Do you love apples and sweet pastries with them? Do you want to do something so tasty, sweet and very beautiful? In that case, I suggest you make an apple strudel! If you have already had thoughts about this famous dish, but for some reason have not yet decided to try to bake it, then the moment has just come!

In this article, you will learn how to make apple strudel. What will help in this? Below are 3 detailed step-by-step recipes with photos and videos. These are the most popular options, one might say classic! The cooking process will be as simple and fast as possible! We choose, repeat, taste and treat!

In general, what is a strudel? What is its essence and distinctive features?

Let's add a few words about strudel

Strudel is a baked flour dish that looks more like a roll, although there are options that can be attributed to pies. Apples are most often the filling. They are usually supplemented with dried fruits, nuts, cinnamon and other "sweet" ingredients. Of course, there are variations where berries or some other fresh fruit are used instead of apples. There are even savory recipes. But they will be discussed in another article.

Officially, the history of the strudel begins in 1696. It was at this time that the first recipe was published in one of the cookbooks. The book was published in Vienna. By the way, for some reason the author is still unknown.

From this we can conclude that the strudel belongs to the Austrian cuisine. Of course, besides Austria, the dish has become very popular in other countries, for example, in the Czech Republic. And everywhere the traditional recipe is complemented by some special nuances inherent in a particular national cuisine. For example, Jews also consider strudel as their dish (German Jews).

The classic strudel is made from stretched dough, and this dough should turn out to be very thin. So thin that, as they say, you can read a newspaper through it. You will see everything in the photos for the first recipe.

Before you move on to studying the recipes (and there are a lot of photos and text), I want to note that there are other apple dishes on this site. Take a look later and here:

• Thin;
• Lush;
• Everything you need to know about;
• Secrets;

In general, you can surprise yourself and all your household with something delicious every day.

Recipes

Classic strudel recipe

Actually, when it comes to apple strudel, without any clarification, this recipe is always presented. Viennese strudel, Austrian, classic, traditional - there are many more names for this dessert.

The filling consists of apples, raisins, nuts, cinnamon and streusel (fine crumb, breaded mixture). All this is covered with many layers of thin yeast-free dough (draft).

The finished strudel is decorated with honey or caramel, sprinkled with nuts and powdered sugar. Often served with scoops of soft ice cream, whipped cream, or regular jam.

Ingredients:

• Sweet apples - 700-800 g.
• Raisins - 150 g.
• Almonds - 50 g.
• Sugar - 130 g.
• Breadcrumbs - 130 g.
• Butter - 100 g.
• The juice of one lemon;
• Cognac - 3 tbsp. spoons (optional, this is not necessary);
• Cinnamon - 1 tsp;

• Wheat flour - 300 g.
• Chicken yolks - 3 pcs. (from large eggs);
• Olive oil - 3 tbsp spoons;
• Water - 120 ml.
• Salt - 0.5 tsp;

1. Extra olive oil for greasing the dough;
2. You also need a clean, wide cloth tablecloth (or towel).
3. Honey - 2 tbsp. decorating spoons;

Cooking step by step

Strudel dough

Pour water into a deep bowl, add 3 raw yolks, salt and 3 tablespoons of olive oil. Beat with a whisk until smooth.

Sift flour to liquid ingredients, knead first with a spoon, and then with your hands.

You should get such a soft, non-sticky dough. Lubricate it with olive oil so that it does not wind up while we are busy with the filling.

Filling

Rinse the apples well, then remove the skin from them, take out the cores with seeds. I recommend using ripe, sweet apples.

We cut into such thin slices. Do not need smaller, otherwise they will turn into mashed potatoes later. We put the sliced ​​apples in a separate container, pour freshly squeezed lemon juice on top. This is to prevent the apples from darkening. If you wish, you can also grate the zest here for greater aroma.

Pour the raisins with hot water from the kettle and let it brew for 15-20 minutes. To this we add 2-3 tablespoons of cognac or liqueur, whiskey, wine, in general, some kind of aromatic alcohol. The raisins will infuse and become softer. We put it in a colander to get rid of excess moisture.

Grind the nuts. Someone cuts them into pieces with a knife, someone crumples them in a mortar, someone with a blender. The main thing is not to make them too small. We transfer the nuts to the pan and fry over medium heat for about 5 minutes.

In general, you can take any nuts: walnuts, hazelnuts, pine nuts and even peanuts.

The nuts were removed, the pan was wiped. Put a piece of soft butter (50 grams) in it, melt it. Then add the breadcrumbs. Fry and stir with a spatula until the crackers absorb the oil and form a rosy mushy mass. Here, the main thing is to make sure that the crumbs do not burn, otherwise a burnt taste will appear in the filling later.

Rolling out the dough and shaping the strudel

Sprinkle the table with flour, take out a ball of dough, begin to roll it into a large rectangular layer.

The dough will shrink back at first, but you roll it over and over again.

We spread a tablecloth (or a wide thin towel, a handkerchief), lightly sprinkle flour over the entire area. We put the rolled dough, straighten it, a little flour on top so that it does not stick. We continue to roll it thinly with a rolling pin, or gently stretch it with our hands (there is a video under the recipe, you will understand everything there).

Look, the dough becomes transparent, you can already see the fabric through it. That's what we need! Melt the remaining butter, coat the dough with it.

We spread the apple layer. Sprinkle with sugar and cinnamon on top. And now a small digression.

• Note that strudel apples are stacked in two ways. The first one is as in the photo above, we pour it over the entire area of ​​the dough. The second way is to compactly stack it on one side only (then fold it on the same side).
• Someone likes the first option, because the dough turns out to be softer, the dish looks more like a roll, that is, you can see this characteristic layered funnel. In the second case, the dough will become crisper, and it will also be guaranteed to be baked, which is important for owners of weak ovens.

We return to cooking. Distribute the streusel evenly on the apples, then cover with raisins, sprinkle with nuts on top of the raisins.

And now we wrap it up carefully. It is not worth making the roll too tight, it was not enough for the dough to break at the most crucial moment. We either twist and cut the edges of the roll, or simply fold excess dough under the bottom.

Cover the baking sheet with parchment, put the strudel on it. Lubricate with melted butter.

We send it to an oven preheated to 200 degrees for 40 minutes. There is one more important point here. We take it out of the oven every 10 minutes, coat it with oil and send it back to bake. At the very end, we also cover the top with honey, for a beautiful shine.

Here is such a layered and juicy in the context of a strudel. And what a scent! It's a shame you can't feel it through photography.

Shortcrust pastry strudel

Delicious crunchy strudel with apple filling based on shortcrust pastry.

Suitable for those who are bored with the usual recipe, who want something new, original, but at the same time very easy to prepare.

Ingredients:

• Butter - 130 g.
• Sour cream - 3 tbsp. spoons;
• Powdered sugar - 50 g.
• Baking soda - 0.5 tsp;
• Flour - 200 g.

• Apples - 2-3 pcs.
• Ground cinnamon - 1 tsp;
• Sugar - 3 tbsp. spoons;

Let's start cooking

Cut the cooled butter into pieces and put in a deep bowl. Add 3 tablespoons of sour cream, powdered sugar and soda.

Gradually add flour, mixing everything thoroughly with your hands. The dough should be firm, but not too dry. The consistency is like soft plasticine. We put it in the refrigerator for 20 minutes.

Grate the table with flour, roll out the dough into a thin cake as in the photo below.

Wash the apples, cut into halves, cut the cores and remove the cuttings. If desired, peel off the rind, especially if it is harsh.

We take a grater with large holes and just rub the apples on it. Can be grated directly over the dough to save time. We distribute the filling almost over the entire area, only a little free space should remain at the edges (2-3 cm).

Sprinkle apples with sugar and cinnamon. If desired, you can add nuts, some kind of dried fruit or fresh berries.

Gently roll up into a tight roll. We pinch the edges, press.

Cover the baking dish with baking paper, put the strudel in it with the seam down. We bake in an oven preheated to 180 degrees for 30-35 minutes until golden.

Here is such a delicacy! As you can see in the photo, there is a chance that the strudel will crack a little on top. Well, what's done is done. Sprinkle with powdered sugar on top.

See how it is in the context. What's the beautiful! And not so much time and products were spent. Most importantly, it tastes better than any store counterparts stuffed with flavorings and preservatives.

Puff pastry strudel with apples

And this is a recipe for puff pastry apple strudel. For those who want a classic look and taste, but without unnecessary body movements. The filling is the same as in the first version: apples with nuts and raisins.

Most often, people cook using this particular technique. Nobody wants to "knead" and "pull" for a long time, everyone wants to wrap up, bake and eat right away. I will say even more, I am one of this number of people!

As mentioned above, we will make this strudel from ready-made puff pastry. But here the question arises: "Which one to choose?" Yes, you can find yeast-free and yeast-free puff pastry in stores. In theory, you can cook with this and that. But personally, I recommend using it without yeast, and all because we do not need excessive yeast fluffiness and airiness. The dough should be thin. In addition, yeast-free dough is more fatty, which also has a positive effect on the taste of such baked goods.

The food below is enough for 3-4 small strudel.

Required Ingredients:

• Ready puff pastry - 600-800 g (3-4 plates);
• Apples - 4-6 pcs.
• Raisins - 100-120.
• Ground cinnamon - 1-1.5 tsp;
• Flour - 2 tbsp. spoons;
• Sugar - 6 tbsp. spoons;
• Nuts - 100 g.
• Breadcrumbs - 2 tbsp. spoons;

Cooking process

First you need to defrost the puff pastry. Put it out of the refrigerator in advance so that it softens at the right time.

Pour the raisins with boiling water for 15 minutes, then drain the water.

We clean the apples, remove the cores and cut them into small cubes or slices. Mix with a spoonful of cinnamon and 2 tablespoons of sugar. Stir, now add flour and mix again.

Now let's make a sprinkle with nuts. Finely chop the nuts, add breadcrumbs and 2-3 tablespoons of sugar to them. Stir until smooth.

Add steamed raisins to a cup with apples and mix well.

We open the dough, take either a whole sheet, or cut off a rectangle of the required size. We roll it thinly, the thinner the better.

Pour some nuts with breadcrumbs on one side of the dough. We spread the apple filling on them.

We twist it into a roll, pinch the seam, fold the dough around the edges and press it.

We spread the strudels on a baking sheet. For a more blush, you can smear them with whipped yolk. Do not forget to also make a few cuts on top.

We put the blanks in the oven for 40-50 minutes at a temperature of 180 degrees.

Decorate the finished dish with powdered sugar and cut into neat portions.

And here you can watch a video on the topic

Well, that's it, now you know how to cook this delicious dish at home! If you liked the material, make a repost in social. networks. There are buttons both above and below the article.

Based on the above recipes, you can come up with something of your own unique, corresponding to your taste preferences. I will add a few ideas that will help diversify the dish and awaken imagination for further experiments.

• Apples can be laid not raw, but "fried". We cut them, put them in a frying pan, add butter and sugar. Simmer on low heat for 10 minutes, until the apples are caramelized.
• Apples go well with pears! Add them to the filling and enjoy the new taste of the usual baked goods. By the way, you can also look at the page with.
• To prevent the dough from sticking to the table surface when pulled, grease it with vegetable oil or flour.
• In addition to raisins, you can add other dried fruits: dried apricots, dates, prunes, dried cherries, etc.
• It is not only the dish that is important, but also the way it is served! Top up the strudel with some sweet cream, ice cream, or regular berry jam. Garnish with nuts, cocoa powder, or grated chocolate.
• Yes, chocolate can be added to both the filling and the dough. Melt it and stir in where necessary.

And here I will add a video in which TV presenter Yulia Vysotskaya prepares a quick apple strudel.

This strudel is very similar to Uzbek baklava, but less sweet. Its sweetness can be adjusted by adding a certain amount of jam and powdered sugar at the end of cooking.

I was surprised that you can get a thin and crispy crust out of regular puff pastry and not bother with the stretch dough. I strongly advise you to try, because this filling is a vitamin bomb.

To prepare strudel with raisins, we will prepare the products according to the list.

Pour dried fruits over with hot water and leave for a few minutes to swell. Then rinse under running water.

Spread out on a towel to dry.

Chop the nuts into pieces, fry and cool.

Roll out the puff pastry very thinly, adding flour where necessary.

Brush the surface of the dough with plum jam. A couple of spoons was enough for me, but you can make the strudel more juicy and sweet by adding more jam. But the jam should be dense, like marmalade, not flowing. Otherwise, it will simply leak out when baking.

Spread the filling over the surface of the dough.

And gently roll up. Be sure to pinch and tuck the edges so that nothing spills out.

Put strudel on baking parchment, brush the surface with yolk.

Make several transverse cuts on the surface of the strudel. Bake in an oven preheated to 180 degrees, about 20-25 minutes. Look at the readiness in your oven. The degree of blush will tell you when to remove it.

Here's a bar that turns out. Cool the strudel completely, then sprinkle with icing sugar.

The raisin strudel is ready.

Serve in slices, with berries or ice cream. It can be seen how thin the dough is inside, it is not even noticeable. Serve deliciously with tea or coffee.

When I want some apple baked goods, the first thing I think about is Viennese strudel. This Austrian dessert deserves special attention as it is difficult to compare it with anything else. Incredibly crispy dough with aromatic filling will not leave anyone indifferent.

I cook strudel differently depending on my mood. Sometimes it's a strudel with apples and almonds (or walnuts), and sometimes I use cottage cheese, cherries and vanilla for the filling. It all depends on your imagination and the availability of certain products.

I believe that the most important thing in strudel is the dough. Be sure to make real strudel dough. I know that many housewives, in order not to fiddle with the dough, use commercial puff pastry, but in the end you will not get a real Austrian dessert. Moreover, making a stretched dough is as easy as shelling pears.

Ingredients:

For the test:

• flour - 150 g;
• water - 75 ml;
• vegetable oil - 1 tbsp. l .;
• salt - 1/4 tsp

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For filling:

• apples - 600 g;
• raisins - 70 g;
• sugar - 70 g;
• ground crackers - 70 g;
• margarine - 30 g;
• ground cinnamon - 0.5 tsp.

To lubricate the dough:

• butter - 50 g.

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Preparation:

1. First, prepare the strudel dough. To do this, sift flour into a deep bowl, add vegetable oil, water and a pinch of salt. Mix all the ingredients with your hands and knead the dough. It should be soft and elastic. Do not add flour to avoid making the dough tough, or it will not stretch well.

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2. Make a ball out of the dough, then grease it with vegetable oil on top and send it to the cold for half an hour, covered with a towel or cling film. In the meantime, tinker with the strudel filling.

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3. Melt a piece of margarine over low heat in a saucepan. Pour the ground crackers into a saucepan and fry them for 5 minutes, stirring constantly with a spoon.

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4. Pour boiling water over the raisins for 5 minutes, and then drain the water. Stir in the sugar and cinnamon powder.

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5. Wash the apples, cut the core with a knife, peel the apple peel if desired. Cut apples into slices or grate. To prevent the apples from darkening, sprinkle them with lemon juice.

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6. Spread a large enough tea towel on the table and sprinkle it with a little flour. Remove the dough from the refrigerator, transfer it to a towel, sprinkle with flour and roll out as thin as possible.

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7. Next, gently lift the dough from one edge, pick it up in your hands and start stretching in different directions with your fists. Stretch the dough evenly on all sides. The dough according to this recipe should turn out to be very elastic and should not tear, but even if it breaks, then just tear off a piece of dough from the edge, stretch it and glue the torn part. Spread the stretched dough out on a towel. As a result, you should end up with a very thin translucent layer of dough.

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8. Melt the butter in the microwave or saucepan. Brush the rolled dough with melted butter using a cooking brush. Leave some butter to grease the strudel before baking. Sprinkle the entire surface of the dough (1-2 cm away from the edge) with breadcrumbs and a mixture of sugar and ground cinnamon evenly.

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10. Slightly wrap the edge of the dough with your hands from one side inward. Take a towel from one end with both hands, lift the towel and begin to roll the roll with it.

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11. Just lift the towel, gradually moving forward, and the filled dough will easily roll into a roll.

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12. Next, take both ends of the towel and transfer the raw strudel directly into the towel onto a baking sheet, lined with baking paper and oiled. Pinch the edges of the strudel and brush the cake with melted butter. Bake the strudel at medium heat for 30-35 minutes until golden brown.

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13. Chill the finished strudel slightly at room temperature, cut into small pieces and serve.

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If you wish, you can sprinkle the finished dessert with powdered sugar and garnish with whipped cream and mint leaves.

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Strudel with apples and raisins is ready! Bon Appetit!

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If the house smells of pies, the mood instantly improves, and everyone immediately rushes to the kitchen. This time, an apple roll is waiting for you on the table, it is also called Austrian strudel. There are a lot of apples, nuts and raisins in the filling. For beauty, these pastries should be sprinkled with powdered sugar.

Apple roll. Photo: Oleg Kulagin / BurdaMedia

You will need:

For the test:

• 1 egg,
• 250 g flour
• 3 tbsp. tablespoons of vegetable oil
• 4 tbsp. spoons of warm water
• salt,
• a few drops of vinegar
• butter for greasing the roll.

For filling:

• 1 kg of apples
• 2 tbsp. spoons of raisins,
• 2 tbsp. tablespoons of chopped almonds,
• 100 g bread crumbs
• 100 g sugar
• 0.5 tsp cinnamon
• 100 g butter.

Preparation:

1. Sift the flour, collect in a slide and make a depression in it. Drive an egg into the well, add vegetable oil, vinegar and knead into a hard dough. When the dough stops sticking to your hands and starts bubbling, take a dry board, sprinkle flour on it, lay out the dough, sprinkle with water, cover with a heated saucepan and leave for 30 minutes.
2. Prepare the filling. Wash the apples and, after peeling and removing the core, finely chop. Spread a clean napkin on the table, sprinkle with flour and roll out the dough thinly. When the dough is dry, brush it with melted butter.
3. Mix the breadcrumbs with a little sugar, lightly fry in butter and sprinkle on the dough. Put the apple filling on top in an even layer, sprinkle with raisins, almonds and cinnamon. Roll up the roll, pinch the edges, sprinkle the surface with melted butter.
4. Bake in the oven for 45 minutes at + 180 ° C. Brush with butter several times during baking. Cool the finished roll and sprinkle with powdered sugar.

Cooking time: 1.5 hours.

Strudel is a dessert of Austrian cuisine, which is a puff pastry roll with fruit or berry filling. Initially, it was a festive dish that was prepared by the whole family on special holidays, and its recipe was passed on from the older generation to the younger. "Strudel" is translated from German as "whirlpool, whirlwind". Perhaps this is due to the fact that at first strudels were made in the form of long rolls and baked in the form of a spiral (it was more convenient to put them on baking sheets this way). Later, these pastries gained popularity all over the world and the filling options became more varied. Here's how to bake raisin and apple strudel. The proposed recipe is quite simple, and you can easily cope with the preparation of this delicious dish.

Required components

For cooking you will need:

• 300 grams of flour;
• 100 grams of butter;
• 1 egg;
• 2 tablespoons of sunflower oil;
• 4 tablespoons of water;
• a pinch of salt;
• 700 grams of apples, it is better to use a sweet and sour variety;
• 200 grams of raisins - it is better that it is a mixture of dark and light varieties;
• 3 tablespoons of bread crumbs;
• 0.5 lemon;
• cinnamon to taste.

How to cook

1. First you need to prepare the dough. Sift the flour through a sieve, and cut the butter into small pieces. Combine the indicated ingredients and grind thoroughly. You should get a small soft crumb. You need to form a small hole in it and insert an egg there, then put sunflower oil, water and a pinch of salt. Knead a not very steep elastic dough. Add a little flour if needed. Cover the dough with cling film and let it rest for half an hour. This is to make it easier to roll it out.
2. At this time, you need to do the stuffing. Wash, peel, core and cut the apples. Drizzle with lemon juice so that they do not darken. Sort raisins, wash well and mix with apples. To obtain a special taste, raisins can be soaked in cognac for a while. Add breadcrumbs and cinnamon to apples and raisins. Mix the components. There should be a lot of fillings in baked goods, so don't skimp on ingredients. You can add rum and ground nuts to these ingredients.
3. Roll out the prepared dough very thinly, coat with butter. The dough should be almost transparent, it is not scary if it breaks a little, it will not be noticeable in the process of rolling the roll. Put the filling on top with a thin layer. Twist the roll carefully. To make it easier to fold the strudel, the dough is placed on a linen towel sprinkled with flour. Roll the roll, pulling the fabric towards you. After rolling, coat the product with oil again.
4. Cover the baking dish with baking paper and lay the resulting roll seam down on it. Preheat the oven to 200 degrees and bake for 20 minutes. Remove the finished product from the oven, sprinkle with powdered sugar and cut into portions.

You can make this dish even easier using commercially available puff pastry. A strudel prepared this way will be slightly fatter and tougher, but it will cook much faster.

You can also take Armenian lavash as a basis. It is easy to roll a roll with any filling from its thin dough. It is enough just to hold such pastries in the oven until golden brown.

Serve strudel with raisins and apples either warm or cold. This pastry goes well with coffee. Ice cream or whipped cream is also a great addition to dessert.

The special advantage of this dish is that it is enough to master one recipe, and, improvising with fillings, you can pamper your loved ones with various delicacies.