Recipes for strudel with pear in the oven. How to make pear strudel at home

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Prepared by: Marina Sofyanchuk

05/28/2016 Cooking time: 35 min

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Of course, traditional strudel has an apple filling, but, in my opinion, pear strudel is even more delicious. Its aroma is brighter, and its taste is clearly defined and very rich. Try it!

Strudel with pear and cinnamon from phyllo dough

Classic pear strudel with cinnamon can be prepared in a hurry if you use ready-made sheets of filo dough - no worse than in Austria.

Serving: 6

60 min

220 kcal per 100 g

Preparation

1. Preheat the oven to 190°C. Wash and peel the pears for filling well, cut out the middle, and cut the pulp into pieces. Soak raisins in advance if necessary. Combine pears with ground cinnamon, granulated sugar and raisins. Mix.
2. Line a baking tray with baking paper. Place 3 sheets of phyllo on a baking sheet, brushing each with melted butter. While we coat 1, cover the rest with cling film and a damp kitchen towel on top to prevent the sheets from drying out.
3. Place the filling on top, not reaching the edges, and wrap it into a roll.
4. Bake in the oven for about 30-40 minutes. 15-20 minutes after the start of baking, check the baked goods: if they start to burn, cover with foil.
5. Take out the finished baked goods, cool and serve with a scoop of vanilla ice cream or after sprinkling the top with powdered sugar.

Ingredients and how to cook

ingredients for 12 servings or - the number of products for the servings you need will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	274 kcal
Belkov:	3 g
Zhirov:	16 g
Carbohydrates:	30 gr
Used:	6 / 33 / 61
N 27 / C 40 / B 33

Recipe for strudel with pear and walnuts

A truly winter recipe that will warm you up even in severe frosts.

Ingredients:

• Flour 2/3 cup
• Sunflower oil 65 ml
• Drinking water 65 ml
• Salt ½ tsp.
• Pears 1 kg
• Cinnamon ½ tsp.
• Walnuts 150g
• Sugar (can be brown for beauty) 50g
• Chicken egg yolk 1 piece
• Powdered sugar for decoration

Cooking:

• Pour sifted flour and salt into warm water and olive oil.
• Knead the dough until it stops sticking to your hands.
• Grease the countertop with a thin layer of oil and vigorously knead the dough, twisted into a rope.
• Wrap in cling film and refrigerate for 1 hour.
• After an hour, turn on the oven at 200 degrees.
• Peel the pears and cut into slices. Sprinkle with nuts, cinnamon and sugar.
• Divide the dough into 2 parts and roll out as thin a layer as possible. So you can roll it up.
• Place half of the filling and roll into a neat roll.
• Do the same with the second parts and place everything on parchment.
• Bake in the oven for 25-35 minutes.
• Serve garnished with powdered sugar or honey.

Pear-apple strudel

Ingredients for Pear-Apple Strudel:

• Puff pastry without yeast - 350 g;
• Chicken egg - 1 piece;
• Raisins - 25 g;
• Walnuts - 150 g;
• Lemon - 1 piece;
• Pear (large) - 1 piece;
• Apple (large) - 1 piece;
• Sugar - 40 g;
• Cloves - 2 pcs;
• Cinnamon (ground) - 0.5 tsp;
• Vanilla sugar (10-12 g) - 1 packet;
• Powdered sugar (for sprinkling);
• Rusks (white, loaf) - 3 pcs.

cooking method

1. First of all, prepare the ingredients that require this, namely:

- wash, dry the pears with a dry and clean towel, then cut them in half, cutting out the cores and stalks. Next, cut the pear halves into small cubes with a side approximately equal to 1 cm;

- Grind the cookies into coarse crumbs using a mortar and pestle or blender

It is important that the crumbs are not too fine; - We also chop the walnuts, but not into crumbs

You can cut them with a knife or mash them with a pestle. If desired and necessary, the nuts can be pre-dried in a frying pan;

- We also chop the walnuts, but not into crumbs. You can cut them with a knife or mash them with a pestle. If desired and necessary, the nuts can be pre-dried in a frying pan;

— dried figs (can be replaced with dates) cut into small pieces using a knife;

— soak the raisins in warm water for 10 minutes, then rinse and dry with a paper towel;

— melt the butter in a water bath, then let it cool to room temperature.

2. The second stage will be caramelization of the pears. Heat a large frying pan over high heat, then add powdered sugar. Stirring, wait for it to melt. This will take literally 2-3 minutes. During this time, the powdered sugar should become dark golden brown. Next, place the diced pears in the pan and add lemon juice. Stirring constantly, cook everything together for 5 minutes, then pour in the pear liqueur (or rum). Mix everything and remove the pan from the heat.

3. Place a third of the fried pears into a blender bowl, add the indicated amount of brown sugar and half of the melted butter. Puree everything until smooth, and then add the mixture back to the rest of the pears. Add crushed cookies, walnuts, chopped figs (dates), raisins. Add spices: ground cinnamon and nutmeg. Mix everything well. The mass should cool to room temperature.

4. Place the puff pastry, which needs to be removed from the freezer in advance, onto a work surface, roll out thinly, and then grease the layer with half of the remaining melted butter. Then sprinkle the dough evenly with half the breadcrumbs. We do the same with the second sheet.

5. Now we distribute the pear filling over both sheets, trying to do it evenly. On the short sides we leave a 3 cm wide border without filling. Next, carefully roll the sheets into rolls and place them on a baking sheet greased with half the olive oil. Lubricate the surface of the strudels with the remaining oil.

6. Place the baking sheet in an oven preheated to 200 degrees for 25 minutes. During this time the dough should become golden. Remove the strudel from the oven and let it stand for 10 minutes. Dust the strudels with powdered sugar, decorate with chocolate sauce and serve with ice cream.

Bon appetit! It's divinely delicious!

Source

Cooking steps

First, take washed apples and cut them into small pieces.

Mix the chopped fruits with cinnamon, two types of sugar and flour. Leave the apples for a while so that the juice comes out of them.

In a separate container, mix crackers with nuts and two types of sugar.

We twist the dough so that the filling is completely covered. We do the same with the second sheet of dough and the remaining fillings.

Fold the sides of the rolls down and place them on a greased baking sheet. Cover the surface with a mixture of water and yolk.

We make cross cuts on both rolls.

Bake the strudels in the oven at 200 degrees for about 45 minutes.

Serve the pie with cream or ice cream.

Strudel is a classic Austrian dessert with the enchanting aroma of apples, cinnamon, vanilla and coffee. This delicious roll is prepared in every country in the world; it is included in the menu of the best restaurants awarded a Michelin star. However, any housewife can make it herself at home, knowing the strudel recipe

. In this article we will tell you several options for making apple strudel.

Viennese strudel is a variation of Arabic baklava made from thin, layered dough, topped with orange jelly and rose syrup. It was this Asian dish that inspired Austrian confectioners to create strudel, which when translated into Russian sounds like “funnel”.

Culinary experts were amazed by the thin dough. They spent a long time trying to figure out how to cook and roll it to get such an amazing taste. They managed to find out this only in 1696. They rolled out dough mixed with wheat flour, which contains gluten and starch, and then filled it with fruit filling mixed with cinnamon, cream, poppy seeds and almonds.

Apple strudel received the greatest love among people. The ancient recipe for this dessert is recorded in the Vienna City Library. It is considered classic.

Strudel with apples and puff pastry zest

The recipe for a very aromatic strudel, for which citrus zest is added to the filling. It could be lemon, orange, tangerine, or even a mixture of different peels. But the most fragrant is the product with lemon.

Ingredients

• 0.3 kg dough;
• 0.4 kg apples;
• 0.1 kg of nuts;
• 1 spoon of zest;
• 3 tablespoons sugar;
• 2 tablespoons of oil;
• egg.

Preparation

1. Chop the nuts into pieces, place them in hot oil and fry for a minute.
2. Add diced apples, zest and sugar, cook the filling for 10 minutes. Make the heat high so that the moisture evaporates. Let cool.
3. Roll out the layer and place the filling on it.
4. We form the product in the form of a roll or envelope. Place on a baking sheet.
5. We make several cuts at the top.
6. Separate the white from the yolk. Beat the yolk and grease the product. We don't need protein.
7. Bake until done. Cool and cut into cross pieces.

Apple strudel from ready-made filo dough

Ingredients

• 3 apples;
• 50 g raisins;
• 2 teaspoons butter;
• 3 tablespoons olive oil;
• 50 g brown sugar + for sprinkling;
• 1 teaspoon ground cinnamon;
• ¼ teaspoon ground nutmeg;
• 2 tablespoons orange juice;
• 50 g chopped walnuts;
• 10 sheets of phyllo dough.

Preparation

Cut the peeled apples into thin slices. If desired, the raisins can be poured with boiling water in advance and left to swell while you prepare the filling.

Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Place apples there, add sugar, cinnamon, nutmeg and orange juice and stir. Cook for 2-3 minutes, add nuts and raisins and remove from heat.

Line a baking tray with baking paper. Drain the juice from the apples and combine it with the remaining olive oil. Place one sheet of filo on a baking sheet, brush with butter mixture and sprinkle lightly with sugar. Do the same with the remaining sheets.

Place the filling in the middle of the dough, placing it in the shape of a rectangle. Fold the short edges of the dough over the filling and brush the tops with the butter mixture. Then, starting from the long edge, roll the strudel.

Brush the top with a mixture of butter and juice. Place in an oven preheated to 190°C for about 35 minutes.

Recipe 5: pear and almond strudel from ready-made puff pastry

• puff pastry without yeast - 250 gr.;
• conference pears - 4 pcs.;
• raisins - 2 tbsp. spoons;
• almonds - 1 tbsp. spoon;
• breadcrumbs - 2 tbsp. spoons;
• butter - 2 tbsp. spoons;
• lemon zest - to taste;
• vanillin - 1 sachet;
• egg yolks - 1 pc.;
• milk - 2 tbsp. spoons

Wash the pears, peel and cut into small cubes. Fry them in 1 spoon of butter for about 5 minutes (so that all the liquid is gone. But if the pears release too much juice, then do not fry longer, but simply strain all the liquid from the pan:

While the pears are roasting, wash the raisins and grind the almonds in a blender:

Turn off the pears, add almonds, zest and raisins to them, let everything cool:

Roll out the dough layer until it doubles in size, brush with melted butter and sprinkle with breadcrumbs:

Mix the yolk and milk and lightly grease 3 edges of the dough. Place the filling on the dough:

Carefully wrap the roll on that side. which was not coated, we pinch the edges. Place on a baking sheet, make small cuts and brush with milk and yolk:

Bake at 180-200 degrees for 40 minutes:

You can sprinkle powdered sugar on top:

Serve and eat with ice cream. Believe me - together it tastes fabulous! Noticed. There is no sugar in the recipe at all, and the strudel turned out sweet.

Puff pastry strudel: a step-by-step recipe for a snack pie

Step-by-step recipe for snack puff pastry strudel. The original filling consists of an omelet with spinach leaves, mixed with tomatoes and fried bacon. To ensure that all components of the filling are well bonded to each other, hard, easily melting cheese is added. Serve the strudel after complete cooling, cut into portions.

Ingredients:

• twelve large eggs;
• half a glass of full-fat mayonnaise;
• 150 gr. fresh spinach;
• garlic;
• half a kilo of fresh bacon, cut into strips;
• 200 grams of cheese, “Russian” or similar variety;
• two large fleshy tomatoes;
• 300 gr. unleavened puff pastry.

Cooking method:

You will need a large bowl. We break eleven eggs into it, pierce the shells holding the yolks with any other sharp object. Whisk the eggs until smooth. Add mayonnaise, stir well and temporarily set the mixture aside. After washing the spinach, cut off the dense stems just below the leaves. After drying well with a towel, cut the leaves into strips. Peel two large cloves of garlic, chop them by pressing them through a press, or finely chop them with a knife. Place the tomatoes in boiling water for two minutes, then cool with cold water and remove the skin. Cut the tomatoes into centimeter cubes and coarsely grate the cheese. Cut the bacon strips into small square pieces, place in a frying pan and, without covering with a lid, brown over medium heat.

It is important not to dry it out; we need to render out a little fat and only slightly brown the slices. Transfer the fried bacon to a paper towel to cool. Place spinach and garlic in a frying pan with rendered fat.

Simmer over moderate heat for about 2 minutes, until the filling has noticeably reduced in volume. Pour the egg mixture over it and fry, stirring, over low heat. As soon as the eggs are well set, but not yet cooked through, remove the pan from the stove and immediately transfer its contents to a bowl. Add tomatoes, shredded cheese, pieces of bacon and mix well. Leave the filling until it cools completely. Turn on the oven and bring the heat to 180 degrees. Line a baking sheet with a large sheet of parchment paper. Roll out the pre-thawed dough on a surface sprinkled with flour; two thin layers should come out with sides 25x30 cm. Place the filling on them so that it does not reach the edges by one and a half centimeters on the sides. Having rolled two thick rolls, pinch all the seams well and carefully transfer them to a baking sheet. Brush the surfaces of the strudels with beaten egg and prick them evenly with a fork. Place the roasting pan in the oven and bake for half an hour. After cooling, cut the strudel into portions and carefully, in the shape of a fan, arrange it on a dish.

Yeast apple strudel

This version of strudel is more like grandma's Russian roll stuffed with apples. It is more nutritious and filling, but no less tasty. How to prepare it:

1. Mix the dough using baker's yeast:

• Mix half a kilo of wheat flour with butter (you can also use margarine)
• Add two eggs, yeast, milk and spices (salt and sugar)
• Knead the dough well
• Cover it with a warm towel and set aside to let the dough rise

1. Prepare the sweet filling for the roll (candied apples and cinnamon)
2. From the dough you need to roll out a sheet resembling a rectangle shape
3. Using a pastry brush, spread a thin layer of butter onto the inside of the dough.
4. Place the filling
5. Roll the roll in the traditional way for strudel
6. Place the dessert in an oven preheated to 200 degrees for 50 minutes.
7. Sprinkle the finished strudel with powdered sugar and prepare delicious linden or mint tea

How to make pear strudel

Be sure to use high quality flour. Sift it through a sieve into a wide container.

Add a pinch of salt and beat in the eggs. If you have large eggs, one will be enough.

Pour in water and a tablespoon of vegetable oil. Knead into a homogeneous dough.

Cover the dough with cling film and set aside to rest.

Meanwhile, make the strudel filling. Pour the cottage cheese into a bowl, add cream or sour cream, add a bag of vanilla sugar and mix with a fork.

Add a handful of raisins to the cottage cheese.

Rinse the pears, remove the peel and cut into slices. For strudel, it is better to take hard pears, because otherwise, after baking, the fruit will turn into porridge. If the pears do not have enough sugar, sprinkle a small amount, leaving another, larger part for sprinkling the surface of the strudel before baking.

The most difficult part of making strudel is rolling out the dough. The dough, as I already said, is stretchable. It needs to be rolled out long and thin. To roll out the dough you will need a towel or a piece of natural fabric. Dust the surface of the fabric with flour. Turn on the oven so it is hot when you place the strudel in it.

Place the dough (as you can see, it is quite yellow, I used homemade eggs, and they have very bright yolks).

Using a rolling pin, starting from the middle, roll out the dough.

Roll out the dough carefully, thinly as you can, so that it is even slightly translucent

You can even stretch it carefully, but this is a matter of dexterity and experience.

Grease the dough with softened butter.

Stepping back a little from the edge of the dough, spread out the curd filling. Flatten it, spread the pears on top, sprinkle them with starch so that it absorbs the juices that will come out of the filling. Then sprinkle with sugar.

Using a cloth or towel, roll the strudel and press down the edges.

Line a baking sheet with parchment. Place the formed piece on parchment.

Brush the surface of the pear strudel with egg yolk, sprinkle with sugar, and bake for 30-40 minutes at 180 degrees. Instead of yolk, you can use melted butter, and in the middle of the strudel baking process, you must take it out of the oven and brush it with sour cream or cream.

Leave the finished strudel in the switched off oven for 5-10 minutes.

Strudel is very good warm, with sweet creamy sauce, a scoop of ice cream and a cup of coffee.

Sweet chocolate strudel with pear filling

Recipe for sweet strudel with pear filling. In addition, we will not use ordinary dough, but with the addition of cocoa powder. The pear strudel will take on an interesting chocolate hue.

Required:

• 220 grams of sifted flour;
• 40 grams of cocoa powder;
• 110 ml cool water;
• a little salt;
• egg;
• 120 g butter;
• pears 6 pcs. or 3 apples and pears;
• granulated sugar 150 gr;
• almonds, shaved into petals;
• steamed raisins 100 g;
• cinnamon;
• breadcrumbs.

To prepare the pear strudel dough, mix flour and cocoa.

Melt the butter in warm water, add the egg beaten with salt.

Pour the mixture into the flour, stir, knead the dough. The dough has become smooth and comes away from your hands - cover the bowl with a bag and let the dough rest for half an hour.

Divide the dough into two parts and roll each part out on a clean towel sprinkled with flour. You can carefully turn the dough over, stretch it, achieving a slight thickness. Thanks to the flour, the dough will not stick to the towel.

If the skin of pears and apples is tender, you don't have to peel it. Cut the pears for the filling into thin slices.

Sprinkle the middle of the dough sheet with breadcrumbs or biscuit crumbs, leaving 3 centimeters from the edges.

Place slices of apples and pears in an even layer on the sprinkled center, sprinkle with sugar, raisins, and almond flakes.

Fold in the sides so that the filling is enclosed at the edges and roll up loosely.

Using a towel, transfer the sweet pear strudel to a baking sheet lined with parchment paper.

Bake for 50 minutes at 200 degrees, periodically brushing the strudel with butter (three times).

Cut the cooled sweet strudel with pears into portions and serve with tea.

Rules for preparing pear strudels - recipe analysis

1. The base should be very thin, almost transparent (ideally 1 mm thick). How to achieve this result and not tear the workpiece when the roll is rolled? Experience and dexterity are a big help here, but beginners will succeed if they know some tricks:
2. The work surface is covered with a clean cloth or baking paper generously sprinkled with flour. Place the dough (puff pastry or made from flour and eggs with water) and roll it out with a rolling pin.
3. The crushed fruits are placed on a circle and, assisted by a cloth or paper, a strudel with pears is formed in three or four twists.
4. The filling for a homemade recipe contains a lot of sugar, butter and fruits with additives:

• pears (fresh or caramelized);
• apples (can be combined with cranberries or lingonberries);
• chopped nuts;
• cottage cheese;
• cocoa;
• cinnamon;
• raisin;
• breadcrumbs.

5. The top is greased with whipped yolk, and 7-5 minutes before readiness, with sweet cream or sour cream. The resulting crust is very appetizing: rosy, seductive, crispy.

Description of preparation:

Don’t know how to make pear strudel without wasting time and effort?
Read my recipe and you will definitely find the answer. To prepare pear strudel, I recommend using ready-made puff pastry with yeast; it can be easily rolled out into a thin sheet, in which it will be convenient to wrap the filling. By the way, it is believed that the dough for a traditional Austrian strudel should have a thickness of no more than 1 mm and should show through what lies underneath. Only in this case the strudel will turn out perfectly tasty. And of course, preparing the filling is very important. It is increasingly common to wrap raw apples or cherries in strudel, but I guarantee you that if you first caramelize the fruit in a frying pan, the taste of the finished dessert will be richer and brighter. Purpose: For breakfast / For children / For afternoon snack Main ingredient: Fruits / Dough / Puff pastry / Pear Dish: Baking / Strudels Geography of cuisine: Austrian / German / European

Ingredients:

For the test:

• 300-350 g wheat flour;
• 60 g potato starch;
• 45 g sugar;
• A pinch of salt;
• 150 ml water at room temperature;
• 75 ml sunflower oil.

For filling:

• 600 g peeled pears;
• 400 g plums (Hungarian);
• 100 g breadcrumbs or biscuit crumbs;
• 100 g melted butter;
• 2 tablespoons sugar (white or brown);
• 1 teaspoon ground cinnamon;
• On the tip of a teaspoon is vanilla or a bag of vanilla sugar.

How to bake:

Mix water, vegetable oil, salt and sugar in a bowl.

Gradually sift two types of flour - wheat and potato. Starch gives the dough greater elasticity when working with it and delightful fragility when tasting the finished strudel.

In those types of dough that are important to roll out as thinly as possible - for manti, dumplings or strudel - starch provides the necessary ability to roll out until translucent so that the dough does not tear. And the finished strudel turns out to be especially tasty - the crust on it is like the first thin ice on the surface of autumn puddles after the first frost

Only this crust is warm and sweet :)

Do not add flour all at once - add gradually; Depending on the moisture content of the flour, it may require a little more or less. If the dough sticks to your hands, add a little flour. If, on the contrary, it crumbles, add a little water.

Knead the strudel dough properly - for about five minutes; It’s great to involve children at this stage: they will really enjoy kneading, sculpting, kneading the dough, you can even throw it on the table :) After kneading the dough thoroughly - until smooth - put it in a bowl and cover with a towel, or in a food bag, and leave for half an hour - hour. During this time, the gluten in the dough will absorb moisture and it will become even more elastic and suitable for rolling. While the dough is resting, you can wash and peel the pears and plums. Pears – from peel and seed pods; plums - from pits.

Cut the pears into small pieces, plums into quarters. Combine in a bowl, add sugar, cinnamon, vanillin and breadcrumbs, the purpose of which is to absorb moisture from the fruit and prevent their juice from soaking the dough. Mix.

Melt the butter and let it cool to room temperature.

Divide the dough into two parts. The original suggests rolling out on a tablecloth sprinkled with flour, but the dough rolls out perfectly on the table, and you only need a little flour for sprinkling - it practically does not stick. Roll out evenly, turning from one side to the other, until the pattern on the tabletop becomes visible through the dough.

Brush the dough with melted butter (not hot, otherwise the dough will tear!) using a brush, leaving the edges ungreased.

Stepping back 5-7 cm from the edges, pour the fruit filling onto the dough and spread it in an even layer.

Fold in the inner and side edges of the dough.

And roll up the strudel. Fold the outer edge of the dough up and pinch.

Transfer the strudel to a baking sheet lined with oiled parchment and place it seam side down.

We form the second strudel in the same way, place it on a baking sheet and generously grease with the rest of the butter. And the oven at this time is warming up to 220-230C.

Strudels should be baked in a very hot oven; I baked them at 230C, and when they didn’t want to brown, even at 250C. Time depends on the oven: from 20 to 45 minutes. Focus on the dough: the top should become crumbly and golden. If the strudels are in no hurry to brown, grease them again with butter - directly with a stick of unmelted butter, and increase the heat a little, moving the baking sheet higher.

Take the finished strudels out of the oven, let them cool for a few minutes and sprinkle with powdered sugar through a sieve.

Cut the pear-plum strudel into slices and invite everyone for tea!

Step-by-step recipe with photos

Pear strudel is not the most common among fruit strudels. But it is so delicious! In addition, this is a very convenient way to use pears that are too hard and not too sweet: they are simply ideal for strudel.

To prepare pear strudel according to this recipe, you will need 1 layer of ready-made puff pastry, preferably not fatty (about 16 g of fat per 100 g of dough). Because dough is now often made with cheap fats. In addition, according to my observations, it is low-fat that retains the best taste not only hot, but also cold.

For the filling, take one large or two small pears and 50 g of raisins. If the pears are soft and sweet, then when preparing pear strudel you can even do without sugar. If they are not sweet, then I take 1 packet of vanilla sugar. Seasoning - a few pinches of cinnamon, or even better - gingerbread mixture. A couple of spoons of powdered sugar will be needed to sprinkle the finished strudel.

Before starting cooking, set the oven to preheat at 220 C. Cut the pear quite finely.

Mix pear, vanilla sugar and cinnamon.

We straighten the puff pastry on the table and bend it 1-1.5 cm on three sides: two long and one short.

Mentally divide the dough into four parts. Spread the filling over three quarters of the dough, starting from the folded short side. Wet all three narrow valves with a small amount of water.

Helping yourself with paper, fold the first quarter onto the second quarter. We pinch the edges.

Still using paper, we make another turn, placing the first two quarters on the third. We pinch the edges.

We wet the rest of the dough with water and close the strudel with it, like an envelope. Make sure that the filling is tightly covered with dough around the edges.

Transfer the strudel on paper to a baking sheet. We tear off its excess.

Bake the pear strudel at 220 C on the middle level of the oven for 30 minutes.

Sprinkle hot strudel with powdered sugar.

You can eat pear strudel either hot or cold.

Recipe for Pear Strudel. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pear strudel”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	253 kcal	1684 kcal	15%	5.9%	666 g
Squirrels	3.2 g	76 g	4.2%	1.7%	2375 g
Fats	12.8 g	56 g	22.9%	9.1%	438 g
Carbohydrates	32.1 g	219 g	14.7%	5.8%	682 g
Organic acids	17.8 g	~
Alimentary fiber	2.4 g	20 g	12%	4.7%	833 g
Water	51.2 g	2273 g	2.3%	0.9%	4439 g
Ash	0.716 g	~
Vitamins
Vitamin A, RE	75.4 mcg	900 mcg	8.4%	3.3%	1194 g
Retinol	0.071 mg	~
alpha carotene	0.002 mcg	~
beta carotene	0.023 mg	5 mg	0.5%	0.2%	21739 g
beta Cryptoxanthin	0.356 mcg	~
Lycopene	0.027 mcg	~
Lutein + Zeaxanthin	0.406 mcg	~
Vitamin B1, thiamine	0.054 mg	1.5 mg	3.6%	1.4%	2778 g
Vitamin B2, riboflavin	0.057 mg	1.8 mg	3.2%	1.3%	3158 g
Vitamin B4, choline	17.6 mg	500 mg	3.5%	1.4%	2841 g
Vitamin B5, pantothenic	0.143 mg	5 mg	2.9%	1.1%	3497 g
Vitamin B6, pyridoxine	0.067 mg	2 mg	3.4%	1.3%	2985 g
Vitamin B9, folates	8.152 mcg	400 mcg	2%	0.8%	4907 g
Vitamin B12, cobalamin	0.04 mcg	3 mcg	1.3%	0.5%	7500 g
Vitamin C, ascorbic acid	1.28 mg	90 mg	1.4%	0.6%	7031 g
Vitamin D, calciferol	0.103 mcg	10 mcg	1%	0.4%	9709 g
Vitamin E, alpha tocopherol, TE	3.384 mg	15 mg	22.6%	8.9%	443 g
gamma tocopherol	0.02 mg	~
Vitamin H, biotin	0.907 mcg	50 mcg	1.8%	0.7%	5513 g
Vitamin K, phylloquinone	2.9 mcg	120 mcg	2.4%	0.9%	4138 g
Vitamin RR, NE	0.9175 mg	20 mg	4.6%	1.8%	2180 g
Niacin	0.336 mg	~
Betaine	0.007 mg	~
Macronutrients
Potassium, K	133.58 mg	2500 mg	5.3%	2.1%	1872
Calcium, Ca	24.27 mg	1000 mg	2.4%	0.9%	4120 g
Silicon, Si	4.777 mg	30 mg	15.9%	6.3%	628 g
Magnesium, Mg	12.21 mg	400 mg	3.1%	1.2%	3276 g
Sodium, Na	34.22 mg	1300 mg	2.6%	1%	3799 g
Sera, S	27.99 mg	1000 mg	2.8%	1.1%	3573 g
Phosphorus, Ph	39.1 mg	800 mg	4.9%	1.9%	2046 g
Chlorine, Cl	278.79 mg	2300 mg	12.1%	4.8%	825 g
Microelements
Aluminium, Al	252.3 mcg	~
Bor, B	91.6 mcg	~
Vanadium, V	24.8 mcg	~
Iron, Fe	1.845 mg	18 mg	10.3%	4.1%	976 g
Yod, I	1.39 mcg	150 mcg	0.9%	0.4%	10791 g
Cobalt, Co	7.057 mcg	10 mcg	70.6%	27.9%	142 g
Manganese, Mn	0.2211 mg	2 mg	11.1%	4.4%	905 g
Copper, Cu	108.4 mcg	1000 mcg	10.8%	4.3%	923 g
Molybdenum, Mo	6.971 mcg	70 mcg	10%	4%	1004 g
Nickel, Ni	11.501 mcg	~
Tin, Sn	2.42 mcg	~
Rubidium, Rb	28 mcg	~
Selenium, Se	1.998 mcg	55 mcg	3.6%	1.4%	2753 g
Titanium, Ti	2.65 mcg	~
Fluorine, F	13.43 mcg	4000 mcg	0.3%	0.1%	29784 g
Chromium, Cr	0.74 mcg	50 mcg	1.5%	0.6%	6757 g
Zinc, Zn	0.3697 mg	12 mg	3.1%	1.2%	3246 g
Digestible carbohydrates
Starch and dextrins	16.582 g	~
Mono- and disaccharides (sugars)	14.3 g	max 100 g
Glucose (dextrose)	1.147 g	~
Sucrose	1.272 g	~
Fructose	3.31 g	~
Essential amino acids	0.126 g	~
Arginine*	0.027 g	~
Valin	0.03 g	~
Histidine*	0.013 g	~
Isoleucine	0.027 g	~
Leucine	0.035 g	~
Lysine	0.032 g	~
Methionine	0.01 g	~
Methionine + Cysteine	0.019 g	~
Threonine	0.03 g	~
Tryptophan	0.009 g	~
Phenylalanine	0.032 g	~
Phenylalanine+Tyrosine	0.046 g	~
Nonessential amino acids	0.19 g	~
Alanin	0.022 g	~
Aspartic acid	0.111 g	~
Glycine	0.013 g	~
Glutamic acid	0.052 g	~
Proline	0.014 g	~
Serin	0.027 g	~
Tyrosine	0.017 g	~
Cysteine	0.007 g	~
Sterols (sterols)
Cholesterol	26.44 mg	max 300 mg
Phytosterols	0.161 mg	~
Saturated fatty acids
Saturated fatty acids	2.7 g	max 18.7 g
4:0 Oil	0.148 g	~
6:0 Kapronovaya	0.067 g	~
8:0 Caprylic	0.036 g	~
10:0 Kaprinovaya	0.083 g	~
12:0 Lauric	0.095 g	~
14:0 Miristinovaya	0.478 g	~
16:0 Palmitinaya	1.245 g	~
17:0 Margarine	0.001 g	~
18:0 Stearic	0.387 g	~
Monounsaturated fatty acids	1.289 g	min 16.8 g	7.7%	3%
14:1 Myristoleic	0.084 g	~
16:1 Palmitoleic	0.136 g	~
18:1 Oleic (omega-9)	1.051 g	~
20:1 Gadoleic (omega-9)	0.001 g	~
Polyunsaturated fatty acids	0.073 g	from 11.2 to 20.6 g	0.7%	0.3%
18:2 Linolevaya	0.067 g	~
18:3 Linolenic	0.005 g	~
20:4 Arachidonic	0.001 g	~
Omega-6 fatty acids	0.1 g	from 4.7 to 16.8 g	2.1%	0.8%

The energy value of Pear Strudel is 253 kcal.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

A simple recipe for classic apple strudel

Kitchen appliances:

baking parchment, cutting board, rolling pin, baking sheet.

Step-by-step preparation

1. Remove the sheet of dough from the freezer and defrost. To do this, it is better to put it on a board or waffle towel. While the filling is being made, it will become completely ready for further use.
2. Peel the apples and divide them into four parts. Cut out the core and cut crosswise into thin slices. All. The simplest apple filling is ready. All that remains is to mix the apples with sugar and cinnamon.
3. Let's return to the test. Sprinkle the surface of the table with flour. Place the dough and roll it out well, but not very thinly. The layer should become twice as large.
4. We take a pastry brush and grease the half of the dough on which we will spread the filling. There is no need to oil the edges. This will make them stick together worse.
5. Place crackers on top of the butter. They will absorb the excess juice that the apples will secrete. You can also mix a level tablespoon of any starch with sugar. And then mix this mixture with apples.
6. We retreat about 5 centimeters from the top and lay out the filling in a strip.
7. We wrap the top edge over it and fasten it on the sides.
8. Next, carefully roll the strudel into a roll.
9. Cover a baking sheet with parchment.
10. Beat the egg and brush over the strudel.
11. Bake for 25-30 minutes in the oven at a temperature of 190-200° until browned.
12. Sprinkle the finished dish with powdered sugar. Serve hot with a scoop of ice cream or whipped cream with a delicate latte or aromatic tea.

It's easier to prepare than strudel.

Other filling options

• To prepare a truly authentic strudel, apple slices need to be lightly caramelized. To do this, mix them with sugar. Heat a frying pan with butter and fry the apples until lightly yellowed.
• You can cook Viennese.
• It will turn out very tasty if you chop dried nuts or almonds and add them to apples.
• You can also add a handful of raisins to the filling or cut dried apricots into strips.

But the ideal combination of flavors is still cooked

A popular Austrian dessert all over the world is sweet and juicy apple strudel. You can make it from store-bought or homemade puff pastry. The delicacy turns out very tasty, aromatic, airy and tender.

Description

is a layer cake filled with fresh apples, which we propose to prepare according to the classic Austrian recipe, but from ready-made dough. Feeling its aroma and incredible taste, you might think that the pie was prepared in one of the pastry shops in Europe. Strudel made from ready-made puff pastry will appeal to everyone, from young to old. The appearance of this pie on the dinner table will create a feeling of comfort and a warm, friendly atmosphere.

In addition, this type of baking is not only very tasty, but also healthy. Thanks to pectin, which is part of apples, a person can lower their blood cholesterol levels and also strengthen the walls of blood vessels, which will prevent the development of atherosclerosis. The beneficial properties of apples are quite great, especially for digestion and improving the functioning of the gastrointestinal tract. Apples normalize the salt balance of the human body and slow down the aging process. The benefits of apples have been proven by scientists. The pulp of these fruits promotes the birth of new cells and thereby rejuvenates the body.

At the moment, there are a huge number of recipes for making this pie. The classic filling for it is considered to be not only apples, but also cherries, cottage cheese, nuts and poppy seeds.

Back in 1814, no one in Austria knew this type of baking. However, at the Congress of Vienna, during the celebration of the victory over France, instead of multi-tiered cakes with rich cream, Viennese pastries made from light puff pastry were displayed on the tables. Then it was invented to serve apple strudel with a scoop of ice cream, a piece of fresh fruit and coffee.

If you want to feel like a real Viennese pastry chef, we offer you a step-by-step recipe with photos of preparing apple strudel from ready-made puff pastry.

Pear strudel, recipe with walnuts

When you mention such a delicious dessert as strudel, various associations come to mind. Mainly cherries, apples, cinnamon, autumn and hot tea. But the strudel has not exhausted itself with these filling options. A very popular dessert that goes well with pears.

Pear strudel made from puff pastry. The recipe is incredibly simple and quick.

Ingredients:

• 1 layer of yeast-free puff pastry from the store
• 3-4 medium pears
• 2 tbsp. vanilla or brown sugar
• butter for greasing
• 1 yolk
• 2 tbsp. milk
• breadcrumbs
• raisins, almonds to taste

Let's get started:

• Roll out the dough until it doubles in size.
• Grease it with butter and sprinkle with breadcrumbs.
• Peel and finely chop the pears. Then fry in butter with the addition of vanilla sugar, raisins, and lemon zest.
• Place fruits and nuts on top of the dough.
• Beat the yolk with milk in a separate bowl and brush the edges of the dough with it. Pinch the edges at the top.
• Turn the strudel seam side down onto a baking sheet lined with parchment paper. Brush the top with yolk and make not very deep cuts with a knife.
• Bake in the oven for 35-40 minutes at 200 degrees.

Pear strudel - a recipe made from ready-made puff pastry, served at the table sprinkled with powdered sugar.

Recipe for strudel with pear and walnuts

A truly winter recipe that will warm you up even in severe frosts.

Ingredients:

• Flour 2/3 cup
• Sunflower oil 65 ml
• Drinking water 65 ml
• Salt ½ tsp.
• Pears 1 kg
• Cinnamon ½ tsp.
• Walnuts 150g
• Sugar (can be brown for beauty) 50g
• Chicken egg yolk 1 piece
• Powdered sugar for decoration

Cooking:

• Pour sifted flour and salt into warm water and olive oil.
• Knead the dough until it stops sticking to your hands.
• Grease the countertop with a thin layer of oil and vigorously knead the dough, twisted into a rope.
• Wrap in cling film and refrigerate for 1 hour.
• After an hour, turn on the oven at 200 degrees.
• Peel the pears and cut into slices. Sprinkle with nuts, cinnamon and sugar.
• Divide the dough into 2 parts and roll out as thin a layer as possible. So you can roll it up.
• Place half of the filling and roll into a neat roll.
• Do the same with the second parts and place everything on parchment.
• Bake in the oven for 25-35 minutes.
• Serve garnished with powdered sugar or honey.

In this recipe, it is advisable to roll out the dough using butter rather than flour. This is necessary so that the dough does not lose its light taste.

Pear strudel made from ready-made puff pastry

The recipe can be done even by novice housewives or children. Very relevant on the eve of the New Year holidays. This dessert can be a wonderful gift for grandparents from their grandchildren.

The best gift is one that is made with your own hands. Let it be pear strudel this time.

Ingredients:

• 1 sheet of prepared puff pastry
• 4-5 pcs medium pears
• 80g sugar
• 80g butter or margarine
• 100g raisins
• 100g poppy seeds or ready-made poppy seed mass for rolls
• 100ml rum or cognac
• powdered sugar for decoration

Let's get started:

• Peel the pears and cut into medium cubes.
• Pour rum or cognac over raisins.

If you are worried that children will eat the strudel, you can pour boiling water over it.

• Soak fresh poppy seeds in water for 10-15 minutes and drain into a fine sieve.
• Heat oil in a frying pan or small saucepan. Send pears, poppy seeds, raisins and sugar there. Cook until all the liquid has evaporated.
• Roll out the dough. Place the filling on top. Fold the edges inward. Roll the roll.

Advice for beginner cooks: it is better to divide both the dough and the filling into 2 parts and make 2 rolls. So the likelihood that everything will work out is much higher.

• Place the rolls on parchment paper, brush with butter and bake in the oven for about 1 hour.
• Cooking temperature 180 degrees.
• Sprinkle the finished strudel with powdered sugar.

It is very tasty and beautiful to serve strudel in portions with a scoop of ice cream. The unusual combination of flavors and temperatures will not leave anyone indifferent.

Recipe for lazy strudel with pears

Ingredients:

• thin lavash – 1 pc.
• pears – 5 pcs.
• sugar - 50g
• butter – 30g
• breadcrumbs – 50g
• lemon zest
• yolk for greasing the roll

Preparing the strudel:

• Peel the pears and grate them on a coarse grater.
• Spread the Armenian lavash on the table and brush with oil.
• Before adding the filling, sprinkle the pita bread with ground breadcrumbs.
• Place grated lemon zest on the pears and sprinkle lightly with sugar.
• Roll the pita bread and brush with yolk.
• Bake seam side down on parchment paper at 180 degrees for 15-20 minutes.

Strudel involves a lot of filling. To ensure that all the moisture does not go into the dough and it does not remain raw, it must be sprinkled with breadcrumbs. They will take all the liquid upon themselves.

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Recipe 6: Austrian pear strudel (with photos step by step)

Traditional Austrian strudel does not appear on our tables very often. First of all, due to certain difficulties that housewives face in the process of preparing it. However, in reality, the recipe for pear strudel is not so complicated, and it is enough to create this impeccable culinary masterpiece in the kitchen a couple of times for the whole family to completely fall in love with it. So, we reveal the secrets of the delicious Austrian dessert.

• flour – 460 g;
• refined oil – 55 ml;
• filtered water – 55 ml;
• chicken egg – 2 pcs.;
• salt in dough;
• pear – 1 pc.;
• sugar – 110 g;
• breadcrumbs – 30 g;
• potato starch – 15 g;
• vanilla sugar – 15 g

First, break a fresh egg into a deep bowl, into which we also pour refined oil and filtered water in equal quantities.

Next, using a regular fork, mix the egg mass until completely homogeneous, then immediately sift the wheat flour into a bowl. Also at this stage add a pinch of salt.

Knead with your hands a stiff and elastic dough for pear strudel, which we wrap tightly in transparent cling film.

Place the baking base in the refrigerator for 30 minutes, after which we return it to the table surface. At the same time, wash a fairly large ripe pear, remove the peel, tail and core. Then cut the fruit into small, neat cubes.

Now we move the pear into a suitable bowl, where we pour a spoonful of starch, half a glass of white and a bag of vanilla sugar.

At the next stage, roll out a thin layer of infused dough on a generously floured surface, which we cover with a layer of breadcrumbs (they will absorb the released pear juice, which, in turn, will leave the dough crispy). In addition, evenly distribute the pears with sugar and starch.

As carefully as possible, trying not to damage the dough, wrap the strudel with pear into a roll. If the dough turns out to be too tender, it is better to place it on a woven towel and use it to roll the dessert.

Pinch both edges tightly, trim off excess dough and place the roll in a rectangular pan lined with baking paper. We also grease the surface of the strudel with the yolk of the second egg and lightly sprinkle it with sugar.

Place the pan on a wire rack in a pre-heated oven and bake the dessert at 180 degrees for about 45 minutes, during which it will brown incredibly beautifully. Before cutting, it is better to leave the sweet dish to cool a little, so that it will be easier to cut later. Bon appetit, and we hope you find the pear strudel recipe useful.