After all, the peculiarity of cooking this flour treat is that on the basis of the same dough you can cook delicious products with a variety of contents ranging from sweet fruit to salty meat, cabbage, mushroom. Many mistakenly consider the pie to be a dessert, believing that its fillings should be exclusively fruity and it can only be consumed with coffee or tea. The meat or mushroom inside of the roll turns it into a full and delicious breakfast that will quickly satisfy hunger and give satiety for a long time. Strudel borrowed its name from the German language - "vortex, whirlpool". And this is no coincidence.
The five fastest recipes:
| The name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Lazy pita bread strudel with jam and apples | 30 min | 191 | +165 |
| Strudel with cottage cheese puff pastry filling | 40 min | 231 | +58 |
| Pita bread strudel with apples in the oven | 40 min | 178 | +160 |
| Strudel with apples from pita bread | 40 min | 147 | +102 |
| Strudel with cherries, apples, vanilla and cinnamon | 50 min | 149 | +37 |
If you look closely and fantasize, then the cut of the dish resembles a kind of appetizing whirlpool of a thin layer of dough, inside which your favorite filling is conveniently located. The roots of the origin of culinary baking originate back in the XVI century in Byzantium. However, pies got their name in Austria around the XVIII century. It was from this time that the roll began to gain popularity in the Czech Republic and Germany and turn into an affordable dish in Moldovan, Ukrainian and Hungarian cuisines. Pastry chefs never tire of repeating that the main thing in a delicacy is; this is the dough, because it is prepared using a special technology called exhaust. The fact is that for real traditional cooking, wheat flour with a very high percentage of gluten is used, which helps the dough become elastic and almost transparent. It is not difficult to prepare it. And although in the cooking of different cuisines of the world, dough cooking has slightly different ratios, the main thing in it is good elasticity, fineness and elasticity. Stretching a test cloth as thick as papyrus paper is considered ideal. Once you have mastered the science of making confectionery in the form of a roll, you can at least delight and surprise your family and friends with new tastes every day.