Homemade strudel recipe. How to cook strudel with apples: a recipe from puff pastry, classic and from pita bread

03.03.2020

Strudel is a traditional Austrian delicacy in the form of a roll, rolled from a very thin sheet of dough, with various fillings... Cooking such a dish at home seems extremely difficult. But we do not agree with this and we want to offer you a simple and available recipe preparation of strudel from dough to filling. Just take a little patience and remove the rings from your hands so as not to tear the dough!

Stretch dough

Suitable for strudel and various rolls.

300 g flour
1 egg
125 ml warm water
2 tbsp vegetable oil
A pinch of salt

How to knead stretched dough

Sift flour and salt, collect in a slide on a work surface. Make a well in the center and pour in the vegetable oil.
Gradually, in 3-4 doses, add the liquid components of the dough.
3. Using your fingertips, with a fork, mix flour and liquid until kneaded. soft dough... Knead the dough, occasionally hitting it on the table, until it is smooth and no longer sticking.
Roll the dough into a ball, brush with vegetable oil, cover with an inverted bowl and wrap in plastic wrap and leave to rest. The ball of rested dough will creep slightly and become more silky.

How to roll and stretch the dough

Source: saison.ch

Stretch the dough as quickly as possible. Until it dried up and became brittle.
The easiest thing to do is to stretch the dough on a round table so that you can safely walk around it and pull from different sides. Don't try to move the dough - move yourself!
Cover the table with an old sheet. Place a thick terrycloth towel under the sheet. On soft, it is easier to roll out the dough, and the top sheet will not move off the table.
Lightly dust the fabric with flour and rub lightly into the fabric. Roll out the dough with a diameter of 25 cm on it.
Place your hands, palms down, and bend your fingers slightly. Now slowly pull the dough out from the center, moving it in a circle on your knuckles.
When the center of the dough is well stretched, place the dough on a cloth and gently pull the dough from the center to the edges, while spreading your arms apart. Stretch the dough section by section, moving around the table. Gradually, the entire dough will become so thin that the pattern on the fabric of the sheet will become visible, and the edges will hang off the table. Cut off the thick edges with scissors.

Source: saison.ch

Baking puff pastry cakes

Strudels are baked on baking trays.

Oiled or lined with baking paper. Long rolls are rolled up like a snail. While baking, brush the surface of the pie with melted butter 1-2 times.

Cool the pie for 30 minutes and only then cut into portions.

Apple strudel

Ingredients:

Stretch dough (see recipe above)
1.5 kg sweet and sour apples
100g butter
200 g sugar
100 g walnuts
80 g raisins
80 g bread crumbs
1 tsp cinnamon
½ tsp lemon juice
2 tbsp icing sugar

Apple strudel can be called a masterpiece of culinary art, all the ingredients are so finely selected and the technique is so carefully honed (it has not changed for more than a century.
Apple strudel is made from a drawn dough. The dough is troublesome, it requires, if not a feat, then at least experience and skill. And although you can buy this delicacy almost at every corner, it is interesting to make apple strudel at home. It turns out that everything works out great, and self-esteem rises at the same time!

Ingredients

wheat flour - 300 g
butter- 80 g
apples - 700 g
vegetable oil - 50 ml
chicken egg - 1 pc.
sugar - 50 g
cold water - 180 ml
raisins - 100 g
white crackers - 50 g
dark rum or water - 50 ml
lemon - 0.5 pcs.
ground cinnamon - 5 g
icing sugar - 10 g

P. S. If you have a sweet tooth, double your sugar.

Preparation

Big photos Small photos

First of all, we soak the raisins, for this we rinse them with water, and then fill them with dark rum, which, absorbed into the berries, will fill them unique aroma... You can soak the raisins in water or strong tea. In our case, this is hot water.

Sift the flour and pour it in a slide onto a work table or into a wide bowl, leaving a part for pouring when kneading. With our hand we make a hole in the middle of the flour slide, add 30 ml of vegetable oil and an egg to it, add another 100 ml of warm water.

By hand, gradually pouring the liquid middle, knead the soft dough. We continue to knead the dough, adding a little sifted flour. The dough should be elastic, but not soft, so we continue to crush it, no longer adding flour, on a bare table. You can check the readiness of the test by pressing it with your finger - the dent formed should straighten out before your eyes.

From a well-kneaded dough we form a ball, generously greasing it with vegetable oil, transfer to a bowl and set aside, covered with a towel or film for 30 minutes.

While the dough is settling, releasing the gluten necessary for elasticity, we prepare the filling. Peel the apples and cut them into thin slices. Chopped apples should be drizzled with lemon juice to prevent the apples from oxidizing or darkening. Darkening does not affect the taste of apples, but they do not look very aesthetically pleasing in a ready-made strudel.

Mix sugar with cinnamon. It is advisable to make crackers for strudel yourself. Pieces of white loaf can be dried in the oven or in a frying pan, then grind them into crumbs in a blender.
Preparing the work surface for the stretch dough. We spread on the table a wide linen towel or a piece of fabric, dense and smooth (a waffle towel will not work). Pour a couple of tablespoons of flour on a towel, distribute it over the entire surface with the palm of your hand.

We put the strudel dough on a towel and make sure that the dough is much more elastic and softer. Roll out the dough with a rolling pin, trying to give it a rectangular shape.

Roll out such a dough is not easy, so you have to work hard. To make it easier to roll out the dough, it can be greased with a small amount of vegetable oil. We continue to stretch the rolled out thinly dough, trying to gently, without tearing, stretch to the maximum possible size from the middle to the edges. The stretch dough should be translucent. Towel patterns are visible through it.

Then we cut off the thick edges of the dough with a knife, giving it the correct rectangular shape to the size of the towel.

Grease the surface of the rolled dough with melted butter using a silicone brush.

Sprinkle evenly with breadcrumbs, one side of the dough not reaching the edges of 2 cm.

Put apples on top of the crackers in an even layer.

Then sprinkle the apples with sugar and cinnamon. Squeeze the raisins that have swollen by this time and lay them on top of the apple layer.

We wrap the strudel in a roll towards the edge free from the filling, helping ourselves with a towel, since the dough is very thin, and under the weight of the filling, any manipulations with it will end in failure. We do not touch the dough with our hands only with a towel.

The seam can be pinched to Apple juice did not flow out.

We level the surface of the strudel with our hands, giving it a slightly flattened shape. Press the edges without filling with your fingers and turn them inward a little.

Using a towel, transfer the formed apple strudel to a greased baking sheet, laying the long product obliquely. Lubricate the surface of the strudel with melted butter and put it in an oven preheated to 190 C.

The product is baked until tender for about 40 minutes. While baking, the strudel can be greased with ghee a couple of times. This will give the strudl a crisper crust.

Sprinkle the slightly cooled strudel icing sugar, cut into portions.

Serve Apple strudel you can with a ball of ice cream, and decorate with mint leaves.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Austrian cuisine strudel is popular with baking aficionados for its excellent taste and crisp crust. The secret of its preparation lies in the kneading of the dough: it must be very thin and even translucent. Making it is not as difficult as it might seem at first glance, but detailed recipes(with photo) will help you cope with the task.

What is strudel

This is the name of the famous Austrian dish in the form of a roll, consisting of a very thin dough and all kinds of fillings. Strudel translates as "whirlpool, funnel-shaped whirlwind, tornado", which fully characterizes the method of its preparation - twisting. This pastry has many varieties, but the most popular is the Viennese strudel with apples, cinnamon and raisins.

How to make strudel dough

Correctly kneaded dough is the key to success in making strudel. To make the dish a success, adhere to the following recommendations from experienced chefs in the kneading process:

Often, the strudel dough is prepared with draft or puff pastry, but there are many other recipes for the base (curd, yeast and yeast-free), with which the dish turns out to be no less tasty. Those who do not like to bother with long kneading dough, even wrap the filling in pita bread.
You need to knead the base in advance, since it takes time to infuse, to saturate with oxygen.
The most important advantage of strudel is its thin base, which must be stretched very quickly, otherwise the mass will dry out.
For a flakier dough, add refined sunflower oil to the ingredients.
You can knead strudel dough in a bread maker, with a food processor, or by hand.

Strudel dough recipe

At first glance, it may seem that kneading the base for a strudel is very difficult process but in reality it is not. Prepare the dough first by yourself simple recipe, and when you "fill your hand", you will be able to use more complex methods. The main thing is to strictly observe the sequence of actions and the proportions of the ingredients, then the base will be strong, elastic, stretch well, and the baked goods will turn out delicious, with a crispy appetizing crust.

Classic recipe

Strudel dough prepared according to classic recipe, has a number of advantages: it requires a minimum set of products, the mass mixes very easily and does not stick to the table, dishes and hands at all, and it does not need to be stretched. You just need to roll out the base with a very thin layer, and then you can start, fold and bake the dish.

Ingredients:

flour (wheat) - 260 g;
oil (lean) - 1/3 tbsp.;
water (warm, filtered) - 0.5 tbsp.;
salt - on the tip of the knife.

Cooking method:

Combine all the ingredients, mix with a spoon, and then more thoroughly with your hands.
Transfer the mixture to a table and continue kneading with your hands until smooth.
After about 5 minutes, the base will become soft, smooth, supple. Roll it up in a lump, wrap with cling film and put in a warm place for ½ hour.
Divide the dough into 2 parts, roll out each one separately on a table greased with vegetable oil.
To keep the process easy and fast, periodically flip the seam to the other side, lubricate with oil again and continue to roll until you get the desired thickness.

For apple strudel

This recipe for Viennese apple strudel dough differs from the previous one by the presence of eggs and lemon juice in the list of products. The first additional ingredient guarantees the strength of the base, it will not tear during rolling, rolling and baking. Lemon juice adds elasticity to the mass, since eggs still make it less susceptible to stretching. In addition to apples, you can put pears, plums, strawberries, cherries, other fruits and berries in the filling.

Ingredients:

water - 0.15 l;
oil (sunflower) - 30 ml;
flour - ¼ kg;
egg - 1 pc.;
lemon juice- 1 tbsp. l .;
salt - 3 g.

Cooking method:

Heat the water to room temperature, add salt, stir.
Sift flour into a separate bowl.
Beat the egg, mix with butter, citrus juice. Pour the mixture into the flour, making a well. Mix gently.
Add lukewarm water a little at a time without ceasing to interfere.
Transfer the dough to a floured table and continue kneading the dough with your hands. Your task is to ensure that there is not a single lump, and the base stops sticking.
Roll the mass into a lump, lubricate vegetable oil, wrap with plastic, put on a flat plate.
Take a saucepan with a bottom diameter slightly wider than the plate on which the dough lies, pour water into it and boil.
Drain the liquid, and place a plate with base on the bottom of a hot saucepan and cover the container with a lid. Leave it on for an hour.
Take out, roll out the dough thinly, start, roll up. Bake the strudel.

Stretch dough

Preparing stretched dough for strudel is not too difficult, the main thing is to observe the proportions of the declared ingredients and do everything quickly. Ready baked goods with such a base it turns out to be very tasty, with a crispy crust. Many housewives use cling film to roll the dough. This is not worth doing here, since the process will only become more difficult and delayed.

Ingredients:

granulated sugar - 3 tbsp. l .;
egg - 1 pc.;
flour - 0.45 kg;
water - 0.1 l;
salt - on the tip of the knife.

Cooking method:

Sift the flour thoroughly, place it on a dry table in the form of a slide and make a depression in it.
Beat in an egg, add loose ingredients and carefully pour in water.
Gently combine the ingredients and then knead the dough well until smooth.
Roll into a ball, place in a plastic bag and place on the refrigerator shelf.
After 1.5 hours, take it out, transfer it to a work surface covered with a cloth and start rolling it with a rolling pin.
Do this carefully, slowly, until you have a very thin translucent layer.
Brush it with melted butter before adding the filling.

Puff

Experienced chefs know that it is better to knead puff pastry for strudel yourself, although the store offers a huge selection of these products. The process does not require special culinary skills, but baking with home base it turns out much tastier. In addition, you can knead a double portion of puff pastry and store in freezer until next time.

Ingredients:

flour (sift) - 325 g;
water - 1 tbsp.;
lemon acid- 0.5 tsp;
salt - a pinch;
oil (sunflower) - 0.15 l.

Cooking method:

Dissolve acid in water, put in the freezer for a couple of minutes.
Connect 2 tbsp. flour and salt, add acidified water to them. Stir.
Sprinkle flour on a work surface, transfer the base to it, knead for about 7 minutes.
Roll into a ball, put in a plastic bag, refrigerate for ½ hour.
Mix the remaining flour with butter, place in the refrigerator for 1/3 hour.
Take out a ball of dough, roll it out thinly (up to 2-3 mm), coat the surface of the layer with an oil-flour mixture.
Roll the layer into a roll, beat it on the table, put it on the refrigerator shelf for 1/2 hour.
Take it out again, walk with a rolling pin - 2 times across, 2 times along, and then roll it thinly.
Fold it 4 times, roll it out again and proceed with further preparation of the strudel.

Whip up yeast base

It is also better to knead the dough with the addition of yeast yourself. With it, the strudel will turn out more magnificent, airy than with unleavened, although not so crispy. Such properties are imparted to baked goods by fungal microorganisms present in yeast. Yeast-based strudel has a lower calorie content due to the addition of a small amount of oil.

Ingredients:

flour - ½ kg;
water - 0.25 l;
oil (lean) - 50 ml;
yeast (dry) - 1 tsp;
salt - on the tip of the knife.

Cooking method:

Warm the water a little, add salt, yeast, mix.
Add the remaining ingredients and knead the dough.
Cover with a towel, put in a warm place.
After an hour, you need to knead it and leave it warm for another 2 hours. During this time, the mass will rise, increasing by 3 times.
Roll out and proceed with further preparation of the strudel.

From cottage cheese

The base for strudel with cottage cheese turns out to be very elastic, it is a pleasure to cook with it, it is easy to knead, roll out. Dish with curd dough has an airy, delicate texture and delicious taste. An important nuance - it is better to knead such a base a day before preparing the strudel, so that the mass is infused, "rested", saturated with oxygen and become more plastic.

Ingredients:

butter (butter) - 0.2 kg;
cottage cheese (fat content 9%), flour - 0.4 kg each;
sugar - 60 g;
salt - a pinch.

What is apple strudel and how to make it? Apfelstrudel (German apple strudel) is a traditional Viennese strudel, a popular pastry originally from Austria. Any strudel consists of a flaky dough and a filling, usually sweet. Although strudels are usually attributed to Austrian cuisine, they are also traditional baked goods in most countries of the former Austro-Hungarian Empire.

Today we will talk about how to make a classic Viennese strudel with apples, which dough to use, what is included in the composition traditional filling, and how much to bake Apfelstrudel in the oven, as well as learn about new modern methods of cooking apple strudel in the oven and multicooker. DoughVed has collected for you the 5 most best recipes strudel for every taste and wallet.

What kind of strudel dough is needed: puff or puff pastry?

Over the centuries of its existence (the very first famous recipe dates back to 1696) strudel gained worldwide popularity, and with it many of the most various ways preparation of dough and filling. In every corner of the world, pastry chefs prepare strudel in their own way. So what is the best strudel dough?

Exhaust. Austrian, Hungarian and Czech strudel are traditionally made from elastic dough consisting of flour with, water, vegetable oil and salt without added sugar. The dough is pulled by hand into the thinnest layer. Purists say the strudel dough should be so thin that you can read a newspaper through it. It is not always possible to achieve such a result at home due to lack of experience or a large amount of free time.
... An excellent alternative to puff pastry is puff pastry - bought in a supermarket or your own, homemade... From yeast-free you get baked goods that are closer to the classics, and use yeast if you want to bake a fluffy strudel.
Philo. In fact, it is also an exhaust unleavened dough... Cooking at home takes a lot of time - the dough is stretched and rolled into a very large thin sheet - therefore, it is much easier to buy a frozen semi-finished product for making strudel, rolled by special machines into the thinnest layers.
Thin pita bread. Since lavash is also a thin unleavened dough, it can be used to make strudel, although in this case you will have to make some changes to the traditional cooking technology.

Viennese apple strudel: a classic recipe

1 hour 30 minutes for preparation

20 minutes to cook

280 kcal per 100 g

The classic Austrian strudel stuffed with apples and raisins wrapped in a layered stretched dough is not at all difficult to prepare. Everything you need to make a classic apple strudel - step by step recipe with a photo and a clean cloth napkin to wrap the strudel as well as Viennese chefs.

This amount of ingredients makes a large strudel for 12 servings.

Stretch dough

wheat flour - 2.5 cups;
salt - 0.5 tsp;
vegetable oil - 3 tablespoons + 0.5 tsp;
warm water - 10-12 tbsp.

Apple filling

butter - 200 g;
bread crumbs - 50-60 g;
chopped roasted hazelnuts (or almonds, walnuts) - a third of the glass;
sugar - three quarters of a glass + 1 tablespoon;
ground cinnamon;
salt;
large apples such as Granny Smith or Golden - 5 pcs.;
raisins - half a glass;
lemon juice - 5 tsp;
lemon zest - 1 tsp

Preparation

To prepare the drawn dough, stir the flour, salt, 3 tbsp in a large bowl. vegetable oil and 10 tbsp. warm water until smooth. If the mass looks dry, add more water, 1 tablespoon each. at a time. The strudel dough should be soft and not sticky to your hands.
Knead the dough with your hands on a floured cutting board until elastic, about 5 minutes. Form into a ball and grease with the remaining 0.5 tsp. vegetable oil. Put in a bowl, cover with cling film and leave at room temperature for 1 hour to form gluten fibers - this will help us "stretch" the dough.
In the meantime, do apple filling... Melt a small piece of butter (about 40 g or 3 tablespoons) in a skillet over medium heat. Add breadcrumbs and cook, stirring occasionally, for 2 minutes. Remove from heat, transfer to a bowl and leave to cool.
We heat the oven to 200 ° C. Put a large sheet of parchment or baking paper on the work surface, and on top we put a large piece of clean cloth or a cloth napkin at least 60 × 90 cm in size.
Transfer the dough onto a floured cutting board and roll it out with a rolling pin into a rectangle of approximate dimensions 25 × 30 cm.We turn the board along with the dough onto the prepared fabric. We remove the board.
Begin to stretch the dough very carefully. To do this, place your hand, palm down, under the dough and slowly pull the edge towards you, trying not to tear. If the sheet is torn, carefully fasten it. Stretch it into a rectangle 45 × 75 cm. The dough should be transparent and as thin as paper, with the same thickness around the entire perimeter. If there are thick edges, cut it off with a knife.
Melt the remaining butter and grease the base with a thin layer, leaving a small amount to grease the top before baking. Spread the chopped nuts evenly over the entire surface. Departing from the narrow side of the rectangle 15-20 cm and 7-8 cm from the edges, lay out a strip of toasted bread crumbs. We mix three quarters of a glass of sugar, a quarter of a tsp. ground cinnamon and a pinch of salt. Combine with sliced apples, raisins, juice and lemon zest soaked in warm water. Put the filling mixed until smooth on top of the breadcrumbs.
Using a cloth, raise the edge of the dough and close the filling. Continue lifting the fabric to wrap up the strudel. Having reached the middle, we wrap the edges inward. Wrap it up to the very end - the length of the strudel should be about 40-45 cm. Roll the strudel onto baking paper and move it along with the paper onto a baking sheet. If the strudel does not fit on the baking sheet, bend the edges slightly.
Lubricate the product with melted butter and sprinkle with 1 tbsp. Sahara. Bake for 20 minutes, then reduce the temperature to 180 ° C and bake until golden brown. Remove from the oven and cool. Serve with whipped cream.

Read more: – detailed instructions with photos.

Puff pastry apple strudel: a step-by-step recipe with a photo

If you do not have time to prepare the strudel in the classic Viennese way, prepare the apple strudel according to the simple recipe with step by step photos- from puff pastry... Yeast or yeast-free, homemade or store-bought - puff pastry allows you to make delicious apple strudel without the hassle.

Ingredients

yeast or yeast-free puff pastry - 1 sheet;
sweet dense apples - 2 pcs.;
or another to taste - 1 tbsp;
bread crumbs - 2 tablespoons;
nuts (walnuts, almonds) - 2 tablespoons;
sugar - 2 tablespoons;
raisins - 2 tablespoons;
ground cinnamon - 0.5 tsp;
egg yolk - 1 pc.

How to cook

Preheat the oven to 180 ° C. To prepare the filling, soak the raisins in warm water to soften. Peel the washed apples and cut into pieces, after cutting out the middle. Finely chop the nuts with a knife.
Cover a baking sheet of a suitable size with baking paper and transfer a sheet of slightly cold, not completely defrosted puff pastry onto it. We visually divide the sheet into three parts lengthwise. Lubricate the middle part with a thin layer of jam, spread the sliced apples on top.
Mix together the bread crumbs, sugar, chopped nuts and cinnamon. Sprinkle apple pieces with the resulting mixture. Drain the raisins, lightly squeeze them out with your hands and place them on top of the filling.
We start wrapping the strudel. Close the filling with a free third of the dough on one side. Separating chicken yolk from protein. Beat the yolk a little with a fork and use a culinary brush to apply a thin layer on the rolled part of the dough - this will help to hold the struel together.

Find out:- secrets and tricks with step by step photos.
Cover with the rest of the dough and gently slap the top of the product with your fingers so that the strudel does not unfold during baking. We pinch the edges and grease the entire surface with the remaining whipped yolk. We make diagonal cuts along the top for steam to escape at a distance of 2.5-3 cm from each other.
We bake in a preheated oven for 40 minutes. We take out from oven and let it cool. We cut into pieces according to the previously made cuts and serve to the table.

Serve puff pastry apple strudel, like the classic one, best with whipped cream, anglaise sauce or a scoop of vanilla ice cream.

Filo dough apple strudel with nuts and cinnamon

Similar to puff pastry, strudel is made from filo. Paper-thin fume yeast-free dough Filo requires experience and time to cook at home, so it is easier and faster to buy a package of ready-made filo in the nearest supermarket.

Would need

butter - 50-60 g;
fresh strong apples - 3-4 pcs. (depending on the size);
bread crumbs - 3 tablespoons;
nuts - half a glass;
cinnamon - 1 tsp;
granulated sugar - 1 glass;
raisins - 100 g;
filo dough - 3 sheets;
powdered sugar (optional) for serving.

Recipe

Preheat the oven to 180 o C. We heat the butter over low heat and set aside. Wash the apples, peel them, remove the core and cut into cubes. Fill with bread crumbs. Chop the nuts and add to the apples with breadcrumbs. Then add cinnamon and granulated sugar.
If the raisins are dry, soak them in hot water for 15 minutes. We drain the water and put the raisins in a bowl with apple slices. Mix the filling.
Cover the working surface with baking paper. Take 1 sheet of filo and put it on paper. Cover the rest of the sheets with a damp, clean waffle towel to prevent drying and cracking during baking.
Coat the filo sheet with melted butter. We put the second sheet on top, grease it again. We repeat the procedure with the last third sheet. Departing from the edges by 6-8 cm, lay out the filling on the top sheet with a strip. Wrap the edges and roll the dough into a roll.
Thoroughly grease the edge of the filo with oil and fasten the future strudel. Together with the paper, transfer to a baking sheet and lay with the seam down. Grease the top of the baking with butter. We bake for half an hour. Remove from the oven and cool to room temperature. Decorate with powdered sugar if desired or serve with whipped cream.

The amount of sugar in the recipe can be adjusted at your discretion: how sweeter than apples, the less granulated sugar you need.

Simple pita bread strudel with apples in the oven

An even simpler recipe for apple strudel is from pita bread in the oven. In the oven, pita bread acquires an appetizing golden crust, which is in no way inferior in taste and appearance to the classic stretch dough.

It will take

butter;
non-crumbly apples - 4 pcs.;
granulated sugar - 3 tablespoons;
ground cinnamon - 0.5 tsp
thin Armenian lavash - 1 sheet;
nuts (almonds, hazelnuts or walnuts) - 2-3 tablespoons;
powdered sugar for serving (optional).

Cooking method

Preheat the oven to 180 ° C. Melt the butter in a frying pan and set aside to cool. Carefully wash the apples for the filling, peel and cut out the middle. Cut into thin slices and place in a clean skillet. Pour in sugar, stir and simmer over medium heat, without covering the pan with a lid and not forgetting to stir occasionally.
After the apple juice has partially evaporated, remove from heat and add to stewed apples ground cinnamon. We mix.
We lay out the lavash on a cutting board and grease the entire surface with a little cooled ghee... Put the stewed apples on top in an even layer over the entire surface, not reaching the edges of 4-6 cm. Chop the nuts with a knife, sprinkle the apples with nuts.
Gently wrap a sheet of pita bread stuffed into a roll. Coat with melted butter on top. We transfer the strudel from the pita bread to a baking sheet (you do not need to grease the baking sheet. Bake in a preheated oven until golden brown, about 20-25 minutes
Remove the finished strudel from the oven and cool. Cut into portions, sprinkle with icing sugar on top if desired and serve.

Although this is the most quick way cooking strudel, it is still better to stew the apples, otherwise they will not have time to soften enough in 20 minutes in the oven. To taste, add raisins or dried cranberries to the filling.

Puff pastry apple strudel in a slow cooker

You can cook strudel with apples not only in the oven: strudel in a Redmond, Polaris, Panasonic multicooker or in other models, thanks to the use of ready-made puff pastry, requires a minimum amount of culinary skills and attention to preparation.

Necessary

sweet apples - 2 pcs.;
sugar - 100 g;
ground cinnamon - a quarter tsp;
puff pastry - 1 sheet;
powdered sugar for serving;
vegetable oil.

Step-by-step instruction

Put the washed, peeled and diced apples with the centers removed in a multicooker saucepan. Pour in sugar and cinnamon, stir and simmer on baking for 20 minutes under a closed lid.
After the beep, open the lid and mix the filling. Leave the lid open and let the filling cool slightly, then transfer to a bowl.
Gently roll out a sheet of puff pastry. Starting from the middle of the layer, lay out the apple filling. We fold the edges of the dough and wrap it in a roll.
Grease the multicooker saucepan with oil and transfer the strudel into it. We bend the roll in the shape of a bowl and press it against the walls. We bake in baking for 1 hour under a closed lid.
15 minutes before the end of cooking, carefully so as not to burn yourself, open the lid of the multicooker and turn the product over to the other side. Close the lid and bake until the end of the program.
We take out the strudel with apples from the multicooker, cool, decorate with powdered sugar or at our discretion and serve with tea, cut into portions.

DoughVed advises. Before turning or removing the product from the multicooker, do not forget to first open the lid and release the scalding steam generated during baking.

Secrets and tricks of making apple filling

Apples . Not friable and not crumbly (Granny Smith or Golden varieties are perfect), apples for strudel are used both raw and stewed. In the second case, it is better to increase the number of apples for the recipe due to the decrease in the total mass after stewing.
Sugar . The amount of sugar in the strudel must be adjusted depending on the selected apple variety - the sweeter the fruit, the less granulated sugar you need, and vice versa. In the case of adding dried fruits, sugar can be added a little less.
Raisin . Too hard raisins should be soaked in a bowl of hot water for at least 10-20 minutes to soften, or use rum or cognac for these purposes.
Cinnamon A must-have for most recipes apple baking... Use ground spice: for a medium apple strudel, a quarter to a half teaspoon is enough. cinnamon.
Jam. Turn on your favorite sweet preparation in the filling recipe as desired. To receive original taste grease the dough with 2 tbsp. or the same amount.
Nuts. A classic addition to apple filling is almonds, hazelnuts or walnuts. Hazelnuts and walnuts for strudel should be crushed as finely as possible in a blender or chopped with a knife, and almonds should be used in the form of thin chips.
Breadcrumbs... During baking, apples actively release juice, and so that the strudel does not turn out to be too watery, breadcrumbs are added to the apple filling - they absorb excess juice and make the baked goods tender, but at the same time not dry and not wet. Replacing strudel breadcrumbs is easy: take yesterday's White bread or a loaf, dry in the oven or in a pan, cool and chop.

Friends, we hope TestoVed answered the question of how to make a strudel with apples at home. Share your new recipes and unique ideas in the comments!

It turns out that strudel dough is almost Viennese! - it's very simple to do!
Yes, exactly the same dough for a chic European delicacy, so thin that you can read through it; which makes a delicious crisp on the finished strudel!

The dough recipe is prefabricated, obtained by collecting information from various sources ( culinary magazines and the Internet). The best, in my opinion, recipe - easy and understandable - was supplemented with useful moments from other options, and the result pleased me! I am sure it will please you too. Because the dough does not need to be kneaded for a long time, it is not necessary to roll it out on a towel, everything is much simpler. Of course, I'm not saying that this is a classic strudel, but anyone can make it. And you can think of many fillings, because the dough recipe is universal. You and I can bake anything - from the famous apple strudel to the exotic pear. Let's try?

A glass of 200 g = 130 g flour.

Ingredients:

2 cups of flour;
1/3 cup sunflower oil
8 tablespoons of warm water - which, as was found experimentally, is equal to half a glass;
a pinch of salt.

How to make strudel dough:

Pour flour into a bowl, pour oil, water there, salt and knead the dough.

First, mix with a spoon, then with your hands. What is great - the dough does not stick to your hands or the bowl at all! This is what I liked the most.

After a few minutes of kneading, you will have a lump of dough, but at first it will not be uniform. This matter must be corrected if we want to get a really high-quality dough that rolls out as it should. Therefore, we put the dough on the table - do not be afraid, it will not stick, and there is no need to sprinkle flour - and we continue to knead with our hands. I kneaded for 5 minutes, and the dough gradually became smooth, soft, pleasant, elastic!

This is how the dough should be

We wrap this lump in cling film(plastic bag) and put - no, not in the refrigerator !!! - on the contrary, in warmth. I put them in a bowl on the stove, next to them in a saucepan boiled potatoes :)

After half an hour, the dough is "infused", it is ready for rolling out. As I read in one of the sources, when the dough stands, gluten forms in it - that's why it is possible to roll it out so thinly.

The dough made from this set of ingredients is enough for two strudel. So we divide the lump in half, wrap one part in film again, and roll the other on the table. There is no need to sprinkle flour on the table - the dough will take on flour and become not so elastic and tender. Grease the table instead of flour sunflower oil! Rolls out perfectly.

After rolling in all directions from the middle to the edges, brush the dough on top with butter, turn over and roll on the other side - and so on until the result is satisfactory. Here, through the dough you can see the pattern on the table!

And the most daring confectioners can also try to slightly stretch the dough with their hands - for which it is called stretching. Gently slip your palms under the dough and pull gently. Now we got the real thinnest dough for strudel!

And now we evenly distribute the filling over the rolled dough (stepping back from the inner edge of the roll 5 cm, and from the outer edge 15 cm), wrap it in a roll, bending the edges, and cover the resulting strudel with the free edge of the dough (that's where we left 15 cm).

A pattern on the table is visible through the dough - it means that it is rolled out enough

You can stuff with apples, nuts, cherries, pumpkin, and come up with a dozen more fillings. I will try all the options and will definitely show and tell you.