Austria is considered the birthplace of strudel, where it gained popularity in the 19th century during the Austro-Hungarian Empire, Germany and Italy bake tons daily... But few people think that strudel is related to the Turkish baklava, and the reason for this was the Turkish raids on Eastern Europe in the 16th -17 centuries. In short, for me there is nothing better dank evening (and such evenings only added), as a plate with hot Apple strudel and vanilla pudding! Which one of you is against? The dough for strudel has already been mentioned on the website, and my task is to show you how to cook well, the most delicious filling for it.
Remove the dough from the package, expand and let it lie down for at least 10 minutes.
Pour the raisins with rum and let it brew. Turn the oven 180 degrees.
Cut the apples into small cubes. Grate the orange zest and squeeze the juice out of half a lemon.
Fry the almonds in a dry pan until slightly Golden brown. You can add at the end of tsp sugar for caramelization.
To the apples add the juice of half a lemon, 1 tbsp sugar, orange zest, raisins, 3 tablespoons of apricot jam. Stir.
Add 2 tablespoons of starch, 2 tablespoons of rum (drink the rest!) and a teaspoon of cinnamon.
Fry in oil until Golden brown crumbs. All ingredients well knead.
Put the dough on baking paper on a baking sheet. In the middle of the dough to put the filling and" pack " it with dough, forming a strudel.
Beat the yolk with a spoon of milk and brush it over the strudel. Scissors to make cuts for steam output. Cover with foil and bake so the first 30 min. Then remove foil and bake another 15 minutes.
Cook vanilla pudding.
Let the strudel cool slightly, cut and put the pieces in a deep plate!
Pour hot pudding on the sides!
In the restaurants serve him a spoon and a fork!