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 Apple Strudel of Puff Pastry Recipe
A quick and delicious apple strudel made of puff pastry, of course, it is prepared with deviations from Austrian culinary traditions, but this version of the recipe is ideal for those who do not have time to cook thin puff pastry according to a classic recipe.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the apple filling for the strudel. Cut the apples into thin slices. Pour boiling water over the raisins and leave for 10 minutes, then drain and dry it. Then melt a little butter (70 g) in a medium-sized frying pan over medium-high heat (we will use the rest of the butter later). Add sugar to the butter and melt it. Spread the apples with the melted mass, add cinnamon. Simmer for 5-7 minutes without covering (we need to evaporate the liquid), stirring occasionally. Then add the raisins and nuts and simmer until the moisture evaporates, about 3-5 minutes. Transfer the finished filling to another bowl and let cool completely.
    Prepare the apple filling for the strudel. Cut the apples into thin slices. Pour boiling water over the raisins and leave for 10 minutes, then drain and dry it. Then melt a little butter (70 g) in a medium-sized frying pan over medium-high heat (we will use the rest of the butter later). Add sugar to the butter and melt it. Spread the apples with the melted mass, add cinnamon. Simmer for 5-7 minutes without covering (we need to evaporate the liquid), stirring occasionally. Then add the raisins and nuts and simmer until the moisture evaporates, about 3-5 minutes. Transfer the finished filling to another bowl and let cool completely.
  2. Roll out a sheet of dough, sprinkle it with breadcrumbs, put half of the filling and roll it 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 the filling does not flow out of them.
    Roll out a sheet of dough, sprinkle it with breadcrumbs, put half of the filling and roll it 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 the filling does not flow out of them.
  3. Cover the baking sheet with baking paper and put the rolls on it. Preheat the oven to 180 degrees and send the future strudel into it for 30 minutes. The readiness of the dish can be easily determined by the formation of a golden brown crust. Brush the top with a piece of butter.
    Cover the baking sheet with baking paper and put the rolls on it. Preheat the oven to 180 degrees and send the future strudel into it for 30 minutes. The readiness of the dish can be easily determined by the formation of a golden brown crust. Brush the top with a piece of butter.
  4. Dessert is ready when it cools down and can be served to the table.
    Dessert is ready when it cools down and can be served to the table.
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