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Homemade strudels

Homemade strudels

How do we do it ciulamaua:

Mix the oil with the flour in a saucepan, put it on the fire, stirring constantly, until they form balloons, then let it cool.

Prepare the dough for the strudels while the ciulamaua cools.

How do we do it dough:

Prepare a dough from the above ingredients.

It is stretched with the rod on the 2-3 cm thick worktop. Grease with the cold ciulamau that I initially prepared, roll and put in the fridge for 1 hour.

Meanwhile, prepare the filling.

After 1 hour, take the dough out of the fridge and divide it into 4. Each sheet is spread very thin, so thin that it can be seen through it. At the ends of the sheet, put the composition and roll it up to half, then portion it as we want and put it in the tray lined with baking paper. Bake at 175 degrees for about 45 minutes. Allow to cool and powder with powdered sugar.

Mummy oysters stuffed with jam & # 8211 step by step recipe

I hope you haven't gotten bored of Halloween-specific recipes yet because I have one more. The week is long, it's a vacation, so every day I tried something fun in the kitchen with the little one.

Instead of staring all day at cartoons or connected to virtual reality, I thought of making, at his request, one day witch's finger cookies, in another a frightening mouth of apples or these mummy strudels.

Of all the desserts with this theme that I prepared this holiday, the mummy strudels were my favorite and I think they can be prepared all year round.

After all, if you prepare these strudels with the little ones and discuss the Egyptian mummies, it would be a lesson not only in cooking but also in history. That is, a useful activity during the holidays and from which the little ones can learn by playing.

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This is also a quick, easy dessert to make, for which you don't need too many ingredients or too big a budget. A sheet of puff pastry is enough, which you can buy somewhere for a maximum of 5 lei a piece, some jam that you have around the house and an egg. Ah, and a little patience.

Apple strudel pie is a delicious pie, easy to prepare, with commercial pie sheets. Here you have a simple, quick dessert, with cheap ingredients, available to anyone.

I find it much more convenient and easier to use purchased pie sheets. I was in the habit of making apple pie with thin sheets bought from the time I worked even 10 hours, and when I left the office and passed the windows of the blocks, on the way to the subway that took me home, it smelled of cakes and I wanted something sweet. At that time I was not very friendly with chocolate, as a quick solution to quench the craving for sweets. I preferred to grab a cake and, even if it caught me in the middle of the night and my eyes were sleeping and tired, I still ate a few slices before going to bed. And the next day I would take some pieces to the office for my colleagues.

The apple strudel cake I made was much more appreciated than all the pies and strudels I bought at the kiosks and pastries in my office area.

The filling of this pies & # 8220strudel & # 8221 with apples it is exactly as I like it with cinnamon and vanilla. I choose hard, beautiful, slightly sour apples. why is my pie much better than others? I do not put flour in the composition of apples, I prefer to heat them a little, to evaporate the liquid. You will see that it cuts nicely, it does not spread the composition.

Instead, sprinkle a little semolina, letting it absorb the liquid left in the filling.

If you like apple cakes and pies, I invite you to see my collection of apple recipes, where you can find recipes for cakes, simple cakes, I even have a cake recipe with apples and nuts, I made some delicious recipes for cake with grated apples sweet or fasting, muffins, tarts and more.

This & # 8220strudel & # 8221 apple pie is among our family's favorites and goes very well during Lent. More recipes for cakes and fasting sweets can be found in this post.

The apple strudel pie is easy to make and is very delicious, so I leave you below the list of ingredients and how to prepare it.

(for 1 piece - 10-12 slices)

1.2 kg mere
120 g of sugar
1 sachet of vanilla powder
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 cinnamon stick
1 -2 tablespoons gray
1 packet of pie sheets

For greased sheets:
100 ml oil
(if we do not fast, grease the sheets with 100 g of melted butter)

For wallpaper - optional:
powdered sugar

I peeled the apples and shaved them with a small-mesh grater. I hardened them with sugar, vanilla sugar, lemon juice (prevents oxidation and keeps the beautiful color), 1 cinnamon stick and cinnamon powder, over medium heat until the liquid left by the apples evaporates.

I greased 4-6 sheets of pie with melted butter or oil during Lent. I put the hardened apples over the sheets and spread them evenly. I sprinkled a little semolina over them and covered with another row of four greased sheets, then I rolled.

I put the pie in the lined tray and then greased it with melted butter or oil.

I baked the apple strudel pie in the preheated oven at 180 ° C for 35-45 minutes or until browned.

When it was cooked, I took it out and let it cool. I cut the slices and powdered them with sugar.

Apple strudel

I don't know if you missed me, but I certainly missed you. I was very, very busy with the evening of cooking at the Petit Restaurant, on the way to Bucharest, sprinkled with trojans, blizzard and a rubber feather, but in the end I arrived safely.

I will tell you about all the experience at Petit and about the wonderful people I met there these days, I promise. Until then, a simple recipe, the simplest apple strudel in my life of strudels, as my friend Lulu would say.

& # 8211 a sheet of puff pastry (400 gr)
& # 8211 2 large apples, peeled, cut into very small slices (approx. 500 gr)
& # 8211 1 or
& # 8211 1 tablespoon flour
& # 8211 4 tablespoons sugar
& # 8211 a tablespoon of cinnamon
& # 8211 2 tablespoons raisins
& # 8211 a tablespoon of butter

Heat a pan and melt the butter. Put over the apples, cinnamon sugar and mix well (I would like to mix with the pan, cleverly like the guys from Petit, but it seems that I limit myself to the wooden spoon for now). Saute the composition for about 10 minutes, until the apples are soft, then add the flour, mix well and leave on the fire for about 1-2 minutes, until it binds.

Spread the dough sheet (after thawing it, normally) and put the composition in the middle, so as to leave 3 cm at the top and bottom. The side edges fold over. Beat the whole egg and using a brush, grease the strudel well with egg. Bake in the preheated oven at 180 degrees, 20 minutes or until the dough is nicely browned. They come out around 8 servings.

I served the hot strudel, with caramel ice cream on top. DELICIOUS.

Plum strudel

Strudel with plums and nuts & # 8211 a perfect dessert for late summer. A plum pie juicy and fragrant. Plums must be well ripened, sweet and juicy. They go well combined with a handful of nuts and cinnamon powder. Cinnamon cheers them up and accentuates their own aroma.

I always regret that strudel is not popular in our restaurants. In Austria, Germany, the Czech Republic or Hungary you can order a slice of strudel for dessert and you will often receive it accompanied by vanilla ice cream, natural whipped cream, nuts, chocolate sauce or caramel in a big day plating! This peasant fruit pie has made its way into the menus of major European restaurants and cafes.

It's the plum's turn. They always make a juicy strudel, full of fruit and flavors. The taste is sweet-sour, further sweetened with brown sugar.

I used 8 sheets of pie (1/2 pack) & # 8211 of the rest I made strudel with figs, nuts and goat cheese (recipe here).

Another flour cake with plums is the one with leavened dough, plums and walnuts & # 8211 recipe here.

If you want to make a whole tray, ie 4 strudels, you will have to double the quantities in the recipe.

Mini strudels with vanilla cream

Method of preparation : Preparation of the cream. Heat the milk in a saucepan mixed with vanilla essence. After the milk has warmed up, set it aside and leave it to cool until it reaches room temperature. Separately in a bowl put the yolks and sugar and rub with a whisk until they become frothy. In the composition add cornstarch and mix so as not to remain lumpy. Starch can be replaced with flour. Over the egg composition, add the milk little by little and mix well. Bring the pot to a boil again and stir continuously until the composition begins to thicken. After it has thickened enough, take the pot off the heat, place it in a bowl, cover it with plastic wrap and leave it to dry. to cool to room temperature.

Preparation of the composition for spreading sheets. Mix the egg a little, then add sugar, oil, natural yogurt, semolina and baking powder. Mix the composition well until it becomes creamy.

Assembly. Place a wet kitchen towel on the worktop, then carefully unwrap the puff pastry package and grease the sheets with a silicone brush. Grease the first sheet, then put the second sheet on it, grease it and do the same until we finish greasing all the sheets. Spread vanilla cream evenly over the last sheet and roll tightly. Grease the roll with a little oil, then sprinkle with ground walnuts and place in a tray lined with baking paper.

You can make a large strudel or several smaller strudels that you bake next to each other and then after they have cooled you can portion them.

Homemade leaf strudels

These strudels are the best I've ever eaten. Strawberries melt in your mouth. It takes a little skill to stretch the thin sheets, to see through them and very carefully not to break. This is one of the secrets, another secret would be the ciulamaua that spreads on the sheet so that many sheets, layers, layers are created. The commercial pie sheets do not even come close to the fragility of these homemade sheets. Here's how to make strudels: Ingredients for ciulama: 6 tablespoons oil, 4 tablespoons flour. Mix the oil with the flour in a saucepan, put it on the fire, stirring constantly, until they form balloons, then let it cool. Prepare the dough for the strudels while the ciulamaua cools. Ingredients for strudel dough: 12 tablespoons oil, 12 tablespoons mineral water, 1 egg, 1/2 teaspoon salt, 1/2 sachet baking powder, flour. Prepare a dough from the above ingredients. It is stretched with the rod on the 2-3 cm thick worktop. Grease with the cold ciulamau that I initially prepared, roll and put in the fridge for 1 hour. Meanwhile, prepare the filling. I made in the same tray the strudels with 2 fillings:


It looks so good. Iamyyy iamyy I want too

I'm looking for this dough
a lot. I hope it works out for me too
My boy brought it to me
Friday several ways
of pastry pie
and he asked me if I knew
to make the dough like that?
Have a nice week!
I hug you dearly!

It looks great! Can we replace the baking powder with 1 teaspoon of baking soda, or with a little yeast?

Can I replace the baking powder with a little yeast?

Hi. I do not recommend putting anything else instead of baking powder. You will not have the same result. It will come out like a pie. Baking powder gives it a crumbly texture. Baking soda gives it a bad smell and I don't recommend it.
It is an exceptional, delicious dish! Good luck!

I'll be back with a question. Can this dough freeze? From what I understand the strudels in the tray mean 3 of the dough pieces? Specifically, how many strudels result from these quantities?

With baking powder in it, I don't think it can be frozen. But out of this composition comes 1 large oven tray, as in the attached images.
Divide the dough into 4. Just like you see in my pictures. And believe me, this strudel is so good that you will want to double the composition and not have to put it in the freezer!

It is a very good recipe, today I also made strudel with cheese, it turned out excellent. Thanks for. recipe!

I'm glad I came across your blog. We are looking for a homemade pie sheet recipe and your recipe is very explicit. So I decided to "browse" among your recipes and I am pleasantly impressed by them. I will definitely come back because I put it in the favorites. When I'm up for inspiration, I'll run around.
Thank you for sharing with others the experience and wisdom that God has given you in cooking.

the recipe is extraordinary. I made them too and they turned out very good. Thank you very much for the recipe

they are incredibly good. I did this twice a week and they all ate

the best. congratulations for the recipe

I come back with a question, is the filling raw, or do you cook the apple?

I'm not riding anything. Everything is cruel. Success!

Brilliant sheets. Congratulations. Everything melts in your mouth. If they also chose the ideal filling, you have a dream dessert.

very good and came out first

excellent sheet - just like the strudel from the trade but with something extra (it's warm!). I tried to use several rows of sheets for a yogurt pie because I didn't have commercial sheets at home. unfortunately, only the top sheet was baked, the others in the middle remained soft due to the whey in the yogurt. Next time I make strudel instead of pie :) Thank you very much for the recipe, very simple and tasty !!

I made some insane strudes with this recipe! I used a flour more than & quotregim & quot, wholemeal lettuce flour and even so they came out super tasty thanks to the recipe I have a question: does the oil change with homemade cream? I have an extremely greasy sour cream from my grandmother, the butter consistency would it work?

The idea is not bad, try homemade cream and tell me how they came out. Thanks for visiting!

Excellent! Even I succeeded!

The recipe is great and I want to try it. Can you please answer two questions?
1. & quot; How much flour does it contain & quot about how much does it mean, as I am always in speed, I put the bread machine to work on any dough.
2. Did you not add egg to the strudel with cheese, only cheese with sugar?
Thanks in advance, see you soon Anca.

1. If you make the dough in the bread machine, I don't know how much to tell you to put it because I make it by hand. There is no need to knead it in the machine as it is a dough that is easy to make. It should not be left to ferment in the kneading machine. Especially since after kneading it, you spread it immediately and put the ciulamaua, then you let it cool for 1 hour. In the fridge.
2. Do not lay eggs in the composition of cheese strudels. Put only sugar and cheese, otherwise it comes out soft and flows.
I'll get to work and I guarantee you'll lick your fingers.

looks super good! could i try cherry jam? it's my favorite!

What a good idea! I'll make cherry jam too. Come back with opinions after. Thanks for visiting.

Excellent !! Doer what I did to them now .. in my case, & quot; flour as it contains & quot meant 350 grams

This great recipe, I'll make it tomorrow. I'm sure I can find other equally good recipes here. ms ms

incredibly good pie, I didn't think I would be able to make such a puff pastry at home, thank you very much for the recipe, I don't have to buy the children's cheese pie anymore, I make them myself, it turns out even better than the pastry , greeting cards for the recipe.

Thanks for visiting. What you buy from the pastry is made with additives. What you do at home is natural. Even if those are more crunchy, you must realize that health is more important and leave a little to yourself. Anyway, everything I do is better than buying. Many kisses

So this is the cut. without words . I can't find the right word for her, she's incredibly good. I also made apples, cheese and cherry jam right now. they turned out incredibly good. I never thought I would ever make such a puff pastry. Congratulations and thanks for the recipe. keep it like this )

I enjoy appreciating this recipe.

Hi, I tried your recipe, but unfortunately the sheets didn't come out. I don't know where I went wrong, I followed the instructions, is it some kind of flour or oil? Thank you

The flour must be Superior 000, Grania or Pambac I use. The oil is sunflower. What exactly didn't work out for you? Couldn't you stretch the sheets thin?

No, they were cracking, did I put too much flour?

Put the superior flour so that it has elasticity and does not crack. A suitable dough must come out, neither soft nor hard. Good luck

The best strudel recipe. It turns out very good. Congratulations. Bravo.

A ten grade recipe. Congratulations.

Is there anything if I don't leave the dough in the fridge for an hour?

Is there anything if I don't leave the dough in the fridge for an hour ??

1 hour to leave in the fridge

Very delicious and not hard to make.

A delight and very easy to make

Since I discovered this recipe, I'm not even interested in another one.

Knead all the ingredients - except the oil that we will add after we start kneading.

At the end there is an elastic dough that I covered and let it rest for a while.

I divided the dough into 2 (it can be divided into several pieces, but I like to spread large sheets).

And then I spread it out a little with the twister. 5-7 mm thick.

An important element is that for the filo sheets, the spread dough will not be greased with anything (in the case of strudels - we will use a little oil to grease the dough balls spread with the rolling pin) but will be covered with a slightly damp towel to prevent the dough. to dry on top.

We will let the dough rest again, and in the meantime we will prepare the work table by laying a kitchen towel on which we will spread the dough.

And then the fun begins. We take the first piece of dough and put both hands in the center. From the center we will start to spread the dough.

The longer it rests - the more elastic the dough becomes.

I spread the dough in my hands until I saw that it did not break, then I threw it on the towel and I started to pull it lengthwise, and then pulling a little towel to make my workplace I started stretched side, then another.

I spread the sheet a little over the edges of the towel because the next step was to cut the thick edges around with scissors. Why with scissors? Because using the knife or the wheel, the place of the cut is glued to the towel and then it is difficult to peel off the whole sheet.

After removing the excess dough (which I made mop and put it under the wet towel) I dusted the whole sheet with flour and spread it by hand on the entire surface.

The next step was to "divide" the large strip into rectangles of the desired size. I also cut with scissors.

And this is where the variation chapter begins: everyone does what they want with the resulting sheets:

I placed the sheets one by one in shape and I smeared each sheet a little with the brush soaked in butter.

For the filling: I grated 4 large apples and hardened them over a high heat with 2 tablespoons of sugar and 1 tablespoon of lemon juice - until all the juice was reduced.

I spread the filling over the first row of filo strips and started to place the top row. still slightly smearing the sheets with melted butter ..

Mini & # 8211 strudele

I still have a few sheets left from the mushroom puff pastry and I made these mini strudels. They are very easy to make, if you like fornetti you should know that they look like them.

  • pie sheets
  • melted butter
  • cherry jam (that's what I got)
  • a bit of sugar
  • 1 or

Grease a sheet with melted butter, put it on top of the 2nd sheet and grease it and cut it into 3
Put a little jam on a strip, and fold it as in the photos.

Grow a little with a knife, grease with beaten egg and sprinkle with sugar.

Bake on the right heat for 20 minutes.

At the end, sprinkle with powdered sugar. They can also be filled with sweet cheese.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Homemade puff pastry apple strudel - a recipe loved by most housewives

For sheets:
12 tablespoons oil
12 tablespoons mineral water
1 or
1/2 sachet of baking powder
1/2 teaspoon salt
flour content (approx. 500g)
For ciulama:
6 tablespoons oil
6 linguei faina
For the filling:
1 kg of apples
sugar to taste
1-2 teaspoons cinnamon

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 all the ingredients very well, 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 whole 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.

Video: London Street Food. Making Sweet Cinnamon Roll and Strudel (December 2021).