A very simple and quick treat is apple puff pastry strudel. The basis for it can be prepared independently, or purchased in a store. It is especially convenient to use purchased ready-made puff pastry.

Classic strudel with puff pastry apples

Ingredients: 160 g of first-grade flour, 25 ml of cognac, 60 ml of purified water, egg, 70 g of granulated sugar, 40 g of breadcrumbs, 25 g of butter, 2 teaspoons of freshly squeezed lemon juice and as much cinnamon, 4 sweet and sour apples, a pinch of salt, 1 teaspoon of vegetable oil.

More materials: strudel with puff pastry apples

  1. The bowl combines high-grade flour, an egg, vegetable oil and salt. Water flows here and an elastic but elastic mass is kneaded. She is left under the film for about 20 minutes.
  2. For the filling, apples are cut into cubes. Lemon juice, cognac, sugar, cinnamon are added to them.
  3. The dough is thinly rolled, sprinkled with crumbs. Only one edge for folding is not affected.
  4. The filling is distributed over the crumb.
  5. The workpiece rolls into a tight roll.

On a baking sheet greased with butter, the strudel is baked for about half an hour at 190-200 degrees.

With nuts

Ingredients: 2 teaspoons of cinnamon powder, 2 large tablespoons of breadcrumbs, 1 grade flour, egg, 5 large tablespoons of granulated sugar, 3 large sweet apples, 55 g butter, half a glass of crushed kernels of nuts (best of all walnuts), 2 layers of finished dough.

  1. For the filling, small cubes of peeled apples are combined with sand (half) and cinnamon powder. The mass should stand for 15-17 minutes. This time is necessary for the fruit to start juice.
  2. Next, the apples are fried in butter with the remaining sugar. In the process, they are covered with caramel.
  3. In a separate bowl, crushed nuts and crumbs are mixed.
  4. The masses from the second and third steps are combined.
  5. The dough sheets are rolled out, filled with filling and rolled up in the form of a dense roll.

It remains to grease the workpieces with whipped yolk, make incisions on their surface and bake at 190 degrees until golden.

From puff yeastless dough

Components: half a puff of yeast-free dough, 25 g breadcrumbs, 45 g butter, 3 apples, yolk, 4 tbsp. tablespoons of granulated sugar, a pinch of vanillin and cinnamon powder.

  1. The dough is thawed and rolled very thinly. It is then lubricated with melted unsalted butter.
  2. Top surface sprinkled with crumbs.
  3. Small cubes of apples are combined with sugar and spices. Then they are distributed according to the test. A couple of centimeters is left at the edges to facilitate wrapping the workpiece.
  4. The dough is twisted in a roll. The ends are tightly plucked.
  5. The beaten yolk lubricates the surface of the workpiece.

Baking treats 40-45 minutes at 220 degrees.

With raisins

Ingredients: 2 sheets of store dough (puff), 3 large apples, 2 tbsp. l ordinary and brown sugar, the same amount of flour and crumbs, a pinch of cinnamon, 80 g of light raisins.

  1. Peeled apples without a core are chopped with an average cube. They are mixed with two types of sugar, flour and cinnamon. Fruits are left for about half an hour.
  2. Both sheets of dough roll out slightly. Their middle is sprinkled with crumbs, and apple filling is distributed on top. The raisins, previously washed and soaked for a couple of minutes in boiling water, are laid out on it.
  3. The edges of the sheets are wrapped.
  4. Blanks are laid out on parchment. You can grease them with yolk with boiled water.
  5. Many transverse cuts are made on top of future baking.

A treat is baked for about 40 minutes at 190 degrees.

From the finished purchased dough

Ingredients: one sheet of store dough, 4 apples with sourness, 1 teaspoon of cinnamon, 3-4 teaspoons of granulated sugar.

  1. Fruits without a hard core are cut into a small cube. It is not necessary to clean the skin.
  2. Apples are mixed with cinnamon powder and sand.
  3. The dough is rolled as thin as possible. On one side of the formation, the filling is laid out.
  4. A large long roll is formed.

Strudel is baked from the finished dough on an oiled baking sheet in the oven at 180-190 degrees for about half an hour.

With orange notes

Ingredients: 1 sheet of ready-made dough, half an orange, 4 apples, 90 g of nut mixture, 2 teaspoons of cinnamon, 130 g of granulated sugar, a handful of crumbs, butter.

  1. The dough is rolled, greased with softened butter and sprinkled with crumbs.
  2. For the filling, the cubes of peeled apples, sugar, cinnamon, juice of half an orange are combined. Then it is laid out on top of breadcrumbs.
  3. The filling is sprinkled with a mixture of chopped nuts.
  4. The blank is rolled up. Notches are made on its surface.

A treat is baked for 40-45 minutes in a well-heated oven.

Homemade honey pastries

Ingredients: a pound of finished puff pastry, 8-9 apples, 130 g of raisins, 2 handfuls of hazelnuts, half a glass of cane sugar, 1 tbsp. spoon of bee honey, 2 tbsp. tablespoons of liquor or cognac, 1 small. a spoonful of cinnamon.

  1. Apples and hazelnuts are chopped.
  2. Slices of fruit are sent to the pan with sugar and stewed for 6-7 minutes. Next, nuts and all other remaining components from the recipe (except for the test) are added to them. Stew the ingredients for 12-14 minutes.
  3. The filling is cooled and laid out on a rolled layer.
  4. A tight roll is rolled up and laid on a baking sheet (missed) with a seam down.

A treat is baked for about an hour and decorated with sweet powder.

Puff pastry apple strudel

Components: 260 g of finished dough, 2 tbsp. tablespoons chopped walnuts, crumbs, granulated sugar and bee honey, 4 apples.

  1. The dough sheet rolls thinly. Its edges are cut into stripes. Only the middle is left untouched.
  2. The center is sprinkled with breadcrumbs, thin apple slices are laid out on it. Sugar spills over.
  3. The cut edges of the dough are braided with a pigtail.
  4. The surface of the workpiece is poured with honey and sprinkled with chopped nuts.

A quarter of an hour is baked in a well-heated oven.

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