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Print Recipe
Apple Strudel of Puff Pastry Recipe
Fast and delicious Apple strudel puff pastry, of course it is prepared with deviations from the Austrian culinary traditions, but this version of the recipe is perfect for those who do not have time to prepare a thin extract dough according to the classic recipe.
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the Apple filling for strudel. Cut the apples into thin slices. Pour the raisins with boiling water and leave for 10 minutes Then drain the water and dry it. Next, melt some butter (70 g) in a medium-sized pan over medium-high heat (the rest of the butter we will use later). Add sugar to the butter and melt it. The melted mass is spread the apples, add the cinnamon. Simmer for 5-7 minutes without covering (we need to evaporate the liquid), stirring occasionally. Add there then raisins and nuts and simmer until the moisture evaporates about 3-5 minutes. Shift the finished filling into another bowl and allow to cool completely.
    Prepare the Apple filling for strudel. Cut the apples into thin slices. Pour the raisins with boiling water and leave for 10 minutes Then drain the water and dry it. Next, melt some butter (70 g) in a medium-sized pan over medium-high heat (the rest of the butter we will use later). Add sugar to the butter and melt it. The melted mass is spread the apples, add the cinnamon. Simmer for 5-7 minutes without covering (we need to evaporate the liquid), stirring occasionally. Add there then raisins and nuts and simmer until the moisture evaporates about 3-5 minutes. Shift the finished filling into another bowl and allow to cool completely.
  2. Roll out the dough sheet, sprinkle it with breadcrumbs, spread half of the filling and roll into a roll. The same operation is repeated with the second sheet of the test. Do not forget to bend the edges of the rolls, so that they do not spill filling.
    Roll out the dough sheet, sprinkle it with breadcrumbs, spread half of the filling and roll into a roll. The same operation is repeated with the second sheet of the test. Do not forget to bend the edges of the rolls, so that they do not spill filling.
  3. Cover the baking sheet with baking paper and spread the rolls on it. Heat the oven to 180 degrees and send it to the future strudel for 30 minutes. The readiness of the dish can be easily determined by the formation of a Golden brown crust. Grease the top with a piece of butter.
    Cover the baking sheet with baking paper and spread the rolls on it. Heat the oven to 180 degrees and send it to the future strudel for 30 minutes. The readiness of the dish can be easily determined by the formation of a Golden brown crust. Grease the top with a piece of butter.
  4. The dessert is ready when cooled and serve.
    The dessert is ready when cooled and serve.

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