Strudels with apples and pears
10 servings
60 minutes
Apple and pear strudel is a true embodiment of German culinary tradition, rooted in Austria where it first appeared. The thinnest, buttery dough rolled to transparency gently envelops a filling of juicy apples, sweet pears, and spicy cinnamon enhanced with nuts. This dessert impresses with its harmony of flavors: the light tartness of the fruits is softened by the warmth of cinnamon and sweetness of sugar. During baking, the strudel fills the home with a cozy aroma, promising warmth and delight. Perfect with vanilla ice cream or creamy sauce, it turns any tea time into a celebration of taste.
1
Put water on the fire, melt the butter in it (do not boil). Set aside to cool.
- Butter: 50 g
- Water: 110 ml
2
When the water cools down, at that moment mix the egg with salt, do not whisk too hard.
- Chicken egg: 1 piece
- Salt: pinch
3
The water has cooled, add that egg and mix. For different strudels, it is advisable to divide the resulting liquid in half.
- Chicken egg: 1 piece
4
If there are two different strudels, then prepare two bowls with flour (one with a cup of flour and the other with a cup of flour mixed with cocoa).
- Wheat flour: 2 glasss
- Wheat flour: 2 glasss
- Cocoa: 20 g
5
Add vegetable oil to the liquid prepared for simple strudel. Pour into the flour and mix. The dough should be oily, both for regular and chocolate strudel. It should hold its shape well and not stick to hands. You may need to add more flour.
- Vegetable oil: 1.5 tablespoon
- Wheat flour: 2 glasss
- Cocoa: 20 g
6
The dough is ready, cover it with a bag and leave it on the table for 30 minutes.
7
While the dough is "resting", cut the apples and pears. Cut into cubes (preferably cubes — tastier and more convenient). Then place in different bowls, add a spoon of cinnamon to both apples and pears. Add nuts. And add a little sugar to the apples. Mix.
- Apple: 3 pieces
- Pears: 3 pieces
- Ground cinnamon: 2 teaspoons
- Pine nuts: 1 tablespoon
- Almond petals: 1 tablespoon
- Sugar: 1 teaspoon
8
Turn on the stove to 180–200 degrees.
9
Now, in my opinion, the hardest part. We start rolling out the dough. Essentially, the dough is oily, so it shouldn't stick to the table. If there are any concerns, you can grease the table with sunflower oil.
10
Roll out the dough into a rectangular shape. The thickness should be 1-2 mm; if less, it will crack and juice will spill; if more, it won't bake properly. Place the apple/cinnamon/nut mixture leaving 3-4 cm from the edges.
- Ground cinnamon: 2 teaspoons
- Pine nuts: 1 tablespoon
- Almond petals: 1 tablespoon
- Sugar: 1 teaspoon
11
Roll the strudel by folding the two edges and rolling it up. Carefully. Many roll it out on tablecloths for easier rolling later. But I manage to do it skillfully by hand.
12
Do the same with the second piece and place it seam side down on a baking tray that is either greased or lined with parchment paper.
13
Put in the oven for about 50 minutes (it took me up to 1 hour and 30 minutes).