Strudel is a dish that has gained celebrity around the world. In the cities of Austria, even the smallest, every morning from the confectionery departments there is a unique smell of this delicacy. If you ever try strudel, you will remain his fan for life. The dish is prepared from thinly rolled dough with different fillings. The most delicious for most people is apple filling.

Strudel with puff pastry apples - classic recipe

A quick recipe for making strudel with apples from ready-made puff pastry, is well suited when guests are on the doorstep, but I want to surprise you with delicious food.

Ingredients:

  • raisins - 1 glass;
  • apples - 1 kg;
  • cinnamon - 2 tbsp. spoons;
  • finished puff pastry - 500 g;
  • sugar - 300 g;
  • egg - 2 pcs.

Cooking:

  1. Defrost the dough for half an hour.
  2. Peel the apples, remove the seeds, cut into slices.
  3. Beat the eggs.
  4. Mix raisins, sugar, apples, cinnamon.
  5. Powder the table with flour. Roll out the dough. Divide it into three parts. Place the filling in the center.
  6. Cover with the right side, coat with an egg. Close left side. Knife diagonally with a knife.
  7. Brush with egg, sprinkle with sugar.
  8. Bake in the oven. It will take about half an hour, the temperature is 180 degrees.

Walnut

Ingredients:

  • flour - 500 g;
  • egg - 2 pcs.;
  • water - 50 ml for the test;
  • butter - 2 tbsp. spoons;
  • salt;
  • apple - 12 pcs.;
  • walnuts - 300 g;
  • raisins - 300 g;
  • sugar - 50 g;
  • cinnamon - 2 tbsp. spoons;
  • breadcrumbs - 0.5 cups.

Cooking step by step:

  1. Wash raisins, add water. Leave to soak.
  2. Melt the oil, for this you can use the microwave or water bath.
  3. Beat the eggs.
  4. Stir with oil.
  5. Add salt, water 50 ml to the mixture, mix.
  6. Pour in flour. Knead the dough. Flour may need more.The dough should be elastic, resilient, not stick to hands.
  7. In order for the dough to take the necessary structure and density, it is necessary to roll it into the shape of a bundle and knock it strongly on the table for 10 minutes. This process can be facilitated by using a mixer, five minutes will be enough.
  8. Put the finished dough in the cold for an hour, previously covering it with a bag so that no crust forms on the surface.
  9. For the filling: cut the apples into four parts. Remove seeds. Choose a juicy apple variety so that the taste of the dish is rich and aromatic.
  10. Cut each part into slices.
  11. Melt butter in a pan, shift apples.
  12. After the fruits give juice, pour sugar.
  13. The amount of sugar can be changed up or down. If the apple variety is sour, then the sugar rate can be increased.
  14. Fry for about ten minutes.
  15. Cut the nuts with a knife.
  16. Pour apples from the pan. Add a little water to the remaining juice, put out. It turns out sauce for the pie.
  17. In a separate container, mix cinnamon, apples, raisins and nuts.
  18. Fry the breadcrumbs in a separate pan. No need to add oil.
  19. Thinly roll out the dough, constantly add flour to the table.
  20. Lubricate the finished dough with sunflower oil. Pour the fried crackers on top.
  21. Transfer prepared filling, sprinkle sugar.
  22. Roll into a roll.
  23. Close the edges so that the filling does not leak. Excess crop. Twist and decorate the gastronomic product from the remaining dough.
  24. Transfer to a baking sheet and cover with foil so as not to burn.
  25. For 20 minutes bake in the oven at 180 degrees.
  26. Remove foil and cook for another 20 minutes. Checking regularly. If the crust is rosy, then the strudel is ready. It may take a little more or less time.

With raisins

Ingredients:

  • dough - 600 g;
  • butter - 200 g;
  • egg - 2 pcs.;
  • sunflower oil - 4 tbsp. spoons;
  • water - 8 tbsp. spoons;
  • salt.

For filling:

  • lemon - 2 pcs.;
  • apples - 1300 g;
  • raisins - 200 g;
  • sugar - 200 g;
  • butter - 100 g.

Cooking:

  1. Peel the apples, remove the seeds, chop.
  2. Squeeze juice from lemons.
  3. Pour the apples with lemon juice.
  4. Wash raisins thoroughly.
  5. Stir with apples.
  6. Melt the butter in a pan and fry a mixture of apples with raisins and sugar.
  7. Melt the rate of butter for the dough in the microwave, you can in a water bath.
  8. Beat eggs and mix with butter, salt, water, sunflower oil.
  9. Add flour. Knead. Flour should be added portionwise and knead. The dough should be elastic, not stick to the table and hands.
  10. Leave in the refrigerator for an hour.
  11. Roll thinly.
  12. Visually divided into three parts. In the central, shift the cooled filling. Close the left side, on top - the right. Make light cuts along the entire length with a sharp knife. Bake in the oven until golden brown.

Strudel with apples and zest

Ingredients:

  • sugar - 75 g;
  • semolina - 2 tbsp. a spoon;
  • cinnamon - 1 tbsp. a spoon;
  • vanilla - to taste;
  • puff frozen dough - 500 g;
  • apple - 800 g;
  • zest from 1 lemon.

Cooking:

  1. Peel the apples, cut into thin strips.
  2. Mix cinnamon, sugar, vanilla and zest. Add to apples.
  3. Leave until the apples let juice. This will take about half an hour.
  4. Roll out the dough very thinly in the shape of a rectangle.
  5. Place the apple mass evenly on the dough.
  6. Sprinkle with semolina. It is needed in order to absorb excess fluid.
  7. Roll into a roll. Close the edges so that the filling does not leak.
  8. Beat eggs with sugar. Lubricate the roll.
  9. Move to a baking sheet. Bake in the oven until golden brown.

With cherry

 

Strudel with puff pastry apples is an ideal treat. Ready dough can be purchased at the store, thereby reducing the time for cooking. If you add cherries to the recipe, the dish will gain an incredibly pleasant aroma and taste.

Ingredient:

  • frozen or fresh cherry - 600 g;
  • biscuit cookies - 5 pcs.;
  • apple - 4 pcs.;
  • sugar - 6 tbsp. spoons;
  • puff pastry - 2 layers;
  • vanilla sugar - 2 packets;
  • cinnamon - 1 tbsp. a spoon.

Cooking:

  1. Peel apples, peel, cut into cubes.
  2. Break the cookies into pieces.
  3. Defrost cherry berries. Drain the juice. Cherry should be pitted.
  4. Stir cookies, cherries and apples.
  5. Defrost the dough, roll out.
  6. Lay out the filling on the dough.
  7. Pour sugar and cinnamon evenly on top.
  8. Roll into a roll. Edges close.
  9. Bake in the oven for about 40 minutes.

Apple and honey strudel

Ingredients:

  • cinnamon - 2 tbsp. spoons;
  • hazelnuts - 100 g;
  • apple - 15 pcs.;
  • honey - 2 tbsp. spoons;
  • raisins - 225 g;
  • sugar - 150 g;
  • vanilla sugar - 1 packet;
  • liquor - 3 tbsp. spoons;
  • puff pastry - 750 g;
  • powdered sugar - 5 tbsp. spoons.

Cooking:

  1. Peel the apples from the peel and seeds, cut into pieces.
  2. Each nut is cut into three parts.
  3. Pour sugar over apples, mix. Transfer to a pan. Cook ten minutes. Pour hazelnuts, raisins, vanilla sugar, honey, cinnamon. Pour liquor, you can replace cognac or whiskey. Put out 15 minutes. Cool. If you shift the filling in a warm state, the dough will crawl out and you will not be able to arrange the roll.
  4. Thinly roll puff pastry on the table. Spread the fried mass in the same layer over the entire surface, leaving five centimeters to the edge.
  5. Wrap tightly in a roll. During twisting, you can adjust the size, making it longer or shorter.
  6. Lay on a baking sheet covered with baking paper. Bake an hour.

Puff pastry roll with apples - pigtail

This delicacy will surprise guests not only with its excellent taste, but also with its sophisticated look.

Ingredients:

  • apple - 2 pcs.;
  • puff pastry - 300 g;
  • cinnamon - 2 tbsp. spoons;
  • sugar - 50 g;
  • yolk - 1 pc.

Cooking:

  1. Defrost the dough.
  2. Spread baking paper on a baking sheet.
  3. Arrange and stretch the dough with your hands.
  4. Using a fork, prick over the entire surface.
  5. Peel the apples, cut into four parts, remove the seeds. Cut into slices.
  6. Transfer to the dough. Lay strictly in the center, leaving the same distance on both sides.
  7. Using a special pizza knife, make diagonal cuts on each side.
  8. Braid the pigtail, shifting strips of dough in turn.
  9. Beat egg yolk.
  10. Smear the roll with a silicone brush.
  11. Bake in the oven for half an hour, set 180 degrees.

Options for dough strudel with apples:

Properly prepared strudel has a thin, crispy dough with a juicy filling. Preparing is very simple and fast.

To make the roll taste perfect, the dough must be rolled as thin as possible.

For the base, you can use puff pastry or yeast-free.

Yeast

Ingredients:

  • zest of 1 lemon;
  • milk - 500 ml;
  • flour - 1 kg;
  • oil - 400 g;
  • yeast - 40 g;
  • margarine - 100 g;
  • sugar - 160 g;
  • salt.

Cooking:

  1. Leave the margarine on the table in advance so that it becomes soft.
  2. Heat the milk to a warm state.
  3. In 100 ml of milk pour Art. a spoonful of sugar and the same amount of flour, beat with a whisk.
  4. Crush fresh yeast into the milk mass. Stir to dissolve completely.
  5. Leave to approach for a quarter of an hour.
  6. The mass should grow three times, rise with a thick hat.
  7. In the remaining warm milk, transfer the margarine, pour sugar, zest, salt. Mix.
  8. Pour flour into portions, gradually kneading the dough. It should turn out dense. Roll into a ball, transfer to a high capacity, cover with a bag and leave to approach. It is convenient to use a closed oven for these purposes.
  9. After an hour, move to the refrigerator.
  10. Place the baking paper on the table, put softened butter on the center. Cover with a second layer of paper. Roll out a rolling pin into a rectangle.
  11. Move to refrigerator.
  12. The dough and butter should cool to the same temperature.
  13. Roll out the dough.
  14. Remove the oil from the cold, remove one layer of paper. Lay on top of the dough. The butter should be placed so that there is free space at the edges of the dough.
  15. Remove the second part of parchment.
  16. Cover the butter with the edges of the dough. It should be inside.
  17. Roll. Fold in half in half.
  18. Roll and fold again.
  19. Let stand for an hour in a cool place.

Yeast-free

Ingredients:

  • butter - 300 g;
  • salt;
  • flour - 500 g;
  • vodka - 2 tbsp. spoons;
  • egg - 2 pcs.;
  • vinegar - 2 tbsp. spoons;
  • flour for butter - 75 g.

Cooking:

  1. Place the eggs in a glass and beat with a fork.
  2. Pour vodka and add cold water to a volume of 250 ml.
  3. Pour the mixture into a container and mix with vinegar and salt.
  4. Sift the flour. This must be done to saturate the product with oxygen.
  5. Pouring flour into the liquid in parts, knead the dough. Flour may need less or more than indicated in the recipe.
  6. It is advisable to knock the dough on the table several times during cooking. To the touch it should be soft, pleasant. Leave for half an hour.
  7. Cut cold butter into pieces.
  8. Beat 75 grams of flour with butter in a combine.
  9. Baking paper spread on the table. Place oil on it. Close the second sheet. Roll out the butter.
  10. Remove the butter and dough in the cold for an hour.
  11. Roll the dough thinly.
  12. Transfer the oil to the center. The dough should be larger than butter in size.
  13. Cover the right side of the butter dough. Connect the edges.
  14. Cover with the other side, also collect the edges.
  15. Cover with a bag and keep it in the cold for half an hour.
  16. Roll into a rectangle, fold three times. Roll. Lay back in triple addition. Put in the cold for half an hour, covering with a bag. Thus roll out the dough three times. Between the procedure, leave to rest in the refrigerator for half an hour.

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