Cake is a confection, popular in Western Ukraine and Poland. As a rule, it is baked in a rectangular shape. I suggest you make a dance with apples and pudding cream. He is gentle, very light and unobtrusive sweet.
It turns out wet cake (we love these). Delicately scented with saffron, vanilla and pear.
This filling interested me a few years ago. She flashed in some culinary magazine, just before Easter, in the product of yeast dough. And today, finally, finding only one recipe on the German site, decided to try it on Reflection, made a few changes and was pleased with the result! I think you have enough courage to bake anything with all that filling!
Autumn is rich, generous and hospitable. And how in this time of year, the holidays! Fairs, folk festivals, weddings… I tell you a secret that I have and professional events in the fall – as many as four. No wonder they say that in autumn and Sparrow feast. And what’s a celebration without cakes? So, open the calendar, find an occasion and bake… like strudel! Thin and fragile crust, delicious aroma of apples, caramel, cinnamon, vanilla and yeast dough. Let’s enjoy a delicious warm dessert, in the preparation of which there is nothing complicated! Surprised!? It’s all about the secret autumn ingredients!
Dear cooks, this autumn day I want to invite you to tea with a piece of delicious Apple strudel! Delicate crumbly dough and fragrant filling will not leave anyone indifferent.
Who and when invented to stretch raw, specially prepared dough to the thickness of tissue paper, and then wrap it in a thick layer of fruit filling? They say that the history of this amazing cake – strudel (strudel) – has its roots in Byzantium and even Ancient Greece. The current name he received much later, in the XVIII century, from German confectioners. They made him the king of the then pies, disputing the palm of his cakes from Viennese bakers. German, Austrian, Hungarian, Czech pastry shops successfully traded all kinds of strudels – with nuts, apples, cottage cheese, cherries, strawberries, poppy seeds, raisins. In those days strudels were not only sweet, but also with mushroom, potato, cabbage and even fish fillings. Nowadays preference is given to strudel for tea. Hearts confectioners strudel conquered because long stale (the property of the exhaust test) and they have a large share of filling – you can not be afraid to get fat. In addition, the dough for strudel can be prepared without fats, which is very important for people who follow a diet, and for those who suffer from diathesis.
This recipe is from the book of Carl Schumacher, the famous Austrian chef, about Viennese cakes! Great dough, thin, airy, crispy, and very interesting filling of poppy seeds! The strudel we loved it, and hope You too will like!
For a long time and often make a strudel! It turns out very hearty, tasty, fragrant and quite simple! And in hot, and in cold the form of equally interestingly!
It was just what variants of rolls, Apple pies, strudels, apples are not on the site. This fruit as if created for the preparation of all this splendor:moderately sweet, moderately juicy, very inexpensive and always available. Much flavor… I propose to try another version of Apple strudel combined with juicy cherry.
The dough is simple to prepare and handle. The filling can be replaced with another. Very tasty dessert and still th looks great on the holiday table.