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.

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.

A strudel is a type of sweet or savory layered pastry with a filling inside. The history of strudel dates back for hundreds of years, it was made as an easy yet satisfying meal by the poor. The name Strudel comes from the German word for "whirlpool" or "eddy".

How do I re-heat strudel? Pre-heat your oven to 350F and place the strudel onto a baking sheet. An already baked strudel or strudel slice bought at your area farmers market or picked up with your catering order, will take about ~15 min to warm up.

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.

Baking Instructions: Preheat oven to 400°F (205°C). Place strudels ½” apart on greased cookie sheet. Bake immediately from frozen for 20 to 30 minutes or until golden brown. Oven temperatures may vary.

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.

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.

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.

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.

What country invented strudel? ›

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. Often mistaken for being of German origin, the oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

strudel • \STROO-dul\ • noun. : a pastry made from a thin sheet of dough rolled up with filling and baked.

Can you freeze the Costco braided apple strudels? You'll be happy to know that the bakery item is freezer-friendly. Just be sure to store the treats in an air-tight container to minimize the risk of freezer burn. When you're ready to enjoy the strudels, simply heat them in the air fryer or toaster oven.

If you're not planning to consume the strudel immediately, slice it into portions, wrap each piece tightly in plastic wrap, and store them in a covered container in the refrigerator. This will keep it from drying out and absorbing other food odors. To extend the shelf life of the apple strudel, you can freeze it.

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).

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.

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.