Strudel “On Vienna” Recipe
This recipe is taken from the book by Karl Schumacher, the famous Austrian chef, about Viennese cakes! Excellent dough, thin, airy, crispy, and a very interesting filling of poppy seeds! We really liked the strudel, and I hope you will like it too!
Servings
20
Cook Time
60minutes
Servings
20
Cook Time
60minutes
Ingredients
Instructions
  1. First boil the milk and add the poppy seeds, stir and cook until almost all the milk is absorbed. Put the mass to cool.
  2. Take the paste: mix it in a food processor and mash it with your hands until you get a homogeneous and silky mass, wrap the dough in cling film and leave for half an hour to ripen.
  3. The cooled poppy mass needs to be crushed a little, I used an immersion blender. Beat the butter at room temperature until fluffy, add powder, rum, vanilla sugar, cinnamon, salt, lemon zest and poppy seeds, mash everything.
  4. Beat the egg yolks with a fork and pour a thin stream into the poppy mixture.
  5. Whisk the egg whites until fluffy, gradually adding sugar (100 g), and gently mix with the poppy seeds.
  6. Add flour and soaked raisins, mix everything thoroughly again. Our filling is ready.
  7. Well, now the most interesting thing: we will knead the dough. First, roll out the dough with a rolling pin on a board (substrate), and then shake off your hands, slip them under the back of the dough and evenly stretch the dough in all directions. The dough turns out to be very plastic, does not tear, it is a pleasure to work with it. Stretch it thinly, so that it shines through.
  8. Put the dough on the table (I have a flexible dough backing on my table) and spread the filling along the long edge in three rows at a distance of 2-3 cm; grease the dough between the rows of filling and the rest of the dough with melted butter.
  9. Now carefully fold the strudel, close the first row of the filling with the edge of the dough, press the edge to the dough between the first and second row of the filling, wrap the second row, help the substrate, press the dough again between the second and third row, continue to fold, while we are preparing the base (if there is no soft base, you can put the dough on a towel), wrap the whole strudel, cut off the thick edges and fold the strudel down.
  10. Divide the strudel into equal parts by pressing and cut (if the baking sheet is small, then into three parts, if large, then into two), carefully connect the cut edges and fold down. Carefully transfer our strudels to a baking sheet covered with baking paper.
  11. Preheat the oven to 160 degrees, grease the strudels with melted butter and send them for 1 hour for baking, during baking, brush with oil 2-3 times. I baked for 1 hour at t-160 degrees, and then added T to 170 and kept it for 15 minutes, but here you need to focus on your oven. In general, bake until well browned.
  12. Remove the baked strudel from the oven and cool it a little, and at this time prepare berry sauce: dilute the cherry jam with water and bring to a boil, dilute the starch in a small amount of cold water and pour into boiling cherry syrup (in fact, it turns out thick jelly). Sprinkle the strudel with powdered sugar, cut into portions. Pour berry sauce on a plate, spread a portion of strudel and invite your loved ones to drink tea with delicious strudel!
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