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Apple strudel filling recipe. How to make strudel with apples: recipe from puff pastry, classic and from lavash. Universal dough for strudel with apples and other fillings

Sometimes, especially in the fall, when the sky unexpectedly turns gray, gloomy clouds roll in and our mood changes, we want to crawl with our heads under the blanket or wrap ourselves in a warm blanket and plaintively lament, like Carlson, who lives on the roof, that you are the sickest in the world Human. Carlson was saved by 2-3 jars of his favorite jam, but this option is not suitable for us at all, because we want something warm, homely and cozy, such as strudel. Invite your closest friends for a cup of aromatic tea or coffee, and while they get to you, prepare a crispy, delicious, juicy strudel.

Surely everyone has had the opportunity to taste this famous dish at least once in their life, if not in Viennese restaurants, then certainly in local cafes. Many are firmly convinced that strudel is a dessert, because apples or pears are most often used as filling; however, it is worth replacing apples with cabbage or mushrooms with meat, and the dessert turns into a hearty dish that can be served for breakfast, lunch or dinner. In general, strudel is a roll of very thin dough with a wide variety of fillings, so you can fill it with anything depending on your taste and mood.

The main feature of strudel lies in the dough, which is called stretch dough. This very special recipe and method of preparing the dough, as well as the idea of wrapping all kinds of fillings in it, belongs to the cooks of Byzantium or even Ancient Greece. Today, representatives of several countries at once call strudel their national dish - Austria, Germany, Hungary and the Czech Republic, but the most popular is the Viennese apple strudel, which we suggest preparing for dinner gatherings with friends. Just imagine, a bell rings in your apartment, you open the door, and from the threshold guests find themselves in an atmosphere of warmth and comfort, the aromas of apples and cinnamon filling the air, which will create the mood for intimate, friendly conversations.

You need to start preparing strudel by choosing the filling and preparing the ingredients. The filling can be any: berry, fruit, vegetable, meat, mushroom or fish, but on cool rainy days the best option is sweet and sour apples with cinnamon. To prepare a tender, juicy strudel with a crispy crust, you will need 250 grams of flour, 120 ml of water, 1 yolk, 3 tablespoons of vegetable oil, 1 tablespoon of freshly squeezed lemon juice, salt, a third of a loaf, 8 tablespoons of butter, 2 tablespoons sugar, 1 kilogram of sweet and sour apples, 100 grams of good light raisins, 100 ml of cognac, zest from half a lemon, 3 tablespoons of brown sugar, cinnamon and powdered sugar.

The cooking process itself begins with dough, which needs to be kneaded for a long time and then left in a warm place. The time the dough needs to rest is just enough to prepare the filling. Preparing the dough is a responsible process, because the taste and appearance of the future strudel depends on how the dough turns out. 250 grams of flour should be sifted twice and poured in a heap into a deep cup. Make a hole in this mound of flour and add 1 yolk, 120 ml of warm water, 3 tablespoons of vegetable oil, salt and lemon juice. Gently start kneading the dough, it is better if you do it with your hands. The strudel dough should be very elastic and elastic, so you will have to knead it for a long time, at least until it completely stops sticking to your hands. When the dough is ready, form it into a ball and generously grease it with vegetable oil, wrap it in film, place it in a heated pan and leave it alone for at least an hour. This time is necessary for the dough to become stronger and more elastic, because you still have to roll it out very thinly.

Before preparing the filling, rinse the raisins and pour cognac over them; these raisins will add a special aroma to your future strudel. The loaf, sugar and butter are needed to prepare the crumbs for the filling. Instead of a loaf, you can use ready-made breadcrumbs, but to be sure of the quality, taste and absence of foreign additives, it is better to take a dried loaf. Grate it so that the crumbs are a little less than a glass. Heat 4 tablespoons of butter in a frying pan, add crumbs and sugar. Stirring constantly, fry them until golden brown, then cool.

The basis of the filling is apples, it is important that they are sweet and sour, not sour, because then your strudel will be sour or you will have to add more sugar, and not sweet, because the dish can turn out cloying. Wash the apples thoroughly, peel them, remove the core and seeds and cut the rest into thin slices. Using a grater or a special knife, remove the zest from half the lemon and add it to the apples. By this time, the raisins should be soaked in cognac; if the cognac is not completely absorbed, drain it and add the raisins to the apples. Sprinkle everything with brown sugar and aromatic cinnamon.

Now it's time for the most difficult step - rolling out the dough. On a clean, dry table, spread a large linen towel, sprinkle it with flour and distribute it evenly over the entire surface of the fabric. Place the dough on a towel and start rolling it out with a rolling pin. You should end up with a thin rectangle. However, using only a rolling pin, you will not roll out the dough into such a thin layer that you can prepare strudel. You'll have to use your hands again. It is better to stretch the dough while hanging, holding it by one edge, then it will stretch under its own weight. But here, if you did everything correctly, a problem may arise - the layer of dough is not yet thin enough, but its size is downright huge, and holding it suspended is completely inconvenient. Place the dough back on the towel, very carefully so as not to tear the layer, put your hand under it and begin to stretch it with stroking movements, starting from the center and moving towards the edges. If the dough breaks during stretching, seal it and continue stretching. How to determine the moment when the dough is ready and you need to stop? When the dough becomes so thin that the design of a towel or the text of an article from your favorite magazine can be seen through it, you can stop - this is the ideal result. No matter how hard you try, no matter how hard you pull, the edges always remain tighter. There is nothing you can do about this, just cut them off, turning the shapeless layer of dough into a beautiful rectangle.

Melt 4 tablespoons butter and brush half of the dough rectangle with it. Place the cooled bread crumbs on the remaining half, leaving 2-3 centimeters free on each edge. You can spoon the apple mixture onto the crumbs. Once the filling is on the dough, fold the remaining clean edges over it. Now, carefully, without touching the dough with your hands, using a towel, begin to roll up a tight roll. The part of the dough that has been oiled should be wrapped around the resulting roll several times. All you have to do is transfer the strudel onto a baking sheet, making sure that the junction of the dough is at the bottom. Brush the top and sides of the strudel with the remaining melted butter and place it in the oven at 200°C for about 30 minutes. When the strudel is ready, brush it with butter, sprinkle with powdered sugar, let stand for 20 minutes and serve.

Thanks to the delicious, juicy and incredibly aromatic filling, such a strudel should simply melt in your mouth; in addition, even if your friends are late, thanks to the stretch dough, you don’t have to be afraid that the masterpiece of culinary art you’ve prepared will go stale. But when guests arrive at the house, instead of a dull mood and gray sky, friendly company, the warmth of home comfort, a comfortable chair, a cup of invigorating tea or your favorite coffee and an indescribably delicious strudel, seductive and alluring with its cinnamon aroma and thin, rosy, crispy crust, will be waiting for you. , sprinkled with a thin layer of snow-white powdered sugar.

Alena Karamzina

A hearty German dish - strudel with meat: for lunch or dinner. Recipes with photos from our selection will help you prepare it at home.

minced meat - 500 gr
vegetable oil - 5 tbsp.
pepper - 3 pcs
onion - 1 pc.
garlic - 1 piece
parsley - to taste
salt - to taste
pepper - to taste
eggs - 5 pcs
cheese - 120 gr
flour - 250 gr

Knead the dough with your own hands. Knead it well, hitting it on the table at least 50 times. Roll into a ball, cover with film, and set to rest for an hour and 10 minutes.

Peel the pepper from the seed box. After this, crumble the slices into pieces.

Grate the cheese and beat the homemade eggs with a fork in a bowl.

Wash the parsley and basil. Then chop finely with a simple sharp knife.

You should cut the onion into cubes yourself. Peel the plain garlic as well, then pass it through a press. Fry the onion and garlic in oil for 1-2 minutes. Next, add the minced meat there. Mix well.

Then add pepper and simmer for another 10 minutes. After that, put cheese, herbs and eggs there. Stir.

Take out the dough and roll it out with a rolling pin. Then dip your hands in flour and stretch the dough, carefully from the center to the edges. You can also scroll it around its axis.

Then grease the layer with oil and place the filling in the middle. Carefully form a roll and place it on a greased baking sheet.

Then brush the entire roll with egg. Then bake in the oven (180°C) for 40-45 minutes.

Recipe 2, step by step: strudel with meat and potatoes

For the test:

Kefir - 1 glass
Egg - 1 pc.
Soda - a pinch
Salt - a pinch
Flour - 3-4 cups

For filling:

Meat (pork) - 200-300 g
Homemade sausages – 200 g
Cheese (optional) - 200 g
Potatoes - 3-4 pcs.
Onion - 1 pc. (for strudl) + ½ pcs. (for meat and potatoes)
Carrots - 1 pc.
Butter - for frying
Seasonings
Broth or water

Knead the dough: add an egg to warm kefir and stir. Add salt and soda. Gradually add flour and knead into an elastic dough. Leave the dough to rest for a while, covered with a towel.

Roll out the dough into one large layer. Place onions fried in butter on the dough and add grated cheese if desired (I used cavariolo).

Roll up.

Cut the roll into pieces about 2 cm wide.

Fry chopped onions and grated carrots in butter. Fry the pieces of pork and sausage. You can use one or the other, whatever you like! You can add spices to taste!

Add potatoes, peeled and coarsely chopped. Add some salt.

Place strudli on top. Pour in water so that it does not reach the rolls; they will be steamed.

I had some vegetable broth left, so instead of water I added some broth.

Cover with a lid, bring to a boil and place over low heat. Do not lift the lid, but make sure that the water does not boil away, otherwise the dish will burn. Cook the strudel with potatoes and meat for about 40-50 minutes. If necessary, add water.

Strudels (strudli) with potatoes and meat are ready.

Bon appetit!

Recipe 3: how to cook strudel with steamed meat

There are many options for preparing this dish. We are sharing the recipe for strudel with meat. The dish can be classified as dietary. Since it is actually steamed.

minced meat 500 g
salt to taste
large onion 1 piece
slaked soda 1 tsp.
potatoes 500 g
egg 2 pcs
spices to taste
kefir 200 ml
pepper to taste
flour 400 g

Let's start by preparing the dough: Add eggs and kefir to a bowl. Beat everything with a mixer. My portion of minced meat was larger, and I increased all the ingredients by half.

Add baking soda or baking powder slaked with vinegar. Whichever is more convenient for you, I’m more used to soda. Baking powder should be taken 2 times more than soda, i.e. 2 tsp. Add salt. You can add chopped dried parsley or dill to the dough.

Knead a not very stiff dough. Cover with a towel and put away for 1 hour somewhere warm.

Let's move on to the filling of our strudel. Mix the minced meat, which I defrosted in advance, with chopped onion in a blender. Salt, pepper, add spices to taste. Mix well. You can also add mushrooms, finely chopped carrots and other vegetables to the minced meat.

Roll out the dough. Place the minced meat on the dough and level it out. Roll the dough with minced meat into a roll.

Cut the roll into small pieces. About 3 cm. You can make it thinner, it will cook faster. Leave them for 15 minutes.

Add potatoes to a deep saucepan. Pour some water (so that the potatoes are 1/3 covered with water). Salt and pepper. Bring to a boil. When the water has boiled, add the strudels. Do not spread it tightly (as I did), the strudels increase in size during cooking. Close the pan tightly with a lid. And cook over low heat for about an hour. You can also add fried onions to the potatoes.

Bon appetit.

Recipe 4, simple: strudel with meat in a slow cooker

A quick preparation of meat strudel will help out and feed the whole family heartily and tasty. This dish tastes like dumplings, which you don’t always have time to tinker with, but here it’s quick and appetizing.

Minced chicken 500 gr.
Wheat flour 600 gr
Water 1 glass
Carrots 1.5 pcs.
Onion 1 pc.
Salt, pepper and other spices to taste

Finely chop the onion.

Chop or grate carrots.

Fry onions and carrots in a slow cooker in vegetable oil.

Preparing minced meat for strudel. Add salt, pepper, and turmeric to the minced chicken fillet. Stir and leave aside.

For the dough, pour a glass of water into a bowl and add 1 egg, salt, mix.

Gradually add flour and knead the dough.

The dough should be soft.

Roll out the crust and place the minced meat on it.

Roll into rolls and cut into 3 cm pieces. I got 4 rolls.

Leave some of the onions and carrots at the bottom of the multicooker and spread the strudel in one layer.

Sprinkle the frying mixture over the first layer, pour boiling water to the top level of the first layer and form a second layer of strudl. Place the rest of the roast on the second layer and fill it to the top with boiling water. You can add a little salt.

Turn the multicooker on to “soup” mode and cook for 30 minutes. These meat strudels can be sprinkled with herbs when serving. Bon appetit!

Recipe 5: Puff pastry strudel with meat

Yeast-free puff pastry 300 g
Potatoes 2 pcs
Minced meat 300 g
Onion 1 head
Salt to taste
Ground black pepper to taste

Prepare minced meat.

Add finely chopped onions.

Add finely chopped potatoes.

Season with salt and pepper, stir.

Roll out the puff pastry.

Place the filling.

Roll into a roll.

Bake at 170-180 degrees for 1.5 hours.

Recipe 6: meat strudels on kefir with pork

Delicious homemade German dish. Can be made with any type of meat, but the classic is with fatty pork.

1-1.2 kg fatty pork
6 medium potatoes
2 onions
Salt, spices to taste

For trusses:

125 ml kefir
1 egg
About 300 g flour
½ teaspoon baking soda
½ teaspoon salt
150 g cheese
1 tablespoon butter

Beat kefir with egg, salt and soda.

Add flour and knead into a non-sticky dough. Cover with a towel and leave.

In a saucepan over hot oil, brown the pork cut into pieces.

Add onion, spices and sauté.

Pour in water. Add bay leaf and peppercorns. Add some salt and leave to simmer with the lid ajar.

Divide the dough into 2 parts. Roll each into a layer no more than 2 mm thick.

Grease the surface with melted butter. Sprinkle with finely grated cheese.

Roll up into a tight roll. Cut crosswise every 2-2.5 cm.

Add chopped potatoes to the meat. Add salt, stir

Distribute the prepared struli on top. If necessary, add water to the middle.

Cover tightly with a lid and simmer over low heat for about 40 minutes.

Serve with herbs and sour cream sauce, adding the resulting broth.

Recipe 7: German-style meat strudel (step by step)

A delicious strudel is perfect for a holiday lunch, and sometimes even dinner for your whole family, and preparing it is at least not so troublesome, because the dough for such a flour roll does not always need to be prepared yourself. Puff pastry can be purchased ready-made, so it can be prepared in just over an hour. It tastes great either freshly baked or the next day with tea or coffee.

Minced meat 400 grams
Chicken egg 1 pc.
Salt half a teaspoon
Onions (medium) 2 pieces
Garlic 2 medium cloves
Ground black pepper at your discretion
Stale loaf 100 grams
Milk for the loaf at your discretion

Puff pastry must be brought to room temperature before cooking. Place the prepared puff pastry on a table or board, roll it out to a thickness of 2-3 mm, cover it with gauze and let it lie for a while. The dough should no longer be rolled out.

Peel the onion, cut it into large cubes, then take the garlic, also peel the garlic and cut it into small cubes. Take a large frying pan, put it on the stove, add butter and heat it well, add chopped onion and fry it until golden brown, then add the prepared garlic, cover with a lid and let it simmer a little.

Fill the stale loaf with a small amount of milk and leave for some time to swell. After this, add a little salt and pepper to the mixture if desired. You should squeeze the loaf a little to remove excess milk.

Take the minced meat, add the soaked loaf and fried onion and garlic to it. Mix the whole mass well with your hands. The minced meat is ready for the next step.

Take the dough, grease it with melted butter, spread our minced meat evenly on top, so that the edges of the dough remain free by about 3-4 cm without filling, so that it is easier to pinch the edges of the strudel.

We roll the strudel into a roll with our hands and carefully pinch the edges. Sprinkle the baking sheet with a small amount of flour or grease with vegetable oil, place the strudel on the baking sheet, turning it seam side down, pierce it in several places and shape it into an arc.

Preheat the oven to 180-200 gr. and set the strudel to bake for 25-30 minutes. Meanwhile, take the yolk of one egg and beat it. Remove the finished strudel from the oven and brush the top with beaten yolk. Place in the cooling oven again and leave the strudel for another 10 minutes until golden brown.

Cut the finished strudel into small pieces and serve as a separate dish. You can also enjoy meat strudel with freshly brewed tea or coffee. Enjoy your meal!

To make the dough, sift the flour and salt into a large bowl. Add sunflower oil (you need to choose odorless oil) and hot water. The water should not be boiling, 50-60 degrees is enough.

Mix with a wooden spoon until the dough begins to form and clump together around the spoon. Then knead with your hands until smooth and elastic, adding a little flour if necessary (additional flour is needed if the dough sticks too much to your hands). Knead the dough for at least five minutes until it becomes strong and elastic enough to be stretched.

Cover the finished dough in a bowl with a towel and leave at room temperature for at least an hour (or longer).

You need to heat the rum a little (you can put it in the microwave for 20 seconds) and pour in the raisins so that it infuses.

You need to lightly fry the nuts in a dry frying pan (2-3 minutes), stirring until a distinct nutty smell appears. Then the nuts need to be crushed into crumbs.

Melt two tablespoons of butter in a frying pan and fry the bread crumbs, stirring occasionally, until they are slightly browned.

Lay out a large towel on the table and dust it with flour. Place the “rested” dough on a towel and form it into a small rectangle with your hands.

Roll out the dough with a rolling pin into a rectangle measuring approximately 30 by 40 cm. Thoroughly grease with vegetable oil, leaving no dry areas. Let the dough rest for another 10 minutes.

In the meantime, you can finish preparing the filling. Peel apples (it is better to choose green and strong ones), cut out the core and cut into thin slices. Mix sugar with cinnamon. Add apples and raisins.

Mix the ingredients for the filling thoroughly.

Now it's time to stretch the dough. If you have rings that could tear the dough, it's best to remove them. Stretch the dough with both hands (outside of your palms), trying to keep the dough evenly thick. Move from the center to the edges. Once the center of the dough is transparent, move towards the sides of the rectangle.

As a result, you should have a layer of dough approximately 40 by 60 cm. The edges of the dough will remain thick and can be cut off with scissors. If your dough breaks somewhere, you can use the scraps as a patch. Moisten a piece of dough with water and “seal” the hole.

Turn on the oven to warm up to 190 degrees C. Melt 90 grams of butter.

Place the apple filling in an even rectangle along the short edge of the dough, leaving small edges. When laying out the apple filling, make sure that the strudel will fit on your baking sheet; if necessary, make the rectangle of the filling (and thus the future strudel) wider and shorter,

The rest of the dough should be sprinkled with nuts and then with bread crumbs. We use bread crumbs and nuts to prevent the outer layers of the dough from getting soggy from the juice. released by the filling, but remained crispy.

We wrap the sides of the dough along the entire length.

Then fold the edge of the dough over the filling along the narrow edge. Grease the edges of the dough with butter.

Apple strudel is nothing more than a roll of thin dough with apples. For variety, you can add currants to apples, and the taste will sparkle in a new way! Although, to be honest, you can wrap anything in this thin, tender dough (even finely grated Adyghe cheese with herbs) - it will be delicious.

But today we will pay tribute to the classics - we will prepare a delicious Viennese strudel with apple filling, the kind served in Austrian cafes with a scoop of ice cream. Start dessert immediately - before the ice cream melts and the strudel gets cold!

Viennese strudel, classic recipe:

Ingredients for two strudels

For the test:

Wheat flour - 300 g.
Warm water - 170 ml.
Vegetable oil - 50 ml. for kneading dough + 1 more tbsp. spoon for covering the crust
Salt - 0.5 teaspoon

For filling:

Apples - 2 pieces (large or 4 small)
Raisins - 160 gr.
Walnuts - 100 gr. (you can use hazelnuts or almonds)
Sugar - 4 tbsp. spoons (adjust the amount of sugar as desired)
Cinnamon - 1 teaspoon
Orange zest (optional)
Strong tea for soaking raisins -0.5 cups
Currant berries - 2 tbsp. heaped spoons (optional)

How to make classic apple strudel:

The recipe for making a delicious strudel with a thin crispy crust and juicy filling is simple, and I hope the step-by-step photos will convince you of this even more.

Soak the raisins in strong tea. It would be superfluous to say that the raisins must first be washed in running water.

Instead of strong tea, you can use brandy, cognac or another alcoholic drink with a tart taste. Wine won't do.

Sift the flour into a bowl and make a hole in it for water. I sift 300 grams of flour.

Pour water (170 ml) at room temperature and vegetable oil (50 ml) into the recess. Add 0.5 teaspoons of salt.

We begin to knead the dough: first with a fork, then with our hands. As soon as the dough pieces form a lump, place it on a silicone mat or table and continue kneading for 8-10 minutes.

You don’t have to prepare the strudel dough yourself, but use ready-made puff pastry, thin Armenian lavash or phyllo dough.

If the dough sticks to your hands, you can add a little flour. But usually this is not required, since the dough is pliable, elastic, and soft. Enjoy your work!

Wrap the finished dough in film and leave on the table for 30 minutes.

Apples need to be peeled, cut, and cored.

Choose sour varieties of apples for strudel - when baked, they will acquire “the same” correct taste that the filling of this dessert should have. In addition, sweet apples often turn into porridge at high temperatures, which would be inappropriate here.

Remove the zest from one orange using a fine grater.

Cut the apples into thin slices. Use a sharp knife or a special food processor for this. Large pieces of apples can tear the delicate dough, so the thinner you cut them, the better.

Grind the nuts in a blender into coarse crumbs or chop with a knife.

Divide the dough into two parts. Cover one with cling film and roll the other as thin as possible (0.2 cm). You should end up with a rectangle measuring approximately 50 * 30 cm.

Then take the dough crust in your hands and stretch it from the center to the edges (to avoid touching the dough with your nails, it is better to stretch it with the back of your hand). The dough will begin to stretch, becoming thinner and thinner. As a result, the stretched dough will shine through! If we place it on a towel, we can see the design on the towel through the crust of dough.

Place the dough on a towel or silicone mat.

Cut off the thick edges of the dough with a knife.

The amount of filling and dough can be changed to your taste, the most important thing is not to make the strudel very long and thick. If you want to spend all the dough, then it is better to make two strudels or spend it on a variety of puff pastries, for example, with dried apricots, prunes, or just powdered sugar.

Using a pastry brush, grease the surface of the cake with vegetable oil. We spread the filling: squeezed raisins, apples, finely chopped nuts, sprinkle with sugar and cinnamon. This time I decided to add a few more currants (1 tablespoon to each strudel).

When you put the filling on the strudel, step back 5 cm from each edge, and 10 cm from the top and bottom.

The strudel filling should not be too wet, so sprinkle the apples with flour if they are very juicy.

Then start rolling the dough into a roll, trying to make it as tight as possible. Pinch the edges of the strudel and carefully transfer to a baking sheet. If you are using a silicone mat, you can immediately place it on a baking sheet and assemble the roll on it, then immediately put it in the oven on the baking sheet. The strudel should be baked seam side down.

Before putting the Viennese strudel in the oven, you need to lubricate it with strong tea.

The apple strudel is baked in the oven for 20-25 minutes at 180 C. Readiness can be determined by the golden brown crust.

You can serve Viennese strudel with ice cream and fresh berries.

Disputes about the origin of strudel make no sense. This wonderful dessert was prepared throughout the Austrian Empire until its collapse. And, undoubtedly, Viennese strudel is one of the best legacies of this great empire.

Do you like baking with apples? I suggest you take note of the recipe for apple pie with cinnamon, I think you will definitely like it! This is a new video recipe on our Pirogeevo You Tube channel, I invite you to watch and rate it:

Bon appetit!

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Delicious strudel with apples is a bright example of homemade baked goods, which appeals to both adults and children. The beauty of this sweetness lies not only in its taste, but in the accessibility and ease of the recipe. Even novice housewives can safely take on the preparation of this dish, since the whole process is quite simple. In addition, it will be greatly facilitated not only by detailed advice for each cooking step, but also by step-by-step photographs.

To prepare strudel we will need the following products: flour, water, eggs, vegetable oil, apples, sugar, butter and vanilla sugar. All these ingredients are needed to prepare a classic strudel. If you opt for a “lighter” version of the recipe, then this list can be significantly trimmed. For example, to prepare strudel, you can use store-bought puff pastry. In this case, you will be spared the need to cook it yourself, which will save yourself not only effort and time, but also some products.

Also, despite the fact that strudel is most often prepared with apples, any other filling can be used instead. These fruits can be replaced with pears, plums, peaches, and apricots. Instead of fruit, you can also use berries, dried fruits (raisins, dried apricots, prunes) or nuts. For more flavor, don't forget to add cinnamon, vanilla and powdered sugar.

Once your apple strudel is ready, you can serve it immediately. Such pastries can become a decoration for any holiday table, although there is nothing easier than baking such a sweet for an ordinary tea party with the family.

Ingredients:

For the test:

250 g flour
A pinch of salt
1 egg yolk
125 g water
1 tbsp. vegetable oil

For filling:

600 g peeled and chopped apples
100 g raisins
100 g roasted almonds
90 g sugar
1 tsp cinnamon
2 p. vanilla sugar (20 g)
100 g butter

Cooking the dish step by step with photos:

First, let's prepare the dough. To do this, first of all you need to sift the wheat flour through a sieve. Add a pinch of salt and one egg yolk to it.
Pour water into the main mass in small portions and knead the elastic dough. You need to knead it well until it starts to stick to your hands.
Grease a ball of prepared puff pastry with vegetable oil, cover with a towel and leave it for a quarter of an hour.
Now let's prepare the filling for the strudel. Cut the roasted almonds lengthwise to create long slices.
We wash the apples, peel them and cut them into pieces.
Mix apples, almonds and washed raisins.
Sprinkle the linen towel thoroughly with flour, as shown in the photo.
Place the dough on the towel and begin to roll it out.
The result will be a long rectangle. The dough should be thin enough. (However, it should not be transparent - when you wrap the strudel with filling, it may tear). Therefore, we roll out the dough so that it becomes thin, but be careful not to overdo it.
Sprinkle the rolled out dough with cinnamon and vanilla sugar. Sprinkle with ½ part of sugar.
Place the filling on the dough and sprinkle with sugar. Level the layer of apples.
Carefully wrap the strudel, helping yourself with a towel so as not to tear the dough.
Carefully pinch the edges of the strudel.
Carefully place the strudel (seam side down!) on a baking sheet, having previously covered it with baking paper.
Brush the strudel with melted butter. Place the strudel in the oven for 40-50 minutes, but grease the strudel with oil approximately every 10-15 minutes. Cooking temperature 180 degrees.
Remove the finished strudel from the oven and sprinkle with powdered sugar.
Serve the strudel with a scoop of vanilla ice cream or custard. When cut, the baked goods look very appetizing.

Bon appetit!

Universal dough for strudel with apples and other fillings

If you decide to take up baking, the whole process always begins with preparing the dough. There are a great many options for strudel dough, but I bring to your attention a classic and universal recipe.

Ingredients:

450 g flour
1 egg
100 ml water
3 tbsp. Sahara
1 pinch of salt

Cooking method:

Sift wheat flour onto the countertop.
In the resulting mound of flour, make a small depression and crack the egg into it.
Then carefully pour in water.
After this, add sugar and salt, after which we begin to knead the dough.
Form the finished dough into a ball, transfer it to a deep bowl and cover with cling film.
Place the bowl of dough in the refrigerator for 60-90 minutes.
Spread a clean towel on the countertop and sprinkle it with flour. After the specified time, take the dough out of the refrigerator and roll it into a thin layer on a towel.
The strudel dough is ready and can be used for its intended purpose.

Delicate strudel with apples from ready-made puff pastry

If you don’t have time to prepare puff pastry yourself, and the burning desire to bake strudel with apples for tea has not gone away for three days, then this recipe is best for you.

Ingredients:

500 g prepared puff pastry
600 g apples
100 g raisins
3 tbsp. l. Sahara
3 tbsp. l. Roma
1 tsp cinnamon
2 tsp breadcrumbs
40 g butter

Cooking method:

First you need to take the puff pastry out of the freezer and give it time to completely defrost.
While the dough is defrosting, rinse the raisins and soak them in warm water.
We wash the apples, peel them and cut them into cubes.
Divide the butter into two equal halves and heat one of them in a clean frying pan.
Fry peeled apples in butter until golden brown.
Add sugar to apples and pour in rum. Cook the apples for about 2 more minutes.
Place the fried apples in a deep bowl and add raisins, ground nuts and cinnamon.
Set the finished filling aside and roll out the defrosted dough into a layer.
Sprinkle the dough layer with breadcrumbs and place the filling on top.
Roll the dough into a roll and seal the edges tightly.
Line a baking tray with baking paper and place the strudel on it with the seal seam down.
Melt the remaining butter and pour it over the strudel.
Place the strudel in the oven, preheated to 180 degrees for half an hour.
Before serving, the finished baked goods can be sprinkled with powdered sugar on top.

Strudel with apples made from yeast dough

Any housewife knows that if you want the end result to be fluffy and airy baked goods, then they must be cooked with yeast. With yeast dough, not only the pies will be fluffy, but also strudel, the recipe for which I am sharing with you right now.

Ingredients:

For the test:

1 tbsp. milk
30 g dry yeast
1 tbsp. l. Sahara
3 tbsp. flour
2 eggs
½ tsp. salt
6 tbsp. vegetable oil

For filling:

1 kg apples
100 g raisins
100 g sugar
1 tsp cinnamon

Cooking method:

As always when preparing yeast dough, you first need to prepare the dough. To do this, pour warm milk into a deep bowl and add yeast and sugar to it.
Place the container in a warm place for 10 minutes and give the yeast time to completely dissolve. After this, add 4 tbsp to the dough. flour and mix all ingredients thoroughly. Leave the resulting mass alone for half an hour in a warm place.
After 30 minutes, the dough will be completely ready and should be poured into a deep container. After this, add eggs, salt, vegetable oil to the dough and add the remaining wheat flour in small portions.
Lubricate your hands with a small amount of vegetable oil and knead the yeast strudel dough directly with your hands.
Place the finished dough on the bottom of a clean pan and cover it with a towel. Place the dough in the oven preheated to 30 degrees for 60 minutes. This time is enough for the dough to double in volume.
We wash the apples, peel them and cut them into pieces.
Soak the raisins in boiling water for a quarter of an hour, after which we rinse them thoroughly in clean water.
Roll out the dough into a thin layer and sprinkle sugar on top.
Place apples and raisins on top of the sugar and sprinkle them with cinnamon.
We wrap the dough into a roll and carefully seal all the edges.
Transfer the strudel to a baking sheet greased with vegetable oil and place it in the oven for 30 minutes. Cooking temperature 17-180 degrees.

Appetizing strudel with lavash apples

Armenian lavash can be used not only for making sandwiches and snacks, but also as a basis for baking strudel, both with apples and any other filling.

Ingredients:

400 g Armenian lavash
3 apples
2 tbsp. l. lemon zest
2 tbsp. butter
100 g sugar
100 g cinnamon

Cooking method:

Place butter, sugar and lemon zest in a metal pan or saucepan. Place the container on the fire and melt all the ingredients until it becomes syrup.
We pour out a small part of the syrup, and bring the rest to a boil, after which we throw in the previously peeled and cut into pieces apples.
Stew apples in syrup until soft.
To prevent the pita bread from breaking, hold it over steam, away from boiling water, then spread it on the countertop and grease it with the remaining syrup.
Place the apple filling on top of the pita bread and wrap the pita bread into a roll.
Transfer the lavash strudel onto a baking sheet lined with parchment and pour the remaining syrup on top.
Place it in the oven and bake at 180 degrees until golden brown.

Now you know how to prepare apple strudel. Bon appetit!

Apple strudel is a sweet treat that you can pamper yourself and your family with all year round. All the products necessary for its preparation can be easily purchased in any supermarket, and what is especially noteworthy is that they will not cost much at all. Despite the abundance of cooking stages, the entire process of preparing strudel is quite simple, and even a novice housewife can handle this task. Finally, as always, I want to give a few tips so that your apple strudel turns out delicious the first time:
To prepare strudel, you can use both store-bought and homemade dough; choose the option that is most acceptable to you;
Strudel can be made not only from puff pastry, but also from yeast dough. If you have the opportunity, I recommend trying both options;
As a filling, use not only apples, but also other fruits, berries, nuts, etc.;
Before serving, it is a good idea to sprinkle the finished strudel with powdered sugar, syrup or chocolate glaze.