Strudel for me is always autumn. Hot chocolate, vanilla ice cream, caramel apples and extra pounds by summer. In this recipe I combined a lot of filling, light cottage cheese, a minimum of dough and a good mood! Welcome!
I really liked the recipe! Czechs and Germans cook such a delicious, however, lightly fried onion on goose fat or bacon. I suggest a recipe – I think you will like it.
This delicious and hearty dish of the Crimean Germans was prepared in different versions by my mother, my grandmother and my great-grandmother. Here I offer you an option that I often cook for my family.
“Strudel” in translation is a vortex, vortex, vortex. Strudel is not necessarily a dessert dish. I offer you a delicious stuffing of minced meat and cabbage. Will carry more than one head.
The recipe was found on the Internet and adapted specifically for a slow cooker. What can you say about this dish? Delicious, harmonious. My husband was delighted with this dish. The main taste and unusual decoration of the dish are strudel rolls with vegetable filling, which replace bread. The main advantage of the dish: everything is cooked in one dish!
It is believed that the strudel is the hallmark of the Austrian confectionery art. A real strudel is juicy, but not wet, with an appetizing crispy crust. At the same time, cooking strudel is not as difficult as it may seem at first glance.
A quick and delicious apple strudel made of puff pastry, of course, it is prepared with deviations from Austrian culinary traditions, but this version of the recipe is ideal for those who do not have time to cook thin puff pastry according to a classic recipe.
