What is the recipe for apple strudel puff pastry. How to cook strudel with apples: puff pastry recipe, classic and pita bread recipe

Ingredients

• Puff pastry - 2 sheets
• Apples (large) - 5 - 6 pcs.
• Flour - 3 tbsp
• Sugar - 5 tablespoons
• Walnuts - 0.5 tbsp.
• Breadcrumbs - 4 tbsp.
• Cinnamon - 1 tbsp

For brushing the strudel:

• Egg - 1 pc.
• Water - 2 tablespoons

Apple strudel is calling card Austrian cuisine. It was in Vienna that a recipe for strudel with apples made from puff pastry, as thin as a sheet of paper, was invented many years ago. Invariably, cinnamon and white bread crumbs were added to pastries.

Usually prepared Apple strudel from puff pastry (phyllo), it is often also called exhaust. The basis of such a test is flour with water. Then butter is added, which makes the pastries tender and crumbly, and an egg for elasticity.

But today we will cook a strudel with apples from ready-made puff pastry. As a filling, take dense apples autumn varieties, breadcrumbs from white loaf. We complement the taste of strudel with crushed walnuts, and, of course, fragrant ground cinnamon.

Puff pastry apple strudel step by step recipe with photo

Let's take apples first. Wash them, remove the skin. Cut the fruit into medium-sized cubes about 1 cm.

Add 2 tablespoons of sugar and a tablespoon of cinnamon. Mix the apples thoroughly and set them aside for now. Let them saturate with the sweetness and aroma of cinnamon, let the juice flow.

In a separate container, prepare a sprinkle for the dough: mix the chopped nuts with flour, the remaining sugar, breadcrumbs. This apple strudel recipe uses ready-made crackers, but they can be easily made at home from an ordinary white loaf. You just need to crumble the bread and dry the crumbs in the oven or microwave.

Roll out the defrosted dough thinly on a floured worktop. Moreover, it is necessary not only to roll it out with a rolling pin, but to pull it with your hands into different sides until the dough turns into thin sheet. In distant Vienna experienced chefs they said: "A real baker stretches the dough to such a state that he can read romantic letters to his beloved through it."

Making strudel from puff pastry is a rather troublesome job. But if everything is done correctly, then the dessert will turn out just fabulous. Spread a little refined dough on the rolled dough sunflower oil(without smell). Do this carefully and slowly. To keep the dough from tearing.

Then sprinkle with a thin layer of the pre-prepared mixture. breadcrumbs and nuts. At the same time, step back from the edges of the dough by 5-10 cm. And do not forget to turn on the oven at 180 degrees. It will just have time to warm up by the time you finish forming the strudel.

Arrange the apples on the breadcrumbs in a single layer. crush them a small amount walnut - cracker mixture.

Do the same with the second sheet of dough. Gently roll them into rolls, seal the edges. Line a baking sheet parchment paper, on which place the strudel seam side down.

So that apple strudel with puff pastry has an appetizing, golden brown, brush it with an egg mixed with water.

Now you can send our dessert to a preheated oven and bake until golden color, 35 - 40 minutes.

When the mind-blowing aromas spread throughout the house, and the pastries are browned, remove them from oven and let it cool down a bit. Then you can sprinkle powdered sugar. By the way, in order for the powder to lay down on the baking in a beautiful, even layer without bald spots and lumps, it is very convenient to use a fine strainer (as in the photo).

Served with puff pastry apple strudel pie with ice cream, cream, berry confiture. Or just cut it portioned pieces and served with tea.

Apple strudel from puff pastry in a slow cooker

First of all, finished puff pastry defrost at room temperature. Then roll out the dough very thinly into a large square. Brush generously with melted butter. Sprinkle with a thin layer of breadcrumbs (2-3 tbsp.) Separately, prepare the filling of 4 chopped apple slices, 0.5 tbsp raisins, 4 tbsp. sugar and a teaspoon of cinnamon. Sprinkle generously on the apples lemon juice. Put the apple filling on the dough, stepping back from one edge of 10 cm. Roll the future strudel into a roll and bend it into a crescent, in the shape of a multicooker bowl. Bake the apple strudel in the "Baking" mode for 45 minutes, then turn it over reverse side and turn on the multicooker for another 20 minutes.

Apple puff pastry strudel from Yulia Vysotskaya

Of course, the easiest way to make apple strudel is from frozen puff pastry. But Julia Vysotskaya in her Big cookbook recommends kneading the dough for the strudel with your own hands. Moreover, it is prepared from the most conventional products and pretty fast.

So, apple strudel recipe from Yulia Vysotskaya:

knead the dough from 250 g of flour, one egg, a small pinch of salt and 3 tablespoons of refined vegetable oil. Roll the dough into a ball, cover with a towel and set aside.

In the meantime, get on with the stuffing. Cut apples into thin slices. Pour a glass of raisins boiling water to swell. And grind 0.5 cups of almonds in a mortar.

Roll out the rested dough thinly, grease it with melted butter and sprinkle with ground breadcrumbs. Top with apples, then raisins and almonds. Sprinkle the top of the filling with cinnamon and 3 tablespoons granulated sugar. Roll up the dough, brush it with beaten egg and bake at 190 degrees for 40-50 minutes. In the process of baking, the strudel must be lubricated with an egg 2-3 more times.

There are many interesting variations this amazing pastries. The classic filling can be confidently called not only apple, but also cherry, curd and even meat. Served traditionally sweet strudel from puff pastry with a scoop of ice cream and coffee.

Puff pastry strudel

Classical Austrian dessert made from a special extraction test. This occupation is painstaking and not easy, so when there is little time, you can cook puff strudel yeast-free dough and redo it. This will shorten the cooking time by about 1 hour. yeast base is not suitable, since the dish should not be too lush, but on the contrary, the base should be thin and crispy. Toppings can be completely different:

• classic apple or pear;
• cherry or other berry;
• cottage cheese;
• meat;
• mushroom or vegetable.

Apple strudel - puff pastry recipe

Inspired by an Austrian delicacy, this treat combines a thin base with an incredible amount of raisin, walnut and cinnamon filling. If you do not know how to cook puff pastry strudel, then this recipe will certainly come in handy. From this number of components, a medium-sized roll will come out, which 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, oil it.
3. Sprinkle with breading, stepping back from one edge 10 cm, and from the rest 3-4 cm.
4. Spread the filling without stepping over the borders of the sprinkles.
5. Roll into a roll, lubricating each turn.
6. Bake for half an hour at 180°C.
7. Spread the baked puff pastry strudel with butter and sprinkle with powder.

Cherry puff pastry strudel

The most popular among such treats is strudel with puff pastry cherries. This option is for those who are not sure what to do with extraction test. You can use any berries - fresh, frozen, canned, it is important that they are pitted. Cooking time about 1 hour.

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

1. Roll out the thawed sheet into 2 rectangles. One is wider and longer than the other.
2. Juice should drain from the cherry, mix the berry with sugar and breadcrumbs.
3. Oil a smaller layer, lay out 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 cottage cheese puff pastry

This puff pastry fruit and curd strudel is prepared easier than its other counterparts, and at a minimum cost you will get excellent result! Berries can be used fresh or canned, draining the syrup. In an hour you get a big roll, which is enough for 6 sweet teeth.

• 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. Put cottage cheese, fruit on top.
6. Roll up, pinch the edges.
7. Submit puff strudel from yeast-free dough on a baking sheet, chop, grease with oil and bake at 200 ° C for 20-30 minutes.
8. Sprinkle the browned cake with powdered sugar.

Pear Puff Pastry Strudel - Recipe

Try making a pear strudel with 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 cake will turn out sweet. Such a recipe is even better than the classic one, because the use of a purchased base will save the dessert from leakage of fruit juice.

• finished sheets - 500 gr.;
• 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 pear pieces for 5 minutes. Throw in raisins, zest and nuts, set aside.
2. Roll out the layer, oil it and sprinkle with crackers.
3. Lubricate the edges with the egg-milk mixture, put the 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 hot or cold and is delicious the next day. Best of all, the dish will be complemented by a scoop of vanilla ice cream. so the taste of a warm dessert will be fully revealed. You can effectively decorate the sweetness by lightly watering with chocolate syrup.

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

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

Meat strudel from puff pastry

Try to create puff pastry strudel with minced meat and homemade lovers tasty food will be satisfied! delicious pie suitable even for holiday dinner, and creating it is not troublesome. You can take any meat, taking into account the preferences of the main tasters. You can make a snack delicacy in just an hour and feed six eaters with it.

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

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

Puff pastry mushroom strudel

Prepare a quick, simplified version of Viennese pastries in a special way, using as a basis ready dough and adding the stuffing of mushrooms. It will turn out very tasty and satisfying. These ingredients will make 4 servings of amazing snack pie. The 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- by taste.

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

Apple strudel from puff pastry with a pigtail

To surprise guests and deviate from stereotypes, you should learn how to wrap puff pastry strudel in a new way. in the perfect way will be a cake in the form of a charming pigtail. The choice of filling for puff pastry strudel can be simplified as much as possible by paying more attention to the design of the treat.

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

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

Strudel is a dish that has become famous all over the world. In the cities of Austria, even the smallest ones, every morning the unique smell of this delicacy comes from the confectionery departments. If you ever try a strudel, you will remain a fan of it 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 - a classic recipe

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

Ingredients:

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

Cooking:

1. Defrost the dough for half an hour.
2. Peel apples, remove seeds, cut into pieces.
3. Whisk 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, brush with egg. Close left side. Cut 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 the raisins, add water. Leave to soak.
2. Melt the butter, for this you can use microwave oven or water bath.
3. Whisk the eggs.
4. Mix with oil.
5. Add salt, water 50 ml to the mixture, mix.
6. Pour in the flour. Knead the dough. Flour may be needed large quantity. The dough should be elastic, resilient, not stick to your hands.
7. In order for the dough to take on the necessary structure and density, it is necessary to roll it into the shape of a tourniquet and beat it hard on the table for 10 minutes. This process can be facilitated if you use a mixer, five minutes will be enough.
8. Put the finished dough in the cold for an hour, after covering it with a bag so that a crust does not form on the surface.
9. For the filling: cut the apples into quarters. Remove seeds. Choose a juicy variety of apples so that the taste of the dish is rich and fragrant.
10. Cut each part into slices.
11. Melt the butter in a frying pan, add the apples.
12. After the fruits give juice, pour sugar.
13. The amount of sugar can be changed up or down. If the variety of apples is sour, then the sugar rate can be increased.
14. Fry for ten minutes.
15. Cut nuts with a knife.
16. Take the apples out of the pan. Add a little water to the remaining juice, simmer. It turns out the sauce for the pie.
17. In a separate bowl, mix cinnamon, apples, raisins and nuts.
18. Fry the breadcrumbs in a separate pan. You don't need to add oil.
19. Roll out the dough thinly, constantly sprinkle flour on the table.
20. Grease the prepared dough with sunflower oil. Sprinkle fried breadcrumbs on top.
21. Transfer the prepared filling, sprinkle with sugar.
22. Roll up into a roll.
23. Close the edges so that the filling does not leak out. Trim excess. From the remnants of the dough, twist and decorate a gastronomic product.
24. Transfer to a baking sheet and cover with foil to keep from burning.
25. Bake in the oven for 20 minutes at 180 degrees.
26. Remove foil and cook for another 20 minutes. Checking regularly. If the crust is golden brown, then the strudel is ready. It may take a little more or less time.

This is not only a wonderful dessert, but also in some way a symbol of the country of Austria - a brilliant Viennese strudel with apples. The original recipe record is kept like the apple of an eye in the main Vienna City Library. The rest of the world has already tried this strudel with apples from puff pastry. Every gourmet in different parts of the world once tried to master this recipe.

Homeland dishes

Moreover, many countries are trying to lay claim to the authorship of a dish that has been loved for many centuries. We won’t say so, but we’ll just be glad that this Austrian-German puff roll appeared next to our chicken coops, kulebyaks and pies. But still, let's try to cook the strudel. We will drink strong coffee, talk about the adventures of the merry Schweik, criticize Freud, admire the paintings of Waldmüller, from time to time straying to the tune of Strauss' Viennese Waltz. It is strudel with puff pastry apples that can make our day so spiritual and airy. It contains the era and the beauty of tradition. What is a strudel if you descend from heaven to earth? It's just a very thin sheet of dough, through which newspaper text is read without interference. It is filled with apples, cinnamon, nuts and raisins soaked in alcohol. It would seem that there is such a supernatural? Why is strudel with puff pastry apples a favorite among tourists who come to Austria from all over the world? Because it's a hard roll. Even more than that, its preparation requires high inspiration.

Strudel with puff pastry apples

What do we need to have

For the test: two glasses wheat flour, one egg, a quarter cup of vegetable oil, a tablespoon wine vinegar, cup warm water, salt and extra flour for rolling out the dough.

For the filling, you need to take about a kilogram of apples, half a glass of raisins, half a glass of sugar, half a glass of sweet cracker crumbs, half a glass of chopped almonds, lemon juice and zest, a little cinnamon, a little rum, half a glass of melted butter, half a glass of milk.

How do we do it

Mix flour, egg, oil, vinegar, water and salt, kneading very thoroughly for five minutes. The dough should be smooth, not hard, but not too soft. It rolls freely into a ball and does not stick to anything. Place the dough in a glass bowl olive oil and cover with a towel. Put in a warm, even very warm place for half an hour or an hour, so that the flour disperses, and it obediently rolls out. Turn on the oven and heat it up to 190-200 degrees. Now let's prepare the filling: cut the apples into small cubes, pour boiling water over the raisins for five minutes, then immediately with rum, mix the apples, raisins, cinnamon, sugar, zest and lemon juice. You need to lightly crush the apples with your hands so that they absorb all these flavors.

Rolling out

The most difficult thing begins: strudel with puff pastry apples is such a bulky and shapeless thing in its raw state that without knowing some secrets it will not be possible to cook it normally. Let's be sculptors or even architects! Select the largest and absolutely clean towel for rolling out. And even better - a tablecloth, it crawls less on the table. Spread out, sprinkle with flour and start rolling right on the tablecloth. Try to stick rectangular shape test. Roll out thinly, but so that the dough has a "margin of safety". Not that under the weight of the filling, and even so uneven, it will tear when you roll it into a roll.

The end of the work and the beginning of the triumph

Grease the surface with olive oil, sprinkle with some nuts and crackers as needed, and mix the rest with apples. Spread the apples on the nuts so that the edges of the dough remain free. Now, lifting the tablecloth or towel, roll up the roll. Careful! The tablecloth turns out perfectly, it certainly would not work with hands. Grease a baking sheet with oil. Using a tablecloth, transfer the puff pastry apple strudel to a baking sheet and place it seam side down, tucking in the edges. The oven needs at least forty minutes. When cooked, do not touch it, let it stand on the baking sheet, settle slightly, cool down. Then sprinkle the puff pastry apple strudel with powdered sugar and cinnamon. Cut only when completely cooled, but when serving, it would be nice to warm it up and serve with vanilla ice cream. Bon appetit!

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

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

Ingredients

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

Cooking

1. Let's start cooking right away apple filling, however, do not forget to defrost the dough if you purchased it frozen! Rinse the apples in water and cut into quarters. Cut off the seed pods from each of them and rinse again.

2. Then cut each quarter into medium-sized cubes.

3. Pour apple slices into a ladle or stewpan, pour 25 ml of boiling water and add granulated sugar.

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

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

6. After that, roll out the dough into a rectangular layer and cut one edge into strips, but do not cut to the end.

7. On the second whole edge, pour crackers or biscuit crumbs.

8. On it - the prepared apple filling and smooth it out.

9. Gently tuck in the two side edges of the dough for the filling, and then roll the entire workpiece into a roll.

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

11. Place it on a baking sheet lined with parchment paper and brush with whipped quail egg or the usual yolk of a chicken egg.2. Sometimes it is difficult to choose apples, because there are countless varieties on sale. All early fruits are too soft, so during baking they can turn almost into jelly. Sverdlovsk anise is too hard - it may not completely soften. Antonovka and Baltika for those who do not like sugary strudel sweet stuffing. Tambov, on the contrary, is for the sweet tooth.

3. If you have any doubts about store-bought breadcrumbs, it’s better to make your own crumb crumbs from sweet buns or their crusts. This recipe-recommended ingredient is a must: if apple slices are not placed on a crumbly bedding, they will push through the bottom edge of the dough.

4. In the egg intended for greasing the upper side of the strudel, you can mix 5 ml of vegetable oil (for shine) and a pinch of cinnamon (for rich color and original flavor). Some even replace egg grease with sour cream or cream, and this does not harm many types of dough, but the puff will definitely settle.