Strudel is one of the most popular sweet recipes worldwide. The classic version of this delicacy is a pie made of thinly rolled puff pastry in which the apple filling is wrapped. It is no coincidence that its name is translated from German as a whirlwind.

Today, a great variety of recipes are known, with fillings from apples, also with cherries, cottage cheese, nuts wrapped in dough.

It was this dessert that became famous at the Vienna Congress, dedicated to the celebration of the victory over France, when it replaced tall cakes from several tiers soaked in fat cream.

The light strudel was already served with ice cream balls, fresh fruit slices and coffee. This dish, of course, will appeal to almost everyone, and its appearance in front of guests will contribute to creating an atmosphere of festive mood in any company.

Apple puff pastry recipe

To prepare delicious dessert have to take:

• 2 sheets of ready-made puff pastry
• about 700 g of apples (the recipe will be the tastier the more apples there are)
• 2 tbsp flour
• 5 tbsp granulated sugar
• 2 tbsp bread crumbs
• one egg
• half a teaspoon cinnamon
• half a glass of walnuts
• 40-50 g butter

Cooking time for strudel in an oven preheated to 180 degrees is about 30-40 minutes. From the specified volume of ingredients, two strudel rolls should be obtained, which will correspond to eight servings.

The nutritional value of the product is 285.3 kcal. 100 g contains:

• 3.5 g protein;
• 17.9 g fat;
• 27.7 g of carbohydrates.

Homemade apple strudel video recipe

How to make yeast dough apple strudel?

Depending on the culinary preferences, this delicacy can also be made from yeast dough, which goes well with juicy apple filling, while the dough will have a particularly delicate taste.

You can make yeast strudel using the following ingredients:

• 1 tsp dry yeast
• ¼ l of water
• 0.5 kg flour
• 6 apples
• 6 tbsp Sahara
• 1 tsp cinnamon
• 1.5 tsp salt
• 1 tbsp vegetable oil
• egg white for lubrication

Step-by-step cooking recipe:

The period of baking yeast strudel in the oven at a temperature of 200 degrees is 25 minutes. It is recommended not to open the wind chute during this period of time to avoid possible dough settling.

From the indicated amount of ingredients, 8-10 servings of strudel are usually obtained. Its calorie content is 336.1 kcal, 100 g of the finished product includes:

• 1.2 g fat;
• 9 g protein;
• 73.5 g of carbohydrates.

Cooking a delicious apple dessert in a slow cooker

Delicious strudel can also be prepared with home appliances, which has become widespread today, incl. in a slow cooker, which today has become a faithful assistant in the kitchen of almost every housewife.

For cooking, you need to take the following products:

• 250 g puff pastry
• 0.5 kg apples
• just over half a glass of sugar
• 50 g butter
• cinnamon to taste
• powdered sugar and chocolate for sprinkling

Step-by-step cooking recipe:

The strudel is cooked in a multicooker on the "Baking" mode. The cooking time is determined by the model and can, on average, be from 50 to 90 minutes. From this volume of products, you can get 8-9 servings of strudel. Its calorie content will be 280 kcal.

Prepare the present European gourmet delicacy professional secrets will help:

Variants of fillings and methods of serving dishes to the table

Strudel can be served hot or cold. The perfect combination it will be accompanied by Viennese coffee, ice cream, mulled wine.

To prepare strudel, you can endlessly vary the types of filling. Most often, a classic recipe is supplemented with the following ingredients:

• cottage cheese;
• Cherry;
• raisins and nuts;
• pear or banana;
• mushrooms;
• meat;
• chicken with vegetables;
• chocolate with cream and many others.

The easiest way to make puff pastry strudel

Some interesting historical facts about strudel

The repository of the City Library of the Austrian capital Vienna to this day keeps manuscripts dated 1969, describing secrets of culinary art preparation of this dish, according to which, the dough must be rolled out and stretched by hand to such an extent thin that the lines of the letter from the beloved are visible through it.

In modern Viennese houses, special linen and cotton towels for rolling the dough are kept today, they are in any store.

Tradition also said that in order to prepare a delicious strudel, the pastry chef must be in a state of love.

Known today, the name "strudel" was acquired by this dessert in the Austrian cuisine of the 18th century, during the reign of the Habsburgs. Thanks to the vast territories of their possessions in Europe, the recipe soon spread to all neighboring countries.

The origin of the recipe itself is rooted. to eastern countries... He found himself in Vienna after the European conquests of the Turks, whereas much earlier this oriental treat was known to the Arabs. They added orange syrup and rose petal jelly to this cake.

The cooking method itself was completely different, the filling was stacked with layers of dough on top of each other. This was somewhat reminiscent of the principle of making modern baklava.

The Austrians managed to achieve the greatest variety in the preparation of strudel, therefore today the culinary specialists of this particular country are considered true masters its manufacture.

There are many interesting variations on these amazing baked goods. Classic filling can be confidently called not only apple, but also cherry, cottage cheese and even meat. Traditionally sweet puff pastry strudel with a scoop of ice cream and coffee is served.

Puff pastry strudel

The classic Austrian dessert is made from a special stretched dough. This is a painstaking and difficult occupation, so when there is little time, you can cook a strudel out of it and design it in a new way. This will shorten the cooking time by about 1 hour. A yeast base is not good, as the dish should not be too fluffy, 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;
• curd;
• meat;
• mushroom or vegetable.

This treat is inspired by an Austrian delicacy and combines a thin base and an incredible amount of toppings with raisins, nuts and cinnamon. If you don't know how to make puff pastry strudel, then this recipe will certainly come in handy. From this number of components, a medium-sized roll will come out, which can be divided into 6 servings.

Ingredients:

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

Preparation

1. Mix raisins, nuts, apple wedges, citrus juice, sugar, cinnamon.
2. Roll out the sheet into a thin rectangle, oil.
3. Sprinkle with breading, stepping back 10 cm from one edge, and 3-4 cm from the rest.
4. Spread out the filling without overstepping the boundaries of the sprinkling.
5. Roll up, lubricating each turn.
6. Bake for half an hour at 180 ° C.
7. Oil the baked puff pastry strudel and sprinkle with powder.

The most popular among such treats is cherry strudel made from puff pastry. This option is for those who are not sure how to cope with the stretch test. You can use any berries - fresh, frozen, canned, it is important that they are seedless. Cooking time is about 1 hour.

Ingredients:

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

Preparation

1. Roll out the thawed sheet into 2 rectangles. One is wider and longer than the other.
2. The juice should drain from the cherry, mix the berry with sugar and breadcrumbs.
3. Oil the smaller layer, lay out the berries.
4. Grease the larger layer, make cuts every 1.5 - 2 cm. Cover the filling and seal.
5. Brush with an egg and bake for 45 minutes at 180 ° C.

This puff pastry fruit and curd strudel is easier to prepare than its counterparts, and at a minimum cost, you will get an excellent result! Berries can be used fresh or canned by draining the syrup. In an hour, you will get a large roll, which is enough for 6 sweet teeth.

Ingredients:

• yeast-free leaf - 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

Preparation

1. Mix cottage cheese with sweetener and vanilla.
2. Chop the fruits: apples - in thin slices (mix with juice), strawberries - into quarters.
3. Roll the workpiece into a rectangle.
4. Sprinkle with breading.
5. Put cottage cheese, fruit on top.
6. Roll up with a roll, pinch the edges.
7. Put the puff pastry strudel on a baking sheet, prick, grease with an oil mass and bake at 200 ° C for 20-30 minutes.
8. Sprinkle the rosy cake with powder.

Try making puff pastry pear strudel. 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 turn out to be sweet. This recipe is even better than the classic one, because the use of a purchased base will save the dessert from leaking fruit juice.

Ingredients:

• finished 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 zest - 20 g;
• vanillin - 1 sachet;
• yolks - 1 pc .;
• milk - 2 tbsp. l.

Preparation

1. Fry pear pieces for about 5 minutes. Throw in raisins, zest and nuts, set aside.
2. Roll out the layer, oil and sprinkle with crackers.
3. Lubricate the edges with an egg-milk mixture, lay out the softened fruits.
4. Wrap, pinch the edges, make cuts and grease with an egg-milk mixture.
5. Furnace at 180-200 ° C for 40 minutes.

This dessert can be served both hot and cold, it is delicious the next day. Best of all, the dish will be complemented by a ball, so the taste of a warm dessert will fully unfold. You can effectively decorate the sweetness by lightly pouring chocolate syrup.

Ingredients:

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

Preparation

1. Before making a puff pastry strudel, roll out the semi-finished product and oil.
2. Arrange the bananas. Sprinkle with breading, nuts and cinnamon powder and twist tightly.
3. Bake at 180 ° C for 40 minutes.

Try to make minced puff pastry strudel and homemade food lovers will be satisfied! The delicious cake is suitable even for a festive dinner, and its creation is not troublesome. Any meat can be taken, taking into account the preferences of the main tasters. You can make a snack treat in just an hour and feed it to six eaters.

Ingredients:

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

Preparation

1. Roll out the layer.
2. Spread chopped onion and garlic, cool and mix with minced meat.
3. Grease the layer with an oily mass, distribute the minced meat.
4. Roll up the roll and seal.
5. Dust a baking sheet with flour, shift the workpiece seam down, pierce in several places.
6. Bake at 180 ° C for half an hour.
7. Grease the hot roll with yolk. Leave in the cooling oven for 10 minutes.

Prepare a quick, simplified version of Viennese baked goods in a special way by using the dough as a basis and adding the mushroom filling. It will turn out to be very tasty and satisfying. These ingredients will make 4 servings of an amazing snack cake. The cooking time will take no more than one hour.

Ingredients:

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

Preparation

1. Before baking puff pastry strudel, fry the filling of finely chopped onion and chopped champignons until the liquid evaporates.
2. Season with spices.
3. Add sour cream and herbs. Stir and cool.
4. Roll out the layer. Stick with a fork.
5. Spread the mushrooms, wrap.
6. Brush the top and sides with an egg mixture.
7. Make incisions. Sprinkle with sesame seeds.
8. Bake at 180 ° C for half an hour.

To surprise guests and break the stereotypes, it is worth learning how to wrap a puff pastry strudel in a new way. The perfect way would be a pie in the form of a charming pigtail. The choice of filling for puff pastry strudel can be simplified as much as possible by paying more attention to the design of the treat.

Not sure what to make from the puff pastry you already bought? If you have apples, then definitely a strudel! 😀 I am sure that all members of your family and guests will appreciate such a treat for tea or coffee! The bright taste of this pastry with a juicy filling can rarely leave anyone indifferent ... 😉

It is not for nothing that this Austrian pastry has gained great popularity in German-speaking countries, Hungary, the Czech Republic and, of course, Russia, as well as in other Slavic-speaking countries. The classic version of this yummy is made from stretched dough. But today I propose a somewhat simplified option - use purchased puff pastry. It can help out at any minute! And you can make the most of it. See for yourself, here and, and, and, and, and 😉

The main thing is to choose the dough that you like to taste and will be convenient during the cutting process. I have long ago made up my mind in this regard, I take a yeast-free puff pastry TM "Family Secrets". In my opinion, it is in any "Magnet". It does not include eggs, milk, butter. It is based on vegetable margarine, water, wheat flour, and, of course, various additives. So if you pick up the filling without animal products, then the question - how to make a strudel with apples from puff pastry at home - will not present any difficulty.

The first strudel to gain popularity was creamy milk! 😀 Yes, don't be surprised! And only then the apple filling was recognized as a classic ... Pears are also very often used - either separately or in combination with apples. Also plum, apricots. Among the berry fillings for this pastry, the cherry is undoubtedly the leader (oh, yes, this is really incredibly tasty!). Strudels with strawberries, raspberries, and lingonberries are also baked. And of the additional ingredients, the most widely used are raisins, poppy seeds, cinnamon, vanilla. The curd filling is also very tasty and popular.

However, strudel can be used not only as a dessert! After all, there are savory options - potato, sausage, liverwort, meat! In short, there is plenty of room to develop both in terms of culinary imagination and in terms of the available ingredients. But today we're talking about how to make apple strudel from puff pastry! And I want to offer you three options at once - classic, with cinnamon and honey, with carrots and raisins. And you already choose exactly the one that you like. Well, if you want to cook all three, I'll be all the more happy! 😀

So, in the process of preparing these pastries, there are perhaps two most important points. The first is thinly rolled dough. Ideally, it should be rolled out so that you can read the newspaper through it! 😀 Surprised? Do you think it won't work? But we will try to get as close as possible to the standard. Despite the fact that the dough should be transparent, it must be handled as carefully as possible so that it does not break.

The second important point is using bread crumbs or potato / cornstarch (flour can also be used, but the first two are preferred). Strudel always has a lot of filling, and it is usually very juicy. Crackers (or starch) will absorb the juice released during the baking process. This will save the strudel so it won't break. Well, now you know the main points in theory, let's get to practice! 😉

Ingredients required to make puff pastry apple strudel:

Option number 1 - classic:

• puff pastry - 250 g
• apples - 500 g
• sugar - 3 tablespoons (or to taste)
• bread crumbs - 2 tablespoons
• wheat flour, premium - 2 tbsp.

Option number 2 - with cinnamon and honey:

• puff pastry - 250 g
• apples - 500 g
• honey - 2 tablespoons (or to taste)
• cinnamon - 0.5 tsp
• refined oil - 3 tablespoons
• starch (potato / corn) - 4 tablespoons
• wheat flour, premium - 2 tbsp.

Option number 3 - with raisins and carrots:

• puff pastry - 250 g
• apples - 250 g
• carrots - 1 small
• raisins - a handful
• refined oil - 3 tablespoons
• bread crumbs - 2 tablespoons
• starch - 2 tablespoons
• wheat flour, premium - 2 tbsp.

Apple strudel from puff pastry - a step-by-step recipe with a photo:

So, I will describe the first option in detail, and I will not describe the other two in the same detail, because the algorithm is similar.

Remember to roll out the dough very thinly? That is why, for the first option, I decided to use a clean, dry cotton towel, moreover, with a pattern. This is so that it can be seen from under the test.

Since the finished puff pastry is sold frozen, I first take it out of the freezer, take it out of the package, put it on a floured board, cover it with a clean towel. I leave it like this for 40 minutes. Usually this time is enough for defrosting, but it can vary depending on the room temperature and the composition of the dough. By the way, you can take both yeast and yeast-free. I like the second option more.

How to make apple strudel from puff pastry - option number 1 - classic:

Thoroughly sprinkled the towel with flour.

Roll out the dough on a towel thinly-thinly. See the translucent stripes? But they are still abundantly sprinkled with flour ...

I smeared the entire surface of the rolled layer with refined sunflower oil, except for 1-2 cm at the edges.

Visually divided the layer into two parts. The right side of the dough was sprinkled with breadcrumbs more or less evenly.

I washed the apples well. Removed the skin and core. Cut the apples into small enough cubes. Spread it on breadcrumbs, sprinkling with sugar.
There are two points to note here. First, I always put in less sugar than in standard recipes. It's healthier this way, and in my opinion - even tastier. But you use as much sugar as is familiar to you and your family.
It is better not to prepare the filling in advance, before rolling out the dough. The apples will darken. Plus, it's better not to mix them with sugar in advance. Because they will release extra juice.

Gently and as tightly as possible began to roll up the roll. You can use a towel for this purpose, helping yourself with them. But it's more convenient for me to cope without him.

I wrapped the whole roll.

Carefully pinched both ends so that the released juice does not flow out of the roll.

Gently transferred the strudel into a greased form (if more convenient, you can use a baking sheet). I gave it a parabola-like shape (it's time to remember a little math;)). I stuck it on top with a fork, but you don't have to.

I baked at 200 degrees for 35 minutes. But you will be guided by your oven. The average baking time should be between 30 and 45 minutes.
The finished strudel was transferred to a cooling rack. Covered with foil, and on top with a towel. Allowed to cool to a warm state. However, I like cold strudels even more! Sprinkled with powdered sugar when serving!

How to make apple strudel from puff pastry - option # 2 - with cinnamon and honey:

In the first case, I rolled the dough out on a patterned towel to show that the dough should show through. Now I went in a more convenient way - I deployed the scope of work on a clean, dry table. I sprinkled it with flour.

She rolled the dough into a thin layer.

Lubricated the reservoir with sunflower oil. Sprinkled half of the dough with two tablespoons of starch. She put apples, cut into cubes, on it. Poured honey. If it is candied, you can melt it in a microwave, in a water bath, or simply on the lowest heat. Sprinkled with ground cinnamon. You can vary the amount of both honey and cinnamon to your liking.
Sprinkled on top with starch again (with the remaining two spoons).

I twisted it into a tight roll. I made tucks around the edges.

I baked this and the next strudel together, so see the photo of the finished product just below;)

How to make apple strudel from puff pastry - option number 3 - with carrots and raisins:

Again she rolled out a 250-gram layer of dough very thinly on a well-floured clean table. How thin it is, you can judge from the photograph - the fingers show through. But remember that the dough must not tear!

Lubricated the layer with sunflower oil, leaving dry 2-centimeter edges. Sprinkle breadcrumbs on the right side of the dough.

Prepared the filling. All three ingredients were washed well under running water. She peeled off the apple and carrots. I cut the apple into small cubes, finely grated the carrots. I mixed them just before putting them on the dough with breadcrumbs.

Spread out the filling evenly, sprinkle with starch on top.

I rolled it up.

I put the strudel with honey and cinnamon with a tick again, and placed the apple-carrot strudel in the free space, I got this squiggle:

She baked strudels again for about 35 minutes at two hundred degrees. This is apple honey with cinnamon:

And this is apple-carrot with raisins:

After the oven, I again covered them with foil and a towel. And when they cooled down a little, sprinkled with powdered sugar on top. If you have a creamy sundae in stock, serve with it! Well, if not, then coffee or tea will do! ;)

Try different options to see if you like to use starch or bread crumbs? The latter are more noticeable in taste, it seems to me. In addition, it is sometimes difficult to determine the amount of these ingredients. It all depends on the juiciness of the filling. Apples and carrots may be more or less watery. It is important to find the optimal balance - so that the strudel does not come out dry, but also so that the juice released under the influence of temperature does not break through the thin dough.

So now you know how to bake puff pastry apple strudel. Save the step-by-step recipe with a photo to your browser bookmarks or on your wall in a social network, so as not to lose! ;)

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