Strudel with apples step by step recipe. How to cook apple strudel

If you love strudel, try making it at home, following the recipe exactly and putting your soul into it. If everything is done correctly, you will get a fragrant roll of the thinnest dough, with a juicy filling and a crispy crust. By the way, doing it is not at all as difficult as it might seem at first.

For me, a recent discovery was the fact that in many cafes and restaurants (quite decent) apple strudel is much worse than homemade. I specially ordered it quite often, and twice it was in European capitals - in Vienna (where strudel is a traditional pastry) and Prague.

The most common drawback that I noticed is that the strudel is too wet, and even heated, as if in a microwave. From this, it turns into a sticky wet lump and becomes completely tasteless.
The second flaw (which I noticed when I tried the strudel in Vienna) is too many bread crumbs in the filling, which makes the dessert rough and worsens the taste.

But let's start in order.

1. Dough for strudel (extract dough).
Strudel dough is made up of flour, water, fat, and sometimes an egg (whole or just the yolk). Flour and water are the basis of the dough. Fat is necessarily added to the dough to soften it and increase elasticity. In lean recipes, vegetable oil is used, in sweet strudels - most often melted butter or ghee, in unsweetened vegetable pies - lard.
Eggs make the dough denser, such a dough is better suited for juicy fillings (for example, cherries), but does not stretch well.
Some strudel recipes include the addition of acid (citric, vinegar, etc.). This increases the elasticity of the dough, and besides, it becomes more crumbly. In addition, salt is added to the dough even for sweet strudel.

2. Stuffing
Fillings for strudels can be very diverse - after all, almost everything that your heart desires can be wrapped in the thinnest dough. The most common fillings are fruit or berry: apples or cherries, pears, plums, peaches; there are strudel with cottage cheese, with nuts, with poppy seeds, as well as unsweetened vegetable or meat strudel. There are gourmet recipes with pears and blue cheese, in general, the number of options is truly inexhaustible.

To thicken the filling, lightly fried bread crumbs or crushed crackers are used. They are combined with chopped nuts, sugar (in sweet strudels) and sprinkled with this mixture on the dough before laying out the filling.
Bread crumbs perfectly absorb juice, do not allow the dough to get wet and contribute to a uniform distribution of moisture in the strudel. For the most juicy fillings (such as cherry), starch is added. Here again, it is worth following the recipe exactly, because the lack or excess of such a “thickener” negatively affects the taste of the strudel.

3. Cooking and rolling out the dough
Flour should be sifted in a slide on a work surface (on a table or in a wide large bowl). Make a recess on top and gradually add the liquid components of the dough, all that is needed according to the recipe - water, fat, egg, etc. Gradually mix the ingredients until you get a soft dough.
Now the dough needs to be kneaded properly, sometimes hitting the table, until it stops sticking to the table and hands, and becomes smooth, elastic and silky. If you do this manually, then kneading the dough takes at least 10 minutes. Carefulness in this matter is very important, since the elasticity of the dough depends on it.

Roll the finished dough into a ball, grease with vegetable oil, cover with a film and let it rest. Resting the dough is also crucial! During this time, the flour swells, all the ingredients are well combined and the dough becomes suitable for stretching.
The rest time depends on the temperature of the dough - the colder, the longer the rest.

4. Rolling and stretching
You need to stretch the dough quickly so that it does not have time to dry and does not lose elasticity. At first, you can slightly roll it out with a rolling pin for convenience.
Then proceed to stretch the dough. Reach your hands palms down under the dough and slowly pull it out from the center. The dough will lie on the knuckles (do not forget to remove the rings) and you will, as it were, "push" it to the sides.

When the middle of the layer is well stretched, it must be transferred to a clean fabric with a pattern (to make it easier to assess the thickness of the dough), lightly sprinkled with flour.
Gradually, the whole dough will become so thin that the pattern on the fabric will be visible. Do everything slowly so as not to tear the dough. If the dough still tears, stretch it in other places, and then carefully make patches.

The finished, well-stretched dough may have slightly thickened edges. They can either be cut (with scissors or a round pizza cutter) or stretched so that they are the same thickness as the rest of the dough.

5. Roll forming
The resulting thin dough should be greased with melted butter so that it does not dry out and to improve its taste. Sprinkle evenly on the dough, where the filling will be, sprinkle (ground crackers, nuts). Put the stuffing on top. If the topping remains, you can distribute it over the filling.
Gently cover the filling with the edge of the dough (on the long side), then fold in the side edges. Using a towel, roll the dough into a loose roll, brushing the dough with oil.
Grease a baking dish with oil or line with baking paper.

Lay the strudel seam side down. If it does not fit entirely into the mold, it can be bent.
Brush the top of the strudel again with oil before baking. If the filling is damp, pierce the dough in several places to release steam.

6. Baking
Different types of strudel are baked for different times at different temperatures. For example, strudel stuffed with cottage cheese or custard should not be baked at temperatures above 190 C. Otherwise, follow the recipe.
In the process of baking, it is recommended to grease the strudel 1-2 times with oil to get a crispy crust. Some recipes call for a drizzle of milk or cream halfway through baking. If the cake is browning unevenly, cover the most tanned parts with foil.

Apple strudel.

Here are some recipes that seem very complicated, but in fact it turns out that this was a delusion. Strudel belongs to them. I avoided it for a long time, because it seemed to me that it was simply unrealistic to stretch the dough so thinly! As it turned out, if the recipe is followed, the dough stretches perfectly. Of course, it is unlikely that it will turn out as finely as Viennese masters can immediately, but it will certainly not be worse than in most of our cafes, and most importantly, it will definitely be delicious.
I tried several strudel recipes, and in principle I was satisfied with all of them. But it somehow happened that most often I cook according to the recipe from Erme's book. I will share them with you.

You will need:

Dough:
200 gr flour
45 gr sunflower oil
60 gr water
A pinch of sea salt
50 gr eggs (1 small egg)
50g melted butter for greasing the strudel

Filling:
30 gr raisins (I take about 60)
30 gr dark rum
130 gr bread or biscuit crumbs
150 gr sugar
5 gr vanilla sugar
1.8 kg apples (preferably sour ones)
Juice of 1 lemon
2 gr ground cinnamon

For submission:
Powdered sugar
Whipped cream (I prefer ice cream)

How to cook:

1. Prepare the dough. In a mixer, using a hook attachment, mix flour, sunflower oil, salt and egg until smooth (it takes 4-5 minutes). Form the dough into a ball, wrap in cling film and refrigerate for at least an hour.

2. While the dough is in the refrigerator, prepare the filling. Wash the apples and peel them from the skin and core. Cut into thin slices. Place apples in a bowl and mix with lemon juice.

3. In a separate cup, mix 80 grams of sugar with cinnamon and set aside.

4. As crumbs, I most often used bread crumbs, and the last time I used biscuit crumbs - there were just the remains of a biscuit. I like it with bread, probably more, but in general the difference is not fundamental.
Put the crumbs of bread or biscuit in a pan and put on a slow fire. Add butter, vanilla sugar and 70 g of sugar (in the case of the biscuit, I did not add sugar at this stage). Stir until butter melts. Take aside.

5. After an hour from preparing the dough, turn on the oven at 200 degrees. Take out the dough and roll it out with a rolling pin to what thickness it will turn out. Take a large kitchen towel and dust it with flour. Put the dough on a towel and gently, climbing down with your hands, stretch it as thinly as possible. Ideally, you need to achieve a rectangle of 60 by 70 cm. The dough should be almost transparent.

6. Brush the dough with some of the melted butter. Sprinkle the bread crumb mixture over the entire surface, leaving 6 cm from the edges.
Arrange apples on top of crumbs. Sprinkle with a mixture of sugar and cinnamon.

Drain the liquid from the raisins and lay them randomly on top of the apples. Wrap the free edges of the dough inside and help yourself with a towel to twist the strudel as tight as possible. (I want to note that in my photos the strudel is smaller than the recipe. This time I reduced the quantities of the ingredients, but I don’t usually do this. The strudel is noticeably larger, keep this in mind.)

7. Transfer the strudel from the towel to a baking sheet covered with baking paper or a rug. To be honest, this is one of the hardest steps in this recipe.

The strudel is quite heavy, the towel is thin, you need to act very carefully, it is best to transfer it along with the towel to a baking sheet, and then, as it were, roll it over and remove the towel.

8. Brush with the remaining melted butter and place in the oven for 30 minutes. It should not become very brown.

Cool, cut into 12 pieces (I think this is not important) and sprinkle generously with powdered sugar before serving. Erme recommends serving with whipped cream. But for me, there is nothing better than apple strudel with a ball of ice cream :)

Bon appetit!

Apple strudel from childhood, sometimes my grandmother cooked it according to a recipe close to the "classic". But most often, it was an apple pie, reminiscent of a roll, and not always from the exhaust dough. In the villages, people rarely cooked, as they say, “correctly”, preferring, among the abundance of recipes, simple and understandable. Until now, grandmother's roll with Antonov apples or Simirenko's rennet is still in front of my eyes.

The term strudel (German: Strudel) literally translates as whirlpool, abyss, whirlwind. It is a pastry originating from the Austrian lands, and the first printed recipes date back to the end of the 17th century. Difficult to prepare, at first, a dish of “exhaust” dough with various fillings. There is a sweet apple, with cherries, strawberries, raspberries, etc. - a real delicacy, although it is much more difficult to prepare than pies or. I read somewhere that making homemade apple strudel in the traditional way is now quite rare, as the recipes are very different.

Dessert is usually served hot. Moreover, interestingly, light vanilla ice cream or whipped cream is often added to the strudel. Although, most prefer pastries with coffee or tea. I drink black strong coffee with caution, except perhaps with, and I prefer strudel with or coffee with cream.

A pastry with the common name strudel is very common in countries predominantly inhabited by people who speak German. Apparently, this has historical roots. However, apple, cherry or pear strudel is part of the Hungarian cuisine, Czech and other Slavic cuisines. In addition, Jewish cuisine has always been famous for strudel. Isaac Babel's story "In the cellar" mentions a strudel with jam and a poppy seed pie, which was baked by the hero's aunt, especially for the visit of his rich friend.

Puff pastry apple strudel is a type of apple pie. Apples are the most affordable fruit, so apple pie, apple strudel, charlotte with apples are the main dessert of the cuisines of many countries. I remember that in the USA in any institution there is an apple pie on the menu, and it is always fresh and tasty.

Apple strudel is made from "exhaust" dough. This is a yeast-free dough, very thin - almost transparent like thick polyethylene. This type of dough is very popular in the Balkans and the East - the famous byureks are made from it. Such similar dough is called yufka, tocheni kori, kore, phyllo. The dough is very elastic and stretches excellently, although the composition of the dough can vary quite a lot.

* Recipe recorded while making strudel. Many thanks to my beloved daughter Julia!

Apple strudel. Step by step recipe

Ingredients (1 strudel)

Wheat flour of the highest grade Depends on a situation
Large sweet and sour apples 5 pieces
Sugar 1 cup
Brown sugar 2 tbsp. l.
Powdered sugar 2-3 tbsp. l.
Butter 100 g
Olive oil 50 ml
Egg 2 pcs
Seedless raisins 100 g
Rum or cognac 0.5 cup
Breadcrumbs 3-4 st. l.
Ground ginger, ground cinnamon, nutmeg, vanilla, salt, cinnamon sticks, cloves Spices

The cooking process, at first glance, seems very laborious and tedious, as, for example,. Looking back, it becomes funny from their fears and prejudices. Strudel with apples is no more difficult to prepare than baked or. Fear has big eyes - it's just about a phobia to cook such an amazing cake.
For the filling, you need to choose large sweet and sour apples. The ideal option is Renet Simirenko, Granny Smith or similar green apples. These apples hold their shape well when cooked and do not release too much juice. On the eve of cooking, soak 100 g of pitted raisins. We use dark rum or cognac. Mix half a glass of rum or cognac and half a glass of water, pour the washed raisins with the mixture and add 1-2 cinnamon sticks and 3-4 cloves to it. Leave for a few hours.
For the filling, you need to choose large sweet and sour apples
We start preparing the pie by preparing the filling. Throw 50 grams of butter into the pan. Add 1 cup sugar, brown sugar if available, and spices. The composition of spices may vary. We added 1 tsp. ground ginger and cinnamon, 0.5 tsp. nutmeg and a little vanilla - to taste.
Melt butter, add sugar and spices
After the oil has almost melted, so as not to overheat the spices, add the raisins soaked the day before along with the liquid in which they were soaked. Discard cinnamon sticks and cloves.
Add the raisins soaked the day before along with the liquid
Stir all the contents and over medium heat, uncovered, continue to heat until the sugar begins to caramelize. The sugar will start to foam a little and darken.
The sugar should start to caramelize.
Immediately add peeled and seeded apples, cut into small pieces or plates. It is not necessary to cut too finely, otherwise there is a risk of getting applesauce. Mix apples and caramelized sugar.
Add peeled and seeded apples, cut into small pieces
Simmer the apples over low heat, covered, until the apples are soft but retain the shape of the pieces. In time, depending on the variety of apples, it will take 20-30 minutes. The main task is not to get applesauce. Leave the apples to cool completely. Then drain all the liquid from them. It is worth throwing the apples into a colander so that the filling is almost dry, otherwise the roll will fall apart during baking.
Stew apples over low heat under a lid
Then you can proceed to the second stage - to prepare the dough. From myself I will say - it is very interesting and exciting. In a deep bowl, mix 2 cups of white flour and release the contents of one egg. Heat half a glass of water a little so that it is slightly warm, and add 1-2 pinches of salt to it. Pour the water into the flour and knead the dough. I must say right away that you will have to add flour, focusing on the condition and consistency of the dough. Sweep the dough very (!) carefully.
Mix flour, egg and water for dough
The dough should be very soft, and the dough should not stick to your hands. It shouldn't stick at all. Roll the dough into a ball and transfer to a bowl.
The dough should be very soft.
Further, in order for the baking to turn out as it should, the dough must ripen. Not quite a common technique, not typical for most types of dough - slightly cut the dough crosswise and generously grease with olive oil on all sides. Olive oil should be 50-70 ml. Cover the dough with an inverted deep plate and refrigerate for 45-60 minutes. During this time, the dough will ripen and the apple filling will have time to cool.
Slice the dough lightly in a crosswise pattern and brush generously with olive oil.
To prepare and stretch the dough and form the strudel, you will need a large table and cloth. Cover the table with a clean cloth - a canvas or towel without lint and long enough. Then you have to do what at first plunged me into a stupor. The fabric should be generously sprinkled with flour. Immediately prepare a baking sheet by lining it with baking paper and dusting the paper with flour. Separately, it must be said that the length of the roll and, accordingly, the dimensions to which the dough must be stretched depend on the size of the baking sheet. This must be remembered.
Line the table with a clean cloth and sprinkle liberally with flour.
Pulling the dough for the strudel is a leisurely process that does not tolerate fuss. Therefore, in order to bake a masterpiece, and not a pie with apples, you need to be patient. The dough stretches perfectly with your fingers, and a rolling pin is not needed here at all. Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge, stretching and smoothing the clots.
The dough stretches perfectly with your fingers
If, by chance, a gap has formed in the test, this is unimportant for two reasons. Firstly, a strudel is a roll, a roll in which the dough is rolled up together with the filling, and all the gaps will be inside. Secondly, any gap can be covered with a lump of dough, which will glue the gap, and re-stretch it.
Put the dough on a cloth with flour and, very slowly, carefully pull it with your fingers starting from the edge
Continue stretching the dough into a very thin layer. The size of the layer should be 25-30 cm wider than the length of your baking sheet. Layer length - as long as possible. We got a layer of dough about 50 cm wide and about 140 cm long. Geometrically smooth edges are absolutely optional.
In a layer of thin dough there will be irregularities in thickness
The dough turned out so transparent that you can read a book through it. In a layer of thin dough, in any case, there will be unevenness in thickness, small clots of dough are normal. If for some reason you are annoyed by the uneven edge of the dough, just cut it off.
The dough turned out so transparent that you can read a book through it.
Everything is ready for the formation of apple strudel. Melt in a bowl, but do not heat, 50 g of butter. Lightly beat one egg in another bowl. Grease the dough stretched on the fabric with melted, but not hot, butter. Excellent lubrication with a silicone brush. When I was little, my grandmother greased the roll with a bunch of feathers.
Lubricate the dough with butter
Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs or grated and sifted stale rolls, best of all "French" baguette. The crumbs will absorb the oil, this is an important point.
Sprinkle the buttered dough with 3-4 tbsp. l. breadcrumbs
Pour the apple filling onto the prepared dough, which should be at room temperature. Spread the filling evenly over the dough with your hands, leaving an empty strip on one short edge, approximately one quarter of the entire length of the dough. And also, leaving both long edges without filling, on the basis that the width of the strip of the spread out filling is the size of the baking sheet - in size, how the strudel will be formed.
Pour the apple filling onto the prepared dough.
Along the long edge, it is necessary to wrap the hanging edge of the stretched dough inside the future roll so that the width of the dough with the stuffing with the wrapped edges turns out to be the length of the baking sheet. You can wrap the edge by 10-12 cm. This should be done along the entire length of the dough. From the short side of the dough, wrap the edge with the filling about 12-15 cm, starting to form a roll.
Along the long edge, wrap the hanging edge of the stretched dough inside the roll
Then, lifting the edge of the fabric, turn over or turn over the roll of dough with the filling so that the strudel rolls up. The roll should roll towards the edge of the unfilled dough left on the second short edge.
Lifting the edge of the fabric, turn over the roll of dough with the filling so that the strudel rolls up.
Important: the stuffed strudel should be short and thick, not long and thin. When the strudel is fully wrapped, roll the package onto the prepared baking sheet lined with baking paper.

Step by step cooking apple strudel with pine nuts:

Wash the apples.
Cut the fruit into 4 parts to make it easier to remove the middle with seeds. If the peel is tough, then cut it off.
Cut apples into thin slices.
Put a frying pan or saucepan on the fire, melt the butter.
Then add sugar and chopped apples to the butter.
Simmer the apples for about 15 minutes, stirring constantly. Let all the liquid evaporate.
Then scald the raisins with boiling water and let them soak in hot water for 10-15 minutes.
Mix stewed apples with raisins and walnuts.
Roll out the thawed puff pastry and sprinkle with breadcrumbs.
Then put the filling on the bottom edge of the dough, and retreat 2 cm from the sides.
Roll up the stuffed dough.
Lay a sheet of parchment on a baking sheet and lay the roll on top.
Grease the surface of the roll with butter and make a few cuts.
Preheat the oven to 180 degrees and send the roll there for 40 minutes.
Grease the finished strudel again with a little butter.
Sprinkle the treat with powdered sugar.

In this version of the strudel, neither nuts nor raisins are used, but cinnamon is indispensable here.

Ingredients:

Yeast-free puff pastry - 250 g (half of a standard package of ready-made dough)
Wheat flour - 3 tbsp.
Butter - 2 tbsp.
Apple - 6 pcs. (small, strong, green)
Sugar - 100 g
Cinnamon - 0.5 tsp (can be increased to 1 tsp)
Butter - 1 tbsp.
Sugar - 2 tbsp

Step by step cooking strudel with apples and cinnamon:

Defrost the dough. Move a piece of dough from the freezer overnight to the refrigerator or thaw at room temperature for 3 hours.
Wash the apples, cut off the skin and remove the core with seeds.
Cut apples into thin pieces.
Then put the pan on the fire and melt a piece of butter on it.
Then set one tablespoon of melted butter aside to brush the surface of the strudel later.
In the oil left in the pan, add the apples, sugar and cinnamon.
Simmer the apples over moderate heat and stir constantly.
When all the liquid has evaporated from the pan, the filling can be put on a plate and cool.
Dust the table and rolling pin with flour and roll out the puff pastry. The size of the resulting rectangle should be approximately 30 by 35 cm. Roll out the dough in one direction only.
Now proceed to laying out the filling on a layer of puff pastry. It should occupy about a third of the formation. From the edges, the filling should recede by 2-3 cm.
First cover it with one side of the layer, and then the second.
Turn the strudel over, seam side down, and make a few slits in its surface.
Transfer the roll to a baking sheet lined with parchment paper.
Lubricate the surface of the strudel with the remaining butter, which we previously poured into a separate container.
Sprinkle the top of the roll with sugar.
Then send it to bake in an oven preheated to 180 degrees for 40 minutes.
The remaining dough can be cut into cubes, brushed with butter, sprinkled with sugar and also baked with strudel.

Apple strudel with raisins

Raisins for this recipe should be chosen without stones. The dish is very fragrant and lush.

Ingredients:

Yeast-free puff pastry - 500 g
Sweet and sour apples - 4 pcs.
Seedless raisins - 100 g
Granulated sugar - 3 tbsp.
Butter - 80 g
Ground cinnamon - 2 tsp
Chicken egg - 1 pc.
Powdered sugar - 2 tbsp.
Breadcrumbs - 2 tbsp.

Step by step cooking apple strudel with raisins:

Defrost puff pastry.
Rinse the raisins in boiling water, and then leave them to steam in hot water for 15 minutes.
Wash the apples, remove the stalk and seeds and cut into thin slices.
Now melt the butter in a hot frying pan and move the apples there.
Simmer them for 15-25 minutes until almost all of the liquid has evaporated.
After that, pour sugar into the apples and simmer for another 5 minutes. Don't forget to stir them constantly.
Now pour cinnamon into the apples, mix the filling and set it aside in a separate plate to cool.
Roll out the dough into an elongated rectangle and sprinkle it with breadcrumbs.
Then scatter over the layer of dough and raisins. From the edge, when distributing the filling, step back about 5 cm.
Now place the stewed cooled apples on crackers and raisins.
Then roll up the roll, starting from the edge where the filling is.
After rolling the roll, fix its top layer, which is without filling, and move it to a baking sheet covered with parchment.
Next, brush the roll with beaten egg.
Sprinkle the strudel with sugar or powdered sugar.
Preheat the oven to 180 degrees.
Move the roll to the oven for 40 minutes.
Serve the finished dish to the table with ice cream and tea to your taste.

Viennese apple strudel

This strudel with puff pastry apples differs from the rest in the unusual way of rolling the roll, as well as in the cooking process itself.

Ingredients:

Ripe apples - 2-3 pcs.
Puff pastry - 1 pack (500 g)
Sugar - 50 g
Seasoning for baking - 1 tsp
Breadcrumbs or biscuit crumbs - 100 g
Quail egg for lubrication - 1 pc.

Step by step cooking apple strudel in Viennese:

Defrost the puff pastry by moving it from the freezer to the refrigerator overnight.
Wash apples and remove seeds and core. The peel can be left on if it is thin.
Cut each apple into 4 pieces, then cut into small cubes.
Now put the saucepan on the fire, pour some water into it, add chopped apples and granulated sugar.
Next, add baking seasoning to the apples.
Simmer over moderate heat for about 10 minutes until the contents of the saucepan are reduced by half.
Bring the apples to such a state that they are caramelized in sugar, after which you can turn off the fire.
Roll out the dough into an elongated layer and cut one edge into strips, but not completely.
On the edge that is not cut, place the breadcrumbs.
Then place the apple filling on the breadcrumbs. Make sure that it retreats 3-4 cm from the side edges.
Now cover the filling with dough on the sides, and then roll up the roll. On top you should have a notched edge.
Next, lay a piece of baking paper on a baking sheet, and put your roll on top.
Lubricate its surface with a beaten quail egg.
Preheat the oven to 200 degrees in advance.
Put the roll in the oven for 30 minutes.
Cut the cooled strudel into pieces and sprinkle with powdered sugar on top. Bon appetit!

Easy way to cook apple strudel

This recipe does not use nuts, raisins, or butter, which significantly affects the calorie content of the dish. Such a strudel can occasionally be consumed even on a diet.

Ingredients:

Puff pastry - 250 g
Sweet and sour apple - 4 pcs.
Cinnamon - 1 tsp
Sugar - 3 tsp

Step by step cooking easy apple strudel:

Defrost puff pastry at room temperature for several hours. This usually takes about 4 hours.
Wash the apples and separate the core with seeds from them.
Cut them into thin pieces.
In a clean bowl, mix the chopped apples, granulated sugar and cinnamon.
Then roll out the dough into a thin layer, its thickness should be only a couple of millimeters.
If the dough sticks to the rolling pin, flour both the sheet and the rolling pin.
Place the filling on the bottom edge of the puff pastry, about 5 cm from the edge.
Put the edge of the dough on top of the filling, as well as the sides of the layer.
Roll the dough with the filling into a roll.
Now transfer it to a parchment-lined baking sheet.
Wrap the stuffed roll into a bagel.
Heat the oven and send the roll into it.
Bake the strudel for about 30-35 minutes until browned.
Remove the finished strudel from the oven, wait until it cools down a bit, and cut it into pieces.
Serve with freshly squeezed apple or orange juice.

Austrian strudel with puff pastry apples

Apple strudel from ready-made puff pastry according to this recipe is prepared using walnuts. This option should appeal to those who do not like cinnamon.

Ingredients:

Ready puff pastry - 1 layer (15*20 cm)
Apple - 1 pc. medium size
Walnuts - 80 g
Raisins - 3 handfuls
Sugar - 2 tbsp
Crumb crumbs (breadcrumbs without additives) - 4-5 tbsp.
Butter - for lubrication of layers
Egg for lubricating the roll - 1 pc.

Step by step cooking Austrian apple strudel puff pastry:

First, defrost the dough.
Then pour boiling water over the raisins and soak them in cold water.
Peel the apples, remove the stalks and all hard parts. Cut them into thin small pieces.
Break nuts into small pieces.
Roll out the dough into a thin layer. This is best done on some kind of thin kitchen towel.
In a bowl, mix apples, soaked raisins, granulated sugar, crushed nuts.
Brush the puff pastry sheet with melted butter. Just don’t touch the edges, leave them sticky to fix the roll later.
Now crumble the breadcrumbs onto one part of the layer.
Place the filling on top of them.
Now, helping yourself with a towel, roll up the roll.
Pinch the side edges of the roll so that the filling does not run away.
Set the oven to heat up to 180 degrees.
Lay a sheet of parchment paper on a baking sheet.
Place the roll on the parchment.
Whisk an egg and brush the roll with it.
Send the future strudel to the oven for 35 minutes.

Serve the finished dish with ice cream or simply pour the chopped strudel with melted chocolate. You can start a delicious tea party. Bon appetit!

How to serve apple strudel on the table?

Apple strudel can help out at the moment when unexpected guests arrived. If you have a piece of puff pastry lying around in your freezer, then you will quickly prepare an excellent treat for tea drinking.

Sliced apple strudel can be served with green or black tea, focusing on your taste. You can also serve it with milk, which is very popular with children. With cocoa and coffee, this treat also goes well.

Apple strudel can be a snack in the afternoon, combining it with natural yogurt or biokefir. In such a culinary composition, it is well absorbed.

Apple strudel video recipes

Now you know how to cook puff pastry strudel in several ways. Pamper yourself and loved ones more often with delicious and fragrant pastries, accompanied by pleasant conversations.

Among the variety of apple pies, the magnificent Viennese strudel takes pride of place. The recipe for an exquisite pie came from the depths of centuries, the technology has been perfected over the centuries, so modern chefs can accurately reproduce the taste and appearance of a historical dessert.

Viennese bloggers, culinary websites, and even confectioners in restaurants tell how strudel is prepared in Vienna. And they arrange real “strudel shows” for tourists there. While cafe visitors enjoy dessert, pretty Austrian girls show and tell how to cook it. How, not from what! And because you still do not see anything but a beautiful sight. Girls just take the finished dough and wrap the finished filling in it. Unless rolling out the dough to the thickness of a newspaper sheet - with your hands, elbows - is not only informative, but also spectacular. But other secrets remain behind the scenes: both wisely and hospitably. True, then those present receive postcards with a recipe as a keepsake, including in Russian. But we understand how the main thing can be left out in a recipe, how many nuances can be omitted for brevity.

We will now try to take into account all these nuances and polish the preparation of strudel with apples according to the traditional Viennese recipe. Yes, it is not simplified, not sweeping. But is it worth looking for simple ways, wanting to create the most delicious and exquisite classics? Of course, the process will take time and some skill. But if you follow our tips and photos step by step, you will see that baking a delicious classic strudel is not so difficult. Everything will surely work out.

What do we need to make strudel

flour - 300 g;
apples - 700 g;
butter - 80 g;
egg - 1 pc.;
sugar - 50 g;
vegetable oil - 50 ml;
water - 180 ml;
raisins - 100 g;
wheat crackers - 50 g;
cognac, rum or juice - 50 ml;
lemon - half;
cinnamon - 5 g;
powdered sugar - 10 g.

How to cook classic apple strudel

The most important part of the Viennese strudel is the dough. It is exhaust, but this word should not frighten and repel, it just means carefully stretching the dough layer almost to the state of paper. Let's start with him.

Cooking apple strudel dough: recipe

It can be frozen in the chamber for the future, wrapped in a film. You need to defrost in the refrigerator.

We also note that you can cook a roll not from a whole array of dough, but divide it, say, into four parts. So it will be more convenient to cope with stretching, wrapping the filling, and transferring the workpiece to a baking sheet.

Making apple strudel filling

Stretching the dough, shaping and baking the strudel

Next is the hardest part, but you can do it! We spread a clean linen or cotton towel on the table, sprinkle with flour and rub the flour over the entire surface.
Lay out the dough on the towel.
We begin to roll out, starting from the middle to the edges in all directions, but trying to roll out a rectangle. Do not press hard on the rolling pin, roll evenly.
When the dough is rolled out to the brim, cut evenly - so that it is smaller than the perimeter of the towel in size, and there is room for even more rolling.
When the layer becomes so thin that the texture of the towel is visible through it, it means that we did everything right. Now you need to grease the surface with melted butter. In the oven, the oil is mixed with apple juice, a kind of caramel is formed, which will make the already delicious strudel even tastier.
Next, grind the croutons in the mixer and sprinkle the dough, leaving the edges 3 cm free. The remaining ingredients of the strudel are also laid out not close to the edges.
On top of the crackers we lay alternately: apples, sugar with cinnamon, raisins.
Now we take the edge of the towel closest to us and carefully fold the roll together with the dough. Slightly crush in the course of folding, so that the bundle is more dense.
The strudel is formed. Now you need to pinch the sides so that the filling does not leak out.
Brush the roll with melted butter.
Transfer the strudel to a baking sheet covered with a mat or baking paper. This is the final difficult stage. Carefully remove a towel from under the roll or simply roll the strudel onto a baking sheet. If the length of our "sausage" does not fit in the form, you can lay it diagonally or even lay out a horseshoe. We preheat the oven to 200 degrees, the baking time is 40 minutes.

You can also add nuts to the filling. In the classic version, it should be almonds, but walnuts in combination with apples are more familiar to us. They should not be ground, but chopped with a knife so that they crunch appetizingly in the finished strudel.

We take out our most delicate Viennese strudel and sprinkle with powdered sugar. It is not very sweet, so you can serve a scoop of ice cream and coffee with the pie. This is a magnificent pastry - the thinnest crispy crust and a lot of tasty, juicy, fragrant toppings. A slice of strudel is truly a work of art, so before you start eating it, you should admire it. Check out an old recipe and treat your family to delicious pastries.

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