I decided to post the first recipe. I looked through all the options in the search, there is something similar, but it is not so. It is very tasty both hot and cold. I made the filling – pear-apple.
There are a lot of strudels on the site, but I found only one with chocolate, and it doesn’t look like mine, so I add my own, in case someone likes it. And strudel is an excellent dish, suitable for freezing and subsequent fast cooking, really does not require defrosting.
“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.
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.
The birthplace of strudel is Austria, where it gained popularity in the 19th century during the Austro-Hungarian Empire, Germany and Italy bake tons of strudel daily… But few people think that strudel is related to Turkish baklava, and the reason for this was the Turkish raids on Eastern Europe in the 16th and 17th centuries. In short, for me there is nothing better than a dank evening (and such evenings are only getting worse) than a plate with hot apple strudel and vanilla pudding! Which one of you is against it? The strudel dough has already been mentioned on the website, and my task is to show you how to properly prepare the most delicious filling for it.
I’m talking about the lack of time during the holidays again. After the unsweetened “snails”, I suggest baking a quick strudel. Instead of crackers, which are usually added to the filling, I used crumbly couscous.
