Apple strudel is a delicious delicacy originally from Vienna. Today, apple strudel is known all over the world and is prepared in literally every restaurant or cafe. This is one of the pies that absolutely everyone likes. Inside it turns out very juicy and soft, and outside the baked goods are covered with a crispy blush.
At first glance, such baked goods are difficult to prepare, but this is true. Fortunately, simplified technologies exist. Any housewife can bake apple strudel using our photo recipes. The nutritional value per 100 g is about 285 kcal.
Strudel with apples – photo recipe step by step
Apple strudel is a famous dessert made from very simple ingredients; the whole secret of delicious baking lies in the technology of its preparation. You can reduce your cooking time by using ready-made store-bought dough or making it yourself.
Your rating: (
4 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 20 minutes
Quantity: 4 servings
Lazy recipe
- 150 g flour
- 60 ml warm water.
- 40 ml vegetable oil.
- Salt on the tip of the knife.
How to do
- Sift flour into a bowl.
- Add vegetable oil.
- Pour water.
- Knead the dough first in a bowl.
- Then knead on the table. There is no need to add flour. The dough does not stick to your hands or to the work surface. You will get a ball like the one in the photo.
- It must be wrapped in cling film or placed in a plastic bag. Leave in a warm place to “rest” for one hour.
- Roll out on a work surface into a thin transparent layer.
- Thickened edges can be pulled out by hand.
- The dough is ready to make strudel.
- This time I had the filling from “twenty o’clock” apples. But that is another story.
My comments
- Advantages: easy to roll, no need to stretch.
- Disadvantages: very fragile and therefore extremely difficult to cut. It should only be cut while warm. The layering is somewhat rough.
- This option will be most successfully combined with apples, pears, cherries and other juicy fillings.
Try all the suggested recipes, and then choose the one that works best for you. Make it your “signature” one.
Something has recently drawn me to experiment with various types of unleavened dough. A very successful experience was preparing “yufka” dough for zhengyal hats and gozleme flatbreads. I really want to cook juicy Adjarian achma, but I just don’t have enough time... But it’s okay, they’ll get their hands on this delicious pastry.
If you, like me, have back pain from working at the computer for long periods of time, you should think about purchasing a posture corrector.
I would be very grateful for comments and questions. How do you make stretch dough, my dear readers? If you have the opportunity and desire, send your recipes and photos. I will certainly publish them in the appropriate section under your authorship.
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Classic apple strudel made from puff pastry
The classic puff strudel with apples is incredibly tasty and aromatic. The following recipe uses store-bought yeast-free dough, but you can make it yourself. 20 minutes of time and homemade apple delicacy for tea is ready.
Ingredients:
- Puff pastry - packaging;
- Apples – 500 g;
- Walnuts – 50 g;
- Cinnamon – 1 tbsp. l.;
- Granulated sugar - 2-3 tbsp. l.;
- Chicken egg – 1 pc.
Cooking method:
- Peel the apples. Lightly flour a work surface and place a sheet of dough on it. Roll it out so that the sheet approximately doubles in size.
- Remove the core and seeds from the fruit and cut into small cubes. Add granulated sugar, cinnamon, walnuts, after crushing them into crumbs with a rolling pin. Mix the filling thoroughly.
- Place layers of dough on a baking sheet greased with vegetable oil. Spread the apple filling evenly over the top. Wrap the dough in a roll and turn it seam side down. Brush the dough with beaten egg and sprinkle sugar on top if desired.
- Place in an oven preheated to 180 degrees for 30-35 minutes. Sprinkle the finished apple strudel with cinnamon and powdered sugar and serve. Enjoy your tea!
Apple strudel from ready-made filo dough
Themediterraneandish.com
Ingredients
- 3 apples;
- 50 g raisins;
- 2 teaspoons butter;
- 3 tablespoons olive oil;
- 50 g brown sugar + for sprinkling;
- 1 teaspoon ground cinnamon;
- ¼ teaspoon ground nutmeg;
- 2 tablespoons orange juice;
- 50 g chopped walnuts;
- 10 sheets of phyllo dough.
Preparation
Cut the peeled apples into thin slices. If desired, the raisins can be poured with boiling water in advance and left to swell while you prepare the filling.
Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Place apples there, add sugar, cinnamon, nutmeg and orange juice and stir. Cook for 2-3 minutes, add nuts and raisins and remove from heat.
Line a baking tray with baking paper. Drain the juice from the apples and combine it with the remaining olive oil. Place one sheet of filo on a baking sheet, brush with butter mixture and sprinkle lightly with sugar. Do the same with the remaining sheets.
Place the filling in the middle of the dough, placing it in the shape of a rectangle. Fold the short edges of the dough over the filling and brush the tops with the butter mixture. Then, starting from the long edge, roll the strudel.
Brush the top with a mixture of butter and juice. Place in an oven preheated to 190°C for about 35 minutes.
Experiment
