There are many interesting variations of this amazing baking. One can surely call the classic filling not only apple but also cherry, cottage cheese and even meat. A traditionally sweet puff pastry strudel with a scoop of ice cream and coffee is served.

Ready made puff pastry strudel

Classic Austrian dessert made from a special fume dough. Lesson is painstaking and not easy, so when time is short, you can make a puff pastry strudel without yeast dough and arrange it in a new way. This will shorten the cooking time by about 1 hour. Yeast base is not suitable, as the dish should not be too lush, but on the contrary the base should be thin and crispy. The fillings can be completely different:

• classic apple or pear;
• cherry or other berry;
• cottage cheese;
• meat;
• mushroom or vegetable.

Apple Strudel - Puff Pastry Recipe

This treat is made according to the Austrian delicacy and combines a thin base and an incredible amount of stuffing with raisins, nuts and cinnamon. If you do not know how to cook puff pastry strudel, then this recipe will certainly come in handy. From this amount of components will come out an average-sized roll, which can be divided into 6 servings.

• frozen sheets - 500 g;
• butter - 100 g;
• icing sugar - 2-3 tbsp. l .;
• breadcrumbs - 50 g
• apples - 500 g;
• juice 1/2 lemon;
• raisins - 100 g;
• walnuts - 100 g;
• granulated sugar - 150 g;
• cinnamon- 2 tsp.

1. Mix raisins, nuts, apple slices, citrus juice, sugar, cinnamon.
2. Roll the sheet into a thin rectangle, oil.
3. Sprinkle with breading, stepping back from one corner of 10 cm, and 3-4 cm from the rest.
4. Arrange the stuffing, not stepping over the boundaries of dressing.
5. Collapse into a roll, greasing each turn.
6. Bake for half an hour at 180 ° C.
7. Baked puff pastry strudel fluff butter and sprinkle with powder.

Cherry Puff Pastry Strudel

The most popular among such treats is strudel with puff pastry cherries. This option is for those who are not sure that they will cope with the exhaust test. You can use any berries - fresh, frozen, canned, it is important that they are without stones. Cooking time about 1 hour.

• yeast free sheets - ½ kg;
• cherry - 400 g;
• sugar - 100 g;
• ground vanilla crackers - 200 g;
• butter - 50 g;
• egg.

1. Roll the thawed sheet into 2 rectangles. One is wider and longer than the other.
2. From the cherry should drain the juice, mix the berries with sugar and breadcrumbs.
3. Smaller layer of oil, put the berries.
4. Grease the larger layer, make cuts in 1.5 - 2 cm. Cover the filling and seal.
5. Lubricate the egg and bake for 45 minutes at 180 ° C.

Puff pastry curd strudel

This puff pastry fruit and cottage cheese strudel is cooked more easily than its other counterparts, and at minimum cost you will get an excellent result! Berries can be used fresh or canned, plums syrup. In an hour, you get a big roll, which is enough for 6 sweet teeth.

• yeast-free sheet - ½ kg;
• crackers - 50 g;
• butter - 50 g;
• cottage cheese - 400 g;
• antonovka - 200g;
• strawberries - 200 g;
• granulated sugar - 200 g;
• vanilla;
• lemon juice - 1 tsp

1. Curd mix with sweetener and vanilla.
2. Chop fruits: apples - thin slices (mix with juice), strawberries - into quarters.
3. Roll out the blank in a rectangle.
4. Sprinkle with breading.
5. Put the curd on top of the fruit.
6. Roll back the edges, pinch the edges.
7. Put the puff strudel out of yeast-free dough on a baking sheet, chop, brush with an oil mixture and bake at 200 ° C for 20-30 minutes.
8. Ruddy cake sprinkled with icing powder.

Puff Pastry Pear Strudel Recipe

Try making a pear strudel with puff pastry. Its taste is very interesting and balanced. It is worth noting that there are no sweeteners in the recipe at all, and the cake will be sweet. This recipe is even better than the classic one, because the use of the purchase base will save the dessert from the leakage of fruit juice.

• ready sheets - 500 gr .;
• pears - 4 pcs .;
• dark raisins - 2 tbsp. l .;
• crushed almonds - 1 tbsp. l .;
• ground vanilla crackers - 2 tbsp. l .;
• melted butter - 2 tbsp. l .;
• lemon peel - 20 g;
• vanillin - 1 sachet;
• 1 yolks;
• milk - 2 tbsp. l

1. Fry pear pieces for about 5 minutes. Throw the raisins, zest and nuts, set aside.
2. Roll out the sheet, oil and sprinkle with crackers.
3. Lubricate the edges of the egg-milk mixture, put the softened fruit.
4. Wrap, pinch edges, make cuts and smear with egg-milk mixture.
5. Oven at 180-200 ° C for 40 minutes.

Banana Puff Pastry Strudel

This dessert can be served both hot and cold, it is delicious the next day. Best of all the dish will complement the ball of vanilla ice cream. so the taste of a warm dessert will be fully revealed. Effectively, you can make a sweet, slightly watered chocolate syrup.

• yeast-free semi-finished product - 500 g;
• butter - 3 tbsp. l .;
• banana - 2 pcs .;
• crackers - 20 g;
• chopped kernels of nuts - 150 g;
• cinnamon.

1. Before you make a puff pastry strudel, roll out the cake mix and grind.
2. Spread out the bananas. Sprinkle with breading, nuts and cinnamon powder, twist tightly.
3. Bake at 180 ° C for 40 minutes.

Puff pastry meat strudel

Try to make puff pastry strudel with minced meat and homemade lovers of delicious food will be satisfied! A delicious cake is even suitable for a festive dinner, and making it is not troublesome. You can take any meat, given the preferences of the main tasters. You can make a snack treat in just an hour and feed them six eaters.

• packaging of finished sheets - 500 g;
• minced meat - 400 g;
• egg - 1 pc .;
• salt, pepper - 1 pinch;
• onions - 2 pcs .;
• garlic - 2 cloves;
• rusks - 100 g

1. Plast roll.
2. Chopped onions and garlic spasserovat, cool and mix with minced meat.
3. Plast lubricate the oily mass, distribute the stuffing.
4. Minimize the roll and seal.
5. Sprinkle baking tray flour, shift the workpiece seam down, pierce in several places.
6. At 180 ° C bake for half an hour.
7. Hot roll grease yolk. In the cooling oven leave for 10 minutes.

Puff pastry mushroom strudel

Prepare a quick, simplified version of the Viennese pastry in a special way, based on the finished dough and adding the stuffing of mushrooms. It will turn out very tasty and satisfying. Of these components will be 4 servings of an amazing snack pie. Time for cooking will take no more than one hour.

• frozen semi-finished product - 500 g
• 1 onion;
• champignons - 500 g;
• sour cream - 2 tbsp. l .;
• butter - 50 g;
• egg - 1 pc.
• vegetable oil - 1 tbsp. l .;
• sesame - 1 tsp;
• parsley - 1 bunch.
• salt, black pepper, Provencal herbs - on wusu.

1. Before baking the puff pastry strudel, fry the filling of finely chopped onion and chopped champignons before the liquid evaporates.
2. Season with spices.
3. Add sour cream and greens. Stir, cool.
4. Plast roll. Prick with a fork.
5. Spread the mushrooms, wrap.
6. Grease the egg mixture with the top and sides.
7. Make cuts. Sprinkle with sesame seeds.
8. Bake at 180 ° C for half an hour.

Apple strudel puff pastry pigtail

To surprise the guests and retreat from the stereotypes is to learn how to wrap puff pastry strudel in a new way. An ideal way would be a pie in the form of a charming pigtail. Choosing a filling for puff pastry strudel can be made as simple as possible by paying more attention to the design of the treat.

• yeast-free semi-finished product - 1 pack;
• apples - 4 pcs.
• sugar - 2 tbsp.
• honey - 2 tbsp. l
• breadcrumbs - 2 tbsp.
• chopped nuts - 2 tbsp.

1. Plast roll. Snip edges.
2. Peeled apples cut into slices. Center sprinkle with crackers.
3. Spread the slices. Sprinkle with sugar.
4. The edges overlap to the end.
5. Pour honey over the top and sprinkle with nuts. Bake at 200 ° C for a quarter of an hour.

The famous Viennese strudel few people know how to cook properly! Many simply wrap the dough with sliced ​​apples and serve it as a popular dish, some use yeast instead of puff pastry, etc. This only spoils the real taste of the delicious apple delicacy, the taste of which will forever remain in your memory if you ever try it right cooked.

For puff strudel with apples, you do not need to spend five hours of your free time - you can do with puff pastry dough, a few apples and other ingredients that can be purchased at any supermarket.

Ingredients

• 2-3 ripe apples
• 0.5 kg puff pastry
• 50 grams of sugar
• 1 tsp
• 100 g breadcrumbs or biscuit crumbs
• 1 quail egg for lubrication

Cooking

  1. Immediately make the preparation of apple filling, however, we will not forget to defrost the dough, if you purchased it frozen! Rinse the apples in water and cut into four parts. We cut the seed boxes from each of them and rinse again.

  2. Then cut each quarter into medium-sized cubes.

  3. We pour apple slicing into a ladle or stew-pan, pour 25 ml of boiling water and pour granulated sugar.

  4. Then add seasoning for baking - it will give the dessert an indescribable sweetish flavor. And cinnamon, which is part of the spice, is best in harmony with apples!

  5. Place the saucepan over medium heat and boil its contents in half about 5-7 minutes. It is necessary that the sugar melted and caramelized on apple sliced.

  6. After that, roll out the dough into a rectangular layer and cut one of its edges into strips, but without finishing it to the end.

7. On the second whole edge we fill in crackers or biscuit crumbs.

  8. On it - the prepared stuffing from apples and we will level it.

  9. Gently tuck the two side edges of the dough onto the filling, and then roll up the whole billet with a roll.

  10. As you can see, the cut strips turned out exactly in the center of the dainty billet.

  11. Place it on a baking sheet lined with parchment paper and grease with whipped quail egg or the usual yolk of chicken egg.2. Sometimes it is difficult to choose apples, because the varieties on sale are not considered. All early fruits are too soft, so during baking they can turn almost into jelly. Anis Sverdlovsk too hard - may not completely soften. Antonovka and Baltica for those who do not like strudel with a sugary sweet filling. Tambov, on the contrary, for sweet teeth.

3. If there are doubts about the store breadcrumbs, it is better to make the crumb from the buns or their crusts. This ingredient, recommended by the recipe list, is obligatory: if the apple slices are not laid on the crumbly bedding, they will push the bottom edge of the dough.

4. In the egg, designed to lubricate the top side of the strudel, you can mix 5 ml of vegetable oil (for shine) and a pinch of cinnamon (for rich color and original flavor). Some even replace the egg lubricant sour cream or cream, and many types of dough it does not harm, but the puff will definitely settle.

This apple strudel is prepared with deviations from the traditional Austrian recipe. Instead of exhaust, ready-made puff pastry is used, which saves a lot of time.

Baking turns out very tasty and fragrant. Layer cake is perfectly combined with apple filling, sweet and sour, with a spicy aroma of cinnamon. And if you add a dessert with a scoop of ice cream and a cup of strong coffee, it is simply impossible to break away from it!

As a filling, apples, stewed in butter with sugar and cinnamon are used. Walnut perfectly emphasizes their taste, so be sure to add at least one nut, crushed into fine chips. And to feel confident in the process of cooking "puff" apple strudel, follow the step by step recipe.

Ingredients

• unleavened puff pastry 400 g
• wheat flour 3 tbsp. l
• 4 green apples
• butter 20 g
• sugar 80 g
• cinnamon 1 tsp.
• bread crumbs 1.5 tbsp. l
• 1-2 walnuts
• 1 egg yolk

How to cook apple strudel puff pastry

1. Puff pastry free from packaging and leave to thaw at room temperature, covered with a towel. In the meantime, we are preparing apple stuffing for our strudel. To do this, clean the apples (sour varieties) and cut out the hearts. Then cut the flesh into a cube - not too small, otherwise with a double heat treatment they will lose their shape and turn into jam.
2. 
   Next, melt the butter in a frying pan or in a saucepan. Put apples into hot oil, add cinnamon and granulated sugar.
3. 
   Increase the heat and cook the apples, stirring for 5-7 minutes until the liquid softens and evaporates. The filling will keep its shape perfectly, the apple slices will remain whole, completely saturated with the scent of cinnamon and sugar syrup.
4. 
   Lay out the thawed puff pastry on a work surface sprinkled with flour. Roll it into a thin rectangular plate (about 30x35 cm). Bread rusks mix with dried walnuts, chopped in a blender to the state of small chips. Add a tablespoon of sugar and a couple of cinnamon pinches. The resulting crumb evenly sprinkle the dough, not reaching the edges. Top lay out the apple stuffing.
5. 
   Fold the dough into a roll so that the filling is completely closed.
6. 
   The sides of our roll gently fold down. Place the product on a baking tray lined with parchment. Top grease with yolk, loose with a spoonful of water.
7. 
   We make transverse cuts on the roll through which air will escape when baking.
8. 
   We send a baking sheet in the oven, preheated to 200 degrees. Bake for 30-40 minutes until the top of the strudel is reddened.
9. Sprinkle dessert with powdered sugar.
     Serve apple strudel while it is still warm, adding a scoop of vanilla ice cream.

On a note:

As a filling, you can use not only apples, cherry, cottage cheese or poppy is perfect.

This is not only a wonderful dessert, but in some ways a symbol of the country of Austria - the brilliant Viennese strudel with apples. The original recipe record is kept as the apple of one's eye in the main Vienna City Library. The rest of the world has already tried this strudel with apples from puff pastry. Every gourmet in various parts of the world once tried to master this recipe.

Homeland dishes

Moreover, many countries are trying to lay claim to the authorship of their favorite dish for many centuries. We will not argue this way, but will simply rejoice that this Austrian-German puff roll has appeared alongside our kurnikami, kulebyak and unbuttons. But still try to prepare the strudel. We will drink strong coffee, talk about the adventures of the merry Schweik, criticize Freud, admire the pictures of Waldmüller, occasionally stumbling on the tune of the "Viennese waltz" by Strauss. It is apple strudel with puff pastry that can make our day so inspired and airy. In it - the era and the beauty of tradition. What is a strudel, if you come down from heaven to earth? It's just a very thin sheet of dough, through which newspaper text is read without interference. It is filled with apples, cinnamon, nuts and raisins, soaked in alcohol. It would seem that there is such a supernatural? Why is apple puff strudel a favorite among tourists who come to Austria from all over the world? Because it is a difficult roll. Moreover, its preparation requires high inspiration.

Apple strudel with puff pastry

What we need to have

For the dough: two glasses of wheat flour, one egg, a quarter cup of vegetable oil, a tablespoon of wine vinegar, a glass of warm water, salt and additional flour for rolling dough.

For the filling, you need to take about a kilogram of apples, half a cup of raisins, half a cup of sugar, half a cup of sweet rusks, half a cup of chopped almonds, juice and lemon zest, a little cinnamon, a little rum, half a cup of melted butter, half a cup of milk.

How do we do that

Mix flour, egg, oil, vinegar, water and salt, kneading very carefully for five minutes. The dough should be smooth, not hard, but not too soft. It freely rolls into a ball and does not stick to anything. Put the dough in a glass bowl, coat with olive oil and cover with a towel. Put in a warm, even a very warm place for half an hour to an hour, so that the flour was sold, and it obediently rolled out. Turn on the oven and heat it to 190-200 degrees. Now prepare the stuffing: we cut the apples into small cubes, pour boiling water over the raisins for five minutes, then rum immediately, mix the apples, raisins, cinnamon, sugar, zest and lemon juice. You need to slightly wring the apples with your hands so that they absorb all these flavors.

Rolling out

The most difficult thing begins: strudel with puff pastry apples - so bulky and shapeless stuff in its raw state, that without knowing some secrets you can’t cook it normally. We will be sculptors or even architects! Highlight the largest and absolutely clean towel for rolling. And even better - a tablecloth, it less crawls on the table. Spread, sprinkle with flour and start rolling directly onto the tablecloth. Try to stick to the rectangular shape of the dough. Roll out thinly, but so that the durability margin remains. Not so under the weight of the filling, and even so uneven, it will break when you fold it into a roll.

End of work and the beginning of triumph

Smear the surface with olive oil, sprinkle with a piece of nuts and crackers, as needed, and mix the rest with apples. Put the apples on the nuts so that the edges of the dough remain free. Now, lifting the tablecloth or towel, roll should be rolled. Be careful! The tablecloth is excellent, so it’s impossible to do with your hands. Grease a baking sheet. Using a tablecloth, transfer the strudel with apples from puff pastry to a baking sheet and lay it seam down, bending the edges. The oven needs at least forty minutes. When ready, do not touch it, let it stand on the baking sheet, settle slightly, cool. Then sprinkle the apple strudel strudel with powdered sugar and cinnamon. Cut only completely cooled, but when serving it would be good to heat it and serve with vanilla ice cream. Enjoy your meal!

Strudel is a classic Austrian dessert with a bewitching aroma of apples, cinnamon, vanilla and coffee. Every country in the world prepares this tasty roll, it is included in the menu of the best restaurants awarded with a Michelin star. However, any housewife can independently make it at home, knowing strudel recipe. In this article we will tell you several options for cooking apple strudel.

“Viennese strudel” is a variation of Arabian baklava made from thin dough, layered, smeared with orange jelly and pink syrup. This Asian dish inspired Austrian pastry chefs to create a strudel, which, translated into Russian, sounds like a "funnel".

Cooks struck thin dough. For a long time they tried to figure out how to cook it and roll it out to make such an amazing taste. They managed to figure this out only in 1696. They rolled out the dough mixed in wheat flour, containing gluten and starch, and then stuffed it with a fruit filling mixed with cinnamon, cream, poppy seeds and almonds.

The greatest love from people received apple strudel. The old recipe of this dessert is recorded in the Vienna City Library. It is considered to be a classic.

Apple strudel classic

Highlight classic apple cinnamon strudelis in his test. In Vienna it was said that only a confectioner in love who wants to write a love message for her beloved can stretch the dough for dessert so thin that it looks like transparent paper.

This fact suggests that making an Austrian roll with sour and sweet apples is not easy. It takes time, patience and culinary knowledge. We present to you step-by-step strudel recipewith detailed photo instructions :

1. The first and most difficult thing to do is to knead the dough or, as it is also called, filo dough. For this you need:

• Take a wide and deep capacity
• Sift into it 250 grams of finely ground wheat flour.
• Salt the flour (half a teaspoon of salt is required)
• Pour into her vegetable oil (50 ml)

Instead of sunflower oil, you can use melted butter or pork lard as a fat base. If you want, you can use these ingredients, the taste of the dough will not deteriorate.

• Then fill the flour with three cups of warm water (pre-dilute the water with vinegar)
• Stir the dough with your hands for at least 10 minutes.
• Roll it up in one and wrap it in plastic wrap.
• Leave the dough for half an hour to rest.

1. While the dough is settling, you can do the filling:

• Prepare a thickener - dry the pieces of bread in the oven, chop them with a blender, add walnuts to them, and then fry it all in butter:

• Wash and clean 6 sweet and sour apples from the core, cut them into cubes, sprinkle with lemon juice, sprinkle with sugar and cinnamon:

1. Roll out the dough using a normal wooden rolling pin:

• Then put the resulting layer of dough on a towel.
• Stretch the dough with your hands so that it turns out to be almost transparent, but very carefully, so as not to tear:

1. Start dough stuffing:

• Smear the dough with melted butter, but better than olive oil.
• Back off the edges of the dough 4-5 cm
• Spread one layer of crackers with nuts.
• Put apples on top
• Roll the dough with the filling into a roll, gradually lubricating each layer of butter

1. Put the strudel to bake in a preheated 180 degree oven:

• Grease the foil or parchment with oil
• Place the seam on the selected paper back down
• Place the strudel in the oven for 45 minutes.

Periodically, while the roll will be baked, grease it with butter.

1. Prepare the apple strudel for serving:

• Grease the cooked roll with butter
• Sprinkle it with powdered sugar.

• Cut into pieces, 7 cm thick

In the classic version of the filing, a ball of vanilla ice cream, whipped cream and a Viennese coffee are placed next to the hot strudel.

Puff pastry strudel: recipe

If there is no time to fiddle with the kneading of the dough, you can cook apple puff pastry strudel. For this you need:

1. Thaw one sheet (approximately 250 g) of puff pastry. It will take about half an hour.
2. The filling can be prepared exactly the same as we described in the classic Austrian dessert recipe.
3. Roll out the prepared dough using an ordinary wooden rolling pin.
4. Put the stuffing in the middle of the dough, and then wrap it in an “envelope”:

• First, cover the filling with the right side of the dough and grease it with melted butter
• Repeat the same with the left side.
• Make cuts on the resulting roll, brush them with a brush dipped in egg yolks and sprinkle with sugar.
• Preheat oven to 200 degrees
• Put the strudel to bake for half an hour

Apple pita strudel

You can use the most simple apple strudel recipe. Its simplicity lies in the fact that it is prepared from the most ordinary Armenian lavash instead of dough. What you need for this:

• Grease a leaf of pita bread with butter
• Put the apple stuffing on it
• Wrap the roll
• Oil it with olive oil or egg yolks.
• Bake in a preheated 180 degree oven (it only takes a few minutes)
• Sprinkle the finished roulade with powdered sugar and serve to guests.

Apple Yeast Strudel

This version of the strudel is more like a Russian grandmother's roll filled with apples. It is more nutritious and satisfying, but no less tasty from it. How to cook it:

1. Knead dough based on baker's yeast:

• Mix a pound of wheat flour with butter (margarine can also be used)
• Add two eggs, yeast, milk and spices (salt and sugar)
• Knead the dough well.
• Cover it with a warm towel and set aside to make the dough fit.

1. Prepare a sweet roll filling (from candied apples and cinnamon)
2. From the dough you need to roll out a sheet resembling a rectangle
3. Using a cooking brush, carry a thin layer of butter onto the inside surface of the dough.
4. Lay out the stuffing
5. Roll the roll in the traditional way for strudel
6. Place the dessert in an oven preheated to 200 degrees for 50 minutes.
7. Sprinkle powdered sugar over the finished strudel and make delicious lime tea or mint tea.

Photo of a strudel with apples

Do not be afraid to experiment with tastes. As a stuffing for strudel you can use not only apples, but also other fruits, berries and even meat. Remember the main secret of cooking dough for this baking - imagine yourself to be a passionate chef, and then your strudel will win the hearts of your relatives and close friends.

Video: Apple Strudel