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!
The strudels, as they were prepared by my grandparents, and how I cook. A delicious main dish with dough, meat, and sauerkraut.
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.
I really like sauerkraut pies. Now made strudel with the stuffing. This is a great dish for lent. Be sure to try to cook, you will like it.
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!
Prepare a strudel with fish and rice filling, pickled cucumber and boiled egg. Believe me, it will be very tasty.
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.
The recipe of this spicy, fragrant, juicy chicken is suitable for Sunday lunch or dinner. Lovers of sweet and sour sauces will like it.
I do not know a single person who would not love strudel, but many are afraid of the process of stretching the dough. I propose to bake a wonderful Apple treat without this “terrible” process. As the name implies, the recipe is old, probably the predecessor of those Apple rolls-strudels, which we know now. The Hungarians were once the trendsetters of culinary fashion in the Austro-Hungarian Empire, and you will pay tribute to their imagination and talent when you hear the crunch of tender dough and feel the sweetness of Apple filling.
What could be tastier, easier and more affordable than crispy bread, fresh herbs and fragrant olive oil? In this recipe, these ingredients are combined into an excellent tandem, resulting in these crispy cakes stuffed with fragrant fresh herbs.