Every housewife, in addition to ordinary, albeit tasty dishes, should have in stock a recipe for a very tasty, exquisite and unusual dish, at least so that it seems so. In other words, a dish that, in terms of taste and appearance, even its name, will delight guests and simply loved ones, and for you, as the hostess, it will be completely simple to prepare.

An example of such a delicacy is strudel made from phyllo dough. This dish is a pie made from puff pastry, both yeast and yeast-free, with apple or cherry. Preparing such a pie is not difficult, but if you make it for the first time, you will still have to work a little. So, let's look at what we need to prepare shortbread strudel with apples.

• Raisins – 1 glass;
• Sugar – 0.6 cups;
• Cognac – 4 tablespoons;
• Crumbs of dry white bread - 3/4 cup;
• Salt – 1 pinch;
• Lemon juice – half a lemon;
• Filo crustacean dough – 1 package;
• Apple – 4 pcs;
• Walnuts – 1 cup;
• Butter – 100 grams;
• Cinnamon – 1 teaspoon;
• Cloves – 1 pinch.

The products are prepared, now we confidently and carefully begin to prepare apple strudel from puff pastry.

Step by step recipe

1. We start cooking with raisins; to do this, put them in a small saucepan, ladle, or best of all, in a Turk. Pour cognac over the raisins, you can also use rum and put on a small fire and warm up a little. After this, cover our container with raisins with cling film and let it stand for a while, this will take about 20 minutes, during which time the raisins should absorb all the alcohol added to it.
2. Since we have shortbread strudel with apples, we will deal with the crumbs for the pie. To do this, take a stale loaf or white bread and crush it. Grinding using a blender works best.
3. We send the resulting crumbs to a frying pan, which we preheat and lightly grease with butter. You need to fry this mixture until it turns slightly brown.
4. And again we start chopping, but this time walnuts. For this we will also use a blender.
5. Next, let's deal with apples. We peel them, cut them into pieces to thoroughly remove the core, and then cut them into thin pieces.
6. To prevent the apples from darkening and the puff pastry strudel to look beautiful, while we are sorting out the already chopped apples, put them in a bowl and pour in water along with lemon juice.
7. After this, drain the water and add toasted crumbs, raisins and walnuts to the apples. Add raisins without liquid if there is still some left and not completely absorbed. Mix the whole mass thoroughly.
8. The next step is to add a little cloves, cinnamon and sugar to the total mass. However, please note that we will not pour out all the sugar, but leave about 4 tablespoons.
9. Place the butter in a saucepan and melt.
10. Next, we spread the parchment, with the help of which our puff pastry apple strudel will be baked. We lay out the dough on the parchment, or rather its first sheet, grease it with melted butter, do not overdo it, confidently grease it with light movements using a brush and sprinkle it with sugar, which was left especially for this purpose.
11. On top of the first sheet, place the second sheet of dough and repeat the same steps, namely grease and sprinkle. Thus, in total we line six sheets of dough, which we lightly grease one by one with butter and sprinkle with sugar. The very last, sixth sheet does not need to be lubricated.
12. We spread the filling for our pie along the length of the dough, do not forget to leave the edges, about 6 cm on the sides, and 1 cm on the edge, and only after that we grease the remaining edges so that as a result of joining they stick together well.
13. Now we start rolling, we do it from the sides, and then we roll everything into a roll on top. As a result, there is a seam at the bottom of the pie.
14. Grease the resulting phyllo dough strudel with butter and place in the oven.
15. On a baking sheet, put parchment and our pie, put in the oven for about 20 minutes at 180 degrees.
16. When the required time has passed and our puff pastry strudel is ready, take it out and put it on a dish, sprinkle with cinnamon and powdered sugar, cut into delicious pieces and you can try.

The dish turns out really tasty, perhaps preparing it at first will not seem entirely easy to you, but after going through all the cooking steps, you will enjoy this process and next time it will not cause you any difficulty.

Also, puff pastry strudel is prepared not only with apples, but also with cherries, the result is no less tasty.

Try both and if you like it, choose your favorite because each one will be delicious.

A crispy dessert with aromatic apples and raisins will not leave anyone indifferent; it is not difficult to prepare. Add a scoop of ice cream to this traditional Viennese pie baked until golden brown and serve with aromatic tea or coffee - success is guaranteed!

Ingredients:

* Apples - 1 kg (for 2 strudels)
* Breadcrumbs - 3 tbsp.
* Cinnamon - 1 tsp.
* Sugar - 3 tbsp.
* Raisins - 100 g
* Ground nuts - 100 g
* Butter - 40 g
* Filo dough - 450 g (for 2 strudels)
* Rum - 150 ml

How to cook:

1. Rinse the raisins and soak in rum, preferably for a day.
2. Core and peel the apples, cut in half and cut into thin slices.
3. Add cinnamon, crackers, sugar, ground nuts and raisins to the apples, first drain the remaining rum from the raisins, mix everything well.
4. Divide the dough into two halves, place 1 sheet of dough on a towel and brush with melted butter, then place the second sheet on it and brush with melted butter again, repeat with another five sheets of dough.
5. Place half of the apple filling on the last layer and roll up the strudel using a towel.
6. Cover a baking sheet with parchment and place the strudel, brush the strudel generously with melted butter.
7. Preheat the oven to 180°C and bake for 40 minutes until golden brown. Prepare the strudel and brush with melted butter. Bon appetit!

I won’t lie, I became acquainted with phyllo dough not so long ago - about 7 years ago, when I found myself in Crete. This dough is very popular here and is often used for traditional baking.

It seemed to me that working with this dough was very difficult, and I was afraid to even think about preparing it myself. Fortunately for me, phyllo dough is sold in our supermarkets, so, as they say, God himself ordered me to master baking from this dough.

Today I will sing an ode to phyllo dough and make apple strudel from it. Juicy, aromatic inside and very crispy-brown on the outside - this is the strudel we will prepare for you.

Let's prepare products for strudel from phyllo dough with apples.

Cut the apples into medium-sized cubes. While we are chopping all the apples so that they do not darken, pour water into a bowl and squeeze out the juice of half a lemon, and now put the chopped apples in the bowl.

Then drain the water from the apples and add breadcrumbs to the apples. They are needed so that during baking, the juice released by the apples is absorbed into the crackers and the pie turns out juicy, but not watery.

Walnuts can be crushed in a mortar or crushed in a blender until crumbly. We don't like large nuts in baked goods, so I pureed them in a blender.

Add nuts to apples.

Add sugar and cinnamon.

IMPORTANT: Adjust sugar to your taste, as apples can be sweet or sour.

Add raisins. If your raisins are too dry, soak them in cognac or rum. You can simply pour boiling water for 10 minutes, then drain the water and put the raisins in the filling.

Mix all ingredients well. The filling for the strudel is ready.

Now let's do the dough. I lined the table with baking paper and placed one sheet of phyllo dough on it. I brushed it with melted butter using a silicone brush.

IMPORTANT: While you are working with the first sheet of dough, simply cover the remaining sheets with a damp kitchen towel so that the dough does not dry out and will not tear or crack.

I make apple strudel from 3 sheets of phyllo dough, which I place one on top of the other, brushing each with melted butter.

Place our apple filling on the third sheet of dough. Fold the edges of the dough as shown in the photo.

And then we roll the dough with the filling into a roll. When we reach the edge of the dough, grease the edges well and wrap the roll.

Place our strudel along with the baking paper on a baking sheet, seam side down, and grease the top of the strudel with the remaining butter. Now you can put the phyllo dough strudel with apples in an oven preheated to 180 degrees C for 30 minutes.

Take the finished strudel out of the oven and let it cool completely on the baking sheet.

Sprinkle the cooled apple strudel made from phyllo dough with plenty of powdered sugar, cut into portions and serve with tea.

Enjoy your tea!!

Peel and seed the apples, cut into thin slices and sprinkle with lemon juice.

Add berries to the apples (do not defrost frozen ones) and sugar, mix with starch.

Thaw the phyllo dough in advance. Melt the butter. Spread a sheet of dough, brush with butter, cover with a second sheet and brush again. Place four sheets of dough in this manner.

Place the apple and berry filling on the dough.

From the specified amount of ingredients you will get three such rolls. Place the phyllo dough strudels on a baking tray lined with baking paper (no need to grease the paper), brush the top with butter. Using a toothpick, make several punctures on each roll so that the steam from the filling does not tear the dough during baking.

Preheat the oven to 190 degrees and bake the strudels for 25-30 minutes until golden brown. Transfer the finished strudels to a wire rack, cool, sprinkle with powdered sugar and serve.