

If you look closely and fantasize, when cut, the dish resembles a kind of appetizing whirlpool of a thin layer of dough, inside of which your favorite filling is conveniently located. The origins of culinary baking go back to the 16th century in Byzantium. However, pies got their name in Austria around the 18th century. It was from this time that the roll began to gain popularity in the Czech Republic and Germany and turned into an affordable dish in Moldavian, Ukrainian and Hungarian cuisines. Confectioners never tire of repeating that the main thing in a delicacy is the dough, because it is prepared using a special technology called stretching. The fact is that for real traditional preparation of the dish, wheat flour with a very high percentage of gluten is used, which helps the dough become elastic and almost transparent. It's easy to prepare. And although the cooking of dough in different cuisines of the world has slightly different ratios, the main thing in it is good elasticity, thinness and elasticity. It is considered ideal to stretch the dough sheet as thick as papyrus paper. Once you have mastered the science of making a confectionery delight in the form of a roll, you can delight and surprise your family and friends with new tastes every day.