The 3 Best Tips For Preparing Strudel

by Rob Sutter
Defined as a type of pastry with a typically sweet filling underneath its flaky crust, it probably goes without saying that there is a tremendous amount of effort that goes into preparing strudel. It's true that those who have learned from the best culinary schools - the International Culinary Schools come to mind - can probably make strudels perfectly every single time. However, this isn't without a learning experience being taken up beforehand.

For this reason, it's important to understand what exactly goes into the process of baking strudel. Just as importantly, you should pick up on a few pointers along the way. Whether you're into sweeter or more savory tastes, here are 3 of the best tips designed to help your baking endeavors along.

1. Add bread crumbs to the filling. This is especially true if you want to utilize fruit, which is common for many kinds of strudel. However, you may ask the question, "Why would I throw in bread crumbs into a filling made mostly of apples, plums, and things like that?" One of the best things about this endeavor is that it is able to keep the filling from becoming overly wet, which is one of the mistakes that new students from culinary schools can wind up making. While it may seem strange to add them at the onset, a few bread crumbs can ultimately lead to a much more satisfying filling for whatever strudel you'd like to prepare.

2. Don't be alarmed if the filling leaks out. One of the most popular types of pastries, in this regard, is apple strudel and what this means is that there is a higher chance for leaking to be seen. Not only does the apple filling itself have something of a liquid-like composition already but the crust itself, while flaky and delectable, is considerably light and delicate. If you notice some leaking with your pastries, don't be alarmed; this is normal for even the most experienced of chefs. For those who would like to reduce said leaking, though, you can roll up the edges a bit more, allowing everything to stay inside as effectively as possible. Otherwise, I wouldn't worry if the filling starts to leak onto the pan.

3. Cooling time is essential. Let's say that you want to dig into your freshly-baked strudel right away; you are probably going to cut into it as early as possible. The problem with this, though, is that the pastry in question needs sufficient time to cool down following its time in the oven. Without it, the strudel will fall apart the minute it is taken apart, which is an especially big problem when considering how most strudel fillings can be rather messy. Regardless of how much you enjoy home-baked pastries, cooling time is essential and I'd like to think that this is particularly true for different types of strudel.

Content created by fishbat, Inc.

Related Articles