Apple strudel made from puff pastry: 8 recipes

Recipe 1, step by step: apple strudel made from puff pastry

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 brown, this is about 40-45 minutes.

Apple strudel made from dough without yeast

wheat flour – 300 g,
1 egg
vegetable fat – 1 spoon,
a pinch of salt,
lemon juice,
softened butter fat – 100 g,
sour apples – 1.5 kg,
crackers (crumbs) – 70 g,
dried fruits (walnuts and raisins) – 80 g each,
cane sugar – 200 g,
cinnamon powder,
powdered sugar: for finishing powder.

Sort out the raisins and soak in strong black tea flavored with spices. After a quarter of an hour, dry the swollen raisins with a paper towel and lightly roll them in flour.
Crush the nuts or cut them with a knife into large crumbs.
Combine sifted flour and salt with a small amount of water and an egg. Roll into a ball, grease it with a vegetable fat base and refrigerate for half an hour.
The bread crumbs can be lightly browned on a dry, heat-resistant surface.
Process the apples and cut into cubes.
Combine apple mixture with nut crumbs, raisins, cinnamon and sugar.
Stretch the dough thinly and sprinkle it with toasted breadcrumbs. Place the filling on top of the cracker crumbs.
Make a beautiful, even roll from the layer and filling and place it on a fireproof surface covered with parchment.
Place the roll in a hot oven and after 2/3 of an hour the strudel “finishes”.

Dust the cooling strudel with powdered sugar and decorate with a cup of coffee and a scoop of ice cream. You can put berry jam on a plate and garnish it with fresh mint leaves.

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 preparation process for this dessert in order to get the perfect taste and 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 - 1/2 cup.

First, you should defrost the dough for apple strudel from puff pastry, according to the step-by-step recipe with photos. 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 of nut filling on top, 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 placed on a layer of nuts; it is necessary to distribute the filling well; the more fruit there is, the more juicy and tasty the finished dessert will be. 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 it on top of the filling.

Two identical rolls are rolled out of two layers of dough; the indicated amount of 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.

Step-by-step recipe for apple strudel from ready-made puff pastry

Some time ago, it was the skill of making strudel that was considered the most necessary for a good bride.
Using puff pastry, you can prepare a classic Viennese strudel. Traditionally, it is formed in the form of a roll, but you can make the dessert in the form of an envelope, a braid, or a regular pie.

Ingredients:

ready-made puff pastry - 1 sheet;
apples - 5 pcs.;
wheat flour - 1 tbsp. l.;
melted butter - 1 tsp;
sugar - 5 tbsp. l.;
cinnamon - 1 tsp;
chicken egg - 1 pc.;
nuts - hazelnuts, almonds, cashews - 100 g;
breadcrumbs - 1 tbsp. l.;
lemon - 1 pc.;
raisins - 80 g;
water - 0.5 cups.

Stages of preparing a classic strudel:

Soak the raisins in water overnight. This is necessary so that the berries become soft and aromatic. Instead of water, you can also use any strong alcoholic drink (brandy, rum, liqueur, cognac, vodka). In this case, the soaking time is reduced to 3–4 hours.
Cut the apples into small cubes measuring 1x1 cm. Apples for strudel should be sour, hard and green. In order for the apples to retain their color, you need to sprinkle them with lemon juice.
Pour the pieces into a deep saucepan, sprinkle with sugar and ground cinnamon, add water.

Simmer over low heat until the sugar is completely dissolved (about 7-10 minutes)
Separately mix chopped nuts and breadcrumbs.
On a floured table, roll out the previously thawed sheet of puff pastry.

The dough must be rolled out as thin as possible
Line the bottom of the mold with baking paper and transfer the dough into it.
Brush the dough with melted butter. Sprinkle with a mixture of nuts and breadcrumbs.
Spread the apple filling.

Grease each rotation of the strudel around its axis with melted butter.
Fold the edges inward and roll the sheet into a roll. Brush the dessert with egg and make transverse cuts along the entire length.

You need to finish the rotation so that the seam is at the bottom: if, to your surprise, the seam is still on top, you just need to turn the strudel over!
Read also: Lavash with mashed potatoes and mushrooms. Lavash roll
Bake Viennese strudel at 180°C for about 40 minutes.

Press the ends of the dough so that the edges do not separate during baking, trim off the excess and pay special attention to the edges - they should be well closed

Before the strudel is removed from the oven, it must be allowed to stand for 15–20 minutes. After this, it can be cut into portions and served. Viennese strudel is delicious both hot and cold.

In Austria, this dessert is traditionally served with a scoop of vanilla ice cream and a cup of freshly brewed coffee.

Strudel also goes well with whipped cream and chocolate syrup.
The cooking time for this roll is 1.5–2 hours. To reduce time, you can simplify the recipe a little.

Step-by-step recipe for simple apple strudel:

Frozen dough must be thawed.
Peel, wash and cut the apples into small cubes (1×1 cm).
Add cinnamon and sugar to apples. Leave the filling for 10–15 minutes so that the fruit releases its juice.
Add flour to the apples and mix the filling well.
Separately mix chopped nuts and breadcrumbs.
Roll out a sheet of puff pastry and place a mixture of nuts and breadcrumbs on it. Carefully spread it over the dough.
Spread the apple filling.
Roll the sheet into a roll. Brush the strudel with egg. Make horizontal cuts along the entire length.
Grease a baking dish with butter and line with baking paper. Place strudel on it. Bake at 180°C for about 50 minutes.

Strudel is popular in all German-speaking countries (with apple, pear and cherry being the most common)

The finished dessert can be decorated with powdered sugar, sprinkled with crushed nuts or raisins.

Video: simple apple strudel made from puff pastry

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.

Next, add granulated sugar to the apples, mix them and caramelize for another 5 minutes.

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.

Apple roll with a twist

While preparing a roll with apple filling, your imagination can run wild. Don't be afraid to experiment with adding spices and other toppings. The taste, juiciness and aroma of the fruits of temptation are favorably emphasized by nuts, chopped nutmeg, raisins, fresh berries, bananas.

Compound:

puff pastry packaging;
3-4 apples;
100 g raisins;
cinnamon – 2 tbsp. l.;
150 g granulated sugar;
1 egg;
nutmeg - a pinch;
walnuts – 5-6 pcs.

Preparation:

Prepare the puff pastry in advance as described in the previous recipe.
By analogy, we will turn small pieces of dough into layers for a roll.
Now about the filling. Wash the apples, remove peels, seeds and stems.
Grind the fruits on a grater or cut them into equal cubes.
A little tip: put the raisins in a bowl and pour boiling water over them for 10 minutes.
Then thoroughly dry the steamed raisins and mix with apples.
Add granulated sugar and cinnamon to the filling.
At the same stage, we will peel the nuts.
It is better to grind the nut kernels in a mortar or blender.
Mix all the ingredients for the filling again. Do you feel the blissful aroma coming from the kitchen?
Let's start forming the roll.
Place the filling on the base.
Let's roll it up.
Place it on a baking sheet, seam side down.
Brush the top of the roll with whipped yolk.
If you don't have eggs on hand, you can use melted butter.
To ensure that the roll bakes evenly, we make several small cuts on its surface.
Let's put our dessert in the oven for literally 30-35 minutes.
Let the strudel cool slightly and hurry to serve it.
You can use icing for decoration.

Recipe 4: delicious Viennese strudel with puff pastry apples

Few people know how to cook the famous Viennese strudel! Many people simply wrap the dough with sliced apples and serve it as a popular dish, some use yeast dough instead of puff pastry, etc. This only spoils the real taste of the aromatic apple delicacy, the taste of which will forever remain in your memory if you even try it right once. cooked.

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 over medium heat and reduce 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 a 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 beaten quail egg or regular 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 into portions, sprinkling with powdered sugar if desired.

Cooking strudel in a slow cooker with apple filling (video)

If you are wondering how to prepare a Viennese dessert in a slow cooker, this recipe is for you. We won’t bother with the dough, we’ll use store-bought yeast dough. And the rest is all simple, just like in the options above. Prepare the apple filling. Defrost the dough sheets. Roll them into layers, lay out the filling and roll up the roll.

What you will need:

500 g of ready-made puff pastry;
500 g sweet and sour apples;
50 g nuts or raisins;
50 g of any cookies;
20 g butter;
1 tsp. ground cinnamon;
sugar (to taste);

Apples can be simmered with butter in a multicooker bowl. Add 1.5 tbsp to semi-soft fruits. spoons of sugar and a teaspoon of cinnamon. The filling is ready. How to form a stritzel, watch the video.

Having mastered one or two recipes for making strudel with apples, you can delight yourself with a variety of pastries, changing only its fillings. This confectionery product evokes a whole bouquet of sensations that defies description. I can only say that it is very, very tasty!

I like this roll with coffee, especially in the classic version when rum is added to the filling. The pleasant aftertaste arouses even greater appetite and the desire to continue the meal. I wish you culinary discoveries and new pleasant taste sensations!

Recipe 5: Puff pastry strudel with apples and nuts

This pastry is quite easy to prepare, without any hassle, and if you know a few very simple rules, even a novice cook can handle this recipe.

Puff pastry (yeast-free) 250 grams (1/4 pack or 1 flat square)
Sweet and sour apple – 500 grams
Sugar 4 tablespoons
Crushed crackers 4 tablespoons
Cinnamon 1/2 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 the dried raisins into a colander and rinse them 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 the walnuts, removing any kind of debris from them, and grind the kernels into medium or fine crumbs in any convenient way, for example, using a stationary blender, food processor, meat grinder, or the old fashioned way, putting them in a bag and crushing them with the back of a hatchet or 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. We put the fruit pulp on a cutting board, chop it 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 chicken egg yolk in a small bowl and beat it with a table fork until it reaches a light, homogeneous consistency; you don’t need to be too overzealous, 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, grease it with beaten egg yolk and proceed to the next, almost final step.

We check the oven, if the heat is very high, reduce it to the desired temperature and only after that put the strudel there on the middle rack. We bake it for 35–40 minutes, during which the dessert will be fully cooked and covered with a 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 (not a spread under any circumstances) in the microwave or in a 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 ground cinnamon or vanilla to taste.

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 chocolate syrup (or fruit syrup to your taste) to decorate the dish.

Recipe 7: how to make apple strudel at home

A very simple recipe for apple strudel made from puff pastry, with a minimum amount of 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.

Place the chopped apples in a deep bowl and mix with the required amount of 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 with a small amount of 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!