Bečka štrudla sa jabukama je tradicionalni desert. Kažu da potiče još iz 1696. godine. Potrebno je svega nekoliko sastojaka, malo vremena, strpljenja i posvećenosti. Divno miriše, a tek što je ukusna!!!
Oko 170g suvog grožđa potopiti u malo ruma (sveže isceđenog soka od pomorandže). Ostaviti par sati ili preko noći, da se lepo natopi. 1kg oljuštenih i očišćenih jabuka iseći na tanke kriške ili komade veličine 2cm. Suvo grožđe ocediti i dodati u jabuke. Ja sam od onih što izbegavaju suvo grožđe, pa ga zamenim brusnicom. Neće smetati ako se izostave suve bobice.
Dodati 140g šećera (ako su jabuke kiselije onda malo više), sok od 1 limuna, oko 5g cimeta, lagano izmešati. Na zagrejanom puteru (50g), kratko propržiti prezle (100g), malo prohladiti. Izručiti prezle u začinjene jabuke, lagano izmešati. Po želji, mogu da se dodaju seckani bademi/orasi. Fil odložiti u frižider.
Na radnoj površini formirati kupu od 250g brašna i na vrhu napraviti udubljenje. U udubljenje staviti prstohvat soli, 1 jaje, 100ml vode, 10ml ulja, 1 kašiku sirćeta. Zamesiti testo, tako da bude elastično, glatko, ali ne i suviše tvrdo. Ako treba da se doda još malo brašna, dodajte ga pažljivo, po jednu kašičicu, da ne preterate. Formirati jufku (loptu), premazati je sa svih strana sa malo masti ili ulja. Testo može da se zamesi i u vangli ili nekoj drugoj posudi - kako Vam drago. Pokriti čistom krpom ili plastičnom folijom i ostaviti testo da odmori bar pola sata na sobnoj temperaturi. Posle toga jufku sa svih strana uvaljati u brašno, malo je rastanjiti oklagijom, zatim prebaciti na čist stolnjak posut brašnom. Pažljivo rukama razvlačiti ("tegliti") testo, polazeći od sredine ka ivicama, u krug. Treba da se dobije tanka, približno pravougaona kora (veličine oko 40x50cm). Utvrdićete da li je kora dovoljno tanka čuvenim testom - lagano odignite jedan deo kore, ispod prinesite isečak iz novina, ako mogu da se pročitaju slova znači da je dovoljno tanko. Posle razvlačenja, iseći ivice koje su malo deblje. I još jedna napomena, u slučaju da se baš negde i pocepa testo, ništa strašno, sve je to stvar iskustva. Ne treba odustajati. Sledeći put će sigurno biti bolje.
Fil poređati ravno u debljem sloju, kao valjak, na oko 10cm od ivice kore. Preklopiti tih 10cm testa preko fila, srolati pomoću krpe veliku bucmastu štrudlu, neravne površine. Baš tako i treba da bude, vrlo rustično. Pre nego što se potpuno srola, premazati kraj testa rastopljenim puterom da se zalepi. Krajeve štrudle lagano uvrnuti i podvući ispod, da ne bi ispadao fil. Pleh dimenzija oko 40x40cm obložiti papirom za pečenje. Pomoću stolnjaka izručiti štrudlu po dijagonali pleha, tako da spoj bude sa donje strane. Celu štrudlu premazati rastopljenim puterom. Peći u prethodno zagrejanoj rerni na 150°C, polako jer je debeljuškasta. Pečena je kada odozgo lepo porumeni, a fil se pretvori u finu sočnu masu, sa po nekim komadom jabuka. Vruću štrudlu posuti prah šećerom, ostaviti da se prohladi. Služi se topla ili hladna. Seku se deblji parčići, oko 3cm. Po želji može da se posluži uz kuglu sladoleda od vanile, umućenu slatku pavlaku, krem od vanile (Creme Anglaise). Ako se služi sledećeg dana, ne treba je seći, nego ostaviti u plehu i pokriti čistom kuhinjskom krpom.
Sastojci: za fil - oko 170g suvog grožđa ili brusnice, malo ruma, 1kg oljuštenih i očišćenih jabuka, 140g šećera, 1 limun, oko 5g cimeta, 50g putera, 100g prezle; za testo - 250g brašna i još malo za posipanje, prstohvat soli, 1 jaje, 100ml vode, 10ml ulja, 1 kašika sirćeta; za posipanje - prah šećer.
Viennese Apple Strudel
Viennese apple strudel is a traditional desert. It contains few simple ingredients but it takes some time, patience and dedication to make it. What a delicious dessert!
Soak about 170g of raisins (optionally cranberries) in the rum or orange juice, for a few hours or overnight. If you don't like raisins, just skip this step. Prepare 1kg peeled apples, cut into thin slices or 2cm cubes. Drain raisins and add to the apples. Add 140g sugar (or up to taste), 1 lemon juice, about 5g of cinnamon, mix well. Optionally, add a handful of chopped almonds or walnuts. Heat 50g of butter in a pan, add 100g of breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let them cool a bit, put over the spiced apples, gently stir and put in the fridge.
To make the dough, place 250g of flour on a working surface, make a well in the middle, put a pinch of salt, 100ml water, 1 egg, 10ml sunflower oil, 1 tablespoon vinegar. Stir with a wooden spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth, tacky, but not sticky. If you need to add more flour, only add it 1 teaspoon at a time. Also, you can knead the dough in a bowl - it's up to you. Form the dough into a smooth ball, brush it with some fat or oil, cover with clean tea towel (cling film), let it set for at least 30min at room temperature.
Dust the working surface and all sides of the dough ball with some flour, roll out a bit. Place the doug on a lightly floured clean tea towel. Using your hands, gently stretch the dough on all sides, starting from a center, and working around. Stretch it until it's thin and transparent, about 50cm large. If you do not have much experience about what "thin" means, do the newspaper test - gently lift up one part of the crust, put a piece of some newspaper, if you can read the text trough the crust it's thin enough. Thick edges can't be avoided and will be cut off. One more note, if the crust gets teared a bit, it's not a big deal. Don't give up, next time try to stratch it better, without tearing. It's a metter of experience.
Put the apple filling about 10cm from the edge of the crust, to form a thick cylindric shape. Brush the edges of the dough with melted butter. Fold those 10cm of dough over the filling, roll the strudel using the towel. Twist the strudel ends and place underneath. Use towel to transfer the strudel to the baking tray lined with the baking paper. The seamed side should lay down. Brush with melted butter. Bake in preheated oven at 150°C, slowly, until golden brown and the filling turns soft with just a few apple pieces. While hot, dust the strudel with powdered sugar and leave to cool a bit. It can be served both warm or cold. Cut into 3cm wide slices and serve. Optionally, serve with vanilla ice cream, whipped cream, vanilla custard (Crème Anglaise). It can be served the next day (leave the strudel on baking paper lined tray and cover loosely with a clean kitchen towel).
Ingredients: for the filling - about 170g raisins/cranberries, 100ml rum, 1kg peeled apples, 140g sugar, 1 lemon, about 5g cinnamon, 50g butter, 100g bread crumbs; for the dough - 250g flour and some more for dusting, a pinch of salt, 1 egg, 100ml water, 10ml oil, 1 tablespoon vinegar; for dusting - powdered sugar.
