People who have long been fond of baking know that there is such a pie as strudel. This product of baking came to us from Venice, is considered one of the most juicy and flavorful dishes.
In our country, strudel is known mostly as a snail with various fillings. It is impossible to say that the algorithm of strudel cooking or the more familiar snail was invented in Europe. The fact is that the homeland of strudel is more ancient.
Baking snail from dough originates in the Ancient East. Approximately in a similar way people prepared baklava. This dish was first documented in the 8th century BC. Baklava was made of various fillings, most often nuts and honey.
We will learn how to cook not baklava, but small strudels. This is a simple baking, which will turn out for everyone.
Ingredients for strudels:
- egg – pcs;
- sugar – 2 tbsp;
- salt – ½ tsp;
- baking soda – tsp;
- kefir – 200 ml;
- 9% vinegar – ½ tsp;
- flour – 250 g;
- apples – 2 pcs.
Preparation of strudels:
Break an egg in a bowl, add sugar and beat this mixture well. Add salt, baking soda and kefir to the egg mixture and stir again. Mix
vinegar into the kefir-egg mixture and sift the flour. After kneading elastic and soft dough, leave it warm under a towel for 10 minutes.
Cut the peeled and seeded apples, cut into thin small cubes
.
Roll out the dough into a thin layer, sprinkle it with apple slices
and roll the layer into a roll with the apples inside.
Cut the roll into 3-4 cm portions.
In a frying pan with hot vegetable oil over low heat, fry the small strudels until golden on both sides.
These strudels turn out quite tasty and soft. They can be cooked instead of some sweet pies.
