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stdClass Object ( [id] => 1140294 [title] => Štrudel po tradicionalnom receptu: evo kako razvući tanke kore i napraviti neodoljivo sočan i mirisan nadjev [alias] => strudel-po-tradicionalnom-receptu-evo-kako-razvuci-tanke-kore-i-napraviti-neodoljivo-socan-i-mirisan-nadjev [catid] => 435 [published] => 1 [introtext] => [fulltext] =>

U sezoni smo jabuka, vrijeme je ružno i vikend je. Sasvim dovoljno razloga za zabaviti se pripremanjem štrudela od jabuka po jednom dobrom, starom, tradicionalnom receptu. U njemu vam nema kupovnog lisnatog tijesta ni kupovnih kora za štrudel, nema mješavine začina za saviječu od jabuka, nema nikakvih prečica do rezultata. Radi se polako, ali se zato u njemu uživa potpuno. Potrudite se malo i napravite Apfelstrudel po izvornom receptu, a da bi sve bilo po "pe-esu", koristite kiselkaste, čvrste sorte jabuka, poput granny smith i idared, donosi Stil. 

Tradicionalni šrudel od jabuka

POTREBNO JE:

250 g brašna

125 ml mlake vode

3 žlice ulja

malo soli

1500 g jabuka

​100 g badema

100 g prezle

130 g šećera

75 g grožđica

1 vanilin šećer

2 žličice cimeta

šećer u prahu za posipanje

PRIPREMA:

Stavite grožđice da se namoče u toploj vodi.

Na radnu površinu istresite brašno, u hrpici napravite rupu i u nju ulijte ulje, vodu i dodajte sol. Mijesite tijesto dok ne postane elastično i glatko. Pokrijte ga plastičnom folijom ili zdjelom i ostavite da počiva oko pola sata.

Za to vrijeme ogulite jabuke, narežite ih tanko te im dodajte prezlu, namočene grožđice, nasjeckane bademe, šećer, vanilin šećer i cimet. Prezlu možete prethodno prepržiti na malo maslaca, a bademe tostirati.

Tijesto podijelite na četiri komada pa na pobrašnjenom stolnjaku svaki razvaljajte vrlo tanko. Premažite tijesto uljem pa ga razvucite rukama što je tanje moguće. Kad počne pucati, pustite ga da se malo odmori pa nastavite kasnije.

Dobro razvučeno tijesto ostavite da se malo prosuši pa ga nadjenite pripremljenom smjesom od jabuka i zarolajte. Štruce poslažite u posudu premazanu uljem i pecite oko sat vremena na 200°C, po želji povremeno premazujući štrudel rastopljenim maslacem. Ohlađeno pospite šećerom u prahu.

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U sezoni smo jabuka, vrijeme je ružno i vikend je. Sasvim dovoljno razloga za zabaviti se pripremanjem štrudela od jabuka po jednom dobrom, starom, tradicionalnom receptu. U njemu vam nema kupovnog lisnatog tijesta ni kupovnih kora za štrudel, nema mješavine začina za saviječu od jabuka, nema nikakvih prečica do rezultata. Radi se polako, ali se zato u njemu uživa potpuno. Potrudite se malo i napravite Apfelstrudel po izvornom receptu, a da bi sve bilo po "pe-esu", koristite kiselkaste, čvrste sorte jabuka, poput granny smith i idared, donosi Stil. 

Tradicionalni šrudel od jabuka

POTREBNO JE:

250 g brašna

125 ml mlake vode

3 žlice ulja

malo soli

1500 g jabuka

​100 g badema

100 g prezle

130 g šećera

75 g grožđica

1 vanilin šećer

2 žličice cimeta

šećer u prahu za posipanje

PRIPREMA:

Stavite grožđice da se namoče u toploj vodi.

Na radnu površinu istresite brašno, u hrpici napravite rupu i u nju ulijte ulje, vodu i dodajte sol. Mijesite tijesto dok ne postane elastično i glatko. Pokrijte ga plastičnom folijom ili zdjelom i ostavite da počiva oko pola sata.

Za to vrijeme ogulite jabuke, narežite ih tanko te im dodajte prezlu, namočene grožđice, nasjeckane bademe, šećer, vanilin šećer i cimet. Prezlu možete prethodno prepržiti na malo maslaca, a bademe tostirati.

Tijesto podijelite na četiri komada pa na pobrašnjenom stolnjaku svaki razvaljajte vrlo tanko. Premažite tijesto uljem pa ga razvucite rukama što je tanje moguće. Kad počne pucati, pustite ga da se malo odmori pa nastavite kasnije.

Dobro razvučeno tijesto ostavite da se malo prosuši pa ga nadjenite pripremljenom smjesom od jabuka i zarolajte. Štruce poslažite u posudu premazanu uljem i pecite oko sat vremena na 200°C, po želji povremeno premazujući štrudel rastopljenim maslacem. Ohlađeno pospite šećerom u prahu.

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Shutterstock
Shutterstock
Tradicionali štrudel od jabuka
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GastroSEZONA JABUKA

Štrudel po tradicionalnom receptu: evo kako razvući tanke kore i napraviti neodoljivo sočan i mirisan nadjev

Piše Stil/SD
4. studenog 2021. - 14:48
Tradicionali štrudel od jabuka
Tradicionali štrudel od jabukaShutterstock

U sezoni smo jabuka, vrijeme je ružno i vikend je. Sasvim dovoljno razloga za zabaviti se pripremanjem štrudela od jabuka po jednom dobrom, starom, tradicionalnom receptu. U njemu vam nema kupovnog lisnatog tijesta ni kupovnih kora za štrudel, nema mješavine začina za saviječu od jabuka, nema nikakvih prečica do rezultata. Radi se polako, ali se zato u njemu uživa potpuno. Potrudite se malo i napravite Apfelstrudel po izvornom receptu, a da bi sve bilo po "pe-esu", koristite kiselkaste, čvrste sorte jabuka, poput granny smith i idared, donosi Stil. 

Tradicionalni šrudel od jabuka

POTREBNO JE:

250 g brašna

125 ml mlake vode

3 žlice ulja

malo soli

1500 g jabuka

​100 g badema

100 g prezle

130 g šećera

75 g grožđica

1 vanilin šećer

2 žličice cimeta

šećer u prahu za posipanje

PRIPREMA:

Stavite grožđice da se namoče u toploj vodi.

Na radnu površinu istresite brašno, u hrpici napravite rupu i u nju ulijte ulje, vodu i dodajte sol. Mijesite tijesto dok ne postane elastično i glatko. Pokrijte ga plastičnom folijom ili zdjelom i ostavite da počiva oko pola sata.

Za to vrijeme ogulite jabuke, narežite ih tanko te im dodajte prezlu, namočene grožđice, nasjeckane bademe, šećer, vanilin šećer i cimet. Prezlu možete prethodno prepržiti na malo maslaca, a bademe tostirati.

Tijesto podijelite na četiri komada pa na pobrašnjenom stolnjaku svaki razvaljajte vrlo tanko. Premažite tijesto uljem pa ga razvucite rukama što je tanje moguće. Kad počne pucati, pustite ga da se malo odmori pa nastavite kasnije.

Dobro razvučeno tijesto ostavite da se malo prosuši pa ga nadjenite pripremljenom smjesom od jabuka i zarolajte. Štruce poslažite u posudu premazanu uljem i pecite oko sat vremena na 200°C, po želji povremeno premazujući štrudel rastopljenim maslacem. Ohlađeno pospite šećerom u prahu.

#ŠTRUDEL OD JABUKA
17. svibanj 2024 08:59