Mother's Chocolate Strudel Recipe - Vegan in the Freezer (2024)

FAQs

Can you freeze strudel before baking? ›

It can also be frozen before baking. Simply wrap well in baking parchment and cling film, then place on a tray and freeze until firm. (You can then remove the tray if you need space.) Freeze for up to six months, then bake from frozen at the temperature stated above for 35-40 mins.

Strudel can be enjoyed cold or warm. We recommend heating strudel up before serving to crisp up the dough and to slightly warm the filling inside. Drizzle some powdered sugar on top and enjoy with a dollop of whipped cream, vanilla ice cream (or any flavor you like).

Put them in the oven, toaster oven, or air fryer @350. for about 10 minutes or until warmed through. No. microwave 🙊🚫👎🏻

Prepare and cook the strudel as per the recipe. Cool completely at room temperature then wrap in freezer film or foil. Freeze for up to 3 months.

Only pulse / mix in the water briefly then finish by hand. Generally, we prefer the results when shortcrust it is made by hand. You can freeze uncooked pastry but if you roll it and freeze and plan to shape once defrosted there is a risk that it will be dry and prone to crack.

Strudel (in Yiddish, שטרודל, pron. shtrudl) in general is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular, but cabbage has historically also been used as a filling for a savoury strudel.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

Cooking Instructions: Remove plastic wrap from frozen strudel. Bake in tray provided at 375 degrees, on upper rack, for approximately 50-60 minutes, until the strudel is completely golden brown. Serving Suggestions: Enjoy strudel warmed up, paired with whipped cream and vanilla ice cream.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

What kind of flour do you use for strudel? ›

Most sources agree that rétesliszt is ground less finely than plain flour: it's not quite as coarse as wheat farina ("Cream of Wheat"), but it's definitely enough of a texture difference that you can feel it in the flour. Plain flour clumps when you pinch it; strudel-flour does not.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

Once opened or sliced, it should be eaten within 1-2 days for optimal freshness. In the refrigerator, the apple strudel can last for about a week. If it's homemade, it would best to consume it within 2 days. If you want to store it for longer, freezing it is a good option.

Honestly the strudel is best served the day it is made. If you need to store, it can be in an airtight container in the refrigerator. You can reheat at 350 degrees for about 10 minutes though the crust will not be as crisp with the glaze on.

Prepare now, eat later

The Apple Strudel will keep in the fridge for up to 2 days. Reheat until crisp and hot. Alternatively, freeze the strudel, whole or in slices, for up to a month. Allow to defrost if frozen and reheat in a hot oven for a few minutes until hot.

Freezing uncooked pastry

Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 6 months. Transfer to the fridge to thaw completely (this will take about 1 day).

Cookies, Unbaked

Drop cookie dough may be frozen in a container or spooned onto cookie sheet covered with wax paper and frozen in mounds. Pack into container or freezer bag when firm. Thaw in refrigerator until soft enough to slice roll or spoon from carton. Bake as usual.

Oven from frozen

Instructions: F200°C/Fan 180°C/Gas 6 35-40 mins. Place on a baking tray in the centre of a pre-heated oven for 35-40 minutes. Leave to stand for 1 minute after cooking.