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.
Interesting and light salad with herbs, cheese and pear in a fragrant dressing. Very tasty, spicy. Dressing-excellent, from which the salad began to play a different taste and aroma.
It turns out wet cake (we love these). Delicately scented with saffron, vanilla and pear.
I tried this strudel in a cafe, I certainly wanted to make such a house. Thin dough and a lot of curd filling, combined with a delicious black currant sauce. Invited to tea!
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.
The strudels, as they were prepared by my grandparents, and how I cook. A delicious main dish with dough, meat, and sauerkraut.
Quick and delicious strudel option. I assure you that this you have not prepared. You should definitely try this strudel
I was lazy to study subtle processes of this popular dishes, here I tried to do something like ))) Maybe not quite a Strudel in the classic sense of the word, but the combination of fresh Apple, pear and honey… Mmmm.. You can’t drag kids by their ears!
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!