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Strudel with apples and oranges

Strudel with apples and oranges


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Wash the apples well and peel and seed them, then cut them into small pieces in a bowl. We put lemon juice so that the apples do not oxidize.

Add the sugar and the squeezed juice together with the pulp from the two oranges.

Put it on the fire and let it boil a few times.

In a small bowl mix the starch with a few teaspoons of cold water over which we then put a few tablespoons of hot juice, mix and pour over the apples.

Mix well and leave for another 2-3 minutes on the fire until it thickens a little.

At the end add the cinnamon powder.

Spread the thawed sheets on a plate and grease each sheet with melted margarine, oil or butter. (I didn't manage to grease them all because they were a bit broken :().

Pour the filling and roll.

Put in a tray lined with baking sheet and put in the preheated oven at 180 degrees for about 15-20 minutes until nicely browned on top.

Remove from the oven, allow to cool slightly, then powder with powdered sugar.

Serve with a flavored tea!


Method of preparation

For starters we make ciulamaua. Thanks to it, we can spread the strudel dough in extremely thin sheets.

In a kettle we put the flour and the oil, we mix them very well so that they do not remain lumpy, then we transfer them on the stove and let them simmer for a few minutes.

Set aside and let cool completely (should be used cold).

In a bowl put the egg, mineral water, oil, baking powder and salt, mix very well all the ingredients, then add the flour little by little, until you get a hard and non-sticky dough.

We spread the obtained dough with the help of a rolling pin, about the size of a finger, we help ourselves with a little flour, so that it doesn't stick.

Spread the cooled ciulama on the entire surface of the dough, roll it lightly so that it does not flow, then wrap it in plastic wrap and refrigerate for 1 hour.

After this time, take out the dough and divide it into 4 equal parts.

We take each piece of dough and spread it with the rolling pin, we have to get a sheet so thin that the worktop can be seen, but be careful not to break it.

For the filling. we prepare it when the dough is in the fridge:

Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.

Place the apple composition in 2 rows placed on the edges of the sheets on the left and right, then roll the edges in half until they join. We cut the rolled piece of dough of the desired size, I cut them about 10 cm each.

Place the pieces obtained in a tray with baking paper and put in the oven, over medium heat (180 degrees) for about 40 minutes or until nicely browned on top.


Apple strudel

Thanks to this recipe you will get a strudel like in Vienna! The secret lies in the filling: apples, raisins, walnut breadcrumbs and cinnamon.

Preparation:

You can make the dough at home or you can buy it ready-made. Let the raisins rest in the rum.

For the walnut breadcrumbs: put the butter in the pan and wait for it to froth. Add the breadcrumbs and brown a little over high heat. Near the end, add the walnuts, brown a little more and remove from the heat.

Peel the apples, cut them into thin slices and sprinkle with lemon juice. After that, depending on how sour the apples are, add a suitable amount of sugar, clove powder, as well as a larger amount of cinnamon. Preheat the oven to approx. 180 ° C and grease a suitable baking sheet with butter.

Spread the dough for the strudel so that it can sit on a baking sheet. Sprinkle the walnut breadcrumbs on half of the dough. Put apples and raisins over breadcrumbs. Grease the rest of the dough surface with butter, press on the edges and roll the strudel. Close the ends tightly and lift the strudel into shape using baking paper. In the case of puff pastry, place the filling in the middle, roll the edges over each other, and press firmly on the formed edges to "close" the strudel.

Depending on the dough, grease with melted butter (strudel dough) or egg (puff pastry) and bake for 40-50 minutes, until golden (bake the puff pastry for a shorter time). Remove the strudel, leave to cool and sprinkle with powdered sugar. Serve warm or cold.

Did you know that.

Lo strudel, štrudl, štrudla and štrukli - this is the name given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic for this sweet dream of aerated dough and juicy filling. In the usual English language, however, the German word "Strudel" is used, an aspect that illustrates how well-known the Viennese apple strudel became. What is not so well known is the fact that this fine dessert had a long way to go, from Arabia, through the Ottoman Empire and the Balkans, to reach Vienna. But this long journey was definitely worth it!


Orange tart

1. For the dough, mix the egg with the sugar and salt in a bowl. Put the flour on the work table, make a hole in the middle and put the mixture with egg and soft butter (not melted!). Mix until a homogeneous dough is obtained. Then, the tart dough is spread with a rolling pin and placed in a tart form, greased with butter, with a diameter of 22 cm. Prick with a fork and refrigerate for 15 minutes.

2. Meanwhile, the oranges are peeled and white and peeled, sliced. Put in a bowl with 3 tablespoons of liqueur to soak for 15 minutes.

3. The dough form is removed, filled with beans and baked for 25 minutes, during which time the cream is prepared, for which the egg with sugar is rubbed, flour is added, mixed and then the warm milk is poured. Mix well and put on a high heat when you continue until it becomes thick. Remove from the heat and add the butter and a fourth tablespoon of liqueur. Allow to cool, stirring occasionally.

4. Remove the dough from the mold and place it on the serving platter, fill it with cream and garnish with the oranges marinated in liqueur. Sprinkle with chocolate flakes and leave for 3 hours before serving.


Apple, quince and pear jam

Ingredients

  • 4 kg of quince
  • 4 kg of red apples
  • 4 kg of hard pears
  • 4 kg of sugar (or 2 kg, if you want more sour)
  • 6 tablespoons water.

Method of preparation

The fruit is cut into slices and cleaned of pips, spine and stained skin.

They are boiled with a little water, over high heat, then, after the first boil, over low heat.

When the paste is soaked, add the sugar and let it boil until you get a thick paste.

Leave to cool and then put in jars.


Have fun with gina fir: muffins - cupcakes with oranges and

Good Luck Recipe with Gina Bradea. How to make Strudel with homemade apple dough. Dobrogea pie with homemade sheets (authentic recipe) & # 8211 Gina Bradea. APPLE PIE & # 8211 Recipes All kinds of Strudel, French Desserts, Apple Desserts. Cooking Bread, Joy Of Cooking, Cooking Recipes, Strudel Recipes. Choose a variety of stronger and sour apples. Ideal for the pie are granny smith apples or the Romanian variety & rdquoFlorina & rdquo, which have more pulp. Have fun with Gina Bradea Gina Bradea & # 8211 KRposts krposts. Fluffy homemade bread with milk (step by step recipe) & # 8211 Gina Bradea. This is the kind of cake that perfumes the whole house, the block and half of the neighborhood. Then there is the one with coconut and apples, a cake similar to the one below.

Cozonac with 10 yolks, kneaded 3 times, Gina Bradea recipe. Monti Strudel with meat & # 8211 Mico Cheese souffle & # 8211 Vianne Sufleu. From the category & bdquoce I also prepared with the ingredients received from Foodville through Gina Bradea & rdquo, I want to present you a rice pilaf.


Homemade apple strudel dough

For starters we make ciulamaua. thanks to it, we can spread the strudel dough in extremely thin sheets.

In a kettle we put the flour and the oil, we mix them very well so that they do not remain lumpy, then we transfer them on the stove and let them simmer for a few minutes.

Set aside and let cool completely (should be used cold).

In a bowl put the egg, mineral water, oil, baking powder and salt, mix very well all the ingredients, then add the flour little by little, until you get a hard and non-sticky dough.

We spread the obtained dough with the help of a rolling pin, about the size of a finger, we help ourselves with a little flour, so that it doesn't stick. Spread the cooled ciulama on the entire surface of the dough, roll it lightly so that it does not flow, then wrap it in plastic wrap and refrigerate for 1 hour. After this time, take out the dough and divide it into 4 equal parts. We take each piece of dough and spread it with the rolling pin, we have to get a sheet so thin that the worktop can be seen, but be careful not to break it.

For the filling. we prepare it when the dough is in the fridge:
Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.

Place the apple composition in 2 rows placed on the edges of the sheets on the left and right, then roll the edges in half until they join. We cut the rolled piece of dough of the desired size, I cut them about 10 cm each.

Place the pieces obtained in a tray with baking paper and put in the oven, over medium heat (180 degrees) for about 40 minutes or until nicely browned on top. When ready, dust the strudels with powdered sugar.


Apple pie

Greater love to see your puppies craving the cakes you prepare, especially this great apple pie.
I said it not long ago and I repeat it. I will leave aside for a while the desserts with creams, cakes, chocolate, - which I eat more, my husband and little one refusing most of the time, only Danut keeping me company :)), opting for & # 8220something good & # 8221 with cheese, apple (or other fruit), or cakes, pies, croissants, muffins or muffins & # 8230.

Ingredients apple pie

It took
550-600 gr flour
100 gr butter
250 ml milk
an egg
salt
3 tablespoons sugar
yeast 25 gr
2 lg oil
grated orange peel - a teaspoon
salt
Filling
7-8 apples suitable in size
50 gr butter
4 lg sugar
a sachet of vanilla sugar
o lingura esenta rom

How to prepare apple pie

It took.
Put flour in a bowl. Farm the yeast by hand, add it over the flour, then add the sugar, orange peel, lightly beaten egg and a little salt.
In a kettle we put the milk in which we put the diced butter.
Put the kettle on the fire and heat it slightly. (do not heat it, you will scald the flour and yeast and the dough will not grow, it just needs to be warm).
We start to add little by little over the flour, homogenizing. Knead the dough for 10 minutes.
Depending on the type of flour used, we add warm milk or flour, as the case may be, until we obtain a suitable hard, slightly malleable and non-sticky dough.
While kneading, add the oil.
Grease the dough with a little oil, cover the bowl with a clean napkin and leave it in a warm place for at least an hour.

We wash and clean the apples. We put them on the large-mesh grater.
Put the butter together with the sugar and essence in a double-bottomed bowl.
Stir until the sugar is diluted then add the grated apple.
Let it simmer, stirring occasionally, until the apple juice is reduced (about 10 minutes).

Do not leave the juice, you risk it leaking into the dough and remaining unripe .It should be a slightly damp filling.(see photo)

Divide the dough in half. So is the filling.
On the floured worktop we spread the dough in a rectangular shape (4-5 mm thick)
Ochiometrically we divide it into three lengths (without cutting it)
We cut the sides (from centimeter to centimeter).
We put the filling on the middle part and then we start to pass the strips on the sides over the filling, in the shape of an x, alternating the strips, once on the left, once on the right.

At the end, grease the apple pie with beaten egg, move them to the tray lined with baking paper and leave them for another 30 minutes. in a warm place.

Put the tray in the preheated oven and bake the pie until it browns nicely.
In my oven & # 8220buclucas & # 8221 I leave it in the middle until it grows and takes on a slight color on the sides, then I move it on the top step of the stove and leave it until the pies brown.


Strudel with sweet cheese and raisins

1. Wash the raisins and let them soak in rum for 20-30 minutes before you start preparing the strudel with sweet cheese and raisins. & # 8211 Optional step.
2. Meanwhile, combine the dough ingredients and knead them well for 10-15 minutes, until you get a fine dough.
3. Let the crust rest for 20 minutes and in the meantime prepare the strudel filling with sweet cheese and raisins.
4. Next, rub the cottage cheese with the sugar, then add the eggs, sour cream, semolina, raisins and spices.

5. Spread the dough thinly on the well-floured top, and then grease the sheet on the entire surface with oil.

6. Spread the composition of sweet cheese and raisins on the strudel sheet and roll it well, especially at the ends.

7. Place the strudel on a tray lined with baking sheet, grease it with beaten egg and put it in the preheated oven for one hour, at 170 degrees.

8. Remove the strudel with sweet cheese and raisins from the oven once it is well browned and powder it with sugar before serving.



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