Every housewife, in addition to ordinary, albeit tasty dishes, should have in stock a recipe for a very tasty, exquisite and unusual dish, at least so that it seems so. In other words, a dish that, in terms of taste and appearance, even its name, will delight guests and simply loved ones, and for you, as the hostess, it will be completely simple to prepare.

An example of such a delicacy is strudel made from phyllo dough. This dish is a pie made from puff pastry, both yeast and yeast-free, with apple or cherry. Preparing such a pie is not difficult, but if you make it for the first time, you will still have to work a little. So, let's look at what we need to prepare shortbread strudel with apples.

• Raisins – 1 glass;
• Sugar – 0.6 cups;
• Cognac – 4 tablespoons;
• Crumbs of dry white bread - 3/4 cup;
• Salt – 1 pinch;
• Lemon juice – half a lemon;
• Filo crustacean dough – 1 package;
• Apple – 4 pcs;
• Walnuts – 1 cup;
• Butter – 100 grams;
• Cinnamon – 1 teaspoon;
• Cloves – 1 pinch.

The products are prepared, now we confidently and carefully begin to prepare apple strudel from puff pastry.

Step by step recipe

1. We start cooking with raisins; to do this, put them in a small saucepan, ladle, or best of all, in a Turk. Pour cognac over the raisins, you can also use rum and put on a small fire and warm up a little. After this, cover our container with raisins with cling film and let it stand for a while, this will take about 20 minutes, during which time the raisins should absorb all the alcohol added to it.
2. Since we have shortbread strudel with apples, we will deal with the crumbs for the pie. To do this, take a stale loaf or white bread and crush it. Grinding using a blender works best.
3. We send the resulting crumbs to a frying pan, which we preheat and lightly grease with butter. You need to fry this mass until it becomes slightly brown.
4. And again we start chopping, but this time walnuts. For this we will also use a blender.
5. Next, let's deal with apples. We peel them, cut them into pieces to thoroughly remove the core, and then cut them into thin pieces.
6. To prevent the apples from darkening and the puff pastry strudel to look beautiful, while we are sorting out the already chopped apples, put them in a bowl and pour in water along with lemon juice.
7. After this, drain the water and add toasted crumbs, raisins and walnuts to the apples. Add raisins without liquid if there is still some left and not completely absorbed. Mix the whole mass thoroughly.
8. The next step is to add a little cloves, cinnamon and sugar to the total mass. However, please note that we will not pour out all the sugar, but leave about 4 tablespoons.
9. Place the butter in a saucepan and melt.
10. Next, we spread the parchment, with the help of which our puff pastry apple strudel will be baked. We lay out the dough on the parchment, or rather its first sheet, grease it with melted butter, do not overdo it, confidently grease it with light movements using a brush and sprinkle it with sugar, which was left especially for this purpose.
11. On top of the first sheet, place the second sheet of dough and repeat the same steps, namely grease and sprinkle. Thus, in total we line six sheets of dough, which we lightly grease one by one with butter and sprinkle with sugar. The very last, sixth sheet does not need to be lubricated.
12. We spread the filling for our pie along the length of the dough, do not forget to leave the edges, about 6 cm on the sides, and 1 cm on the edge, and only after that we grease the remaining edges so that as a result of joining they stick together well.
13. Now we start rolling, we do it from the sides, and then we roll everything into a roll on top. As a result, there is a seam at the bottom of the pie.
14. Grease the resulting phyllo dough strudel with butter and place in the oven.
15. On a baking sheet, put parchment and our pie, put in the oven for about 20 minutes at 180 degrees.
16. When the required time has passed and our puff pastry strudel is ready, take it out and put it on a dish, sprinkle with cinnamon and powdered sugar, cut into delicious pieces and you can try.

The dish turns out really tasty, perhaps preparing it at first will not seem entirely easy to you, but after going through all the cooking steps, you will enjoy this process and next time it will not cause you any difficulty.

Also, puff pastry strudel is prepared not only with apples, but also with cherries, the result is no less tasty.

Try both and if you like it, choose your favorite because each one will be delicious.

I won’t lie, I became acquainted with phyllo dough not so long ago - about 7 years ago, when I found myself in Crete. This dough is very popular here and is often used for traditional baking.

It seemed to me that working with this dough was very difficult, and I was afraid to even think about preparing it myself. Fortunately for me, phyllo dough is sold in our supermarkets, so, as they say, God himself ordered me to master baking from this dough.

Today I will sing an ode to phyllo dough and make apple strudel from it. Juicy, aromatic inside and very crispy-brown on the outside - this is the strudel we will prepare for you.

Let's prepare products for strudel from phyllo dough with apples.

Cut the apples into medium-sized cubes. While we are chopping all the apples so that they do not darken, pour water into a bowl and squeeze out the juice of half a lemon, and now put the chopped apples in the bowl.

Then drain the water from the apples and add breadcrumbs to the apples. They are needed so that during baking, the juice released by the apples is absorbed into the crackers and the pie turns out juicy, but not watery.

Walnuts can be crushed in a mortar or crushed in a blender until crumbly. We don't like large nuts in baked goods, so I pureed them in a blender.

Add nuts to apples.

Add sugar and cinnamon.

IMPORTANT: Adjust sugar to your taste, as apples can be sweet or sour.

Add raisins. If your raisins are too dry, soak them in cognac or rum. You can simply pour boiling water for 10 minutes, then drain the water and put the raisins in the filling.

Mix all ingredients well. The filling for the strudel is ready.

Now let's do the dough. I lined the table with baking paper and placed one sheet of phyllo dough on it. I brushed it with melted butter using a silicone brush.

IMPORTANT: While you are working with the first sheet of dough, simply cover the remaining sheets with a damp kitchen towel so that the dough does not dry out and will not tear or crack.

I make apple strudel from 3 sheets of phyllo dough, which I place one on top of the other, brushing each sheet with melted butter.

Place our apple filling on the third sheet of dough. Fold the edges of the dough as shown in the photo.

And then we roll the dough with the filling into a roll. When we reach the edge of the dough, grease the edges well and wrap the roll.

Place our strudel along with the baking paper on a baking sheet, seam side down, and grease the top of the strudel with the remaining butter. Now you can put the phyllo dough strudel with apples in an oven preheated to 180 degrees C for 30 minutes.

Take the finished strudel out of the oven and let it cool completely on the baking sheet.

Sprinkle the cooled apple strudel made from phyllo dough with plenty of powdered sugar, cut into portions and serve with tea.

Enjoy your tea!!

Strudel with apples and walnuts is called “Milopita” by the Greeks. Most often, filo crustacean dough is used for such pies. I think you are familiar with it - this is the very dough without which you cannot make baklava. And although it contains simple ingredients such as flour, water, olive oil, it is very difficult to make at home, or rather, to roll it out.

The phyllo is rolled out and “stretched” into the thinnest layer. I would say that there is an art to rolling out phyllo crustacean, which not everyone can handle. However, there is no need for effort, because ready-made filo is sold in every Greek supermarket. In Greece, phyllo crustas can be bought frozen or fresh, and phyllo sfogliata (puff pastry), a thicker pastry, is also available. As far as I know, filo has also appeared in Russian stores, which makes me very happy and inspires me to share recipes.

Today we will make apple pie in thin crust crust. If you bought the dough frozen, be sure to remove it from the chamber several hours before you begin culinary manipulations. You need to work with phyllo dough quickly, without leaving it in the air for a long time, since there is a risk that it will dry out and crack.

Recipe makes 2 pies, each of which requires 5-6 layers of dough. When working with the first pie, take care of the remaining sheets: keep them in cellophane and cover them with a towel so that they do not dry out.

Method of preparation: bake in the oven
Cooking time: 1 - 1-30
Servings: 8-10, or 2 pies

Ingredients

• phyllo crustacean pastry - 1 pack of 12 sheets
• raisins - 1 cup
• apples - 4 pieces
• sugar – 2/3 cup
• walnuts – 1 cup
• cognac or rum – 4 tbsp. spoons
• butter – 100 grams
• stale white bread (crumbs) - ¾ cup
• cinnamon – 1 heaped teaspoon
• salt - a pinch
• cloves (powder) – a pinch
• juice of ½ lemon

Preparation

Place the raisins in a pot and fill it with cognac or rum. Place on the fire and heat slightly. Cover with cling film and leave to brew for 15-20 minutes while we prepare the filling. During this time, the raisins should absorb all or almost all of the cognac.



Grind the stale bread in a blender.



Melt some butter in a frying pan and fry the bread crumbs for about 5 minutes until slightly golden brown. The bread crumbs will absorb all the juices from the filling and the pie will not be overly wet.



Grind walnuts in a blender.



Peel the apples and cut into 4 parts. Remove the core and cut into thin slices.



It is better to place the chopped apple slices in a bowl of water, to which we first add lemon juice so that the apples retain their original color.



Once we're done cutting the apples, drain the water and add toasted bread crumbs, walnuts and raisins to the apples. If there is still cognac in the raisins, drain it; we don’t need extra liquid. Mix.



Add cinnamon, a little cloves, sugar (reserve 4 tablespoons).



We spread a piece of parchment paper, it should be slightly larger than the layers of dough, with its help we will roll the roll. From one package of dough, which contains 12 sheets, two pies come out. Place the first sheet of dough on top of the paper and brush it with melted butter. There is no need to thoroughly lubricate the entire layer; we literally apply it with a brush 4-5 times. Lightly sprinkle with the reserved sugar.



Place the second one on the first sheet of dough, lightly grease it again with butter and sprinkle with sugar. We do this with the remaining 4 sheets (for one pie we will need 6 sheets of dough). We do not lubricate the very last top layer.



We spread half of the prepared filling along the entire length of the dough sheets, retreating 1 cm from the bottom edge and 5-6 cm on the sides.



Lubricate the edges of the three free sides with oil so that they stick together better.



Helping with parchment paper, fold the side edges of the pie.



Roll the whole cake into a roll, the seam should be at the bottom.



Grease the pie with butter. During fasting, replace butter with olive oil.



Place the pie along with parchment paper on a baking sheet and bake for 20-25 minutes at 180 degrees.



Remove from the oven, cut into large pieces and sprinkle with powdered sugar and cinnamon.

Homemade baking is always loved by both children and adults. In modern world cuisine there are many recipes with which we can please ourselves and loved ones.

What is phyllo dough?

Known in Eastern and Mediterranean cuisine. It is from this that everyone’s favorite baklava from childhood is made, and it is also amazing with spinach. You can cook anything from this dough, from meat pie to rolls and buns. The finished products made from it are tender and melt in your mouth. Filo dough strudel is a very popular dessert option.

This delicious pie comes to us from Traditionally, it is a roll of stretched dough with apples. Strudel is often prepared from phyllo or puff pastry. Its filling may include apples with various additives, such as cinnamon, vanilla, cardamom. Sometimes cranberries or raisins are added for variety. Today there are recipes for strudel with pears - it turns out more tender. In this article you will learn how to prepare phyllo dough strudel with apples. A recipe with a photo will help in this process.

Making phyllo dough at home

There's really nothing special about this test. It can be bought ready-made at any store. But, as usual, homemade food is usually tastier, fresher and more reliable. So if you have time, try making your own phyllo. There are many dough recipes, and some of them differ: in some places, for example, they put eggs in it. So choose the recipe to your liking. Here's one option.

To make the dough you will need:

• one glass of flour;
• about 2 tablespoons of sugar;
• half a glass of water;
• a pinch of salt;
• half a teaspoon of soda.

The cooking process is as follows:

• Heat the water to 50 degrees and dilute the salt in it until completely dissolved.
• Sift the flour into a convenient container, add salted water and vegetable oil.
• Add baking soda.
• Knead the phyllo dough thoroughly. Do not add more liquid - during the kneading process the dough will reach the desired consistency. The finished dough should be elastic and not stick to your hands.
• Divide it into several portions and beat each one vigorously.
• Roll into balls, cover with cling film and place in the refrigerator for about one hour.
• Next, roll out each piece as thinly as possible.
• After this, the resulting sheets must be stretched with your hands in different directions, but carefully so as not to tear. The dough should resemble paper and be almost transparent.
• Place the finished sheets with parchment. If you do not intend to freeze the dough, roll it carefully and place it under a damp towel, as it can quickly dry out and become brittle.

By the way, the finished dough can be stored in the freezer for up to six months. Just don't freeze it twice as it will lose its properties.

Filo dough strudel with apples

To make this roll you will need about 20 sheets of filo and about 1 kg of apples. Besides:

• lemon juice;
• dried berries or raisins if desired - 100 g;
• flour;
• butter - 150 g;
• sugar - 100 g;
• cinnamon - half a teaspoon;
• powdered sugar for decoration.

The total preparation time for filo dough strudel is about 40 minutes.

• Peel the apples, remove the core and finely chop. To prevent the apples from darkening, they should be sprinkled with lemon juice; in addition, this will give the strudel a more refined taste.
• Soak dried fruits in boiling water for 10 minutes, chop finely if they are large.
• Sprinkle flour on your work surface to prevent the bottom layer of dough from sticking.
• Next, you need to melt the butter and, laying out the sheets of dough, grease them one by one. If you do not grease the sheets, the dough will dry out in the oven and will be tasteless. Coat 10 sheets in this manner.
• Mix chopped apples with dried fruits or berries, sprinkle with sugar and cinnamon. The mixture should be dry, without excess juice. Place half of the filling on phyllo sheets and roll into a roll, pinching the edges tightly.
• Place the strudel on a baking sheet, seam side down. Repeat the procedure with the remaining leaves and the other half of the apple filling. Grease the tops of both strudels with oil again.
• The oven should be preheated to 200 °C. Baking time - 20 minutes. Check the readiness of the strudel by the color - it should turn golden.

Let the roll cool slightly, then sprinkle with powdered sugar. Your phyllo dough strudel is ready!

Filo dough strudel with cottage cheese

Another version of strudel, no less tasty. To prepare it you will need:

• low-fat cottage cheese - 200 g;
• phyllo dough - 20 sheets;
• butter - 150 g;
• yogurt - 3 tablespoons;
• vanillin - a pinch;
• sugar - 2 tablespoons;
• berries - optional.

• The recipe is similar to any other filo dough.
• You need to melt the butter and coat each sheet separately.
• Take 10 sheets for one roll.
• To prepare the filling, mix cottage cheese with yogurt (can be replaced with low-fat sour cream), mix thoroughly, add sugar, vanillin and berries. Beat the mixture with a blender until you obtain a smooth, smooth mass.
• Place half of the mixture onto oiled sheets of dough. Carefully roll up and place on a baking sheet.
• Use the second part of the filling for the remaining 10 leaves of dough.
• Preheat the oven to 200°C. Bake the rolls for 15-20 minutes.

Bon appetit!

Peel and seed the apples, cut into thin slices and sprinkle with lemon juice.

Add berries to the apples (do not defrost frozen ones) and sugar, mix with starch.

Thaw the phyllo dough in advance. Melt the butter. Spread a sheet of dough, brush with butter, cover with a second sheet and brush again. Place four sheets of dough in this manner.

Place the apple and berry filling on the dough.

From the specified amount of ingredients you will get three such rolls. Place the phyllo dough strudels on a baking tray lined with baking paper (no need to grease the paper), brush the top with butter. Using a toothpick, make several punctures on each roll so that the steam from the filling does not tear the dough during baking.

Preheat the oven to 190 degrees and bake the strudels for 25-30 minutes until golden brown. Transfer the finished strudels to a wire rack, cool, sprinkle with powdered sugar and serve.