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 extremely 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 extremely easy to experience the taste of Austrian cuisine even 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:

Remove the core from the apples. Cut into small cubes.
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.
Chop the nuts. Mix them with breadcrumbs and add the remaining sugar.
Roll out the dough very thin. First add the nut mixture, then the apple mixture.
Roll 2 separate rolls.
Make a melange - add a little cold water to the egg and stir. Pass through a sieve.
Lubricate the product with melange. Make several transverse cuts at a distance of 2 cm from each other.
Bake for 40 minutes at 190°.

Traditional apple strudel made from puff pastry

The insides for a regular strudel are 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:

Cut the apples into small cubes. Fry over medium heat for 20 minutes. They should soften.
Add sugar and cinnamon. Fry until the sugar melts.
Cool the filling and add chopped nuts.
Pre-soak the raisins in water for 20 minutes. Squeeze out excess water and add to apples.
Roll out the dough extremely thin.
Place the filling in the center. Roll into rolls.
Add a little water to the egg, mix, pass through a sieve. Grease the strudel.
Make transverse cuts on the products.
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 extremely 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:

Cut the apples into small cubes. Add 1 tbsp sugar and cinnamon. Leave for 20 minutes to release the juice.
Crush the nuts, mix with breadcrumbs, add the remaining sugar.
Roll out the dough extremely thin.
Place a layer of nuts on both layers, followed by apples and cinnamon.
Roll into two tight rolls.
Add a little water to the egg and pass through a sieve. Brush the strudels with melange.
Bake for 40 minutes at 190°C.
Grind cranberries, strawberries and bananas in a blender.
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:

Cut the apples into small cubes. Add cinnamon. Add 2 tablespoons of honey. Stir.
Chop the nuts and mix with breadcrumbs. Add a spoonful of honey. Stir.
Roll out the dough. First spread the nut mixture onto any layer and place the apples on it.
Roll the layers into tight rolls.
Make cross cuts at a small distance.
Dilute the egg with a small amount of water. Pass through a sieve.
Grease the strudel.
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:

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

Apple-lemon strudel with pecans

Pecans have a milder and more tender taste than walnuts, although they are extremely 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:

Cut the apples into small cubes.
Remove the zest from the lemon. Sprinkle apples with lemon juice.
Add 1 tbsp sugar and cinnamon to the apples. Stir. Let it brew for 20 minutes.
Mix lemon zest with apples.
Chop the pecans. Add 1 tbsp sugar and breadcrumbs. Stir.
Roll out the dough thinly.
Place the nut mixture on the edge of the layers first, and apples on top.
Roll into tight rolls.
Lubricate with egg.
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:

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

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

6 methods to make a wonderful apple strudel

An authentic Austrian recipe and several successful variations.

1. Traditional strudel with apples from homemade stretch dough

Ingredients

250 g flour + for sprinkling;
1 testicle;
a pinch of salt;
1 tablespoon vegetable oil + for greasing;
100 ml water;
2 kg apples;
1 lemon;
100 g sugar;
vanilla sugar - to taste;
2 teaspoons cinnamon;
150 g raisins;
100 g butter;
100 g breadcrumbs;
sweet powder - to taste.

Manufacturing

Sift the flour into a bowl. Make a hole in the middle, drive an egg into it, add salt and vegetable oil. Pour in lukewarm water and stir. When the dough begins to come together, continue kneading it with your hands. Throw it on the table a couple of times and remember it well again. The finished dough should become elastic, soft and “velvety”.

Cut it into two equal parts. Form each into a ball and brush with vegetable oil. Place the balls on a plate at a small distance from each other. Rinse a large bowl with boiling water, wipe dry and cover the dough with it. This will keep it warm inside. Leave the dough for half an hour.

Peel and core the apples and cut into extremely thin slices. Add to them finely grated lemon zest, juice of half or a whole lemon, regular and vanilla sugar, cinnamon and raisins. Raisins can be soaked in boiling water in advance and allowed to swell. Carefully stir the filling. Because the amount of ingredients is designed for two strudels, at first you can create only half of the inside.

Lightly fry the crackers in a dry, hot frying pan, stirring constantly.

Place a large piece of cotton cloth on the table (the science of histology studies the structure of tissues of living organisms) and sprinkle with flour. Place one part of the dough there. It would be possible not to divide the dough in half, but then it would be more difficult to stretch it. Flatten the ball by slapping it with your palm and turning it over a couple of times. Then roll out the dough with a rolling pin, also turning it a couple of times.

Later, carefully lift it by draping it over the back of your hand. Form both palms into fists. Turn the dough in a circle on your fists, stretching it to the sides. It must become extremely narrow, almost transparent. Place the dough on the fabric (medical system of cells and intercellular substance, united by a common origin, structure and functions) and try to give it the shape of a rectangle, stretching it in the right directions.

Melt half the butter and brush the dough with it. Sprinkle with half the breadcrumbs and powder, not reaching the edges a few cm. Spread half of the inside from the first edge of the dough.

Using your hands or using a cloth (the structure of tissues of living organisms is studied by the science of histology), drape the sides of the dough over the filling. Using tissue (the structure of tissues of living organisms is studied by the science of histology), roll the strudel, as shown in the video below. Place the piece on the parchment, seam side down.

Grease the strudel with vegetable oil and place it, along with the parchment, on a baking sheet. Bake in an oven preheated to 200°C for 30–40 minutes until the dough is golden brown. Make the same strudel from the remaining ingredients.

Bake

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2. Strudel with apples from ready-made puff pastry

Ingredients

3 apples;
½ lemon;
80 g raisins;
2 tablespoons butter;
5 tablespoons of sugar;
vanilla sugar - to taste;
500 g puff pastry;
1 teaspoon ground cinnamon;
3 tablespoons ground almonds.

Manufacturing

Cut apples, peeled and cored, into small cubes and sprinkle with lemon juice. You can soak the raisins in boiling water in advance and leave them to swell while you prepare the rest of the ingredients.

Melt half the butter in a frying pan over medium heat. Place apples there. Add 3 tablespoons of sugar and stir. Simmer the fruit, stirring occasionally, for a couple of minutes until the liquid has evaporated. At the end, add vanilla sugar and raisins.

Roll out the dough into a rectangle. Combine the remaining sugar, cinnamon and almonds. Melt the remaining butter and use almost all of it to brush the dough, leaving a little distance from the edges of the rectangle. Sprinkle with cinnamon mixture.

Spread the apple filling along the short edge of the dough, avoiding the ungreased parts. Carefully roll the strudel, pinching the edges as you go.

Place the dough on a baking sheet lined with parchment. Brush the dough with oil and poke a few holes with a fork. Place in an oven preheated to 180°C for 40 minutes.

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3. Apple strudel from ready-made filo dough

Ingredients

3 apples;
50 g raisins;
2 teaspoons butter;
3 tablespoons olive oil;
50 g coffee sugar + for sprinkling;
1 teaspoon ground cinnamon;
¼ teaspoon ground nutmeg;
2 tablespoons orange juice;
50 g chopped walnuts;
10 sheets of phyllo dough.

Manufacturing

Cut the peeled apples into thin slices. If desired, the raisins can be poured with boiling water in advance and left to swell while you prepare the filling.

Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Place apples there, add sugar, cinnamon, nutmeg and orange juice and stir. Cook for 2-3 minutes, add nuts and raisins and remove from heat.

Line a baking tray with baking paper. Drain the juice from the apples and combine it with the remaining olive oil. Place one sheet of phyllo on a baking sheet, brush with butter and lightly sprinkle with sugar. Do the same with the remaining sheets.

Place the filling in the middle of the dough, placing it in the shape of a rectangle. Fold the short edges of the dough over the filling and brush the top with an oil mixture. Then, starting from the long edge, roll the strudel.

Brush the top with a mixture of butter and juice. Place in an oven preheated to 190°C for approximately 35 minutes.

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4. Strudel with apples made from homemade puff pastry

Ingredients

200 g flour + for sprinkling;
a pinch of salt;
½ tablespoon lemon juice;
1 testicle;
75 ml water;
100–150 g butter;
3 apples;
100 g raisins;
3 tablespoons sugar;
3-4 tablespoons breadcrumbs.

Manufacturing

Combine flour, salt, lemon juice and egg. Pour in slightly warm water evenly, kneading into a homogeneous elastic dough. Melt the butter.

Divide the dough into several pieces and slightly flatten with any rolling pin. Brush the dough with melted butter. Place on a plate, stacking the pieces on top of each other and forming two towers. Cover with cling film and refrigerate for 2 hours.

Peel and core the apples and cut into small cubes. Add raisins, sugar and less than half the breadcrumbs and stir. You can soak the raisins in boiling water ahead of time and let them swell.

Place the chilled dough on a table sprinkled with flour. Brush the pieces again with melted butter. Stack all the pieces on top of each other and roll out into an extremely narrow layer.

Grease the layer with oil and sprinkle with the remaining breadcrumbs. Spread the filling over the dough, just short of the edges. Form a roll, starting from the long edge.

Line a baking sheet with parchment greased with oil. Place the strudel and season it with butter. Bake in an oven preheated to 180°C for about 40 minutes. Then reduce the temperature to 130 °C and cook for another 25 minutes. During baking, brush the strudel with oil 2-3 more times.

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5. Apple lavash strudel

Ingredients

3 apples;
1–2 teaspoons lemon juice;
100 g raisins;
80 g butter;
3 tablespoons sugar + for sprinkling;
vanilla sugar - to taste;
1 teaspoon cinnamon;
1 large narrow pita bread;
3-4 tablespoons breadcrumbs.

Manufacturing

Cut the cored apples into small pieces and sprinkle with lemon juice. You can soak the raisins in boiling water in advance and leave them to swell while you prepare the rest of the ingredients.

Melt half the butter in a skillet over medium heat. Place apples there, sprinkle with regular and vanilla sugar, add raisins and stir. Simmer, stirring, for a couple of minutes until the liquid has evaporated. Remove from heat and stir in cinnamon.

Melt the remaining butter and brush it over the laid out pita bread. Sprinkle with breadcrumbs. At the same time, leave approximately 1–2 cm on the wide edges, and 5–7 cm on the narrow edges. Distribute the apple mixture over the breadcrumbs.

Cover the filling with the narrow edges of the pita bread. Then, starting from the wide edge, roll up the strudel. Transfer it to a baking sheet lined with parchment. Brush the pita bread with melted butter and sprinkle with sugar. Bake for about 20 minutes at 190°C.

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6. Strudel with apples from homemade shortcrust pastry

Ingredients

125 g butter;
3 tablespoons sour cream;
50 g sweet powder;
½ teaspoon of soda;
180 g flour;
2 apples;
50 g raisins - optional;
2 tablespoons sugar;
1 teaspoon cinnamon.

Manufacturing

Cut the butter into small cubes and place in a bowl. Add sour cream, sweet powder and soda. Add flour evenly and knead into a homogeneous dough using your hands. Form it into a ball and refrigerate for 1 hour.

Roll out the chilled dough into a narrow rectangular layer. Grate the apples on a large grater and spread over the dough, just short of the edges. Add raisins if desired. Sprinkle with sugar and cinnamon.

Starting from the long edge, roll the layer into a roll. Pinch the edges and place the dough on a baking sheet lined with parchment, seam side down. Bake at 180°C for 35–40 minutes.

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 such a 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 extremely 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 extremely 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:

Wash the apples, peel them and cut out the cores, then cut them into cubes.
Mix the apples with flour, cinnamon, cane and regular sugar, then let the apples stand for 20 minutes so that they release the juice.
While the apples are steeping, take another container and mix nuts, breadcrumbs and two types of sugar in it.
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.
Fold the edges of the strudels down and place them on a baking sheet covered with baking paper.
Brush the strudels with a mixture of water and yolk.
Make 7-8 transverse cuts on any strudel.
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:

First, carefully wash the raisins and let them dry, then chop the walnuts with a knife, but not very finely.
Wash the apples, peel and remove the core, then cut the apples into small slices.
Place apples, a mixture of nuts and crackers, and raisins in a deep container, then sprinkle everything with the juice of half a lemon.
Add cinnamon and sugar to the bowl, then stir everything well.
Roll out the puff pastry, then melt 2-3 tablespoons of butter and brush the dough with it.
Next, sprinkle the dough layer with breadcrumbs, leaving about 10 cm from the left edge.
In the next step, leaving space on the sides, distribute the filling over the dough.
Fold the three edges of the dough so that the inside remains inside.
Starting from the right edge, roll the dough into a log, brushing each turn of the dough with melted butter.
Carefully place the strudel on a baking sheet covered with baking paper and brush the top with melted butter.
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.
When the strudel is ready, sprinkle it generously with sweet powder.
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:

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.
Wash the apples, peel them and remove the seeds. Chop the apples into small cubes and sprinkle them with lemon juice.
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.
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.
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.
Divide the dough into two layers, then roll them out.
Place the filling in the middle of each layer and spread it very sparingly, leaving about three centimeters on the sides.
Fold the edges inward on 3 sides, then roll up a roll from each layer of dough.
Carefully place the strudels on a baking sheet greased with vegetable oil.
Brush the tops of the rolls with melted butter, then mix the milk and egg yolk and spread the mixture over both rolls.
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.
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!

Two recipes for apple strudel made from puff pastry

Real traditional Viennese strudel is made from a dough called “stretch”. This is unleavened dough, rolled out in a special way very, very thin. Then this thin dough with the inside is rolled into a roll and the finished baked goods seem to be flaky. That’s why some inexperienced cooks believe that strudels are made from puff pastry. To cook it at home according to the rules, you will have to tinker (someday I will show you step by step how to bake it).

Despite the fact that this is not the “right” dough, now we will cook specifically from it. Simply because this is one of the extremely fast methods of preparing something tasty for tea. Usually, the dough is ready-made, purchased, and lies and waits in the freezer. But you need to realize that the taste of puff pastry apple strudel will differ significantly from its regular counterpart. While Viennese dough will only become slightly moister from apple juice, puff pastry will be significantly moister and, depending on the type of apple, may even seem damp. If you are afraid of such an effect, then I recommend creating the strudel without a roll (this will be the first step-by-step recipe). And I highly recommend it for yeast puff pastry, because it is fluffier and softer than its own unleavened version, which means it will get more wet from the juice.

Strudel with apples made from yeast puff pastry

Ingredients:

yeast puff pastry – 1 package (400g);
apples – 2 pcs;
sugar – 0.5 cups;
butter – 30g;
egg – 1 pc.

How to make apple strudel from puff pastry

The finished dough must be completely defrosted. To do this, remove it from the packaging. If these are plates, lay them out individually on a cutting board and cover with cling film or a plastic bag. This will help the dough from weathering, which will have a bad effect on the appearance of the baked goods - weathering causes a dry crust to appear on the dough, which later cracks in the oven and the baked goods look sloppy.
Wash the apples and remove the skin and seeds.
Cut into small cubes.
Melt butter in a frying pan.
We put apples. Fry them over moderate heat for 5 minutes. Add sugar and cook for another 10 minutes. As a result, they should become soft, but not fall apart into mush. Since all litter reacts differently to this function, it is necessary to watch so as not to overcook them. Let it cool a little.
Roll out the dough in one direction to a thickness of approximately 5 mm. I have 2 layers of dough in the package - this will be two medium-sized strudels.
Place apples (half) in the middle of the rectangle so that there is approximately 10-12 cm of loose dough left on both sides, as in the photo below.
We cut this dough with a knife into strips 1.5-2 cm wide, not cutting until the apples are 2 cm wide.
Fold the bottom edge of the layer up. This is necessary so that a lot of apple juice does not leak out in the oven.
We begin to throw the cut strips up one by one, covering the apples, as if we were braiding a braid. We also turn the far edge of the layer up and inward.
We transfer the blanks to a baking sheet, which is ideally lined with a silicone mat. If not, use baking paper.
Beat the egg with a fork and brush the top of the strudels with the mash.
Bake in an oven heated to 200°C until a beautiful golden color. Usually this will take 20-30 minutes.

Strudel with apples made from yeast-free puff pastry

What do we need:

yeast-free puff pastry – 1 package (400g);
apples - 3 pcs;
sugar – 150g;
lemon juice – 1 tsp;
breadcrumbs - 3 tbsp. with a slide;
sweet powder.

How to bake

In order to prepare apple strudel, the puff pastry, as in the previous recipe, needs to be defrosted.
Grate the peeled apples on a large grater. Here we will not stew them ahead of time; once grated, they will have time to bake perfectly in the oven.
Add lemon juice to the grated apples, which will prevent them from darkening. We also add sugar and crackers. Let's wait a little. The apples will give juice, it will soften the crackers, and they will later bind the filling and make it somewhat thicker.
Roll out the dough thinly. It is better not thicker than 3 mm.
Distribute the filling over the entire surface, not reaching 1.5 cm from the edges.
Roll it up.
Place seam side down on a lined baking sheet. Bake at 200°C for 30 minutes.
When ready, take it out, cool and sprinkle with sweet powder. If you sprinkle it right away, it will melt.

When serving, cut crosswise. The layers are clearly visible in the section. The outside is crispy, but the inside is juicy and soft.

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