Authentic Austrian Strudel
- Thread starter RoseRed
- Start date
Yes.
BS Gal
Voted Nicest in 08
If it helps when you get the recipe, you can come over here and use our new super duper heavy as crap mixer. And I'll send home a a complimentary roll of Scott. YVW.
Roberta
OLD WISE ONE
Yes, are you gonna post it?
EmnJoe
nunya bidnis
Everytime I catch a glimpse of the title of this tread I somehow see it as "Autistic Strudel".Then I just get the giggles at how stupid that sounds!! Weird, huh? Hope you find your strudel or a good recipe!!
I did the same thing.
strudel recipe
(You will have to look in the back of a cookbook or 'google' as it is in metric measurements)
250g flour, 2 g salt, 50g egg, 100g lukewarm water, 20g oil
Mix all ingredients to a soft dough and knead it until it looses from hands and table (tip: form it to a ball and let it rest in vegetable oil for 30 minutes.) Put the dough on a flour covered linen cloth and roll it in a rectangular shape. Extend it on the back of your hands to a waferthin layer.
Put the filling (to follow) in the extended layer of dough, cut off the thick ends and roll it carefully with the cloth. Put the strudel onto a buttered baking tray and bake it in the oven at 190 degree (C remember) until it takes on a gold-brown shine. (tip: put butter on the strudel as soon as you take it out of the oven).
Butter breadcrumbs: 100g butter-breadcrumbs, 50g butter
Heat the butter in the pan, add the breadcrumbs and roast them to golden brown.
Cinnamon sugar: 140g sugar, 10g cinnamon: mix the ingredients
Filling:
150g butter-breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1100 g peeled sour apples (cored and sliced w/a shot of rum). Mix all ingredients well.
(You will have to look in the back of a cookbook or 'google' as it is in metric measurements)
250g flour, 2 g salt, 50g egg, 100g lukewarm water, 20g oil
Mix all ingredients to a soft dough and knead it until it looses from hands and table (tip: form it to a ball and let it rest in vegetable oil for 30 minutes.) Put the dough on a flour covered linen cloth and roll it in a rectangular shape. Extend it on the back of your hands to a waferthin layer.
Put the filling (to follow) in the extended layer of dough, cut off the thick ends and roll it carefully with the cloth. Put the strudel onto a buttered baking tray and bake it in the oven at 190 degree (C remember) until it takes on a gold-brown shine. (tip: put butter on the strudel as soon as you take it out of the oven).
Butter breadcrumbs: 100g butter-breadcrumbs, 50g butter
Heat the butter in the pan, add the breadcrumbs and roast them to golden brown.
Cinnamon sugar: 140g sugar, 10g cinnamon: mix the ingredients
Filling:
150g butter-breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1100 g peeled sour apples (cored and sliced w/a shot of rum). Mix all ingredients well.
