Apple strudel made from puff pastry - 7 recipes

Apple strudel made from puff pastry - 7 recipes

Ksyusha Garastyuk • 06/04/2019

Strudel is a flour dish originating from Austria. Translated, it means “funnel”. Indeed, this pastry is actually a roll - the dough is twisted and soaked inside. The traditional version of the product is apple strudel made from puff pastry, and it can be prepared in several ways.

The dough should be rolled out very thin so that the strudel itself comes out small and crispy. You can make the filling as sweet or sour as possible - additional ingredients and spices will help you with this. Another irreplaceable component for strudel is nuts. You can choose any - apples go well with hazelnuts, almonds, and walnuts.

Sprinkle the finished strudel with sweet powder and garnish with a sprig of mint and you will have an excellent fruit pastry for light coffee or herbal tea.

Apple strudel made from ready-made puff pastry

The combination of nuts with apples and a pinch of cinnamon will help make inimitable fragrant pastries. It is very easy to experience the taste of Austrian cuisine at home.

Ingredients:

• 3 apples;
• 2 sheets of puff pastry;
• 50 gr. walnuts;
• 2 tbsp. Sahara;
• 1 testicle;
• 1 tsp cinnamon;
• 2 tsp breadcrumbs.

Manufacturing:

1. Remove the core from the apples. Cut into small cubes.
2. Add cinnamon and 1 tbsp sugar. Stir. Leave for half an hour so that the apples release their juice and are properly saturated with cinnamon.
3. Chop the nuts. Mix them with breadcrumbs and add the remaining sugar.
4. Roll out the dough very thin. First add the nut mixture, then the apple mixture.
5. Roll 2 separate rolls.
6. Make a melange - add a little cold water to the egg and stir. Pass through a sieve.
7. Lubricate the product with melange. Make several transverse cuts at a distance of 2 cm from each other.
8. Bake for 40 minutes at 190°.

Traditional apple strudel made from puff pastry

The interior for a regular strudel is caramelized apples. They are simple to create - the fruit is simmered in a frying pan with sugar and cinnamon, and the result is an unforgettable sweet spicy taste.

Ingredients:

• 2 sheets of puff pastry;
• 3 apples;
• 1 tsp cinnamon;
• 2 tbsp. Sahara;
• 50 gr. walnuts;
• 50 gr. raisins;
• 1 testicle.

Manufacturing:

1. Cut the apples into small cubes. Fry over medium heat for 20 minutes. They should soften.
2. Add sugar and cinnamon. Fry until the sugar melts.
3. Cool the filling and add chopped nuts.
4. Pre-soak the raisins in water for 20 minutes. Squeeze out excess water and add to apples.
5. Roll out the dough very thin.
6. Place the filling in the center. Roll into rolls.
7. Add a little water to the egg, mix, pass through a sieve. Grease the strudel.
8. Make transverse cuts on the products.
9. Bake for 40 minutes at 190°C.

Strudel with cranberry sauce

You can make a real masterpiece out of baked goods. Fruit sauce will help you with this. It very successfully emphasizes the taste of the apple inside and gives the strudel aesthetic beauty.

Ingredients:

• 2 layers of puff pastry;
• 30 gr. almonds;
• 30 gr. walnuts;
• 1 tsp cinnamon;
• 3 apples;
• 2 tbsp. Sahara;
• 2 tbsp. breadcrumbs;
• 1 testicle;
• a handful of cranberries;
• 4 strawberries;
• 1 banana.

Manufacturing:

1. Cut the apples into small cubes. Add 1 tbsp sugar and cinnamon. Leave for 20 minutes to release the juice.
2. Crush the nuts, mix with breadcrumbs, add the remaining sugar.
3. Roll out the dough very thin.
4. Place a layer of nuts on both layers, followed by apples and cinnamon.
5. Roll into two tight rolls.
6. Add a little water to the egg and pass through a sieve. Brush the strudels with melange.
7. Bake for 40 minutes at 190°C.
8. Grind cranberries, strawberries and bananas in a blender.
9. Pour the resulting sauce over the finished strudel.

Apple strudel made from puff pastry without yeast

Sugar can be replaced with honey - the inside will be no less sweet, but the most healthy and with a pleasant smell. Cinnamon will fit well into the apple-honey ensemble.

Ingredients:

• 2 layers of yeast-free puff pastry;
• 1 tsp cinnamon;
• 3 apples;
• 3 tbsp. honey;
• 50 gr. walnuts;
• 2 tbsp. breadcrumbs;
• 1 testicle.

Manufacturing:

1. Cut the apples into small cubes. Add cinnamon. Add 2 tablespoons of honey. Stir.
2. Chop the nuts and mix with breadcrumbs. Add a spoonful of honey. Stir.
3. Roll out the dough. First spread the nut mixture onto any layer and place the apples on it.
4. Roll the layers into tight rolls.
5. Make cross cuts at a small distance.
6. Dilute the egg with a small amount of water. Pass through a sieve.
7. Grease the strudel.
8. Bake for 40 minutes at 190°C.

Apple-lemon strudel with vanilla

The smell of apple can be varied with lemon. This recipe will appeal to those who love unusual combinations of flavors or prefer a filling with a slight sourness. You can replace regular cinnamon with vanilla and enjoy the sweetish smell.

Ingredients:

• 2 layers of puff pastry;
• 3 apples;
• zest of 1 lemon;
• 1/2 tsp. vanillin;
• 2 tbsp. Sahara;
• 1 testicle.

Manufacturing:

1. Cut the apples into small pieces. Add sugar and vanilla. Let the apples sit for 20-30 minutes so that they release their juice.
2. Add lemon zest (you can add a little to sprinkle it over the finished strudel).
3. Roll out the dough very thin.
4. Place apples at the edge. Roll both layers into tight rolls.
5. Make several cross cuts at similar distances.
6. Add a little water to the egg. Pass through a sieve. Lubricate the products with the purchased melange.
7. Bake for 40 minutes at 190°C.

Apple-lemon strudel with pecans

Pecans have a milder and gentler taste than walnuts, although they are very similar to them. Add it if you want to give the strudel a nutty flavor without any bitterness at all.

Ingredients:

• 2 layers of puff pastry;
• 3 apples;
• 1 lemon;
• 50 gr. pecan;
• 1 tsp cinnamon;
• 2 tbsp. breadcrumbs;
• 2 tbsp. Sahara;
• 1 testicle.

Manufacturing:

1. Cut the apples into small cubes.
2. Remove the zest from the lemon. Sprinkle apples with lemon juice.
3. Add 1 tbsp sugar and cinnamon to the apples. Stir. Let it brew for 20 minutes.
4. Mix lemon zest with apples.
5. Chop the pecans. Add 1 tbsp sugar and breadcrumbs. Stir.
6. Roll out the dough thinly.
7. Place the nut mixture on the edge of the layers first, and apples on top.
8. Roll into tight rolls.
9. Lubricate with egg.
10. Bake for 40 minutes at 190°C.

Apple strudel with almonds and cognac

Cognac adds a tart taste to baked goods. Its scent is successfully offset by apple and nut aroma.

Ingredients:

• 2 layers of puff pastry;
• 3 apples;
• 50 ml. cognac;
• 30 gr. almonds;
• 30 gr. hazelnuts;
• 2 tbsp. breadcrumbs;
• 1 tbsp. raisins;
• 2 tbsp. Sahara;
• 1 testicle.

Manufacturing:

1. Grate the apples on a large grater. Add a spoonful of sugar, pour in cognac. Stir and let sit for about 20 minutes.
2. Soak the raisins in warm water for 20 minutes. Squeeze out excess water.
3. Chop the nuts and mix with raisins. Add a spoonful of sugar and crackers. Stir.
4. Roll out the dough very thin. Place the nut mixture on the edge of any layer. On it - apple.
5. Roll into tight rolls.
6. Mix the egg. Lubricate the products.
7. Bake for 45 minutes at 190°C.

Strudel is easy to prepare. Treat yourself to European pastries.

Home cooking

Recipes by Inna Zhugastrova

Apple strudel with nuts and raisins from ready-made puff pastry

Quickly baking something tasty and delicious is not a problem if you have ready-made puff pastry in the freezer. I offer a beautiful recipe for homemade apple strudel - tender on the inside, with a crispy top, fragrant and very tasty. The recipe is close to traditional. In addition to apples, nuts and raisins are added to the filling. All recipes for baking with apples are at the link given to us. All recipes for baking from ready-made puff pastry are at the link given to us.

Compound:

• Yeast-free puff pastry – 250 g
• Apples - 2 medium sized pieces
• Sugar - 2-3 tablespoons
• Lemon juice - 1 tablespoon (if apples are sweet)
• Walnuts – 50 g
• Raisins – 50 gr
• Butter - 2 tablespoons
• Breadcrumbs - 1 heaped tablespoon
• Cinnamon - 1 teaspoon
• Cognac - 1 tablespoon (optional)
• Eggs - 1 yolk
• Sweet powder - 1 tablespoon

How to make apple strudel from ready-made puff pastry

Thaw puff pastry at room temperature. First prepare the filling for the Apple Strudel; it must cool. Peel and seed the apples and cut into cubes.

Cut apples into cubes

Heat a tablespoon of butter in a frying pan, add apples, add sugar.

Stew apples with sugar in butter

Simmer, stirring, for 3-4 minutes. If the apples are not sour, add a tablespoon of freshly squeezed lemon juice. Add washed raisins, a teaspoon of cinnamon to the apples, if desired, pour in a tablespoon of cognac or other fragrant alcohol, mix and simmer over medium heat.

Add raisins, cinnamon, lemon juice

When the apples have reduced in volume and the excess liquid has evaporated, remove from heat and leave to cool. The inside of the Apple Strudel is ready.

Strudel interior

Lightly fry the nuts in a dry frying pan, cool and rub in your palms to remove the husks. Then chop (crush with a rolling pin). Combine a full tablespoon of breadcrumbs with the nuts and mix. Preheat the oven to 180-190 degrees.

Mix nuts with breadcrumbs

Roll out the defrosted apple strudel dough as thin as possible. It’s better to do this on parchment or a towel; it will be easier to transfer it to a baking sheet later.

Roll out the dough thinly

Melt a tablespoon of butter and brush the dough.

Brush with melted butter

Spread crackers and nuts over the surface of the dough.

Place crackers with nuts

Place the apple filling on top of the base given to us and wrap the edges on all sides.

Place the filling

Carefully roll the roll, pinching the edges. Place the Apple Strudel from the prepared puff pastry, seam side down.

Roll up the roll

Grease the surface of the Apple strudel with yolk and create transverse cuts with a sharp knife.

Lubricate and create slits

Along with baking paper, transfer the Apple Strudel from the prepared puff pastry onto a baking sheet (I use a tart pan). Bake at 180-190 degrees for 40-50 minutes until golden brown.

Bake until done

Using a strainer, sprinkle the Apple strudel from the prepared puff pastry with sweet powder.

Apple strudel made from puff pastry

Cut very carefully - properly prepared apple strudel crumbles very much.

Apple strudel with nuts and raisins made from puff pastry

The slits will help you cut the fragile, fragrant homemade apple strudel into beautiful portioned pieces.

Homemade apple strudel

While the Apple strudel from the prepared puff pastry has not cooled, make some tea with cinnamon. The strudel is especially good warm with a scoop of ice cream or a special sauce. I have the most delicious quince jam, which has successfully replaced the sweet sauce.

Homemade apple strudel

A beautiful dessert for tea for the whole family is ready. Bon appetit!

I will be very pleased if you share my recipes with your friends!

Inna, these two recipes - this one and the one made from lavash are simply invaluable.
I cook lavash from lavash every day for the family while apples are in season, and I made this one, the most solemn one last Saturday, and the guests were in ecstasy!

At one point I had to make this strudel for guests twice in the evening, but the first one ended very quickly

I agree that this is a masterpiece in simplicity, appearance and taste.

Strudel with puff pastry apples

Strudel is the main gastronomic emblem of Austria and, in other words, its prerequisites.

The name “strudel” itself comes from the German language and is translated as “whirlwind” or “funnel” and this name is completely reasonable, because to make strudel, sheet dough together with the inside is rolled into a roll.

The strudel dough is worthy of special mention, because it must be very narrow, even translucent. And at first glance it seems that it is unrealistic for the average cook to achieve such a thickness of dough, but experienced chefs convince us that this does not require much - little skill and premium wheat flour, which contains a huge amount of gluten.

Traditional strudel is most often a strudel with apples, but in some regions cherry strudel is no less popular.

The first published recipe for strudel was published in 1696 and is kept in the Vienna City Library.

To prepare strudel, you don’t need to buy any expensive or unusual products, but you need to know some subtleties.

The dough must be kneaded for a very long time and diligently, after which it is sent to proof - cover the container with the dough with a plate or film and leave it for half an hour in a warm place. When the dough has proofed, it is rolled out on a board, which is covered with a cloth sprinkled with flour and gradually stretched by weight. The linen can be a smooth cotton towel, and in some Austrian families, to this day, linens for strudels are passed down by inheritance. If the dough turns out great, it is very stretchy. If there is more interest, you can roll out the dough into a sheet, or at least a tablecloth.

But such a result may not come immediately, but ready-made puff pastry can always come to the rescue.

We have presented several recipes that will not take much time, but will be able to satisfy the need for home baking. Strudel is good both in winter and in summer, because it can be served with a scoop of ice cream and a mug of hot tea or fragrant coffee.

Apple strudel with puff pastry

This recipe will not take much effort and time, but it will bring you a lot of pleasure and give you a taste of Austrian culinary culture!

Required components:

• Puff pastry - 2 sheets;
• Ground cinnamon - 0.5 tsp;
• Apple - 3 large pieces;
• Flour - 2 tbsp;
• Sugar - 2 tbsp;
• Brown sugar - 1 tbsp;
• Chopped nuts - ½ cup;
• Breadcrumbs - 2 tbsp;
• Water - 1 tsp;
• Egg - 1 pc.

Apple strudel with puff pastry

Manufacturing process:

1. Wash the apples, peel them and cut out the cores, then cut them into cubes.
2. Mix the apples with flour, cinnamon, cane and regular sugar, then let the apples stand for 20 minutes so that they release the juice.
3. While the apples are steeping, take another container and mix nuts, breadcrumbs and two types of sugar in it.
4. Thaw the dough, then roll out one sheet and put a mixture of crackers and nuts on it, then cover it all with a layer of apples, then do this with the second sheet of dough and with the second half of the inside.
5. Fold the edges of the strudels down and place them on a baking sheet covered with baking paper.
6. Brush the strudels with a mixture of water and yolk.
7. Make 7-8 transverse cuts on any strudel.
8. Bake the strudels for 40 minutes at 180 degrees until the crust is golden.

Apple strudel

This recipe is one of the more traditional ones that uses puff pastry.

Required components:

• Puff pastry - 500 g;
• Butter - 100 g;
• Sweet powder - 2-3 tbsp;
• Breadcrumbs - 40-50 g;
• Apples - 500 g;
• Lemon juice - from ½ part lemon;
• Raisins - 100 g;
• Walnuts - 100 g;
• Sugar - 150 g;
• Ground cinnamon - 2 tsp.

Apple strudel: step-by-step recipe with photos

Manufacturing process:

1. First, carefully wash the raisins and let them dry, then chop the walnuts with a knife, but not very finely.
2. Wash the apples, peel and remove the core, then cut the apples into small slices.
3. Place apples, a mixture of nuts and crackers, and raisins in a deep container, then sprinkle everything with the juice of half a lemon.
4. Add cinnamon and sugar to the bowl, then stir everything well.
5. Roll out the puff pastry, then melt 2-3 tablespoons of butter and brush the dough with it.
6. Next, sprinkle the dough layer with breadcrumbs, leaving about 10 cm from the left edge.
7. In the next step, leaving space on the sides, distribute the filling over the dough.
8. Fold the three edges of the dough so that the inside remains inside.
9. Starting from the right edge, roll the dough into a log, brushing each turn of the dough with melted butter.
10. Carefully place the strudel on a baking sheet covered with baking paper and brush the top with melted butter.
11. Heat the oven to 180 degrees and place the strudel there for 30-40 minutes. You can remove the strudel a couple of times and brush it with the remaining oil.
12. When the strudel is ready, sprinkle it generously with sweet powder.
13. Let the strudel cool, then cut it into portions, place on plates, and serve by garnishing the plate with mint leaves.

Apple strudel on puff pastry

This recipe contains a magical ingredient - almond flakes, which make the taste of strudel even more unique.

Required components:

• Puff pastry - 400 g;
• Apples - 4-5 pcs.;
• Walnuts (crushed) - 4 tbsp;
• Lemon juice - 2 tbsp;
• Sugar - 4 tbsp;
• Ground cinnamon - 1 tsp;
• Butter (melted) - 4 tbsp;
• Egg yolk - 1 pc.;
• Milk - 4 tbsp;
• Almond flakes - 3 tbsp;
• Raisins - ½ tbsp.

Apple strudel on puff pastry

Manufacturing process:

1. First you need to defrost the dough, the main thing is to do it using the natural method, without microwave or immersing the dough in water. In order to prepare strudel, both yeast and yeast-free dough are suitable.
2. Wash the apples, peel them and remove the seeds. Chop the apples into small cubes and sprinkle them with lemon juice.
3. Pour the raisins into a container, boil water and pour the raisins over it, then leave it for a couple of minutes, then drain the water and let it dry a little.
4. Finely chop the walnuts with a knife, but not into dust; you want the texture of the nuts to be felt in the finished strudel.
5. Take a deep container, place apples, nuts and raisins in it, then add sugar, cinnamon and a couple of tablespoons of melted butter, then carefully mix the filling.
6. Divide the dough into two layers, then roll them out.
7. Place the filling in the middle of each layer and spread it very sparingly, leaving about three centimeters on the sides.
8. Fold the edges inward on 3 sides, then roll up a roll from each layer of dough.
9. Carefully place the strudels on a baking sheet greased with vegetable oil.
10. Brush the tops of the rolls with melted butter, then mix the milk and egg yolk and spread the mixture over both rolls.
11. Preheat the oven to 180 degrees, place the strudels in it and bake for 25-30 minutes. When the strudels are almost ready, remove them from the oven and sprinkle with almond flakes.
12. Serve the strudel cooled; you can sprinkle it with sweet powder or decorate it with a ball of ice cream.

We hope that you will try strudel according to one of these recipes and you and your loved ones will like it!

Apple strudel made from puff pastry.

Personally, I think that the “alliance” of puff pastry and apples is the strongest and most delicious!
Therefore, I would like to offer you a very ordinary, but very tasty apple strudel. I've made it with all 3 apple insides and they are all worth a try.

Useful:
400-500 g of ready-made puff pastry
2 tbsp.
l. breadcrumbs a little butter for greasing the strudel
sweet powder

Entrails:
method 1: 600 g apples, 100 g raisins, 100 g chopped almonds, 2 tbsp. l. coffee sugar, 3 tbsp. l. brandy, 20 g butter, 1 tsp. ground cinnamon;

method 2: 400 g sour apples, juice and zest of 1 lemon, 75 g raisins, 0.5 tsp. grated ginger, 50 g sweet sand;

method 3: 400 g apples, 100 g raisins, 100 g chopped almonds, 2 tbsp. sweet sand, 2 tsp. ground cinnamon.

Preparation:
entrails:
1st:
Wash the apples, cut into quarters, remove the core and cut into thin slices. Melt the butter in a frying pan, add apples, sugar, add brandy and simmer over medium heat until all the water has evaporated. Mix apples with scalded raisins, ground almonds and cinnamon. Place the filling on the dough;

2nd:
Wash the apples, peel them, cut them into quarters, remove the seeds and cut each part into thin slices. Mix apples with lemon juice and zest, scalded raisins, grated ginger (I used ground ginger) and 50 g of sweet sand. Cover the dish with a lid and let it sit for about 1 hour. Place the finished filling on the dough, draining the excess liquid first;

3rd:
Wash the apples, cut into quarters, remove the core and cut into small cubes. Mix with sweet sand, almonds, scalded raisins and cinnamon. Place on the dough.

strudel:
1. Lightly roll out the dough in one direction into a rectangular shape.
2. Sprinkle with ground breadcrumbs, leaving the dough uncovered on the sides (1 cm).
3. Lay out the prepared filling and carefully roll it into a roll, pinch the edges.
4. Place the strudel on a baking sheet lined with baking paper, grease with melted butter or water and place in a preheated (up to 200 -210 C) oven.
Bake for 30-40 minutes. 4. Grease the finished strudel with butter again and sprinkle with sweet powder.

Enjoy your tea!