Vienna Apple Strudel with Dried Cherries Recipe
Strudel is a world-famous dessert with a magical, enveloping smell of apples and cinnamon. As a filling, in addition to apples, dried cherries are used. Unlike fresh, it does not give off a lot of moisture and gives the apple filling a pleasant sourness.
Servings 5
Cook Time 20 minutes
Ingredients
- 500 gram Puff pastry
- 5 pieces Apples
- 1 handful Cherries dried, can be replaced with raisins
- 1 teaspoon Cinnamon
- 4 tablespoons Sugar
- 2 tablespoons Corn starch
- 1 teaspoon Orange zest
- 1 piece Lemon juice
- 1 tablespoon Sugar powder
Instructions
- To prepare the strudel, prepare the necessary products. Pre-defrost the frozen puff pastry.
- For the filling, cut the apples, having previously freed them from the core. You don't have to peel them. To prevent the apples from darkening, pour lemon juice over them.
- In a bowl, mix the apples with dried cherries and orange zest.
- Roll out the puff pastry. It is better to do it immediately on parchment paper. This way it will be easier for you to form a strudel and send it to the oven. To prevent the dough from sticking to the parchment, use starch.
- Mix sugar with cornstarch and cinnamon. Put half of the mixture on a rolled sheet of puff pastry
- Spread the apple filling in one layer and sprinkle it with the remaining mixture of cinnamon, sugar and starch.
- Roll the dough with the filling into a tight roll.
- Lightly moisten the parchment paper with water using a cooking brush. Roll the roll so that the "seam" is at the bottom. Bake the strudel in the oven, preheated to 200 degrees, for 15-20 minutes.
- Then cool and cut into portions. When serving, sprinkle the strudel with powdered sugar.