There are many interesting variations this amazing baked goods. Classic filling can confidently be called not only apple, but also cherry, cottage cheese and even meat. A traditionally sweet strudel made from puff pastry is served with a scoop of ice cream and coffee.

Strudel made from ready-made puff pastry

Classical Austrian dessert made from special stretch dough. This is a painstaking task and not an easy one, so when you have little time, you can make strudel from puff pastry yeast-free dough and redesign it. This will reduce the cooking time by about 1 hour. Yeast base is not suitable, since the dish should not be too fluffy, but on the contrary, the base should be thin and crispy. The fillings can be completely different:

• classic apple or pear;
• cherry or other berries;
• curd;
• meat;
• mushroom or vegetable.

Apple strudel - puff pastry recipe

This treat is inspired by an Austrian delicacy and combines thin base And incredible amount filling with raisins, nuts and cinnamon. If you don’t know how to make puff pastry strudel, then this recipe will certainly come in handy. This amount of ingredients will produce a medium-sized roll that can be divided into 6 servings.

• frozen sheets - 500 g;
• butter- 100 g;
• powdered sugar - 2-3 tbsp. l.;
• breadcrumbs- 50 g.
• apples - 500 g;
• juice of 1/2 lemon;
• raisins - 100 g;
• walnuts - 100 g;
• granulated sugar - 150 g;
• cinnamon - 2 tsp.

1. Mix raisins, nuts, apple slices, citrus juice, sugar, cinnamon.
2. Roll out the sheet into a thin rectangle and oil it.
3. Sprinkle with breading, leaving 10 cm from one edge and 3-4 cm from the rest.
4. Spread the filling without going beyond the borders of the topping.
5. Roll into a roll, lubricating each turn.
6. Bake for half an hour at 180°C.
7. Coat the baked puff pastry strudel with butter and sprinkle with powder.

Cherry puff pastry strudel

The most popular among such treats is cherry strudel made from puff pastry. This option is for those who are not sure that they can cope with pull test. You can use any berries - fresh, frozen, canned, it is important that they are seedless. Cooking time is about 1 hour.

• yeast-free sheets – ½ kg;
• cherry – 400 g;
• sugar - 100 g;
• ground vanilla crackers ki – 200 g;
• butter – 50 g;
• egg.

1. Roll out the thawed sheet into 2 rectangles. One is wider and longer than the other.
2. The juice should drain from the cherries, mix the berries with sugar and breadcrumbs.
3. Oil a smaller layer and add the berries.
4. Oil the larger layer, make cuts every 1.5 - 2 cm. Cover the filling and seal.
5. Brush with egg and bake for 45 minutes at 180°C.

Strudel with puff pastry cottage cheese

This fruit and curd strudel made from puff pastry is easier to prepare than its other analogues, and with a minimum of costs you will get an excellent result! Berries can be used fresh or canned by draining the syrup. In an hour you will get a large roll, enough for 6 sweet tooths.

• yeast-free leaf – ½ kg;
• crackers – 50 g;
• butter – 50 g;
• cottage cheese – 400 g;
• Antonovka – 200g;
• strawberries – 200 g;
• granulated sugar – 200 g;
• vanilla;
• lemon juice – 1 tsp.

1. Mix cottage cheese with sweetener and vanilla.
2. Grind fruits: apples - thin slices(mix with juice), strawberries - into quarters.
3. Roll out the workpiece into a rectangle.
4. Sprinkle with breading.
5. Place cottage cheese and fruit on top.
6. Roll up and pinch the edges.
7. Post puff strudel from yeast-free dough onto a baking sheet, prick, grease with butter and bake at 200°C for 20-30 minutes.
8. Sprinkle the rosy cake with powder.

Pear strudel made from puff pastry - recipe

Try making pear strudel from puff pastry. Its taste is very interesting and balanced. It is worth noting that there are no sweeteners in the recipe at all, and the pie will turn out sweet. This recipe is even better than the classic one, because using a store-bought base will protect the dessert from leaking fruit juice.

• ready-made sheets - 500 g;
• pears - 4 pcs.;
• dark raisins - 2 tbsp. l.;
• crushed almonds - 1 tbsp. l.;
• ground vanilla crackers - 2 tbsp. l.;
• melted butter - 2 tbsp. l.;
• lemon zest – 20 g;
• vanillin - 1 sachet;
• yolks - 1 pc.;
• milk - 2 tbsp. l.

1. Fry the pear pieces for 5 minutes. Throw in the raisins, zest and nuts, set aside.
2. Roll out the layer, oil it and sprinkle with crackers.
3. Brush the edges with the egg-milk mixture and add softened fruit.
4. Wrap, pinch the edges, make cuts and brush with egg-milk mixture.
5. Bake at 180-200°C for 40 minutes.

Banana puff pastry strudel

This dessert can be served either hot or cold, and is delicious the next day. The dish is best complemented with a scoop of vanilla ice cream. this way the taste of the warm dessert will be fully revealed. You can effectively decorate the sweetness by lightly pouring chocolate syrup.

• yeast-free semi-finished product – 500 g;
• butter – 3 tbsp. l.;
• banana – 2 pcs.;
• crackers – 20 g;
• chopped nut kernels – 150 g;
• cinnamon.

1. Before making strudel from puff pastry, roll out the semi-finished product and butter it.
2. Arrange the bananas. Sprinkle with breading, nuts and cinnamon powder and roll tightly.
3. Bake at 180°C for 40 minutes.

Meat strudel made from puff pastry

Try making strudel from puff pastry with minced meat and homemade lovers tasty food will be satisfied! Delicious pie suitable even for festive lunch, and creating it is not troublesome. You can take any meat, taking into account the preferences of the main tasters. You can make this snack treat in just an hour and feed six eaters.

• package finished sheets– 500 g;
• minced meat - 400 g;
• egg - 1 pc.;
• salt, pepper - 1 pinch each;
• onion - 2 pcs.;
• garlic - 2 cloves;
• crackers - 100 g.

1. Roll out the layer.
2. Sauté chopped onion and garlic, cool and mix with minced meat.
3. Coat the layer with an oily mass, distribute the minced meat.
4. Roll up the roll and seal.
5. Dust a baking sheet with flour, place the dough seam side down, and pierce it in several places.
6. Bake at 180°C for half an hour.
7. Grease the hot roll with yolk. Leave in the cooling oven for 10 minutes.

Strudel with mushrooms from puff pastry

Prepare a quick, simplified version of Viennese pastries in a special way, using ready dough and adding mushroom filling. It will turn out very tasty and satisfying. From these ingredients you will get 4 servings of amazing snack pie. Cooking time will take no more than one hour.

• frozen semi-finished product - 500 g
• onion - 1 pc.;
• champignons - 500 g;
• sour cream - 2 tbsp. l.;
• butter - 50 g;
• egg - 1 pc.
• vegetable oil - 1 tbsp. l.;
• sesame - 1 tsp;
• parsley - 1 bunch.
• salt, black pepper, Provencal herbs- according to taste.

1. Before baking puff pastry strudel, fry the filling of finely chopped onions and chopped champignons until the liquid evaporates.
2. Season with spices.
3. Add sour cream and herbs. Stir, cool.
4. Roll out the layer. Prick with a fork.
5. Distribute the mushrooms and wrap.
6. Lubricate egg mixture top and sides.
7. Make the cuts. Sprinkle with sesame seeds.
8. Bake at 180°C for half an hour.

Apple strudel made from puff pastry in a braid

To surprise your guests and break away from stereotypes, you should learn how to wrap puff pastry strudel in a new way. In an ideal way the cake will become in the shape of a charming braid. The choice of filling for puff pastry strudel can be simplified as much as possible by paying more attention to the design of the delicacy.

• yeast-free semi-finished product - 1 package;
• apples - 4 pcs.
• sugar - 2 tbsp.
• honey - 2 tbsp. l.
• breadcrumbs - 2 tbsp.
• chopped nuts - 2 tbsp.

1. Roll out the layer. Trim the edges.
2. Cut the peeled apples into slices. Sprinkle the center with crackers.
3. Distribute the slices. Sprinkle with sugar.
4. Overlap the edges to the end.
5. Pour honey over the top and sprinkle with nuts. Bake at 200°C for a quarter of an hour.

Strudel can be safely classified as the most popular recipes sweets all over planet Earth. In terms of its preparation, it is quite simple: into thinly rolled puff pastry The chosen filling is simply wrapped.

Recipe history

This dish originated in Austria. The local chefs even had this rule: the dough must be rolled out and stretched by hand so thinly that you can see the lines in a letter from your beloved through it. It was also believed that only a passionate pastry chef could prepare the most delicious strudels.

Strudel, due to its wrapped design, can only be translated as a whirlpool or vortex. Initially, the dough for this delicacy was made from flour, which contained a high amount of gluten, and also with the addition of oil and water. The dough needs to be rolled out very well and stretched by weight. In many houses in Vienna, housewives still keep special linen and cotton towels that were used when rolling out dough.

However, kneading such dough is sometimes quite difficult, so today people often buy it store-bought. The fillings for this delicacy can be completely different: apples, poppy seeds, cottage cheese, berries, nuts and other fruits. There are more surprising variations.

Apple strudel made from ready-made puff pastry

Ingredients	Quantity
Apples -	0.5 kg
Puff pastry -	1 square or a quarter of a pack
Butter or vegetable oil -	a little to grease the dough
Sugar -	about half a glass
Crackers -	about half a glass
Cinnamon -	2-3 g
Raisins or dried apricots -	35-50 g
Walnuts -	35-50 g
Cooking time: 150 minutes	Calorie content per 100 grams: 180 Kcal

Puff pastry has many benefits. First of all, it can be quickly defrosted and rolled out if guests are already on the doorstep. With this product, preparing apple strudel is quite simple and hassle-free.

First of all, we roll up our sleeves, immediately turn on the oven so that it is warmed up by the time we prepare the strudel, and also take out a packet of dough from the freezer.

The apples must be thoroughly washed, all excess (tails, core, seeds) removed and peeled. We cut the fruits into thin slices.

Place the chopped pieces in a container (bowl) and add sugar, nuts, raisins (or dried apricots), and cinnamon. But you shouldn’t mix everything at once. Otherwise, the apples will release too much juice from the very beginning.

Let's return to the test. It needs to be rolled out as thinly as possible without tearing it. If you can see the towel pattern underneath or make out the text on a sheet of newspaper, then the thickness is appropriate. Next we take the oil. If you choose butter, then you need to melt it first. Grease the rolled out dough completely, except for the edges.

The next step is to sprinkle half of the dough with breadcrumbs (use only half). This is done primarily to ensure that the dough remains intact. When the filling is placed there, it begins to release a lot of juice. The crackers will absorb excess juice.

Now you can mix the apples with the remaining ingredients and place them on the area where the dough is sprinkled with breadcrumbs. Sprinkle the rest of the breadcrumbs on top.

Prepare the baking sheet. We either cover it with paper or lubricate it. Place the strudel on it and bake in the oven for about 30-40 minutes at t=180°

Apple strudel recipe from Julia Vysotskaya

• Apples – 5-6 pcs. depending on size;
• Puff pastry – 1 layer;
• Egg – 1 pc.;
• Raisins – 80-100 g;
• Almonds – 80-100 g;
• Sugar (preferably brown) – about 65-70 g;
• Orange juice (freshly squeezed) – a couple of spoons;
• Vegetable oil – 20-30 g;
• Butter – 25-35 g;
• A bag of powdered sugar;
• A pinch of cinnamon.

As in previous recipe, you must initially turn on the oven so that it is warmed up by the time you place the strudel in it. We also take the dough out of the freezer.

We clean the apples, get rid of the core and tails. Grind the fruits into small pieces and place in a bowl.

Throw butter into a frying pan, melt it, add Brown sugar, then add the chopped apples. Next, add cinnamon and raisins. Mix. Add a couple of spoons orange juice. Mix again. Warm them up over medium heat for a couple more minutes until the apples become soft and put everything back into the bowl.

Beat the egg a little with a whisk. The edges of the dough are greased with the resulting mixture.

We immediately prepare a baking sheet: grease it with oil, then place a layer of dough on it. Now you can start laying out the filling: first pour in the almonds, then the apples, then roll into a roll. We pinch the edges, grease again and place in the baking cabinet for 35-45 minutes.

Viennese strudel in a slow cooker

You can prepare this Austrian delicacy not only in the baking cabinet, but also in a slow cooker.

For the recipe you will need:

• Puff pastry - 1 layer;
• 6-7 apples;
• Butter – a small piece (30-40 g);
• Egg – 1 pc.;
• Sugar - a little more than half a glass;
• Raisins - about half a glass;
• Muscat wine - a couple of tablespoons;
• Breadcrumbs – 60-70 g;
• Walnuts – 40-50 g;
• Lemon – 1 pc. medium size;
• A pinch of cinnamon.

The dough needs to be removed from freezer so that it defrosts.

We wash the apples thoroughly, getting rid of all unnecessary parts: cores, seeds, tails. They also need to be peeled.

Cut the peeled fruits into small slices and place in a bowl. Add the juice from one lemon there. Next, chop the nuts and also add to the bowl with the apples. Next, alternately add sugar, a pinch of cinnamon, and raisins. Mix well. Lastly, add the muscat wine and mix again.

The defrosted dough needs to be rolled out thoroughly. It should shine through. Next, lubricate it melted butter and sprinkle with breadcrumbs. The edges should be left free of grease and breadcrumbs. Next we post ready-made filling and begin to roll the roll: first pinch the edges towards the center, after which the strudel begins to roll.

The roll is greased with oil, placed on a lined baking sheet and baked for about 30 minutes in the “Baking” mode. After half an hour, turn it over and bake for another 10 minutes.

What other fillings can there be?

Apple strudel– This is a classic of the famous Viennese delicacy. However, this dish can be prepared with absolutely with different fillings. At the same time, they can be either sweet or unsweetened.

The most popular are:

1. Curd;
2. Cherry with raisins and nuts;
3. Mushroom;
4. Meat;
5. Eggplant with cheese;
6. Chicken with vegetables;
7. Chocolate and creamy and many others.

By and large, you can use completely different filling ideas to prepare this dish.

For example, in Germany strudels are made not sweet, but with sauerkraut. There is also lungenstrudel, which is prepared with onion, egg or marjoram filling, and already ready dish placed in hot broth.

To create a masterpiece from this recipe, you don’t need some colossal or tricky list of ingredients. However, you need to remember some subtleties that will help make the dish incredibly tasty:

1. A prerequisite for preparing any strudel (both sweet and meat) is the presence of crackers. They absorb both juice from fruits and berries and from minced meat;
2. It is also necessary to remember that strudel is prepared only in a preheated oven;
3. For lubrication, it is best to replace vegetable or butter with olive oil. In this case, the dish will be incredibly tender;
4. Except walnuts, raisins, dried apricots, you can add a little rum to apples. This will add a piquant flavor to the delicacy;
5. To make the strudel even tastier, it is recommended to dip the sliced ​​apples in sour cream or cream before placing them on a rolled out sheet of dough.

Apple strudel goes best with creamy ice cream and coffee. At the same time, the flour delicacy can be served both cold and warm.

17 recipes for apple pies for every taste

Apple strudel

45 minutes

210 kcal

5 /5 (1 )

The Vienna City Library has a cookbook with recipes by an unknown author. Its value lies in the fact that it contains the first printed recipe for strudel, and the book dates back to 1696. This traditional dessert Austrian and all Central European cuisine. For wreaths baking skill delicious strudel greatly increased the chances of getting married successfully. Its name fully corresponds to its shape and means “vortex” or “funnel”. But few people have been sticking to this form for a long time due to the difficulty of wrapping. Therefore, you can often find it in the form of a regular roll. But, as before, it is prepared from puff pastry or stretch dough.

I offer you a step-by-step recipe with a photo of strudel with apples and cinnamon made from puff pastry. I’ll also tell you how you can make tender and multi-layered dough for it yourself.

A simple recipe for classic apple strudel

Kitchen appliances: baking parchment, cutting board, rolling pin, baking sheet.

List of ingredients

Step-by-step preparation

1. Remove the sheet of dough from the freezer and defrost. To do this, it is better to put it on a board or waffle towel.
   
   
   While the filling is being made, it will become completely ready for further use.
2. Peel the apples and divide them into four parts. Cut out the core and cut crosswise into thin slices.
   
   
   All. The simplest apple filling is ready. All that remains is to mix the apples with sugar and cinnamon.
3. Let's return to the test. Sprinkle the surface of the table with flour. Place the dough and roll it out well, but not very thinly.
   
   
   The layer should become twice as large.
4. 
   
   
5. We take a pastry brush and grease the half of the dough on which we will spread the filling.
   
   
   There is no need to oil the edges. This will make them stick together worse.
6. Place crackers on top of the butter.
   
   
   They will absorb the excess juice that the apples will secrete. You can also mix a level tablespoon of any starch with sugar. And then mix this mixture with apples.
7. We retreat about 5 centimeters from the top and lay out the filling in a strip.
   
   
8. We wrap the top edge over it and fasten it on the sides.
   
   
9. Next, carefully roll the strudel into a roll.
   
   
10. Cover a baking sheet with parchment.
11. Beat the egg and brush over the strudel.
    
    
12. Bake for 25-30 minutes in the oven at a temperature of 190-200° until browned.
13. Sprinkle the finished one powdered sugar.
    
    
    Serve hot with a scoop of ice cream or whipped cream with a delicate latte or aromatic tea.

It's easier to prepare than strudel.

Other filling options

• To prepare a truly authentic strudel, apple slices need to be lightly caramelized. To do this, mix them with sugar. Heat a frying pan with butter and fry the apples until lightly yellowed.
• You can cook Viennese.
• It will turn out very tasty if you chop dried nuts or almonds and add them to apples.
• You can also add a handful of raisins to the filling or cut dried apricots into strips.

But perfect combination flavors still remain cooked

Surprisingly, this simple recipe was not at all popular in my childhood. I didn’t eat apple strudel either in a cafe or at a party. Strange... It's very simple! Especially in my opinion photo recipes.

You can make the dough yourself, but mine strudel with apples from the “unexpected guests” series, so feel free to use frozen squares of yeast-free puff pastry.

Required Products:

• 500 g apples
• 250 g ready-made puff pastry (1/4 pack, or 1 square)
• 4 tablespoons sugar
• 4 tablespoons crushed crackers

Additional ingredients, if any:

• 1 coffee spoon cinnamon
• 50 g raisins or prunes
• 50 g walnuts

Simultaneously take out the frozen dough and turn on the oven for heating at 190-200 degrees.

For filling Take 500 g of apples, peel and cut into thin slices. Place in a bowl, add 4 tablespoons of sugar, nuts, raisins or dried apricots, sprinkle with cinnamon. I immediately advise you not to mix, so apples will release less juice. Let's do this just before putting the filling on the dough sheet.

Roll out a square of puff pastry very subtle. They say newspaper text should be visible. I roll it out a little thicker, but you can still see the pattern of the towel.

Place the rolled sheet on a towel, lubricate with a brush Spread vegetable or melted butter over the entire surface of the dough, leaving only the edges dry.

Sprinkle crushed breadcrumbs(2 tablespoons) half a sheet. This is necessary for sweet apple the juice has been absorbed, and didn’t tear our strudel.

We spread all the filling, again filling only half a sheet test.

Sprinkle the filling with the remaining two tablespoons of crushed crackers.

Using a towel wrap the strudel. The “tube” must be pinched tightly at both ends.

Carefully place on a baking tray lined with oiled baking paper. lay out the product.

Place the puff pastry strudel in the oven and bake at 180-200 degrees 35-40 minutes.

After baking, let it rest under a towel and serve warm. If guests are late, you can reheat it in the oven. In a cafe, apple strudel is served with a scoop of vanilla ice cream and sprinkled with powdered sugar. Tasty…

By the way, you don’t have to twist anything!

Here's an option! Served warm, tastes amazing, looks like this:

Tender, tasty, best dessert for tea - apple strudel made from puff pastry. In our selection simple recipes, with whom, thanks step by step photos, even a beginner can handle it!

• 2 sheets of prepared puff pastry
• 0.5 tsp cinnamon
• 2-3 large apples
• 2 tbsp. flour
• 2 tbsp. Sahara
• 2 tbsp. regular sugar
• tbsp brown sugar
• 0.5 cups chopped nuts
• 2 tbsp. breadcrumbs

For lubrication:

• 1 tsp water
• 1 egg

Wash, peel and cut the apples into cubes.

Mix apples with cinnamon, flour, and two types of sugar. Leave the apples for 20 minutes so that they release their juice.

In another bowl, mix nuts with breadcrumbs and two types of sugar.

Roll out a sheet of defrosted dough, sprinkle it with the nut-bread mixture, and place the apples on top.

Fold the edges of the dough over to cover the filling. We repeat the same with the second sheet of dough and the remaining filling.

Fold the edges of the rolls down and place the strudel on a baking sheet, greased or lined with paper. Brush the top with yolk and water.

Make cross cuts on each roll.

We bake our strudels at 190 degrees until golden crust, this is approximately 40-45 minutes.

Recipe 2: apple strudel from ready-made puff pastry (with photo)

We can assume that this version of the dessert is considered a classic, since it contains apples, crushed nuts and cinnamon powder. It is very important to follow the process of preparing this dessert in order to get perfect taste and the consistency of this sweet dish.

• breadcrumbs - 2 tablespoons;
• ready dough - 2 layers;
• 1st grade wheat flour - 2 tablespoons;
• chicken egg - 1 piece;
• granulated sugar for filling - 5 spoons;
• large apples - 3 pieces;
• good butter - 45 grams;
• cinnamon powder - 2 spoons;
• crushed walnuts - ½ cup.

First, you should defrost the dough for apple strudel from puff pastry, according to the presented step by step recipe with photo. While the dough is defrosting, it is worth preparing the main filling. To do this, take large apples, wash them in water and remove the core and seeds.

If the skin of the fruit is too thick, it is best to cut it off so as not to spoil the finished delicacy. The fruits are cut into small cubes, and then the apples are transferred to a bowl, where additional cinnamon powder and granulated sugar are poured. The fruits are left in this form for fifteen minutes.

If possible, you should transfer the apple pieces into a frying pan where the butter has been melted in advance, after which the pieces are fried until tender. It is also worth adding granulated sugar to this mass so that the apples caramelize. In a separate bowl, mix crushed nuts and a couple of tablespoons of breadcrumbs.

The already thawed dough is rolled out into a very thin layer, after which the surface is greased with a piece of softened butter. Sprinkle a thin layer on top nut filling, while leaving one edge empty. This is necessary to later secure the end of the roll, so the filling will not fall out of the finished dessert during baking.

Pieces of apples are laid out on a layer of nuts; it is necessary to distribute the filling well; the more fruit there is, the more juicy and tasty it will be. ready dessert. If the fruits were simply chopped, then they are sprinkled with granulated sugar and cinnamon powder on top. Now you should take a piece of butter, cut it into small cubes, and place on top of the filling.

Roll two identical rolls from two layers of dough, specified quantity The filling is designed specifically for two layers of dough. The ends of the rolls are secured at the top so that the juice does not spill out of the filling during baking.

Prepared apple strudels from puff pastry, according to the specified recipe with photos step by step, are baked in the oven. First, grease the dough with chicken yolk and make small cuts on the surface of the roll.

The baking process lasts at least forty minutes, the temperature mark should be no higher than 190 degrees, but here you just need to rely on your oven. When these apple and cinnamon rolls are ready, you should sprinkle them lightly with powdered sugar, and only after that you can serve the dessert.

Recipe 3: how to make apple strudel with raisins (step by step)

• dough (sheet) – 500 g,
• apples (sweet and sour) – 4 pcs.,
• raisins (seedless) – 100 g,
• granulated sugar – 3 tbsp.,
• butter (butter) – 80 g,
• cinnamon (ground) – 2 tsp,
• chicken table egg - 1 pc.,
• powdered sugar,
• breadcrumbs - 2 tbsp.

First of all, take out the package of dough and defrost it at room temperature, so that it can be easily rolled out. Next, pour boiling water over the raisins and leave them to steam for about 15 minutes.

Peel the apples, cut out the seed pod and stalk.

Then cut the apples into thin slices.

Put butter in a saucepan and add apple slices. Simmer the apples over low heat for 30-40 minutes until most of the moisture has evaporated.

Add cinnamon. And set the filling aside to cool completely.

Roll out the dough thinly with a rolling pin.

And put the filling on it. On one side we leave approximately 5-6 cm without filling. First, add the raisins and breadcrumbs.

And put the apple filling on top.

Roll the strudel into a roll, starting from the side with the filling. And then we cover it with the free edge and carefully seal the edges. Transfer the strudel to a parchment-lined baking sheet, brush with beaten egg and sprinkle with powdered sugar.

Bake the product for 35 minutes at a temperature of 170 degrees.

Recipe 4: delicious Viennese strudel with puff pastry apples

Famous Viennese strudel Few people know how to cook properly! Many people simply wrap the dough with sliced ​​apples and serve it as a popular dish, some people use yeast dough instead of puff pastry, etc. This only spoils real taste fragrant apple treat, the taste of which will forever remain in your memory if you at least once try it properly prepared.

For puff strudel with apples, you don’t need to spend five hours of your free time - you can get by with store-bought puff pastry, a few apples and other ingredients that can be purchased at any supermarket.

• 2-3 ripe apples
• 0.5 kg puff pastry
• 50 g granulated sugar
• 1 tsp. baking seasonings
• 100 g breadcrumbs or biscuit crumbs
• 1 quail egg for brushing

Let's immediately start preparing the apple filling, but don't forget to defrost the dough if you purchased it frozen! Wash the apples in water and cut into four parts. We cut off the seed pods from each of them and wash them again.

Then cut each quarter into medium-sized cubes.

Pour the sliced ​​apples into a ladle or saucepan, pour 25 ml of boiling water and add granulated sugar.

Then we add baking seasoning - it will give the dessert an indescribable sweetish aroma. And cinnamon, which is part of the spice, harmonizes best with apples!

Place the saucepan on medium heat and boil its contents by half for about 5-7 minutes. It is necessary that the sugar melts and caramelizes on the apple slices.

After this, roll out the dough into rectangular layer and cut one edge into strips, but without cutting to the end.

Sprinkle crackers or biscuit crumbs on the second whole edge.

Place the prepared apple filling on it and smooth it out.

Carefully tuck the two side edges of the dough over the filling, and then roll the entire piece into a roll.

As you can see, the cut strips turned out exactly in the center of the delicacy blank.

Place it on a baking sheet lined with parchment paper, and brush with whipped quail egg or ordinary chicken egg yolk.

Bake the dessert in the oven for about 30 minutes at 180-200 C.

Let the puff strudel with apples cool slightly and cut it in portioned pieces, sprinkled with powdered sugar if desired.

Recipe 5: Puff pastry strudel with apples and nuts

Getting ready this pastry quite easily, without unnecessary hassle and, knowing a few very simple rules, even a novice cook can handle this recipe.

• Puff pastry (yeast-free) 250 grams (¼ package or 1 flat square)
• Sweet and sour apple - 500 grams
• Sugar 4 tablespoons
• Crushed crackers 4 tablespoons
• Cinnamon ½ teaspoon or to taste
• Raisins 50 grams
• Walnut 50 grams
• Egg yolk 1 piece
• Wheat flour 1 teaspoon
• Purified water 150 milliliters

First of all, about 30–40 minutes before the start of cooking, place a piece of puff pastry on the countertop, unfold it to its full length and leave it at room temperature to melt. Then turn on the oven to preheat at 190–200 degrees Celsius and line a non-stick baking sheet with a sheet of baking paper.

We don’t waste a minute, while the semi-finished flour product is defrosting, we are preparing other important ingredients. Pour some purified water into the kettle and put it on medium heat, let it heat up. Then we throw it away dried raisins in a colander and rinse it thoroughly.

We transfer the dried grapes into a deep bowl, after some time pour boiling water over them and leave them in this form for 10–15 minutes to steam. After this, we again transfer the berries to a colander and leave them in it until use or until excess liquid drains from it.

Next we sort through walnuts, removing any kind of debris from them, and grinding the kernels into medium or small crumbs in any convenient way, for example, using a stationary blender, food processor, meat grinder or the old fashioned way, we put them in a bag and crumble them with the back of a hatchet or a rolling pin.

Now we turn our attention to the apples, rinse them in running water, dry them with paper kitchen towels, cut each in turn into 2 halves, peel them and get rid of the core with seeds, as well as the tails. Place the fruit pulp on cutting board, chop into cubes or plates with a thickness of 5 millimeters to 1 centimeter and move on.

Place chopped apples, dried raisins, ground nuts, sugar and a little cinnamon in a deep bowl. Gently mix these ingredients with a tablespoon until smooth - the filling is ready, move on!

Place the egg in a small bowl chicken yolk and beat it with a table fork until it reaches a light, homogeneous consistency; you don’t need to be too zealous, a light fluffiness is enough.

After this, we return to the defrosted dough, place the sheet on a kitchen towel or sheet, lightly sprinkle flour on both sides and, using a rolling pin, roll it into a very thin rectangle in one direction so as not to disturb the structure of the layers.

Then sprinkle its surface with crushed breadcrumbs and visually divide the semi-finished flour product into two parts.

Place the filling on one side, leaving 2 centimeters of free space on each edge.

Next, very carefully roll up the roll using the same towel or sheet, pinch it tightly at the ends, press them under the bottom and move the resulting product onto the prepared baking sheet with the seam down.

If desired, give the still raw dessert the appearance of a crescent, using a baking brush, brush it with whipped egg yolk and proceed to the next, almost final step.

Check the oven, if the heat is very high, reduce it to desired temperature and only after that we send the strudel there to the middle rack. Bake it for 35–40 minutes, during which the dessert will reach full readiness and will be covered with beautiful golden brown crust. As soon as this happens, put oven mitts on your hands and place the baking sheet on a cutting board previously placed on the countertop.

Cover the baked goods with a kitchen towel, leaving a fairly large gap, and let them cool slightly. Then, using a wide kitchen spatula, move the strudel onto a large flat dish, sprinkle with powdered sugar if desired, divide crosswise into portions with a sharp kitchen knife, distribute them onto plates and go ahead and taste them!

Recipe 6: apple strudel made from puff pastry without yeast

• puff pastry (yeast-free) – 450-500 g;
• delicious butter – 40 g;
• breadcrumbs (fine, white) – 20 g;
• apples – 300-400 g;
• raisins – 100-200 g;
• yolk – 1 pc.;
• sugar – 4 tbsp. spoons;
• cinnamon and vanillin - to taste.

Carefully unwrap and remove the finished puff pastry from the packaging. Let it sit for about 10-15 minutes. Then you need to roll it out with a rolling pin sprinkled with flour. You need to roll it out as thinly as possible.

Melt the butter (never a spread) in the microwave or on steam bath. Brush the dough with it using a pastry brush. Then sprinkle the butter with breadcrumbs. Small crackers are best for this strudel recipe. The layer should not be very thick.

Prepare apples and raisins. Just sort and rinse the raisins. Cut clean apples (without heads) into small cubes. Mix apples with raisins. You can add a little to taste ground cinnamon or vanilla.

Distribute the filling over the dough, leaving 2-3 cm at the edges to make the strudel easier to wrap.

Very carefully, so as not to tear the dough, twist the strudel with apples. We close and pinch the ends.

Lightly beat the yolk and brush the top of the roll with it.

Bake the strudel with apples from puff pastry for 40-45 minutes in the oven, preheated to 220 C.

Strudel is delicious both hot and cold. Some restaurants serve it hot with a scoop of creme brulee. It should be noted that when hot, this pastry is very difficult to cut into even pieces, so sometimes it is better to wait until the roll has cooled completely. It is very good to serve this dish with herbal tea, latte, cocoa, juice and other drinks. You can use it as a decoration for a dish. chocolate syrup(or fruity to your taste).

Recipe 7: how to make apple strudel at home

A very simple recipe for apple strudel made from puff pastry, with minimum quantity ingredients, but no less tasty!

• puff pastry – 250 g
• apple - 4 pcs
• cinnamon - 1 tsp.
• sugar - 3 tsp.

First you just need to prepare the products that you will use to make apple strudel at home. Fresh, selected apples must be thoroughly washed, the puff pastry defrosted, and the required amount of ground cinnamon and granulated sugar must be measured. Apples should be moderately sweet and sour, otherwise the excesses will have to be compensated with the help of spices.

Following the step-by-step recipe, start processing the apples. Free them from the tough core. Hard skin can also be removed, but this is not necessary. Then turn the prepared fruit into small cubes of approximately the same shape and size.

Transfer the chopped apples into a deep bowl, mix with required quantity cinnamon and sugar. Mix these ingredients well.

The layer of defrosted puff pastry must be rolled out as thinly as possible using a rolling pin. To prevent it from sticking to the countertop, sprinkle it a small amount wheat flour. The optimal thickness of the layer is only a few millimeters.

Next, according to the recipe, you need to carefully lay out the prepared filling on one side and fold the edge of the dough, which will become the beginning of the roll. Seal the edges well on the sides and completely wrap the filling in the dough, forming a large oblong roll.

Then all that remains is to wrap the dough in a rope, from which the apples will probably not fall out.

Preheat the oven to 180 degrees, and transfer the future strudel to a pre-greased baking sheet. Cook this delicate dessert in the oven for about 30 minutes until golden brown.

Remove the baking sheet from the oven and cool it slightly so that the dessert does not fall apart during the cutting process. It can be served with scoops of ice cream or melted chocolate with nut petals.

This recipe is sure to please and takes very little time. Puff pastry strudel with apples is ready. Bon appetit!

Recipe 8: Austrian-style apple strudel (step-by-step photos)

A lighter variation of traditional Austrian pastries with apple filling- from ready-made puff pastry.

• Ready puff pastry - 1 layer (15×20 cm)
• Apple - 1 medium
• Walnuts - 80 g
• Raisins - 3 handfuls
• Sugar - 2 tbsp.
• Crumb crumbs (or breadcrumbs without additives) - 4-5 tbsp.
• Butter - for lubricating the layers
• Egg for greasing the roll - 1 pc.

Soak raisins in cold water. Peel the apples, cut into slices or cubes. Peel the nuts and break them into small pieces.

Prepare breadcrumbs (I just took a dried loaf and crushed it into crumbs), you can take ready-made ones from the store (only without spices and additives!).

Roll out the dough on a damp towel. They say that you need to roll it out so that the newspaper text is visible. Well, I rolled it out thicker, although the towel was visible.

Now you can mix the filling ingredients. You can add a little cinnamon to taste.

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