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Strudel with apples and rice with milk

Strudel with apples and rice with milk

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The first time we make rice with milk, classic, to a cup of rice we put three cups of liquid, that is half water and half milk.

Add the spices, cinnamon stick, anise and nutmeg, a pinch of salt and sugar as sweet as we want + an envelope of vanilla sugar.

After the rice has boiled, but not crushed, remove the large spices, let it cool well, then put it in the bowl, add the apple puree, cinnamon powder, sugar if needed, I added mix the composition well.

We take 2 sheets of pie from each strudel, we grease each one with oil, we put them on top of each other, and at the base of the sheets we put the mixture, we wrap twice, we wrap the edges inside and we roll until the end.

We put them in the baking tray in which we put baking paper, we put them in the oven heated to 170 degrees for 35 minutes, until they are nicely browned.

Let them cool and decorate them with powdered sugar. Good appetite!!!

Strudel with apples and ginger & # 8211 sugar-free recipe: recipe with homemade sheets, very simple, fasting, very fast and with few ingredients

  • For sheets
  • 500 grams of white wheat flour + flour for the work table
  • 20 ml of sunflower oil
  • 150 ml of warm water
  • 1 pinch of salt
  • For the filling:
  • 750 grams of shaved sea
  • grated peel of 1 untreated lemon
  • 1 piece finely grated ginger (2-3 cm)
  • cinnamon
  • 2 tablespoons gray

Milk rice, or childhood dessert, we turn it into something more refined, by simply adding camelized apples. This is clear proof that childhood memories are sweet and invade our senses all the time.

(for 2 persons)

For rice pudding:
100 g of rice
500 ml of milk
30 g of sugar
1 pinch of salt

For caramelized apples:
4 medium-large apples
2 tablespoons raisins
1 tablespoon butter
60 g sugar
50 ml cognac

The rice washed by impurities in several waters is boiled in boiling milk. Add sugar and a pinch of salt and stir continuously.
After it boils, take the pot off the heat and let it cool.

During this time we peel the apples and cut them, slice them. Put the butter in the pan, and when it heats up, add the apples, raisins and sugar. Brown them a little, until they start to caramelize, then quench with cognac. Leave it on the fire for another 1-2 minutes, then take the pan off the heat.

Arrange in cups or glasses wider alternate layers of caramelized apples and rice pudding.


Known by the German name of strudel, this dessert is actually of Turkish origin (where it is cooked even today, calling pahlava). In sec. In the 16th century, following fierce battles, Turkey annexed a large part of Hungary to its territories, thus approaching Europe and even bringing oriental culinary traditions. Strudel does not spread to Hungary and spread throughout Europe. Today the Viennese strudel has a world fame and is in great demand. Let's see how it cooks.


puff pastry dough & # 8211 1 rectangular sheet (approx. 250 gr)
mere & # 8211 500 gr
pesmet & # 8211 75 gr
unt & # 8211 75 gr
sugar & # 8211 40-50 gr
raisins & # 8211 25 gr
nuts & # 8211 25 gr

In a pan with a little butter, heat the breadcrumbs and let it cool. Meanwhile, prepare the filling: peel the apples and seeds and cut them into thin slices. Add sugar, raisins, crushed walnuts and cinnamon. Mix well.

We spread the sheet of dough, grease it with melted butter and distribute the breadcrumbs, and over it & # 8211 the apple filling. We roll and pinch the extremities. Wallpaper the oven tray with baking paper and carefully arrange the strudel. We make some incisions to vaporize the exit of the steam and grease with beaten egg or milk.

Put in the preheated oven (200 degrees) for about 30 minutes.
You don't have to go to Austria to taste a good strudel!

Strudel with apples and rice with milk - Recipes

I melted the butter and added the sugar and cinnamon. I hardened the apples in butter for 2-3 minutes.

I folded the dough sheet in half and placed the apples on half of each one. I cut the other half with a knife, leaving 3-4 cm from the edge.

I passed the notched part over the apples. I placed the two apple strudels in the tray, on baking paper.

I baked for half an hour over medium heat (about 200-220 degrees, depending on the oven). I served pieces of strudel, powdered with sugar.

Strudel with apples and raisins

The strudel, of Austrian origin, became popular in Central Europe and the Balkans, where it is prepared in different variants. This dessert is popular and in our country the recipe is made in Austrian style, apples being present as large and tender pieces, but without texture.

This recipe was presented and cooked at GUXT, on the occasion of a corporate event. Initially viewed with detachment, this strudel ended up being a delicious and pleasant surprise.
I did not exactly follow the Austrian recipe, but I preferred to use some of my own innovations.

Kitchen: austriaca
Difficulty: Easy
Amount: 12 slices
Preparation time: 15 minutes plus rehydration
Cooking time: 20 minutes plus cooling

2 sheets of puff pastry, about 400 g
10 apples, peeled and spine, cut into 1.5 cm cubes
400 g pesmet
100 g raisins
60 ml brandy
100 g butter
200 g sugar, or to taste
grated peel of 1 lemon
1 tablespoon lemon juice
powdered sugar, for garnish
vanilla ice cream, for serving

Rehydrate the raisins in brandy for at least 30 minutes. Transfer the apple cubes to a bowl, add half the sugar and lemon juice and mix well. Leave to marinate for 30 minutes.

Melt half of the butter in a saucepan, or large pan, and add the rest of the sugar, in an even layer. When it starts to caramelize, add the apples and the juice left in the bowl. Cook the apples over low heat, stirring carefully, until slightly caramelized and began to soften. Remove from the pan and set aside until cool.

Melt the rest of the butter in a clean pan and add the breadcrumbs. Fry for a few minutes, until golden brown, stirring frequently by shaking the pan. Combine apples, breadcrumbs, cinnamon, grated lemon peel and drained raisins in a large bowl.

Spread the dough sheets on the work surface. Place half of the apple filling on each sheet. Arrange on the third of the sheet from the working one, then roll the dough sheet. The joint is moistened with a little water to stick. Carefully tighten the ends of the rollers. Stir the dough rolls in several places, with the teeth of a fork.

Preheat the oven to 200 ° C.
Transfer the rolls to the refrigerator for at least 30 minutes. The puff pastry is used only in the cold, because it contains butter, and in the heat it tends to melt and "drain" from the dough.

Bake the rolls for about 20 minutes, or until the dough is done and browned nicely and evenly. Remove the strudels and transfer to metal grids to cool. When they reach room temperature, powder them with sugar.

Remove the corners and slice the rolls about 4 cm wide. Serve simple strudel slices, or with vanilla ice cream.

Rice pudding with milk and apples

Rice pudding with milk and apples & # 8211 a delicious dish, another variant for the classic rice pudding so loved by all children, and by us adults! For me, rice pudding makes me instantly think of my childhood and I tell you as honestly as possible that I have never eaten a rice pudding as tasty as the one prepared by my mother. It doesn't even taste as good to me as hers and I think it's about the immense love she puts into its preparation!

As I said, I chose to prepare a pudding in the oven, suitable for gastric diseases and for the little family, being #babyfriendly.

  • 170 gr rice
  • 1 liter of water (or as needed until the rice is cooked)
  • 3 tablespoons maple syrup
  • 4 grated sweet apples
  • 1 cube of butter
  • grated lemon peel
  • 500 ml of milk
  • 2 eggs
  • a cinnamon powder

Wash the rice well and boil it with enough water to cover it. As the rice boils, add more water little by little and when the rice is almost boiled and the water has decreased, add the milk.

In a non-stick pan, place the cube of butter, grated apples and cinnamon powder, which you heat for about 5 minutes, stirring constantly.

Separate the egg whites from the yolks of the two eggs and whisk the egg whites.

Mix the yolks with the maple syrup, lemon peel, grated apples and hardened rice and gradually add the beaten egg whites, stirring gently!

Put in a heat-resistant dish greased with butter and bake for about 40 minutes.

25 g round grain rice,
150 ml soy milk,
10 g sugar,
light flavors: rum, vanilla stick, grated lemon peel,
can also be added: walnut kernels, raisins, jam,

The milk is boiled together with the flavors.

Leave it to boil for the first time and add the washed rice.

Leave covered, over low heat, for 20-30 minutes.

Turn off the heat, add the sugar and leave for another 10 minutes, until it hardens.

Put in bowls, cool with water, then refrigerate.

The rice diet gets rid of 10 kilograms in 14 days. It has spectacular results

As summer has almost begun, everyone wants to look perfect in a swimsuit. Here is a rice diet (Rice Diet), which will help you lose extra pounds, with spectacular results.

In general, rice is not recommended in weight loss diets, but according to specialists it is the best food that can help you lose weight. It is easy to digest and low in calories, a handful of rice, about 50 grams, has only 62 calories, while the same amount of potatoes contains 140 calories.

Rice helps to lose weight because when it is digested it needs the action of many digestive enzymes that burn calories. It also produces energy and reduces the feeling of hunger. Doctors recommend that this diet be followed for 15 days, this being the time needed for the body to purify the blood and get rid of unwanted pounds.

This diet has spectacular results, and doctors recommend that you do sports during this period.

Video: Apfelstrudel. Strudel (August 2022).