Today we are trying the tastes of sweets from Austria. It deserves a try!

Recipe for Apple strudel

Ingredients

For Sheets

• 240 g flour
• 120 ml of water
• 4 tablespoons of oil
• 1 tablespoon of vinegar
• a pinch of salt

For the filling

• 1 kg of apples
• juice from a lemon
• 4 tablespoons of sugar
• 100 g raisins
• 50 ml rum (alcohol, not essence)
• 40 g pine seeds (or chopped walnuts)
• 4 teaspoons of breadcrumbs
• 100 g of butter
• cinnamon to taste

Method of preparation

For the dough

1. Heat the water together with the oil and vinegar; it doesn't need to be hot, just warm. In a bowl, sift the flour, add the salt and start kneading by adding water with oil and vinegar little by little until you form a suitable dough. It should not be hard but not soft either, add flour or a little water for a suitable consistency.
2. Knead it well for a few minutes and put it in a bowl to rest, partially covered with a food foil. Or simply, with a kitchen towel.
3. In the meantime, peel and core the apples and chop them into cubes. Sprinkle them with lemon juice and let them drain in a sieve.
4. Put the raisins to soak in the rum and mix in them occasionally.

For sheets

1. Transfer the dough to the work table on which you sprinkled a little flour and divide the dough into 4 balls.
2. Make a sheet of 35×50 cm from each ball. Sprinkle flour as often as needed, so that the dough does not stick to the work surface.
3. Brush the sheet with melted and cooled butter. Put plenty of apples on one of the ends, sprinkle a spoonful of sugar, a teaspoon of breadcrumbs, raisins, pine seeds or nuts and cinnamon to taste. Roll up the sheet and transfer the strudel to a tray covered with baking paper.
4. To be easier to roll, I spread the sheets on a silicone mat, then lift it from one end and I have perfectly rolled apple strudel.
5. Do this until you have finished all the dough balls.
6. Grease each strudel with the remaining butter and, with a knife, make shallow cuts.
7. Bake the strudel for 40-45 minutes at 180°C, until nicely browned.
8. When it has cooled down, sprinkle plenty of powdered sugar and eat the best apple strudel.

Recipe for Cheesecake with coffee

Ingredients

For the top

• cocoa cookies approx. 200 g
• cutter fat 85%, 100 g
• cocoa 1 spoon
• vanillin sugar 1 sachet

For the cream cheese

• cow's cheese 700 g
• egg 2 pieces
• casting sugar approx. 300g
• espresso coffee 50 ml
• vanilla essence 1 ampoule

• For the glaze
• household chocolate 100 g
• espresso coffee 80 ml

For decoration

• whipped cream approx. 100g
• coffee beans

Method of preparation

For the counter

1. Crush the cocoa biscuits in a blender or food processor. Add cocoa powder, vanilla sugar, melted butter and mix until all ingredients are incorporated.
2. Turn the obtained dough into a pan with a removable edge. It is leveled with a spoon or spatula, to obtain an even layer, then with the bottom of a glass, it is pressed well until the top is obtained.
3. Refrigerate the top until the cream cheese is prepared.

For the cream cheese

1. Cottage cheese, eggs and sugar are mixed until they become creamy. Add the concentrated coffee, espresso, vanilla essence and mix again until smooth.
2. Pour the obtained cream cheese over the top of the biscuits and bake in the preheated oven at medium heat (or 160 degrees, electric oven with ventilation) for about 40 minutes, until the cake begins to brown slightly on the edges.
3. Allow the cake to cool in the pan, then refrigerate for a few hours, or preferably overnight.

For the chocolate frosting

1. Melt the chocolate in a steam bath or in the microwave. Add the coffee little by little, until the chocolate glaze reaches the desired consistency.
2. Pour over the slightly cooled cake, then refrigerate until it hardens.
3. Before serving, the cheesecake is decorated according to everyone's taste with whipped cream and coffee beans