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Print Recipe
Magyar Strudel Recipe
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.
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. As in most old recipes for the test will be used melted (but frozen, of course) fat. Everyone who has used it knows that such a dough turns thin, crispy, very tasty. So, the dough should be prepared the day before. In a bowl, mix all the ingredients, knead the dough.
    As in most old recipes for the test will be used melted (but frozen, of course) fat. Everyone who has used it knows that such a dough turns thin, crispy, very tasty. So, the dough should be prepared the day before.
In a bowl, mix all the ingredients, knead the dough.
  2. Wrap the dough in a film and put in the refrigerator until the next day.
    Wrap the dough in a film and put in the refrigerator until the next day.
  3. Apples cleaned, remove core, grate on a coarse grater. I use a food processor for that.
    Apples cleaned, remove core, grate on a coarse grater. I use a food processor for that.
  4. The dough is divided into two parts and roll out two rectangles the size of a baking sheet, an ordinary large baking Sheet, the entire oven. Lay baking sheet with baking paper, put one part of the dough. The dough is very pleasant, easy to roll out.
    The dough is divided into two parts and roll out two rectangles the size of a baking sheet, an ordinary large baking Sheet, the entire oven. Lay baking sheet with baking paper, put one part of the dough. The dough is very pleasant, easy to roll out.
  5. Spread the apples on the dough, sprinkle them with sugar and cinnamon, scatter the almonds, leaving a little for later. Melt butter, throw at them with the Apple filling.
    Spread the apples on the dough, sprinkle them with sugar and cinnamon, scatter the almonds, leaving a little for later. Melt butter, throw at them with the Apple filling.
  6. Put the second rectangle of dough, to take the edge, densely prick the dough with a fork, place in preheated oven and bake at 180 degrees for about 20-25 minutes. Then remove the pie from the oven, quickly lose with protein, whipped with a fork, sprinkle top with remaining almonds and put again in the oven for 10 minutes.
    Put the second rectangle of dough, to take the edge, densely prick the dough with a fork, place in preheated oven and bake at 180 degrees for about 20-25 minutes. Then remove the pie from the oven, quickly lose with protein, whipped with a fork, sprinkle top with remaining almonds and put again in the oven for 10 minutes.
  7. Here's a handsome work.
    Here's a handsome work.
  8. Cut into pieces, if desired, they can be sprinkled with powdered sugar. The cake is beautiful both in warm and cold form. Look at the structure of the test. This is almost puff pastry, the preparation of which took us five minutes of work and the night lying in the refrigerator!
    Cut into pieces, if desired, they can be sprinkled with powdered sugar. The cake is beautiful both in warm and cold form. Look at the structure of the test. This is almost puff pastry, the preparation of which took us five minutes of work and the night lying in the refrigerator!
  9. Crispy thin dough, crispy almonds, apples... Bon appetit!
    Crispy thin dough, crispy almonds, apples...
Bon appetit!

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