home / cereals/ Strudel made from whole grain flour. Whole grain apple strudel

Whole grain flour strudel. Whole grain apple strudel

Baked apples are great. There are many recipes for pies and apple rolls, one of them is German strudel. The PP recipe is slightly different from the classic one. But still as close as possible to the German national cuisine.

Strudel (German Strudel) in translation means whirlpool, funnel. Baking is considered national dish from representatives of several countries at once - Germany, Austria, Hungary and the Czech Republic. main feature strudel lies in the dough, which is called “exhaust”. The complexity of its preparation mainly lies in the elasticity, which is difficult to achieve. Therefore, even in the recipe, we will add a small amount wheat flour premium because it has a high percentage of gluten. The kneading process itself is short-lived, with minimal skill and desire, the result will not be long in coming.

Having received a thin, almost transparent dough, they are laid out on top various fillings and roll up into a roll. Strudel is not only apple, but also cherry, plum, as well as vegetable, fish and meat. But today we will focus on cooking classic recipe, with apples, in a dietary version. More often the recipe is supplemented with raisins, nuts. There are definitely cinnamon spices.

Recipe Information

Cuisine:German
Type of dish: Baking
Cooking method: In the oven
40 min

Calorie content of apple strudel for pp, per 100 g:

How to cook pp strudel with apples

The process at first glance seems complicated and tedious, but it is not. Apple strudel is easy to prepare. For the filling, you should choose large sweet and sour apples, for example, Semerenko, etc. They do not lose their shape during baking and have a pronounced taste. Cinnamon must be added to the filling, it is the combination of apples and this spice that characterizes the classic flavor of strudel. Nutmeg, star anise, put ginger at will.

PP pastries, like traditional ones, are served warm with a piece of ice cream. In the diet version, it is better to use sugar-free ice cream.

Ingredients:

For test:

1 egg (+1 egg for greasing the strudel before baking);
180-200 g flour (70% whole wheat and 30% premium);
10 ml of vegetable oil;
50-100 ml of water;
a pinch of salt.

For filling:

2 large apples (400 g);
Cinnamon;
30 g walnuts or almonds;
40 g raisins;
natural sugar to taste;
Nutmeg, star anise, ginger - optional.

Step by step with photo:

Preparing the dough for pp strudel. Mix the flour with a pinch of salt, pour in the oil, break the egg. Knead the dough by gradually adding water. Until you get a viscous consistency that does not stick to your hands (be careful with water, do not overdo it!).
Knead the dough well for about 10 minutes. We send it to the refrigerator for 1 hour.
Meanwhile, put the nuts in the oven to roast. We wash the raisins, pour boiling water. Wash and cut apples.
We return to the test. We prepare a clean cotton or linen towel, sprinkle it with flour and lay the blank on it. We begin to roll out the dough, first with a rolling pin, and then stretch it with our hands. How thinner dough, all the better.
Preparing the filling for pp strudel. We add fragrant spices, sugar to apples, raisins, nuts. Mix everything well and spread the filling on the dough layer, evenly distributing it. We retreat a few centimeters from the edges.
Gently roll the dough into a roll, pinch the edges and brush with beaten egg. We send the dish to a preheated oven for 35-40 minutes at 180 degrees. Then let it cool down a bit in the oven.
Top pp strudel with apples can be sprinkled with milk powder. Serve with sugar-free vanilla ice cream.

Enjoy your meal!

40 minutes

1. Pour warm boiled water into the container, add salt and Apple vinegar. Stir.

2. Start adding flour and knead the dough. In the process of kneading, gradually add olive oil.

3. Knead the dough well so that it does not stick to your hands. Leave the dough under the cup to "rest" for 30 minutes.

4. While the dough is resting, prepare the filling. Peel apples and core, cut into small flat slices.

5. Rinse raisins. Grind or crush the nuts, but not to the state of flour.

6. Mix everything in one bowl, add sweetener and cinnamon.

7. Infuse until the dough is ready.

8. Roll out the dough thinly, grease olive oil and sweetener from the inside, spread the filling in an even layer and roll up the roll. Close the ends.

9. Put in a preheated oven to 170 degrees for 15 minutes. Watch that the dough does not burn. It should turn red.

10. We make the sauce: grind cranberries or strawberries in a blender with a banana and a sweetener. Pass through a sieve to remove seeds and skins.

11. Serve warm with sauce. It can also be served with cranberry sorbet.

Jerusalem artichoke syrup: polysaccharide inulin improves metabolism, maintains normal microflora in the intestine and its work, lowers cholesterol; pectin and fiber remove toxins and slags from the body vitamins C, B1, B2 and PP and microelements, especially biogenic silicon, iron, magnesium, potassium, etc. strengthen joints, bones, heart, strengthen immunity and general health Cooked at a temperature of 55 °C. As I learned from foreign sources, chef's Jerusalem artichoke syrup is used as a sweetener not only in lean, vegetarian, vegan, but also in raw food dishes. Natural sugars in syrup - 70%, of which fructose - 80%, glucose - 17%, mannose - 3%. The nutritional value per 100 g: carbohydrates - 69.5 g The energy value per 100 g: 267.0 kcal Does NOT contain GMI. Sugarless. Without citric acid.

http://eda.ru/desserts/recipe21587/shtrudel-jablochnij

In the post-holiday time, many want to arrange for themselves fasting days, reminisce about healthy eating and are looking for low-calorie recipes. Some with despondency think about porridge or boiled vegetables, but in vain! Healthy - very tasty!

I share two recipes for strudel at once, and not simple, but whole grain! One with spinach and salmon, the other with vegetables. The photo, unfortunately, is only fish, but the vegetable one looks almost the same, believe me, and it tastes wonderful too. So the recipe is below!

What to take:
For the dough (enough for 2 strudel)
125 ml warm water
135 g wheat flour, 135 g whole grain flour+ for kneading dough
2 tbsp olive oil
a pinch of salt
+ yolk for lubrication (I forgot, but it makes a beautiful crust)

For the fish filling (for 1 strudel)
350 g salmon
250 g spinach (can be frozen)
90 g Philadelphia cheese
1 egg
1 large onion
dried herbs: rosemary, parsley, etc.
salt pepper
3 tbsp breadcrumbs

For vegetable filling(per 1 strudel)
2 medium potatoes
1 carrot
1 bulb
1 bell pepper
dried herbs: e.g. house greens, Provencal herbs etc.
salt pepper
(!) For those who wish, you can add 100 g of ground beef

How to do
1. For the dough, sift flour and salt into a bowl, make a small hole, pour in water, mix and knead the dough. Place it on a work surface, drizzle with oil and knead until smooth. If the dough sticks to your hands, add flour. Shape the dough into a ball, put it back in the bowl, cover with a towel and let it “rest” for at least half an hour.
2. For the fish filling, chop the salmon finely into cubes, put in a bowl, add the finely chopped onion, spinach (put the frozen spinach in a pan with a couple of tablespoons of water and squeeze a little, boil fresh lightly and squeeze it too), egg, Philadelphia, spices and salt , mix.
3. For the vegetable filling, cut vegetables into small cubes, salt, pepper, add herbs and mix. If you decide to put meat, just mix the minced meat with vegetables, add spices for meat.
4. Divide the dough into 2 parts. Roll out and stretch the part of the dough you are going to work with (if you are doing this for the first time, you can watch a video on the Internet), put it on a floured linen towel or on parchment paper.
5. Wrap the fish strudel: pour on the surface of the dough breadcrumbs, while retreating from the edges by 4-5 cm, and leaving 15 cm on one of the long sides - this will be the top, crispy layer of the strudel. Spread the fish filling evenly over the breadcrumbs. Bend the dough over the filling from the long side (where there is a free edge of the dough measuring 15 cm), as well as the edges of the dough from the sides so that the filling does not fall out during baking.
6. Wrap the vegetable strudel: distribute the filling over the surface of the dough as described above and wrap.
7. Ready strudel place seam side down on a baking sheet lined with parchment paper(if you wrapped it on parchment, then just transfer it to a baking sheet). Grease with yolk and place in an oven preheated to 180 degrees for 40 minutes. Let cool and cut.

Cooking instructions

1 hour 20 minutes Print

1. Defrost cherries, remove seeds;

2. Sift the flour, add the egg, vegetable oil, water. Knead the dough; Flour seeder tool Flour must be sifted even if you grind it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour is loosened, saturated with oxygen, the dough rises better and its texture is then of better quality. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

3. Knead the dough for about 10 minutes on a greased table. Wrap in cling film and leave to rest for 30/40 minutes;

4. We make the filling: put the cherry with juice, finely chopped apple without peel into a saucepan, add sugar, bring to a boil and cook for about 5 minutes. Add starch, diluted in a small amount of water, and cook, stirring, until thickened over low heat;
Saucepan Tool A stewpan is both a universal and prosaic thing: you can stew, fry, simmer, and whip sauces in it. And there cannot be many stewpans: size and weight matter in different situations.

5. Roll out the dough on a towel sprinkled with flour, as thin as possible (should get the shape of a rectangle). Brush the dough with melted butter, evenly distribute the filling, stepping back from the edge of 4 cm. Do not put the filling on the side of the top layer of the strudel; Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.

6. Bend the edges from the sides and, using a towel, roll the dough into a long roll (after each turn, grease the outer part of the roll with oil);

7. Transfer the strudel, using a towel, to baking paper, seam down;
Tool Baking paper open pies and quiches for even baking are best sent to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.

8. Bake at 190 degrees for 40 minutes. When the strudel is ready, grease with butter; Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.

9. Sprinkle powdered sugar, serve hot with a scoop of ice cream.

I offer you a recipe for Zebra manna pie without eggs and milk. This is a completely vegan (lean) pastry. The peculiarity of this manna is that it has layers of different colors, like zebra stripes. regular dough alternates with chocolate, creating a pleasant combination of flavors and a spectacular look.