{"id":3929,"date":"2026-07-22T13:09:13","date_gmt":"2026-07-22T13:09:13","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-apfelstrudel\/"},"modified":"2026-07-22T13:09:13","modified_gmt":"2026-07-22T13:09:13","slug":"austrijski-apfelstrudel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-apfelstrudel\/","title":{"rendered":"Austrijski Apfelstrudel"},"content":{"rendered":"\n<style>\n#recipe-sr-apfelstrudel{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}#recipe-sr-apfelstrudel .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}}\n@media print{#recipe-sr-apfelstrudel{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-apfelstrudel .gj-hero,#recipe-sr-apfelstrudel .gj-cap,#recipe-sr-apfelstrudel .gj-eyebrow i{display:none}#recipe-sr-apfelstrudel .gj-eyebrow{color:#000}#recipe-sr-apfelstrudel .gj-h1{font-size:22pt;margin-bottom:10px}#recipe-sr-apfelstrudel .gj-h1 .gj-serif,#recipe-sr-apfelstrudel .gj-sec .gj-serif,#recipe-sr-apfelstrudel .gj-steps>li::before,#recipe-sr-apfelstrudel .gj-intro p:first-of-type::first-letter{color:#000}#recipe-sr-apfelstrudel .gj-sec::after,#recipe-sr-apfelstrudel .gj-stage::after,#recipe-sr-apfelstrudel .gj-prose h3::before{background:#999}#recipe-sr-apfelstrudel .gj-stage,#recipe-sr-apfelstrudel .gj-step-x .gj-cue{color:#000}#recipe-sr-apfelstrudel .gj-pull{border-left-color:#000;color:#000}#recipe-sr-apfelstrudel .gj-rail,#recipe-sr-apfelstrudel .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-apfelstrudel .gj-rail-t,#recipe-sr-apfelstrudel .gj-rail-stop b,#recipe-sr-apfelstrudel .gj-close .gj-serif{color:#000}#recipe-sr-apfelstrudel .gj-rail-stop span,#recipe-sr-apfelstrudel .gj-rail-sum,#recipe-sr-apfelstrudel .gj-close p{color:#222}#recipe-sr-apfelstrudel .gj-rail-sum{border-top-color:#ccc}#recipe-sr-apfelstrudel .gj-rail-track::before{background:#999}#recipe-sr-apfelstrudel .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-apfelstrudel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-apfelstrudel .gj-ing-group,#recipe-sr-apfelstrudel .gj-steps>li,#recipe-sr-apfelstrudel .gj-rail,#recipe-sr-apfelstrudel .gj-close,#recipe-sr-apfelstrudel .gj-nutri-row,#recipe-sr-apfelstrudel .gj-fact{break-inside:avoid}#recipe-sr-apfelstrudel .gj-sec h2,#recipe-sr-apfelstrudel .gj-stage{break-after:avoid}#recipe-sr-apfelstrudel .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-apfelstrudel\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Desert <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Apfelstrudel<\/b> sa jabukama i suvim gro\u017e\u0111em <span class=\"gj-serif\">u tankim hrskavim korama<\/span><\/h2>\n<p class=\"gj-sub\">Elasti\u010dno testo razvla\u010di se gotovo do providnosti, zatim nosi sloj prepe\u010denih prezli, jabuke, suvo gro\u017e\u0111e, cimet i orahe pre \u010dvrstog uvijanja i pe\u010denja.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Desert<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Zahtevno<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>2 sata<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">10 kri\u0161ki<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 500 kcal<\/span><\/div><\/div><\/div>\n\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Apfelstrudel recept za tanku koru oko so\u010dne jabuke<\/h2><\/div>\n<div class=\"gj-intro\"><p>Apfelstrudel je austrijska \u0161trudla od tankog vu\u010denog testa i punjenja od jabuka, \u0161e\u0107era, cimeta, suvog gro\u017e\u0111a i prezli. Njegova prepoznatljiva osobina nije samo ukus jabuke, ve\u0107 odnos vrlo tanke, suve kore i vla\u017enog punjenja. Kada je testo pravilno razvu\u010deno, na preseku se vide brojni ne\u017eni slojevi koji se lome pod vilju\u0161kom. Kada punjenje pusti previ\u0161e te\u010dnosti ili se prezle izostave, donji deo postaje te\u017eak i mokar. Recept zato posve\u0107uje jednaku pa\u017enju vodi u testu i vodi u vo\u0107u. Ovaj Apfelstrudel recept oslanja se na ru\u010dno vu\u010deno testo i prepe\u010dene prezle kao za\u0161titu od soka.<\/p><p class=\"gj-pull\">Prezle nisu punilo: one stoje izme\u0111u jabuke i testa kao za\u0161tita od vi\u0161ka soka.<\/p><p>Fotografije prikazuju veliku rumenu \u0161trudlu posutu \u0161e\u0107erom u prahu i dve debele kri\u0161ke sa jasno vidljivim jabukama, suvim gro\u017e\u0111em i tankim slojevima kore. Na tanjiru je mala koli\u010dina svetlog vanila sosa. Kvadratna slika daje najjasniji presek, dok je ista 4:3 fotografija ponovljena u ulazu umesto zasebne 16:9 verzije. Zato recept ima proverenu kvadratnu i 4:3 sliku, ali nema dodeljen in-content hero dok se ne dostavi stvarni \u0161iroki kadar.<\/p><p>Vu\u010deno testo po\u010dinje od glatkog bra\u0161na, mlake vode, ulja, soli i male koli\u010dine sir\u0107eta. Mesi se dovoljno dugo da razvije elasti\u010dnu mre\u017eu, zatim odmara najmanje trideset minuta pod toplom \u010dinijom. Odmor nije prazno \u010dekanje. Gluten se opu\u0161ta i testo mo\u017ee da se razvu\u010de preko stolnjaka bez povratnog skupljanja. Oklagija radi samo u po\u010detku; zavr\u0161na debljina dobija se nadlanicama, od centra ka ivicama, dok se \u0161ara na platnu ne vidi kroz testo.<\/p><p>Jabuke treba da budu \u010dvrste, aromati\u010dne i kiselkaste. Se\u010denje na tanke listi\u0107e daje uredan presek i ravnomerno omek\u0161avanje. Punjenje se me\u0161a neposredno pre uvijanja, da \u0161e\u0107er ne izvu\u010de sok prerano. Prezle se pr\u017ee na puteru do boje le\u0161nika i raspore\u0111uju po delu testa na koji dolaze jabuke. One upijaju sok, daju ora\u0161astu aromu i odvajaju vo\u0107e od najosetljivijeg donjeg sloja. Suvo gro\u017e\u0111e se natapa u toploj vodi i dobro su\u0161i; vi\u0161ak vode nema mesto u \u0161trudli.<\/p><p>Uvijanje se izvodi podizanjem stolnjaka, ne povla\u010denjem rukama. Bo\u010dne ivice se preklapaju preko punjenja, zatim platno podi\u017ee rolnu u pravilan cilindar. Spoj ide nadole na pleh. Povr\u0161ina se premazuje puterom pre i tokom pe\u010denja, \u0161to poma\u017ee odvajanju slojeva. Gotova \u0161trudla odmara najmanje dvadeset minuta pre se\u010denja. Vru\u0107e punjenje je te\u010dno i rasipa se, dok kratko hla\u0111enje stabilizuje sokove. Vanila sos je blag dodatak i slu\u017ei se pored, ne preko cele kore, kako hrskavost ne bi nestala.<\/p><p>Izbor jabuka mo\u017ee da kombinuje dve sorte: \u010dvrstu kiselkastu za oblik i aromati\u010dniju, ne\u0161to mek\u0161u za sok. Veoma slatke stolne jabuke daju ravno punjenje i tra\u017ee vi\u0161e limuna, dok bra\u0161naste sorte gube prepoznatljive listi\u0107e. Posle se\u010denja vo\u0107e se ne ostavlja dugo u posudi sa \u0161e\u0107erom. Ako priprema mora da stane, jabuke se \u010duvaju samo sa limunovim sokom, a \u0161e\u0107er, cimet i suvo gro\u017e\u0111e \u010dekaju odvojeno. Takva organizacija \u010duva suvo dno i olak\u0161ava \u010dvrsto uvijanje velikog lista testa.<\/p><p>Pleh se postavlja u sredinu dobro zagrejane rerne, gde gornja i donja toplota rade ravnomerno. Previ\u0161e niska pozicija brzo tamni dno, a visoka ostavlja donje slojeve mekim. Ako povr\u0161ina rumeni pre vremena, labav list papira za pe\u010denje \u0161titi vrh bez zadr\u017eavanja pare uz koru.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Testo, vo\u0107e i slojevi \u2014 \u010detiri klju\u010dna \u010dasa<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Elasti\u010dno testo se mesi i odmara pod toplom \u010dinijom trideset minuta.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:30<\/b><span>Prezle se pr\u017ee, jabuke seku, a suvo gro\u017e\u0111e cedi i su\u0161i.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:55<\/b><span>Testo se razvla\u010di do providnosti, puni i uvija pomo\u0107u stolnjaka.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:15<\/b><span>\u0160trudla se pe\u010de 40\u201345 minuta i odmara pre se\u010denja.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Apfelstrudel se priprema od elasti\u010dnog testa koje nakon odmora mo\u017ee da se razvu\u010de gotovo do providnosti. Prepe\u010dene prezle na puteru odvajaju testo od so\u010dnih jabuka, dok suvo gro\u017e\u0111e, orasi, cimet, \u0161e\u0107er i limun grade punjenje. Jabuke se me\u0161aju sa \u0161e\u0107erom tek pred uvijanje. Stolnjak poma\u017ee da se \u0161irok list testa pretvori u \u010dvrstu rolnu sa spojem nadole. \u0160trudla se premazuje puterom, pe\u010de do rumene hrskave kore i odmara pre se\u010denja. Topao vanila sos slu\u017ei se sa strane.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za vu\u010deno testo<\/h3><ul><li><b>300 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>sa vi\u0161e proteina<\/em><\/li><li><b>160 ml mlake vode<\/b> \u2014 <em>oko 35 \u00b0C<\/em><\/li><li><b>30 ml neutralnog ulja<\/b> \u2014 <em>za elasti\u010dnost<\/em><\/li><li><b>10 ml jabukovog sir\u0107eta<\/b> \u2014 <em>omek\u0161ava testo<\/em><\/li><li><b>4 g soli<\/b> \u2014 <em>za testo<\/em><\/li><li><b>20 g bra\u0161na<\/b> \u2014 <em>za radnu povr\u0161inu<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za punjenje<\/h3><ul><li><b>1,5 kg kiselkastih jabuka<\/b> \u2014 <em>olju\u0161tenih i tanko se\u010denih<\/em><\/li><li><b>120 g \u0161e\u0107era<\/b> \u2014 <em>prilagoditi kiselosti vo\u0107a<\/em><\/li><li><b>100 g suvog gro\u017e\u0111a<\/b> \u2014 <em>natopljenog i osu\u0161enog<\/em><\/li><li><b>80 g oraha<\/b> \u2014 <em>krupno seckanih<\/em><\/li><li><b>120 g prezli<\/b> \u2014 <em>za upijanje soka<\/em><\/li><li><b>80 g putera<\/b> \u2014 <em>za prezle i premazivanje<\/em><\/li><li><b>1 ka\u0161i\u010dica cimeta<\/b> \u2014 <em>mlevenog<\/em><\/li><li><b>20 ml limunovog soka<\/b> \u2014 <em>protiv tamnjenja i za kiselost<\/em><\/li><li><b>1 ka\u0161i\u010dica rendane limunove kore<\/b> \u2014 <em>bez bele opne<\/em><\/li><li><b>30 g \u0161e\u0107era u prahu<\/b> \u2014 <em>za zavr\u0161etak<\/em><\/li><\/ul><\/div><div class=\"gj-ing-group\"><h3>Za vanila sos<\/h3><ul><li><b>400 ml punomasnog mleka<\/b> \u2014 <em>za sos<\/em><\/li><li><b>100 ml slatke pavlake<\/b> \u2014 <em>za puno\u0107u<\/em><\/li><li><b>3 \u017eumanca<\/b> \u2014 <em>za zgu\u0161njavanje<\/em><\/li><li><b>50 g \u0161e\u0107era<\/b> \u2014 <em>za sos<\/em><\/li><li><b>1 ka\u0161i\u010dica ekstrakta vanile<\/b> \u2014 <em>za aromu<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Recept sadr\u017ei gluten, mleko, jaja i orahe. Orasi mogu da se izostave bez promene strukture. Gotove kore mogu da zamene vu\u010deno testo, ali tekstura i na\u010din slaganja tada nisu isti.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Testo<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Umesite elasti\u010dno testo<\/p><p class=\"gj-step-x\">Pome\u0161ajte 300 g bra\u0161na, vodu, ulje, sir\u0107e i so. Mesite 10 minuta, dok povr\u0161ina ne postane potpuno glatka i testo se raste\u017ee bez cepanja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite pod toplom \u010dinijom<\/p><p class=\"gj-step-x\">Oblikujte loptu, prema\u017eite je tanko uljem i pokrijte zagrejanom suvom \u010dinijom. Ostavite 30 minuta na sobnoj temperaturi.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Punjenje i razvla\u010denje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Prepecite prezle<\/p><p class=\"gj-step-x\">Otopite 40 g putera i pr\u017eite prezle 4\u20135 minuta, dok ne postanu zlatne i zamiri\u0161u na le\u0161nik. Potpuno ohladite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pripremite jabuke<\/p><p class=\"gj-step-x\">Jabuke isecite na tanke listi\u0107e i pome\u0161ajte sa limunovim sokom i korom. Suvo gro\u017e\u0111e dobro osu\u0161ite; \u0161e\u0107er i cimet jo\u0161 ne dodajte.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Razvucite testo<\/p><p class=\"gj-step-x\">Veliki stolnjak pospite sa 20 g bra\u0161na. Testo prvo razvaljajte, zatim ga razvla\u010dite nadlanicama od centra ka ivicama dok ne bude gotovo providno. Debele rubove odsecite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Rasporedite punjenje<\/p><p class=\"gj-step-x\">Prema\u017eite testo delom preostalog putera. Na jednu tre\u0107inu stavite prezle. Jabuke pome\u0161ajte sa 120 g \u0161e\u0107era, cimetom, suvim gro\u017e\u0111em i orasima, pa ih ravnomerno rasporedite preko prezli.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Uvijte pomo\u0107u platna<\/p><p class=\"gj-step-x\">Preklopite bo\u010dne ivice, zatim podi\u017eite stolnjak da se \u0161trudla sama urola. Prebacite je spojem nadole na pleh oblo\u017een papirom.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pe\u010denje i sos<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ispecite \u0161trudlu<\/p><p class=\"gj-step-x\">Prema\u017eite preostalim puterom i pecite na 190 \u00b0C 40\u201345 minuta. Ponovo prema\u017eite na polovini pe\u010denja. Kora treba da bude ravnomerno rumena i suva na dodir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte vanila sos<\/p><p class=\"gj-step-x\">Zagrejte mleko, pavlaku i vanilu. Umutite \u017eumanca sa 50 g \u0161e\u0107era, temperirajte toplom te\u010dno\u0161\u0107u i kuvajte uz me\u0161anje do 82\u201384 \u00b0C, bez klju\u010danja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i secite<\/p><p class=\"gj-step-x\">Ostavite \u0161trudlu 20 minuta. Pospite \u0161e\u0107erom u prahu, isecite nazubljenim no\u017eem i poslu\u017eite sa malom koli\u010dinom toplog sosa sa strane.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div><h3>Serviranje i uparivanje<\/h3><p>Slu\u017ei se mlaka, sa vanila sosom pored kri\u0161ke. \u0160lag nije potreban, ali nezasla\u0111ena pavlaka mo\u017ee da zameni sos. Nazubljeni no\u017e se koristi bez pritiskanja da slojevi kore ne popucaju nasumi\u010dno.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Na sobnoj temperaturi mo\u017ee da stoji pokrivena do jednog dana, a u fri\u017eideru do tri dana. Podgreva se 8\u201310 minuta na 170 \u00b0C, \u010dime se kora vra\u0107a bolje nego u mikrotalasnoj pe\u0107nici. Vanila sos se \u010duva do dva dana na 4 \u00b0C i podgreva bez klju\u010danja. \u0160trudla se mo\u017ee zamrznuti pe\u010dena do dva meseca.<\/p><h3>Varijacije i zamene<\/h3><p>Orasi mogu da se zamene bademima. Deo jabuka mo\u017ee da bude kru\u0161ka, uz ne\u0161to manje \u0161e\u0107era. Suvo gro\u017e\u0111e mo\u017ee da se izostavi. Gotove tanke kore skra\u0107uju pripremu, ali se svaka mora premazati puterom i slagati u nekoliko slojeva.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Testo se razvla\u010di nadlanicama, ne vrhovima prstiju. \u0160e\u0107er se dodaje jabukama tek pred punjenje. \u0160trudla odmara pre se\u010denja da se sokovi stabilizuju.<\/p><h3>Potrebna oprema<\/h3><p>Veliki \u010dist stolnjak i \u0161iroka radna povr\u0161ina odlu\u010duju o uspehu vu\u010denog testa. Potrebni su jo\u0161 oklagija, pleh, \u010detkica, nazubljeni no\u017e, \u0161erpa i termometar za vanila sos.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 500 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 72 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 21 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 180 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b> gluten, mleko, jaja i orasi. Vrednosti su okvirna procena po 1 kri\u0161ka sa sosom, zasnovana na standardnim referentnim podacima; stvarni rezultat zavisi od brendova, upijanja masno\u0107e i veli\u010dine porcije.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Najtanja kora ostaje \u010dvrsta kada se sok jabuke zaustavi pre nego \u0161to stigne do testa.<\/p><p>Apfelstrudel tra\u017ei miran rad sa testom i brz rad sa punjenjem. Odmor daje elasti\u010dnost, prezle upravljaju vlagom, a kratko hla\u0111enje posle pe\u010denja \u010duva uredan presek i hrskave slojeve.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-apfelstrudel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Apfelstrudel sa jabukama i suvim gro\u017e\u0111em u tankim hrskavim korama\",\n  \"description\": \"Austrijska \u0161trudla od ru\u010dno razvu\u010denog tankog testa, punjena jabukama, suvim gro\u017e\u0111em, cimetom, orasima i prepe\u010denim prezlama, uz vanila sos.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Apfelstrudel-3.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Apfelstrudel-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Desert\",\n  \"cookingMethod\": \"Razvla\u010denje testa i pe\u010denje\",\n  \"keywords\": \"Apfelstrudel recept, austrijska \u0161trudla sa jabukama, razvu\u010deno testo za \u0161trudlu, \u0161trudla sa suvim gro\u017e\u0111em\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT2H\",\n  \"recipeYield\": \"10 kri\u0161ki\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"500 kcal\",\n    \"carbohydrateContent\": \"72 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"21 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"180 mg\",\n    \"servingSize\": \"1 kri\u0161ka sa sosom\"\n  },\n  \"recipeIngredient\": [\n    \"300 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"160 ml mlake vode\",\n    \"30 ml neutralnog ulja\",\n    \"10 ml jabukovog sir\u0107eta\",\n    \"4 g soli\",\n    \"20 g bra\u0161na\",\n    \"1,5 kg kiselkastih jabuka\",\n    \"120 g \u0161e\u0107era\",\n    \"100 g suvog gro\u017e\u0111a\",\n    \"80 g oraha\",\n    \"120 g prezli\",\n    \"80 g putera\",\n    \"1 ka\u0161i\u010dica cimeta\",\n    \"20 ml limunovog soka\",\n    \"1 ka\u0161i\u010dica rendane limunove kore\",\n    \"30 g \u0161e\u0107era u prahu\",\n    \"400 ml punomasnog mleka\",\n    \"100 ml slatke pavlake\",\n    \"3 \u017eumanca\",\n    \"50 g \u0161e\u0107era\",\n    \"1 ka\u0161i\u010dica ekstrakta vanile\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Umesite elasti\u010dno testo\",\n          \"text\": \"Pome\u0161ajte 300 g bra\u0161na, vodu, ulje, sir\u0107e i so. Mesite 10 minuta, dok povr\u0161ina ne postane potpuno glatka i testo se raste\u017ee bez cepanja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odmorite pod toplom \u010dinijom\",\n          \"text\": \"Oblikujte loptu, prema\u017eite je tanko uljem i pokrijte zagrejanom suvom \u010dinijom. Ostavite 30 minuta na sobnoj temperaturi.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Punjenje i razvla\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Prepecite prezle\",\n          \"text\": \"Otopite 40 g putera i pr\u017eite prezle 4\u20135 minuta, dok ne postanu zlatne i zamiri\u0161u na le\u0161nik. Potpuno ohladite.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite jabuke\",\n          \"text\": \"Jabuke isecite na tanke listi\u0107e i pome\u0161ajte sa limunovim sokom i korom. 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