Strudel is attributed to traditional dishes of Austrian cuisine, although the actual origin of the baking of this species is unknown. The material for creating the cake is leaf dough and filling. It is no coincidence that they like a shell of the snail are given a baking product - in translation from the German “Strudel” means “whirlwind” or “funnel”. We offer to prepare an intricate delicious dish in a slow cooker.

There are a lot of options for fillings for Strael today. The right to be called classic won apple, cherry, cottage cheese, nut and poppy cakes, but you can wrap anything in a roll, even vegetables, meat and chocolate. The main requirement for the “right” strudel is a thin dough and a plentiful filling.

Cherry strudel in a slow cooker

The multicier machine is perfectly addressed with any type of dough. The puff pastries from it does not come out as crispy and ruddy as from the oven, but it turns out unusually tender. Cherry strudel in a slow cooker is the best confirmation of this.

The following products will be needed for the pie:

• puff -free dough - 250 - 300 g;
• cherries (fresh or frozen) - 250 - 300 g;
• sugar - 2 - 3 tbsp. l.;
• starch - 1 - 2 tbsp. l.;
• ground cinnamon - 0.5 tsp;
• powdered sugar;
• vegetable oil - 3 tbsp. l.

A step -by -step recipe for cherry strip in a slow cooker:

1. Roll out a thawed puff dough into a thin layer. We need a narrow strip of dough with a length of at least 60 cm. You can also roll out 2 strips of 30 cm in length, if you are more convenient for you. So that the layer does not break, the dough is rolled out in one direction.
2. Thaw frozen cherries in a colander so that water and juice are free glass. Wash the fresh cherry and pull the seeds out of it.
3. Pour into a bowl with cherry starch and sugar. The starch will prevent the cherry juice completely drain. To very juicy fruits, you can add more starch. If you like cinnamon, be sure to add it to the roll.
4. Distribute the filling evenly along the entire length of the strip of dough, retreating from the edge by about 2 fingers.
5. Carefully turn the dough into the roll, pinching the edges tightly so that cherry juice does not flow. If the dough is poorly sticking out, because it is dried, just draw with wet fingers along the edge.
6. Pour 1 - 3 tbsp into the hob. l. vegetable oil and put the roll wrapped in a spiral there. Run the "pastries" for 40 minutes.
7. When the timer signal will notify you of the completion of the program, pull the bowl out of the multicooker and, without taking out the strap from there, carefully turn it over to the other side.
8. To turn the product, slightly tilt the bowl to you, after protecting the hand of silicone or woven seizing. Put a silicone shoulder blade under the roll and carefully move it to the wall of the hob.
9. Without pulling out the shoulder blade from under the strap, put the bowl in your previous position and push the roll so that it rolls over and sank to the bottom of the bowl. Put the slow cooker in the "baking" mode for another 20 minutes.
10. When the strudel in the slow cooker is ready, hang the shoulder blade under it, pull it onto the dish and decorate it with powdered sugar. The dish to the table is served hot. Enjoy your meal!

Apple strudel in a slow cooker

Roulet of puff pastry with apples is a classic of the genre. Each owner of a multicier machine will be able to please the family with a delicious delicacy.

Necessary ingredients:

• puff leaf dough - 200 g;
• sweet apples - 2 pcs.;
• sugar - 100 g;
• ground cinnamon - 1 pinch;
• sugar powder for sprinkling the finished product;
• vegetable oil.

Apple strudel in a slow cooker is preparing this way:

1. Wash and dry the apples. Cut them with small cubes, and then put them in the hob. Send sugar, cinnamon and mix the ingredients well there.
2. Put the "baking" for 20 minutes and close the multicooker lid.
3. When the given time expires, open the lid and mix the sweet apple mass. As soon as the apples cooled, put them on a plate.
4. Roll the puff pastry as thin as possible and evenly put apples on this layer. Start with the middle of the sheet.
5. When the entire filling is laid out, bend the dough sheet at the edges, and then roll it into a roll.
6. Lubricate the multicooker bowl with vegetable oil and put the strudel there, pressing it to the walls of the bowl.
7. Close the slow cooker with a lid and program the “baking” for 60 minutes.
8. When a quarter of an hour remains before the end of the program, open the lid and turn the strudel over the other side.
9. Cut the finished roll into portions and sprinkle with icing sugar.

Strudel with chicken and potatoes in a slow cooker

Under the terms of this recipe, the dough for hearty rolls is prepared on kefir with your own hands. Thanks to this, the strip will turn out to be soft and airy.

We will need:

• chicken hips - 1 kg;
• potatoes - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• garlic - 2 - 3 teeth;
• salt, black pepper - to taste;
• seasoning;
• bay leaf.

As well as tests for the test:

• flour - 400 g;
• kefir - 100 ml;
• egg - 1 pc.;
• vegetable oil - 4 tbsp. l.;
• soda - 1 tsp;
• salt.

How to cook stripes with chicken and potatoes in a slow cooker:

1. First, take a test. Combine kefir, egg, salt, vegetable oil, soda and flour in one bowl. Add sifted flour in small portions - it is more convenient to monitor the consistency of the dough. It should not be very cool, otherwise at the exit you will get hard stritting. Mix the ingredients well and knead the elastic soft dough. Wrap it in cellophane and send it to the refrigerator for half an hour.
2. In the meantime, we will fry the chicken in vegetable oil in “Baking” mode for 20 minutes. To make the meat more juicy and soft, it can be pre -marinated in 4 tbsp. l. soy sauce with a pinch of black ground pepper.
3. Clean the carrots and one onion and chop the middle -sized straw.
4. Turn the chicken to the other side, add crushed vegetables to it, and fry on the “baking” for another 10 minutes.
5. Cut the second onion very finely and fry in an oil in a pan until a pronounced golden hue appears. Pull the dough out of the refrigerator and share it in half. Roll each part with a thin sheet, slightly lubricate with vegetable oil and put on it a filling of fried onions.
6. Wrap both sheets in rolls and cut them into the same pieces of 2.5 - 3 cm wide.
7. Cut the potatoes as it is convenient, and put it on top of the chicken.
8. Pour the products with boiling water so that the water almost completely covers the potatoes, add the seasoning to your taste, salt.
9. On top of the islands of potatoes above the water, put at some distance from each other a strip. Close the slow cooker and leave for 40 minutes in the "baking" mode.

Fragrant strobes with chicken and potatoes in a slow cooker will pleasantly delight all your households!

Strudel with rice and canned fish in a slow cooker

We suggest you cook an original dish with an incomparable taste. Strudel with rice-rhym filling is very tender and fragrant in the slow cooker.

Strudel products:

• puff -free dough - 1 unit.;
• canned saira - 1 bank;
• egg - 1 pc.;
• boiled rice - 1.5 tbsp.;
• salt pepper;
• bay leaf - 1 pc.;
• vegetable oil;
• flour (for rolling out dough).

The cooking process is as follows:

1. Roll the dough with a very thin layer.
2. Put the boiled rice on the rolled sheet, retreating from the edges about 3 - 4 cm.
3. If the water was not planted when cooking rice, salt the rice now. Also sprinkle it with black ground pepper and chopped bay leaf.
4. Put canned fish on a plate and open it with a fork to get a homogeneous mass without large lumps. Distribute the fish according to the rice layer.
5. The filling of the strudel is ready. Turn the dough sheet into the roll, pinching the edges tightly.
6. Lubricate the bottom and walls of the hob with vegetable oil. Put the strudel there, and then grease it on top and on the sides of the egg.
7. Put the slow cooker in the "baking" mode for 65 minutes. Then the Strudel will need to be turned to the other side and cook it on the same program for another half hour. It will be very tasty!

Meat strap in a slow cooker

Once having tried the meat strap, you most likely prepare it more than once. We will share with you a recipe for a delicious dish that can be added to feed 4 - 5 adults.

To prepare a meat roll, take the following products:

• pW-GIS-GOOD FASSH-350 g;
• potatoes - 500 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• garlic - 1 - 2 teeth;
• water - 1 tbsp.;
• vegetable oil;
• salt and spices.

To prepare the dough:

• flour - 2 tbsp.;
• egg - 1 pc.;
• hot boiled water - 1 tbsp.

Step -by -step instructions for the preparation of meat stripe in a slow cooker:

1. Mash the minced meat with a fork so that there are no large lumps left in it, then mix the meat with chopped onions and garlic, add salt and pepper there.
2. Now let's get a refueling in which the meat roll will be baked. Finely cut the onion, and chop the carrots of medium size straws. Pour a little vegetable oil into the multicooker bowl and put chopped vegetables there. Turn on the “Frying” or “Baking” mode and stir the vegetable mass for 5 to 7 minutes until it is browned.
3. At this stage, we knead the dough. Add the egg to the flour, mix the products, and then, without stopping stiring, pour hot water there in small portions. The ideal dough for meat strip is dense and does not stick to the hands.
4. Roll the dough with a thin layer and evenly lay the minced meat on it. Do not forget to step back 2 cm from each edge.
5. Roll the dough with a roll and tightly pinch it on the sides. Cut this sausage into the same portioned pieces and put them on refueling in a multicier bowl. Add 1 cup of water there.
6. Clean the potatoes and cut it with large bars. Put them in a slow cooker to the meat roll. Salt the products and, if desired, add your favorite spices or seasoning.
7. Activate the “Extinguishing” mode and put it for 60 minutes. The meat strudel cooked in a slow cooker is eaten with sour cream.

Strudel with cabbage and mushrooms in a slow cooker

A tender and at the same time piquant dish is very easy to cook. They can easily feed a whole family.

Strudel products:

• leaf -free test dough - 1 c.;
• onions - 1 pc.;
• champignons (you can) - 200 g;
• sauerkraut - 250 g;
• black pepper, salt;
• water - 3 tbsp. l.;
• flour (to roll the dough);
• vegetable oil;
• egg white.

Strudel with cabbage and mushrooms in a slow cooker is prepared as follows:

1. Cut the mushrooms with fine strips and put them in the hob.
2. Now grind the bulb and send it after the mushrooms.
3. Sved cabbage also finely chop and put in the bowl to other products. Note that for this dish is moderately acidic and salty cabbage. If the cabbage was salted from the heart or it has a pronounced “sourness”, it is previously soaked in water temperature for half an hour.
4. Pour water into the bowl and 1 tbsp. l. vegetable oil. Salt and pepper the products. Turn on the "baking" for 40 minutes. During the frying, do not forget to mix mushrooms with cabbage from time to time.
5. From a large sheet of puff pastry, cut 1/3 of the part.
6. Spread parchment paper on the table and put 2/3 of the dough on it. Roll the dough with a thin layer.
7. Put the filling of mushrooms and cabbage on a layer of dough. Twist the dough into the roll, carefully express the edges and give it the shape of the horseshoe.
8. Put in the multicooker bowl with parchment paper. Lubricate the roll with egg protein on top.
9. Put the "baking" for 80 minutes. Enjoy your meal!

Strudel with nuts in multivaria

Preparing this roll is very simple, but quite a lot is required for its baking. Be sure to consider this fact if you decide to invite guests to tea.

The following products will be needed:

• puff -free dough - 1 unit.;
• sugar - 5 tbsp. l.;
• walnut nuclei - 1 tbsp.;
• raisins - 1 handful;
• cinnamon - 1 tsp;
• sour cream - 2 tbsp. l.;
• powdered sugar.

How to cook a walnut stridel in a slow cooker:

1. Defrost the dough and roll it with a thin layer.
2. Grind the nuclei of walnuts and add sugar, raisins and cinnamon to them. Mix the ingredients well.
3. Lubricate the dough sheet with sour cream and sprinkle it with sweet nut filling. Wrap the dough in a roll and put in a multicooker bowl, having previously lubricated its bottom and wall with vegetable oil.
4. Turn on the “baking” for 80 minutes, and then turn the roll to the other side and bake it for another 20 minutes. Nice tea party!