The recipe for a Viennese strudel with a few variations that vegetarians would appreciate. Viennese strudel made according to this recipe does not contain animal fat, only vegetable margarine, flour, fruit and sugar. Of these ingredients, I advise you to cook 2 small strudel, and it is convenient to cook and bake them. You will need a large towel or linen napkin, on which you want to form a strudel.
This tasty and inexpensive dessert can be served with a scoop of ice cream or whipped cream for your morning coffee. Enjoy your meal!
- Cooking time: 1 hour
- Servings: 6
Ingredients for Viennese Cranberry Strudel
For the test:
- 230 g of wheat flour;
- 70 ml of warm water;
- 60 g of vegetable margarine;
For the filling:
- 100 g fresh cranberries;
- 200 g apples;
- 150 grams of sugar;
- 60 grams of oatmeal;
- a tablespoon of powdered sugar to decorate strudel;
Method of cooking Viennese strudel with cranberries
Making dough for strudel. Put 45 g of vegetable margarine into warm water, stir it and add to wheat flour. Knead the dough for 5-8 minutes, it should be soft, elastic, smooth to the touch.
It turned out 345 g of dough, wrap it in food film and leave for 15-20 minutes at room temperature.
We divide the dough into 2 parts, in the end we get 2 small strudel. Each piece is rolled out very thinly, the surface of the table can be slightly sprinkled with flour. This dough is called exhaust, it is elastic and quite easily stretched to the desired size.
When the layer of dough becomes very thin and almost transparent, transfer it to a rolling pin on a clean linen towel. If in the process of rolling on a thin sheet of dough holes are formed, then do not worry, just put a patch on it from a piece of dough.
Cranberry filling for strudel. We take sweet apples and fresh cranberries.
Peeled apples cut into thin slices, add cranberries, sugar and some water. We close the pot with a lid and prepare the filling for 15-20 minutes, 10 minutes after the start of cooking, you need to open the lid so that excess moisture will evaporate. The filling for this baking should not be liquid and contain a lot of moisture.
Put the cooled down stuffing along the long edge of the rolled dough. Melt the remaining 25 g of vegetable margarine, grease a loose piece of dough with a thin layer. Sprinkle with oatmeal on top. During baking, the flakes will absorb the juice from the filling, and it will not drain out on the baking sheet.
The edges of the dough (along the narrow side of the strudel) are wrapped around the filling, then we lift the wide edge and gently fold the roll. Handle the dough carefully, it is thin and can easily tear. We also make the second strudel.
The pan is covered with parchment. We transfer the strudel to a towel, gently shift it and slightly squeeze it along the long side. As a result, nice folds are formed on the dough.
Bake the strudel for 30 minutes. Temperature 210 degrees Celsius. Sprinkle the finished strudel with cranberries and apples with icing sugar through a strainer. Eating strudel and hot and cold. Very tasty with milk!