Puff pastry apple strudel. Fast, tasty, cheap, easy

15.03.2020 Snacks

The Austrian dessert popular all over the world is sweet and juicy. You can prepare it from purchased or self-made puff pastry. The delicacy turns out to be very tasty, aromatic, airy and tender.

Puff pastry strudel step-by-step recipes are a quick option. Puff pastry sweet and snack strudel

It is prepared from rolled dough prepared by the drawing method. To make such a base for a cake at home, you need to have a special skill, skill and dexterity. Unleavened puff pastry may well replace the fudge traditionally used for such a cake.

You don't have to make your own puff pastry. It is enough to buy a frozen semi-finished product, thaw it well, roll it out to the desired thickness and wrap the filling, and what it will be is up to you.

The selection describes step by step how to prepare a puff pastry strudel with the most popular apple filling, minced meat and a spinach pie snack.

General principles of making puff pastry strudel (step by step)

The fillings for such a cake can be very different. Apples stewed with nuts and raisins are considered classics, meat is prepared from minced meat. There are also puff pastry strudel snacks, a step-by-step recipe for one of them is included in our selection. You can experiment with fillings, strudel is prepared with pears, cherries, cottage cheese, which is mixed with canned fruits. The main thing in such a cake, its base, is a thin, crispy dough.

There are two types of puff pastry: yeast and unleavened. It is undesirable to use a yeast semi-finished product for strudel. Even being thinly rolled out, such dough does not lose its splendor after baking, although housewives prefer the yeast semi-finished product. The independent production of puff pastry is not excluded, especially since there are many quick recipes.

Most often, the pie is formed in the form of a roll, but this applies only to light fillings, minced meat and other weighty fillings are wrapped in dough according to the envelope principle. The reason for this is the thinly rolled layers, which are easy to break through when folding. The surface of the formed strudel is evenly pierced, if this is not done, the steam formed during baking inside the cake will break the thin layer of dough.

The baking sheet is lined with parchment before baking the cake. The paper does not require additional oiling; there is enough fat in the dough to prevent sticking. Like any pastry, strudels are placed only in a preheated oven. The optimum temperature is 180 degrees, and the duration is no more than 30 minutes and depends on the type of filling.

Slightly cooled sweet strudel is usually decorated with powdered sugar and served with a scoop of ice cream. Meat and snack options of the pie do not require additions.

Making puff pastry apple strudel

The correct preparation of puff pastry apple strudel takes place in several stages:

The test layer must be removed from the freezer, rolled out.
For the filling, apples need to be peeled and core free. The fruit should be cut into cubes, plates or sticks (depending on the recipe). Mix the main component with additional components of your choice.
The resulting filler must be placed on the dough, having previously stretched it. To hide the fruit, roll the dessert or make a rectangle by joining the edges of the base. If desired, incisions can be made to make the delicacy better baked.
Place the blank on a baking sheet lined with parchment. The product will need to be greased with milk, butter or honey.
Cook the dessert in the preheated oven until the surface is golden brown.

You can quickly make the famous Viennese pie using a ready-made base that is easy to find in stores. The semi-finished product must be taken out of the pack and left until defrosting. You can choose a yeast-free or yeast dough. Many housewives prefer to prepare the base themselves. The puff recipe is easy to find on culinary sites. It is not difficult, but you will spend a little more time.

Puff pastry apple strudel: a step-by-step recipe with nuts and raisins

A step-by-step recipe for puff pastry strudel - "Apple Classic". Sliced apples are stewed in sugar syrup, and emphasize the taste, complementing the filling with nuts and raisins. Cinnamon is used as a flavoring agent.

Ingredients:

A kilogram of sweet and sour apples;

Kilogram packing of puff semi-finished product (yeast);

A glass of walnut kernels;

Half a pack of "Peasant" butter;

Half a glass of sugar;

70 gr. white breading (finely ground crackers);

Cinnamon powder to taste

100 g raisins.

Cooking method:

1. Having taken out the package with the dough from the freezer, we leave it on the table. As it thaws, be sure to unfold - bend the upper soft layers to the sides. To prevent the dough from sticking to the table, you can put a clean towel under it.

2. The puff pastry is slowly defrosting, and we are preparing the apple filling. Scatter raisins on the table, choose litter and spoiled berries. After scalding with boiling water, leave in warm water for ten minutes, and then rinse again. Strain off excess water by throwing the raisins onto a sieve.

3. We wash the apples, remove the peel from the fruit with a thin layer and remove the core. Cut the apple halves into thin slices.

4. We interrupt the nuts with a blender into large crumbs. You can chop nuts and a knife.

5. Place a deep frying pan on medium heat and add about 70 grams of butter. Pour sugar into the melted butter, mix thoroughly, melt it too. Put apples in the resulting syrup, add cinnamon powder. Stir occasionally, simmer for seven minutes without covering - the moisture should evaporate. Add raisins and nuts to the apples, mix, continue to simmer until the moisture has completely evaporated. We shift the finished apple filling into a deep plate, cool.

6. Roll out the thawed dough into a thin layer and cut it in half. Sprinkle one part with half of the cooked crackers and level part of the filling on it, roll it into a loose roll. We do the same with the second part of the dough and the remaining filling. Do not forget about the breading, this is done so that the juice does not flow out of the pie, but is absorbed into the crackers.

7. Cover the baking sheet with parchment and carefully transfer the prepared rolls to it. We lay the future strudel with the seam down and be sure to pierce the surface with a sharp splinter in several places. We place the brazier in a preheated oven, setting it on the middle level, and cook the strudel for half an hour. Grease the surface of the hot cake with the remaining butter.

Cooking time: 45 minutes. Servings Per Container: 3-4 Persons. Calorie content: 364 kcal. Purpose: for dessert. Cuisine: Austrian, German. Complexity of preparation: easy.

Puff pastry strudel is a delicious and aromatic Viennese dessert. Making it at home is not very difficult. Housewives who do not have special skills can make a delicacy. The recipe for apple strudel made from ready-made puff pastry is different in that you only need to prepare the fruit filling. You can take a yeast or lean version of a purchased semi-finished product. Raisins can be skipped. If this dried fruit is not to your taste, replace it with dried apricots.

Ingredients:

almonds - 50 g;
rum - 3 tbsp. l .;
puff semi-finished product - 0.5 kg;
cinnamon - 1 tsp;
apples - 0.6 kg;
bread crumbs - 2 tsp;
raisins - 100 g;
brown sugar - 3 tbsp. spoons;
butter - 40 g.

Cooking method:

The dough semi-finished product must be removed from the refrigerator and thawed.
Peel the apples and seeds inside, cut into small cubes. Rinse the raisins and soak in boiling water to soften the dried fruit.
Take half the butter, melt it in a skillet. Add apples, fry the fruit until golden brown and evaporate the juice over low heat.
Add rum and granulated sugar to the pan and cook for about 2 minutes more.
Pour the prepared mixture into a deep bowl. Add cinnamon, raisins and ground almonds. Mix all components, cool.
Roll out the dough. Step back about 1 cm from each edge and sprinkle the breadcrumbs.
Put the filling on the base. Form a roll, making gentle movements away from you. Punch the edges tightly.
Put the strudel on a baking sheet with the seam down, grease the product with butter melted in a water bath.
Preheat the oven to 180 degrees, put a baking sheet with dessert inside. The treat should remain in the oven for 25-30 minutes so that it acquires a ruddy color.

Puff pastry strudel: a step-by-step recipe for the popular Austrian minced meat pie

A step-by-step recipe for a delicious puff pastry strudel with minced meat. The pie is quite simple, and will decorate not only everyday, but also festive tea drinking. The use of a puff semi-finished product will facilitate the task, and you can also take minced meat purchased.

Ingredients:

Puff yeast-free semi-finished product - 300 gr.;

400 grams of ground pork and beef;

Two slices of white bread - 100 gr.;

40 ml of vegetable oil;

A spoonful of quicklime soda;

A tablespoon of spicy homemade mustard;

Three pinches of pepper;

Two onions;

A quarter of a spoonful of ground savory.

Cooking method:

1. Prepare the meat filling for the strudel. Remove the crust from the bread slices, cut the crumb into large cubes, put it in a bowl and fill it with water for a quarter of an hour.

2. Peel two cloves of garlic, remove the husk from the onion. Finely chop the garlic and onion. After mixing, put in a frying pan with vegetable oil, put on low heat. Stirring, sauté under the lid until a pleasant golden hue, transfer to a bowl and cool completely.

3. If you cook minced meat yourself, take 200 grams of fatty pork and beef pulp. Rinse the meat well with water, chop it coarsely and twist it in a meat grinder twice. Thoroughly mix the chopped meat, a purchased semi-finished product, for reliability, should also be ground.

4. Squeeze the crumb soaked in water well and chop it with your hands into a bowl of minced meat. Add cooled sautéed onion, mix, sprinkle with salt, savory and ground pepper. Pour out the egg, add the mustard and mix thoroughly.

5. Roll out the thawed dough in a rectangular layer, about 3 mm thick. The dough is thin, the filling is heavy; moving it onto the baking sheet may damage the sides of the pie. It is better to roll out the puff pastry and shape the cake directly on the parchment.

6. Next to the rolled out layer, spread the cling film and put the minced meat on it. We form a strip from the meat mass, calculate the dimensions so that it can be wrapped in the dough like in an envelope.

7. Lifting the film with minced meat, carefully transfer the filling to the layer, retreating two centimeters from the edge. First, we wrap the sides of the rectangle on it, then cover with the remaining free dough and tightly pinch the side seam.

8. Without lifting, we drag the parchment with the future strudel onto the brazier. Evenly pierce its surface with a fork, then grease the cake well with a beaten egg.

9. After placing the baking sheet in the already hot oven, bake the meat strudel until an even golden blush, about 30 minutes.

Puff Pastry Strudel: A Step-by-Step Snack Pie Recipe

A step-by-step recipe for a puff pastry strudel. The original filling consists of an omelet with spinach leaves, mixed with tomatoes and fried bacon. So that all the components of the filling are well bonded to each other, a hard, easily melting cheese is added. The strudel is served after complete cooling, cut into portions.

Ingredients:

Twelve large eggs;

Half a glass of fatty mayonnaise;

150 g fresh spinach;

A pound of fresh striped bacon

200 grams of cheese, "Russian" or a similar variety;

Two large meaty tomatoes;

300 gr. unleavened puff pastry.

Cooking method:

1. Requires a large bowl. We break eleven eggs into it, pierce the holding yolks with any other sharp object of the shell. Beat the eggs with a whisk until smooth. Add mayonnaise, stir well and temporarily set the mixture aside.

2. After washing the spinach, cut off the dense stems under the very leaves. After drying well with a towel, cut the leaves into strips. We clean two large cloves of garlic, chop, pressing through a press, or with a finely chopped knife.

3. Dip the tomatoes in boiling water for two minutes, then cool them with cold water and remove the skin from them. Cut the tomatoes into centimeter cubes, rub the cheese coarsely.

4. Cut the bacon strips into small square pieces, put them in a frying pan and brown them over medium heat without closing the lid. It is important not to dry out, we need to melt a little fat and only lightly brown the slices. Transfer the fried bacon to a paper towel and cool.

5. Put spinach and garlic in a frying pan with melted fat. Simmer over medium heat, about 2 minutes, until the filling noticeably decreases in volume. Pour the egg mixture over it, fry, stirring occasionally, over low heat. As soon as the eggs set well, but have not yet fried until tender, remove the pan from the stove and immediately transfer its contents to a bowl. Add tomatoes, chopped cheese, bacon pieces and mix well. We leave the filling until it cools completely.

6. Turn on the oven, bring the heating up to 180 degrees. Cover the baking sheet with a large sheet of parchment paper.

7. Roll out the previously defrosted dough on a floured surface, two thin layers with sides of 25 × 30 cm should come out. Lay the filling on them so that it does not reach the edges by one and a half centimeters on the sides. Having rolled up two dense rolls, we pinch all the seams well, and carefully transfer them to a baking sheet.

8. Lubricate the strudel surfaces with a beaten egg and evenly pierce with a fork. We put the brazier in the oven, bake for half an hour.

9. After cooling down, cut the strudel into portions and carefully, in the form of a fan, lay out over the dish.

Cooking time: 50 minutes. Servings Per Container: 5-6 persons. Calorie content: 351 kcal. Purpose: dessert. Cuisine: European. Complexity of preparation: easy.

Strudel with apples made from yeast-free puff pastry is a delicate fruit pie that will delight both adults and children. The unique apple-cinnamon aroma will fill the house with warmth and comfort. Ease of preparation will delight any housewife. For the filling, you need to mix apple pieces with spices. You can replace flour with starch. The base for the treat should be rolled out thinly so that the cake is tender and juicy. It is better to serve treats to the table with a small portion of creamy ice cream.

Ingredients:

granulated sugar - 3 tbsp. l .;
yeast-free dough semi-finished product - 1 pack;
flour - 1 tsp;
butter - 15 g;
bread crumbs - 2 tsp;
apples - 2 pcs.;
milk - 2 tbsp. l .;
cinnamon - 1 tsp

Cooking method:

Remove the dough from the packaging and defrost. Rinse the fruits, peel them off with a knife, cut into small slices. Sprinkle the filling with flour, sugar and cinnamon and mix well. Roll out the dough semi-finished product into a layer, brush with melted butter, sprinkle with bread crumbs. After making a small indent from the edge of the base, lay out the filling in an even layer. Roll the product into a roll. Make several oblique cuts on top of the workpiece. The treat should be placed on a baking sheet lined with parchment paper. Grease the dessert blank with milk using a silicone brush or a piece of gauze. Bake the puff pastry apple strudel 35 minutes. in an oven preheated to a temperature of 180 degrees.

Tips for making puff pastry strudel according to step by step recipes

Formation of strudel in the form of an envelope or roll is a classic, but not a dogma. An original solution would be to decorate the pie in the form of a pigtail. Roll out the dough in a rectangular layer, put the filling in a strip in the center, be sure to pour bread crumbs under the fruit. From the filling to the sides, cut the dough obliquely into strips with a round curly knife. Then, taking the strips alternately on one side and then on the other, place them with an overlap on the filling.

To brown the strudel well, you can grease it with more than just a beaten egg. For this purpose, melted butter, separately taken whites or yolks are also suitable.

For simplicity, a puff pastry strudel according to any step-by-step recipe can also be formed in the form of a pie we are used to. Simply place the filling between two layers of thinly rolled dough and seal the seams tightly. Remember to pierce the surface of the strudel to allow steam to escape.

Ingredients

Puff pastry - 2 sheets
Apples (large) - 5 - 6 pcs.
Flour - 3 tablespoons
Sugar - 5 tablespoons
Walnuts - 0.5 tbsp
Breadcrumbs - 4 tablespoons
Cinnamon - 1 tablespoon

For lubricating the strudel.

Egg - 1 pc.
Water - 2 tablespoons

Apple strudel is the hallmark of Austrian cuisine. It was in Vienna that many years ago the recipe for apple strudel made from puff pastry, thin as a sheet of paper, was invented. Cinnamon and white bread crumbs were invariably added to the baked goods.

As a rule, apple strudel is prepared from puff pastry (filo), it is often also called fume dough. The basis of such a dough is flour with water. Then add butter, which makes the baked goods tender and crumbly, and an egg for firmness.

But today we will prepare a strudel with apples from ready-made puff pastry. As a filling we take apples of dense autumn varieties, bread crumbs from a white loaf. Let's add the taste of strudel with crushed walnuts and, of course, fragrant ground cinnamon.

Puff pastry apple strudel step by step recipe with photo

The first step is to take care of the apples. Wash them, peel them off. Cut the fruit into medium-sized cubes about 1 cm.

Add 2 tablespoons of sugar and a spoonful of cinnamon. Stir the apples thoroughly and set them aside for now. Let them be saturated with the sweetness and aroma of cinnamon, let the juice.

Prepare the dough sprinkles in a separate container: mix the chopped nuts with the flour, the remaining sugar, and the breadcrumbs. This apple strudel recipe uses ready-made crackers, but they can be easily made at home from a regular white loaf. You just need to crumble the bread and dry the crumbs in the oven or microwave.

On a floured countertop, roll out a sheet of thawed dough thinly. Moreover, it must not only be rolled out with a rolling pin, but pulled in different directions with your hands until the dough turns into a thin sheet. In distant Vienna, experienced chefs said: "A real baker stretches the dough to such a state that through it he can read the romantic letters of his beloved."

Making puff pastry strudel is a tedious job. But if everything is done correctly, then the dessert will turn out to be just fabulous. Lightly brush the rolled dough with refined sunflower oil (odorless). Do this carefully, slowly. So as not to tear the dough.

Then sprinkle with a thin layer of the prepared bread crumbs and nuts mixture. At the same time, step back from the edges of the dough by 5-10 cm. And do not forget to turn on the oven 180 degrees. It will just have time to warm up until you finish forming the strudels.

Place the apples on the breadcrumbs in one layer. Crush them with a little nut and rusk mixture.

Do the same with the second sheet of dough. Gently roll them into rolls, seal the edges. Line a baking sheet with parchment paper, on which place the strudels with the seam down.

To make the apple strudel with puff pastry have a delicious, golden brown crust, brush it with an egg mixed with water.

Now you can send our dessert to the preheated oven and bake until golden brown, 35 - 40 minutes.

When the breathtaking aromas have spread throughout the house and the pastries are browned, remove them from the oven and let cool slightly. Then you can sprinkle with icing sugar. By the way, in order for the powder to lay on the baking in a beautiful, even layer without bald spots and lumps, it is very convenient to use a fine strainer (as in the photo).

Served puff pastry apple strudel pie with ice cream, cream, berry jam. Or they simply cut it into portions and serve it for tea.

Puff pastry apple strudel in a slow cooker

First of all, defrost the finished puff pastry at room temperature. Then roll the dough very thinly into a large square. Brush it liberally with melted butter. Sprinkle with a thin layer of bread crumbs (2-3 tablespoons) Separately prepare the filling with 4 crushed apples, 0.5 tablespoons raisins, 4 tablespoons. sugar and a teaspoon of cinnamon. Sprinkle the apples generously with lemon juice. Put the apple filling on the dough, stepping back 10 cm from one edge. Roll the future strudel into a roll and bend it into a crescent moon, in the shape of a multicooker bowl. Bake the apple strudel in Bake mode for 45 minutes, then turn it over and turn on the multicooker for another 20 minutes.

Apple strudel from puff pastry from Vysotskaya Yulia

Of course, the easiest way to make apple strudel is from frozen puff pastry. But Yulia Vysotskaya, in her Big Cookbook, recommends kneading the strudel dough with her own hands. Moreover, it is prepared from the most common products and rather quickly.

So, apple strudel recipe from Julia Vysotskaya:

knead a dough of 250 g flour, one egg, a small pinch of salt and 3 tablespoons of refined vegetable oil. Roll the dough into a ball, cover with a towel and set aside.

In the meantime, get busy with the filling. Cut the apples into thin slices. Pour boiling water over a glass of raisins to swell. Grind 0.5 cups of almonds in a mortar.

Roll out the settled dough thinly, brush it with melted butter and sprinkle with ground breadcrumbs. Top with apples, then raisins and almonds. Sprinkle the filling with cinnamon and 3 tablespoons of granulated sugar on top. Roll the dough into a roll, brush it with a beaten egg and bake at 190 degrees for 40 - 50 minutes. In the process of baking, the strudel must be greased with an egg 2-3 more times.

Cooking apple strudel with pine nuts step by step:

Wash the apples.
Cut the fruit into 4 pieces to make it easier to remove the center with seeds. If the skin is tough, cut it off.
Cut apples into thin slices.
Put a frying pan or saucepan on the fire, melt the butter.
Then add sugar and chopped apples to the butter.
Simmer the apples for about 15 minutes, stirring constantly. Let all the liquid evaporate.
Then scald the raisins with boiling water and let it soak in hot water for 10-15 minutes.
Combine the stewed apples with raisins and walnuts.
Roll out the defrosted puff pastry and sprinkle with breadcrumbs.
Then place the filling on the lower edge of the dough, and back off 2 cm from the sides.
Wrap the filled dough in a roll.
Lay a piece of parchment on a baking sheet and place a roll on top.
Grease the surface of the roll with butter and make several cuts.
Preheat the oven to 180 degrees and send the roll there for 40 minutes.
Brush the finished strudel again with a little butter.
Dust the treat with powdered sugar.

This strudel version does not use nuts or raisins, but cinnamon is indispensable.

Ingredients:

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

Step by step preparation of apple and cinnamon strudel:

Defrost the dough. Transfer a piece of dough from the freezer to the refrigerator overnight, or thaw at room temperature for 3 hours.
Wash the apples, peel them off and core them with seeds.
Cut the apples into thin slices.
Then put a skillet on the fire and melt a piece of butter on it.
Then pour one tablespoon of the melted butter aside for later use on the surface of the strudel.
Put apples, sugar and cinnamon in the butter left in the pan.
Simmer apples over moderate heat and stir constantly.
When all the liquid has evaporated from the pan, the filling can be put on a plate and cooled.
Flour the table and rolling pin and roll out the puff pastry. The size of the resulting rectangle should be about 30 by 35 cm. Roll the dough in one direction only.
Now move on to laying out the filling on a puff pastry layer. It should occupy about a third of the formation. The filling should recede from the edges by 2-3 cm.
Cover it with one side of the layer first, and then the other.
Flip the strudel upside down and make several cuts on its surface.
Transfer the roll to a baking sheet lined with parchment paper.
Lubricate the surface of the strudel with the remaining butter, which we previously poured into a separate container.
Sprinkle the roll with granulated sugar on top.
Then send it to bake in an oven preheated to 180 degrees for 40 minutes.
The remaining dough can be cut into cubes, covered with butter, sprinkled with sugar and also baked with strudel.

Apple strudel with raisins

The raisins for this recipe must be pitted. The dish turns out to be very aromatic and lush.

Ingredients:

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

How to prepare apple strudel with raisins step by step:

Defrost the puff pastry.
Rinse the raisins in boiling water, and then leave them to steam in hot water for 15 minutes.
Wash the apples, peel the stalk and seeds and cut into thin slices.
Now melt the butter in a hot skillet and transfer the apples to it.
Simmer them for 15-25 minutes, until almost all the liquid has evaporated.
After that, pour sugar into the apples and simmer for another 5 minutes. Remember to stir them constantly.
Now pour the cinnamon into the apples, stir the filling and set aside in a separate bowl to cool.
Roll out the dough into an elongated rectangle and sprinkle with breadcrumbs.
Then scatter the dough and raisins over the layer. When distributing the filling, step back about 5 cm from the edge.
Now place stewed cooled apples on crackers and raisins.
Then roll up the roll, starting at the edge with the filling.
Having rolled up the roll, secure its top layer, which is without filling, and transfer to a baking sheet covered with parchment.
Next, coat the roll with a beaten egg.
Sprinkle the strudel with granulated sugar or powdered sugar.
Preheat the oven to 180 degrees.
Transfer the roll to the oven for 40 minutes.
Serve the finished dish with ice cream and tea to your taste.

Viennese apple strudel

This puff pastry apple strudel differs from the others in its unusual way of rolling the roll, as well as in the cooking process itself.

Ingredients:

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

Step-by-step preparation of Viennese apple strudel:

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

A lighter version of making apple strudel

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

Ingredients:

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

How to make a light apple strudel step by step:

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

Austrian puff pastry apple strudel

This recipe makes an apple strudel made from ready-made puff pastry using walnuts. This option should appeal to those who do not like cinnamon.

Ingredients:

Ready-made puff pastry - 1 layer (15 * 20 cm)
Apple - 1 pc. medium size
Walnuts - 80 g
Raisins - 3 handfuls
Sugar - 2 tablespoons
A crumb of crackers (bread crumbs without additives) - 4-5 tbsp.
Butter - for lubricating formations
Egg for greasing the roll - 1 pc.

How to prepare Austrian apple strudel from puff pastry step by step:

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

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

How to serve apple strudel correctly?

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

You can serve sliced apple strudel with green or black tea, depending on your taste. You can also serve it with milk, which is very popular with children. This treat also goes well with cocoa and coffee.

Apple strudel can be eaten during an afternoon snack, combined with natural yogurt or biokefir. In such a culinary composition, it is well absorbed.

Apple strudel video recipes

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

The aromatic apple strudel made from puff pastry prepared according to this recipe will be an excellent option for a homemade dessert for tea, which will bring the whole family around the table.

Strudel is one of the most famous dishes of Austrian cuisine, it is very popular all over the world, including in our country, it is widespread and loved by many fans of baking. The basis of this delicious pie, which, as a rule, is prepared with apples, according to the canons of preparation, is a special stretched dough. However, such a dough is quite complex, and not every non-professional cook will be able to make it. Therefore, apple strudel is often made from puff pastry - the most common, store or homemade.

So, if you have a pack of yeast-free puff pastry on hand, then one of the best uses for it is to make an appetizing apple strudel.

You can make such a strudel both in the traditional way - in the oven, and in a multicooker.

Puff pastry apple strudel recipe

250 g puff yeast-free dough

6 strong green apples

3 tbsp wheat flour

2 tbsp. sugar and butter

1 tbsp butter for lubrication

How to make puff pastry apple strudel:

If the dough is frozen, defrost it by placing it on the refrigerator shelf from the freezer, either at room temperature or in the microwave.

For the filling, peel the apples, remove the cores, cut each in half, then thinly slices across the halves.

2 tbsp Melt butter in a frying pan over medium heat, put apples, add sugar and cinnamon, stir, increase the heat a little, simmer the apples until soft and the liquid evaporates for about 15 minutes.

During cooking, do not cover the apples with a lid - this will prevent the liquid from evaporating.

Put the finished apple filling out of the pan, cool completely.

Roll out the thawed dough, laying it out on a table sprinkled with flour, dusting the rolling pin with flour - the dough should make a rectangle of about 30 by 35 cm.

Put the dough on a baking sheet covered with parchment with the short side facing you, lay out the apple filling in a horizontal strip in the center of the rectangle - the filling will take about a third of the dough layer in height (retreat 2-3 cm from the edges).

Cover the filling first with the top of the dough, then with the bottom, gently turn the strudel upside down with the seam.

Coat the strudel with melted butter (1 tbsp), sprinkle with 2 tbsp. sugar, make transverse cuts for steam to escape, bake in an oven heated to 200 degrees for about 30-40 minutes until well browned.

It is customary to serve apple strudel warm with a scoop of vanilla or other ice cream.

Friends, do you like apple strudel, how often do you cook it? If so, from which test? Share with us your impressions of this Austrian pie.

Baking a real German strudel is a task that not every chef can do, therefore, especially for those who have not yet mastered the skills of haute cuisine, there are lightweight options, one of which we will master today. We will prepare a quick apple strudel, a recipe from ready-made puff pastry - you just need to defrost it. I tried to show in as much detail as possible how to twist the strudel so that it does not fall apart and the filling does not leak out of it. As a result, we get a puff roll with a crispy crust on the outside and a juicy filling on the inside. As a filling, you can use not only apples, but also pears, cherries, cottage cheese. We will make the filling the way the Germans usually make it - a lot of apples and a handful of fried crushed nuts.

Ingredients:

300 g of purchased puff pastry;
3 medium-sized sweet and sour apples;
60 g sugar;
30 g bread crumbs;
50 g chopped peanuts;
15 g starch;
egg.

How to make apple strudel from ready-made puff pastry

1. Wash, peel and cut into medium cubes sweet and sour apples to taste and dense in structure.

2. Then mix the apple cubes with crushed peanuts, sugar and starch, which will prevent the apple juice from flowing out when baking. Set the cup with apples and nuts aside for 10 minutes. During this time, the apple cubes will release juice, which will moisten the starch and sugar.

3. Carefully roll out the layer of thawed purchased puff pastry into a rectangle (about 27 * 33 cm).

4. Then sprinkle the resulting rectangle with a thin layer of bread crumbs. In this case, we leave the edge of one of the long sides (about 2 cm) without rusk powder.

5. Place the apple-nut filling in the center of the rectangle. We put it in a wide strip along the long side.

6. Using a culinary brush, moisten the edge of the dough, left without powder, with plain water.

7. And start wrapping the apple strudel. First, fold the edge completely sprinkled with breadcrumbs onto the filling.

8. And then cover with an overlap with the second edge. The wetted edge of this side immediately adheres to the first fold.

9. And turn down the ends of the apple strudel.

10. Transfer the wrapped strudel to a baking sheet lined with paper and grease with an egg, beaten with a pinch of sugar.

11. Then with a sharp knife we make transverse cuts along the strudel. These cuts are necessary so that during the baking process, steam will escape through them, which will form inside the strudel.

12. Bake apple strudel at 180 degrees. After 35-40 minutes, the strudel will brown beautifully, which will indicate its readiness. Sprinkle the finished hot strudel (optional) with powdered sugar and let cool slightly.