Step-by-step recipe for apple strudel. The most delicious apple strudel. Apple lavash strudel

Today we suggest baking apple strudel from puff pastry for tea. Inspired by the famous Austrian dessert, this dish combines a thin base and generous amounts of apple filling with raisins, nuts and aromatic cinnamon. This pie, incredibly delicious and a must-have for any coffee shop, can be prepared at home without much hassle!

In the classic version for the strudel base, flour is combined with water and oil, the dough is kneaded, rolled out as thinly as possible, and then pulled out, turning in the hands and making the layer almost transparent, trying not to tear. This task is quite painstaking and not easy. We offer a version of strudel in an interpretation accessible to a novice cook. Using ready-made semi-finished dough, it will take no more than an hour to make this wonderful pastry! So, let's make apple strudel from puff pastry using a step-by-step recipe with photos!

Ingredients:

• puff pastry (yeast or yeast-free) - 500 g;
• butter - about 100 g;
• powdered sugar - 2-3 tbsp. spoons;
• breadcrumbs - 40-50 g.

For filling:

• apples - 500 g (5-6 small pieces);
• juice of half a small lemon;
• raisins - 100 g;
• walnuts - 100 g;
• sugar - 150 g;
• ground cinnamon - 2 teaspoons without a slide.

Apple strudel made from puff pastry step by step recipe with photos

How to prepare apple strudel filling

1. Since we will use ready-made dough, we begin preparing the strudel by forming the filling. Wash the raisins thoroughly and dry. Chop the nuts with a knife or crush them in a blender bowl, but not into crumbs - the pieces should remain medium, not too small.
   
2. After cutting off the peel layer and removing the core, cut the apples into small thin pieces. Place raisins, nuts and sliced ​​apples in a deep bowl. Sprinkle with the juice of half a lemon.
   
3. Sprinkle the filling ingredients with sugar and add ground cinnamon for flavor.
   
4. Mix the ingredients carefully.
   

   How to make apple strudel from puff pastry

5. Having defrosted in advance, roll out the puff pastry into a thin rectangle. Having melted, apply 2-3 tablespoons of butter to the rolled out layer, distribute over the entire surface using a silicone brush. Place a layer of breadcrumbs on top, departing about 10 cm from the left edge, and 3-4 cm from the rest. The breadcrumbs are used so that the apple juice is absorbed and does not tear the thin dough during the baking process.
   
6. Next, distribute the mixture of apples, raisins and nuts - spread on top of the crumbs in an even layer. We don’t step beyond the boundaries of crackers.
   
7. To prevent the filling from slipping out, fold the top, bottom and right edges of the dough.
   
8. Starting from the right, roll the workpiece into a tight roll. Brush each turn of dough with melted butter.
   
9. Place the formed strudel on a baking sheet lined with oiled parchment. We act very carefully - it is important not to damage the thin dough! Bake for 30-40 minutes at 180 degrees. During this time, take out the strudel a couple of times and brush with the remaining melted butter.
   
10. Grease the finished hot strudel for the last time with oil and immediately sprinkle with sweet powder through a fine sieve.
    
11. After cooling the pie completely or until warm, cut it into portions and serve with a scoop of ice cream or on its own. Apple puff pastry strudel is ready!
    

Let's start tasting the popular dessert. Bon appetit!

Odelinde/Depositphotos.com

Ingredients

• 250 g flour + for sprinkling;
• 1 egg;
• a pinch of salt;
• 1 tablespoon vegetable oil + for greasing;
• 100 ml water;
• 2 kg apples;
• 1 lemon;
• 100 g sugar;
• vanilla sugar - to taste;
• 2 teaspoons cinnamon;
• 150 g raisins;
• 100 g butter;
• 100 g breadcrumbs;
• powdered sugar - to taste.

The ingredients are for two strudels.

Preparation

Sift the flour into a bowl. Make a well in the middle, crack the egg into it, add salt and vegetable oil. Pour in lukewarm water and stir. When the dough begins to come together, continue kneading it with your hands. Throw it on the table several times and remember well again. The finished dough should become elastic, soft and “velvety”.

Cut it into two equal parts. Form each into a ball and brush with vegetable oil. Place the balls on a plate at a short distance from each other. Rinse a large bowl with boiling water, wipe dry and cover the dough with it. This will keep it warm inside. Leave the dough for half an hour.

Peel and core the apples and cut into very thin slices. Add to them finely grated zest, juice of half or a whole lemon, regular and vanilla sugar, cinnamon and raisins. Raisins can be soaked in boiling water in advance and allowed to swell. Mix the filling thoroughly. Since the amount of ingredients is for two strudels, you can only make half the filling at first.

Lightly fry the crackers in a hot, dry frying pan, stirring constantly.

Place a large piece of cotton cloth on the table and sprinkle with flour. Place one part of the dough there. It would be possible not to divide the dough in half, but then it would be more difficult to stretch it. Flatten the ball by slapping it with your palm and turning it over several times. Then roll out the dough with a rolling pin, also turning it over several times.

Then carefully lift it, draping it over the back of your hand. Form both palms into fists. Turn the dough in a circle on your fists, stretching it to the sides. It should become very thin, literally transparent. Place the dough on a cloth and try to give it the shape of a rectangle, stretching it in the right directions.

Melt half the butter and brush the dough with it. Sprinkle with half the crackers and powder, not reaching the edges a few centimeters. Spread half of the filling over one edge of the dough.

Using your hands or a cloth, drape it over the sides of the dough. Using a cloth, roll the strudel as shown in the video below. Place the piece on the parchment, seam side down.

Grease the strudel with vegetable oil and place it along with the parchment on a baking sheet. Bake in an oven preheated to 200°C for 30–40 minutes until the dough is golden brown. Make the same strudel from the remaining ingredients.

Ingredients

• 3 apples;
• ½ lemon;
• 80 g raisins;
• 2 tablespoons butter;
• 5 tablespoons of sugar;
• vanilla sugar - to taste;
• 500 g;
• 3 tablespoons ground almonds.

Preparation

Cut apples, peeled and cored, into small cubes and sprinkle with lemon juice. You can soak the raisins in boiling water in advance and leave them to swell while you prepare the other ingredients.

Melt half the butter in a frying pan over medium heat. Place apples there. Add 3 tablespoons of sugar and stir. Simmer the fruit, stirring occasionally, for several minutes until the liquid has evaporated. At the end, add vanilla sugar and raisins.

Roll out the dough into a rectangle. Combine the remaining sugar, cinnamon and almonds. Melt the remaining butter and use almost all of it to brush the dough, working a little away from the edges of the rectangle. Sprinkle with cinnamon mixture.

Spread the apple filling along the short edge of the dough, avoiding the ungreased portions. Carefully roll the strudel, pinching the edges as you go.

Place the dough on a baking sheet lined with parchment. Brush the dough with oil and poke a few holes with a fork. Place in an oven preheated to 180°C for 40 minutes.

Themediterraneandish.com

Ingredients

• 50 g raisins;
• 2 teaspoons butter;
• 3 tablespoons olive oil;
• 50 g brown sugar + for sprinkling;
• 1 teaspoon ground cinnamon;
• ¼ teaspoon ground nutmeg;
• 2 tablespoons orange juice;
• 50 g chopped walnuts;
• 10 sheets of phyllo dough.

Preparation

Cut the peeled apples into thin slices. If desired, the raisins can be poured with boiling water in advance and left to swell while you prepare the filling.

Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Place apples there, add sugar, cinnamon, nutmeg and orange juice and stir. Cook for 2-3 minutes, add raisins and remove from heat.

Line a baking tray with baking paper. Drain the juice from the apples and combine it with the remaining olive oil. Place one sheet of filo on a baking sheet, brush with butter mixture and sprinkle lightly with sugar. Do the same with the remaining sheets.

Place the filling in the middle of the dough, placing it in the shape of a rectangle. Fold the short edges of the dough over the filling and brush the tops with the butter mixture. Then, starting from the long edge, roll the strudel.

Brush the top with a mixture of butter and juice. Place in an oven preheated to 190°C for about 35 minutes.

yommy8008/Depositphotos.com

Ingredients

• 200 g flour + for sprinkling;
• a pinch of salt;
• ½ tablespoon lemon juice;
• 75 ml water;
• 100–150 g butter;
• 3 apples;
• 100 g raisins;
• 3 tablespoons sugar;

Preparation

Combine flour, salt, lemon juice and egg. Gradually pour in lukewarm water, kneading into a homogeneous elastic dough. Melt the butter.

Divide the dough into several pieces and slightly flatten each with a rolling pin. Brush the dough with melted butter. Place on a plate, stacking the pieces on top of each other and forming two towers. Cover with cling film and refrigerate for 2 hours.

Peel and core the apples and cut into small cubes. Add raisins, sugar and less than half the breadcrumbs and stir. Raisins can be pre-soaked in boiling water and allowed to swell.

Place the cooled mixture on a table sprinkled with flour. Brush the pieces again with melted butter. Stack all the pieces on top of each other and roll out in a very thin layer.

Grease the layer with oil and sprinkle with the remaining breadcrumbs. Spread the filling over the dough, not reaching the edges a little. Form into a roll, starting from the long edge.

Line a baking sheet with parchment greased with oil. Place the strudel and season it with butter. Bake in an oven preheated to 180°C for about 40 minutes. Then reduce the temperature to 130 °C and cook for another 25 minutes. During baking, brush the strudel with oil 2-3 more times.

olhaafanasieva/Depositphotos.com

Ingredients

• 3 apples;
• 1–2 teaspoons lemon juice;
• 100 g raisins;
• 80 g butter;
• 3 tablespoons sugar + for sprinkling;
• vanilla sugar - to taste;
• 1 teaspoon cinnamon;
• 1 large thin pita bread;
• 3-4 tablespoons breadcrumbs.

Preparation

Cut the cored apples into small pieces and sprinkle with lemon juice. You can soak the raisins in boiling water in advance and leave them to swell while you prepare the other ingredients.

Melt half the butter in a skillet over medium heat. Place apples there, sprinkle with regular and vanilla sugar, add raisins and stir. Simmer, stirring, for several minutes until the liquid has evaporated. Remove from heat and stir in cinnamon.

Melt the remaining butter and brush it over the spread out pan. Sprinkle with breadcrumbs. Leave about 1–2 cm on the wide edges, and 5–7 cm on the narrow edges. Distribute the apple mixture over the breadcrumbs.

Cover the filling with the narrow edges of the pita bread. Then, starting from the wide edge, roll up the strudel. Transfer it to a baking sheet lined with parchment. Brush the pita bread with melted butter and sprinkle with sugar. Bake for about 20 minutes at 190°C.

NatashaBreen/Depositphotos.com

Ingredients

• 125 g butter;
• 3 tablespoons sour cream;
• 50 g powdered sugar;
• ½ teaspoon of soda;
• 180 g flour;
• 2 apples;
• 50 g raisins - optional;
• 2 tablespoons sugar;
• 1 teaspoon cinnamon.

Preparation

Cut the butter into small cubes and place in a bowl. Add sour cream, powdered sugar and soda. Gradually add flour and knead into a homogeneous dough with your hands. Form it into a ball and refrigerate for 1 hour.

Roll out the chilled dough into a thin rectangular layer. Grate the apples on a coarse grater and spread over the dough, not reaching the edges. Add raisins if desired. Sprinkle with sugar and cinnamon.

Starting from the long edge, twist the layer. Pinch the edges and place the dough on a baking sheet lined with parchment, seam side down. Bake at 180°C for 35–40 minutes.

Mix everything thoroughly, first with a spoon and then with your hands. The dough is very pliable and easy to prepare. You will definitely fall in love with it immediately after touching its delicate texture. We take the finished and kneaded dough in our hands and throw it on the table a couple of times. After this, excess air will leave the dough and it will become more homogeneous and airy. When you have completed all the necessary manipulations with the dough, you will need to leave it to rest for 30-40 minutes. Do not bypass this stage of preparing dough for strudel, it is the most important, future rolling and stretching of the dough depends on it.

When the dough is rolled out, place crackers on it. “Why do you need crackers for strudel?” you ask. Rusks are used to ensure that our dough remains crispy and does not become soggy when the apple juice releases during baking. Place the filling on the crackers, not reaching the edges.

Sprinkle the finished apple strudel with powdered sugar and serve, if desired, with vanilla ice cream.

Bon appetit!

Apple strudel is a traditional Austrian dessert. The aroma of cinnamon with sweet and sour apple flavor will be remembered by many. Despite the simplicity of the recipe, it is important to take into account several recommendations on the technology for preparing the sweets.

How to make strudel with apples - features of the dessert

In itself it is a roll of dough with filling. If you look closely at it, you will see a whirlpool of layers, inside of which there are juicy apples with spices.

• The dessert is often called Viennese, as it is one of the main dishes of local cafes in Vienna.
• The dough used for strudel is stretched. It is made from flour, water, butter and salt. Good dough is always firm and elastic and does not stick to your hands. Always knead it thoroughly.
• Then grease with oil, wrap in cling film and leave to rest for a couple of hours before rolling out into a very thin layer.
• Modern housewives prepare dessert from different doughs depending on taste. For example, yeast, puff pastry, shortbread. The main thing is to roll it out thinly.
• The traditional filling is made from apples, nuts and raisins. Add sugar with cinnamon and vanilla to them. For piquancy, you can use cognac or rum.
• Before serving, cut the strudel into portions and sprinkle with powdered sugar.
• Enjoy the dessert both warm and cold with ice cream.

How to cook apple strudel - preparing equipment and products

• You won't need a lot of kitchen utensils. Prepare deep containers for the dough and filling, a rolling pin, a brush for greasing, a measuring cup and a baking dish. Since the dough is very thin, it must be baked on a baking sheet with a non-stick coating and a thick bottom.
• Be sure to sift the flour several times. Soften the butter, but do not melt.
• Wash the apples under running water and peel them, as well as remove the core and seeds. Cut the fruit into small cubes or slices. To ensure that the apples release their juice, first mix them with spices.
• Grind any nuts in a food processor, but not until crumbly. Pour boiling water over the raisins, then dry on paper towels.
• To achieve a thin layer for baking strudel, roll it out directly on parchment or a towel. Additionally, pull it out under your weight.

How to cook apple strudel - a classic recipe

It is better to start the dessert preparation process by kneading the dough, as it needs time to rest.

Prepare the following ingredients:

For the test:

• wheat flour – 300 gr.;
• softened butter – 150 gr.;
• water – 150 ml;
• breadcrumbs - 2 tbsp. l.;
• baking powder – 0.5 tsp;
• salt.

For filling:

• green apples – 5 pcs.;
• raisins and nuts – 50 g each;
• granulated sugar – 70 gr.;
• cinnamon and vanilla - to taste.

Recipe:

• Mix flour, crackers, salt and baking powder, add butter, then knead the dough until smooth.

• Warm the water slightly and gradually add it to the flour mixture. Knead it well.

• When the dough does not stick to your hands, leave it to rest.

• Meanwhile, prepare the filling. Cut the apples into pieces, wash the raisins, chop the nuts.

• In a separate container, mix the fruit with spices.

• Take out the dough and roll it out into a thin layer. Check its thickness with your hand. When it is visible through the dough, it means you have reached the required size.

• Sprinkle the layer with sugar and the remaining cinnamon. Place nuts, raisins and apples on one edge.

Important! It is a mistake to believe that the filling must be spread over the entire surface of the dough. The classic recipe involves twisting the dough several times around the apples.

• Start wrapping the layer with the filling, gradually wrapping it around. Then place on parchment paper in a baking pan.

• To soften the dough and create a fragrant crust, brush the top layer with melted butter. Make several cross cuts.

• Preheat the oven to 190 degrees. Place the dough in the oven and bake at this temperature for up to 45 minutes. Check readiness with a toothpick.

• After cooking, let the dessert cool, then cut into portions and sprinkle with powdered sugar. Serve with ice cream or whipped cream.

• To get fragrant baked goods, it is important to follow several recommendations.
• For stretch dough, use flour with a high gluten content.
• Place the wrapped dough in the pan with the seam facing down. This will prevent it from unfolding while baking.
• For raisins, like nuts, choose different varieties to achieve an interesting taste.
• Instead of a non-stick coating, use any pan, just sprinkle it generously with flour before baking.

It’s easy to prepare apple strudel at home if you follow the specified technology and follow all the recommendations. Only then will you be able to please your family with a fragrant dessert. Bon appetit!

Watch the video for Yulia Vysotskaya’s signature recipe for baking strudel with apples:

Pourable, fragrant apples are truly delicious fruits, and desserts with them are a sheer delight. Strudel is one of the most wonderful of them.

This is a dish in our usual form born in Vienna. But Austrian chefs only improved the ancient oriental sweet - baklava.

The Austrians' neighbors, the Hungarians, were the first to discover this wonderful delicacy, made from sheets of thin puff pastry soaked in fruit syrups with chopped nuts, when the country came under the rule of the Ottoman Empire.

The baked goods became popular among the local population. And at the beginning of the 19th century, Austrian confectioners modified the dish, turning it into a twisted roll, which was stuffed with a variety of fillings. The name reflects its shape.

The only thing that remained unchanged was special dough - the thinnest like tissue paper.

At different times, almonds, semolina, rice and poppy seeds were considered popular fillings. Then, fillings made from milk and cream, grapes, prunes, cherries, pears, apricots, and coffee with cinnamon came into culinary fashion.

But for a century now, one of the most beloved desserts in the whole world has been strudel with apples.

The most delicious way to cook strudel

Prepare for the test:

• 250 g wheat flour
• a pinch of salt
• three quarters glass of water
• For filling
• kilo of apples
• half a cup breadcrumbs
• 100 g sl. oils
• a tablespoon of nuts and lemon zest

For fondant:

• 150 g sugar
• half a glass of water
• vanilla or juice of half a large lemon

How to cook:

Subtleties of preparing thin dough. In addition to the flour for kneading the dough, prepare additionally about 200 g product. Flour will be needed to dust the dough when rolling out. You need to periodically immerse your hands in it so that when stretching the dough does not stick to them.

The water for kneading the dough should be warm (about 40 ° C). Do not save time on the procedure of heating the dough. In a well-heated product, gluten is formed, allowing it to be stretched without the risk of tearing.

It is better to stretch the dough together (opposite each other). If you are planning to create a roll from one layer of dough, filling
for it, grind as much as possible.

Large pieces of hard nuts or fruit may break through the dough. If the filling is placed on 2-3 layers of cakes, it may consist of larger slices.

If the filling includes fruits that intensely release juice (cherries, sweet cherries, peach, strawberries, wild strawberries), it is also better to place the minced meat on 2-3 layers of dough. Otherwise, the dough may become overly saturated, and the dish will lose its “crispy” charm.

You can also buy strudel dough in the store, roll it out and stretch it. In this case you save 2 hours on preparation dishes.

Delicious apple heart strudel with cinnamon

Apples and cinnamon are a traditional set for filling confectionery products. Their flavors really do go well together. do not require additional components.

To prepare the dough you will need:

• half a kilo of wheat flour
• 2 eggs
• a pinch of salt
• 300 ml water
• For filling
• 3 large apples
• tablespoon cinnamon
• a quarter cup of sugar
• 50 g sl. oils
• 3 tbsp. spoons of breadcrumbs

For fondant:

• half a kilo of sugar
• 70 ml water
• 10 ml vinegar or tablespoon lemon juice
• tablespoon liquid jam or juice for touching up(optional)

How to cook:

Traditional way of preparing Viennese strudel

How to make baked goods with apples and cherries?

Apples and cherries taste great together in baked goods. But the consistency of these fruits is different. Cherries are smaller, juicier, and release juice much faster and more readily. Therefore, for a better taste perception, apples cut smaller or grind on a grater with large cells.

Prepare for the test:

• 600 g wheat flour
• 2 eggs
• 350 ml water
• For filling
• 2 large apples
• half a kilo of cherries
• a glass and a half of sugar (to taste)
• half a cup of crackers
• 100 g melted l. oils

For fondant:

• 350 g sugar
• glass of water
• juice of half a large lemon
• tablespoon cherry jam or juice

How to cook:

Video recipe for apple strudel in the oven

Strudel with apples and raisins - what products are needed?

In this version of strudel, apples perform the main culinary role, and grapes add piquancy to the delicate dish. Its flavor is especially interesting if you mix white and black grapes. It’s even better if the raisins are made from muscat grape varieties.

Prepare for the test:

• 250 g wheat flour
• a pinch of salt
• three quarters glass of water

For filling:

• 3 large apples
• half a glass of white and black raisins
• half a cup breadcrumbs
• 150 g sugar
• 50 g sl. oils

For fondant:

• 150 g sugar
• half a glass of water
• a pinch of vanillin
• juice of half a large lemon
• 2 tbsp. spoons of crushed nuts

How to cook:

Classic recipe for baking with apples and cottage cheese

This delicacy will become not only a dessert, but also full breakfast. The filling for strudel is prepared from ready-made (bought) sweet curd mass or from whole cottage cheese.

It is better to choose cottage cheese with medium fat content, without sugar. By mixing it with apples or other fruits, you can determine how much sugar you need to add.

Prepare for the test:

• 250 g wheat flour
• a pinch of salt
• three quarters glass of water

For filling:

• 250 g cottage cheese
• 2 large apples
• 150-200 g sugar
• 2 eggs
• 50 g sl. oils

For decoration we use 2 tbsp. spoons of powdered sugar.

How to cook:

This dessert is very delicate, so choose appropriate drinks to accompany it. Sweet wines with sharp flavor tones do not go well with delicate delicacies. A good choice would be dry and semi-dry white wines, especially nutmeg.

For stronger drinks, you can choose Tokay, Malaga, and Malvasia.

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