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

FAQs

Does strudel freeze well? ›

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.

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.

You can store it, covered with foil or plastic wrap, at room temperature for up to 2 days. You can also store it in an airtight container in the fridge for an additional 2-3 days. Try to keep it stored on the bottom shelf where it's the coldest – baked strudel gets soggy as time goes on.

Yes. Strudel can be frozen and kept in the freezer for up to six months.

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.

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.

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.

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.

(ˈstruːdl, German ˈʃtʀuːdl) noun. a pastry, usually consisting of a fruit, cheese, or other mixture, rolled in a paper-thin sheet of dough and baked.

What is strudel in German? ›

The word derives from the German word Strudel, which in Middle High German literally means "whirlpool" or "eddy".

Can you freeze vegetable strudel? You can freeze it uncooked or cooked. In the freezer, it will last up to three months. You can reheat it in the microwave, although it will be even better if you reheat it in the oven, as it will crisp up again.

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.

By using an airtight container or wrapping the strudel securely, you'll ensure that it stays fresh and delicious, whether at room temperature, chilled, or frozen. And, remember to protect the seam side of the strudel to prevent any potential moisture infiltration.

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. Frozen apple strudel will maintain good quality for up to 3 months but will remain safe beyond that time.