Strudel is a classic recipe at home.

April 10, 2016 2468

Strudel can be safely categorized as the most popular recipes sweets all over the planet Earth. In its preparation, it is quite simple: in thinly rolled puff pastry the selected filling is simply wrapped.

Recipe History

This dish originated in Austria. The local culinary specialists even had such a rule: the dough must be rolled out and stretched by hand so thin that you could see the lines in a letter from your beloved through it. It was also believed that only a passionate confectioner could prepare the most delicious strudel.

Strudel, due to its wrapped design, is translated as nothing more than a whirlpool or whirlwind. Initially, the dough for this delicacy was made from flour, which contained an increased amount of gluten, as well as with the addition of oil and water. The dough needs to be rolled out very well and stretched by weight. In many houses in Vienna, housewives still keep special linen and cotton towels that were used when rolling out dough.

However, kneading such a dough is sometimes quite difficult, so today it is more often bought in a store. The fillings for this delicacy can be completely different: apples, poppy seeds, cottage cheese, berries, nuts and other fruits. There are even more amazing variations.

Apple strudel from puff pastry

Puff pastry offers many benefits. First of all, it can be quickly defrosted and rolled out if the guests are already on the doorstep. With such a product, strudel with apples is quite simple and troublesome to cook.

Main Ingredients:

Apples - 0.5 kg;
Puff pastry - 1 square or a quarter of a pack;
Butter or vegetable oil - a little to lubricate the dough;
Sugar - about half a glass;
Crackers - about half a glass;
Cinnamon - 2-3 g;
Raisins or dried apricots - 35-50 g;
Walnuts - 35-50 g.

First of all, we roll up our sleeves, immediately turn on the oven so that it is warmed up by the time the strudel is prepared, and also take out a pack of dough from the freezer.

Wash apples thoroughly, remove all excess (tails, core, seeds) and peel. We cut the fruits into thin slices.

Put the chopped pieces in a container (bowl) and add sugar, nuts, raisins (or dried apricots), cinnamon to them. But don't mix everything at once. Otherwise, apples will release too much juice from the very beginning.

We return to the test. It needs to be rolled out as thinly as possible without tearing. If you can see a towel pattern underneath or read text on a sheet of newspaper, then the thickness is right. Next, take the oil. If you chose butter, then it must first be melted. Lubricate the rolled dough completely, except for the edges.

The next step is to sprinkle half the dough with breadcrumbs (use only half). This is done first of all so that the dough remains intact. When the filling is laid out there, it begins to release a lot of juice. The crackers will absorb the excess juice.

Now you can mix the apples with the rest of the ingredients and put them on the area where the dough is sprinkled with breadcrumbs. Sprinkle the rest of the breadcrumbs on top.

Cooking pan. We either cover it with paper or grease it. We put the strudel on it and bake in the oven for about 30-40 minutes with t = 180 °

Apple strudel recipe from Yulia Vysotskaya

Apples - 5-6 pcs. depending on the size;
Puff pastry - 1 layer;
Egg - 1 pc.;
Raisins - 80-100 g;
Almonds - 80-100 g;
Sugar (it is preferable to choose brown) - about 65-70 g;
Orange juice (freshly squeezed) - a couple of tablespoons;
Vegetable oil - 20-30 g;
Butter - 25-35 g;
A bag of powdered sugar;
A pinch of cinnamon.

As in the previous recipe, you must first turn on the oven so that it is warmed up by the time the strudel is placed in it. We also take the dough out of the freezer.

We clean the apples, get rid of the core, ponytails. Chop the fruit into small pieces and put in a bowl.

We throw the butter into the pan, melt it, add brown sugar, then pour in the chopped apples. Next, pour in the same cinnamon, raisins. We mix. Pour a couple of spoons orange juice. Mix again. We warm them for a couple of minutes over medium heat so that the apples become soft and put everything back into the bowl.

The egg needs to be slightly beaten with a whisk. The resulting mixture smears the edges of the dough.

We immediately prepare a baking sheet: grease it with oil, and then lay a layer of dough on it. Now you can start laying out the filling: first pour out the almonds, then the apples, then roll them into a roll. We pinch the edges, grease again and send to the oven for baking for 35-45 minutes.

Vienna strudel in a slow cooker

You can cook an Austrian delicacy not only in a baking cabinet, but also in a slow cooker.

For the recipe you will need:

Puff pastry - 1 layer;
6-7 apples;
Butter - a small piece (30-40 g);
Egg - 1 pc.;
Sugar - a little more than half a glass;
Raisins - about half a glass;
Muscat wine - a couple of tablespoons;
Breadcrumbs for breading - 60-70 g;
Walnuts - 40-50 g;
Lemon - 1 pc. medium size;
A pinch of cinnamon.

The dough must be removed from freezer to make it thaw.

We thoroughly wash the apples, get rid of all unnecessary parts: core, seeds, ponytails. They also need to be peeled.

Peeled fruit cut into small slices and put in a bowl. Add juice from one lemon there. Next, chop the nuts and also add to the bowl with apples. Next, alternately pour sugar, a pinch of cinnamon, raisins. Mix well. Pour in the muscat wine last and mix again.

The defrosted dough needs to be rolled out well. It should shine through. Next, lubricate it ghee and sprinkle with breadcrumbs. The edges should be left without grease and crackers. Next, lay out the finished filling and begin to roll the roll: first, pinch the edges to the center, after which the strudel begins to twist.

The roll is greased with oil, placed on a lined baking sheet and baked for about 30 minutes in the "Baking" mode. After half an hour, it must be turned over and baked for another 10 minutes.

What other toppings can there be?

Apple strudel is a classic of the famous Viennese delicacy. However, this dish can be prepared with absolutely different fillings. However, they can be both sweet and savory.

The most popular are:

By and large, completely different ideas for the filling can be used to prepare this dish.

For example, in Germany, strudel is not made sweet, but with sauerkraut. There is also lungenstrudel, which is stuffed with onion, egg or marjoram, and already ready meal put in hot broth.

To create a masterpiece from this recipe, you do not need some colossal or tricky list of ingredients. However, you need to remember some subtleties that will help make the dish incredibly tasty:

A prerequisite in the preparation of any strudel (both sweet and meat) is the presence of crackers. They absorb both juice from fruits and berries, and from minced meat;
It is also necessary to remember that the strudel is cooked only in a preheated oven;
For lubrication, it is best to replace vegetable or butter with olive oil. In this case, the dish will be incredibly tender;
Besides walnuts, raisins, dried apricots in apples, you can add a little rum. This will add a spicy flavor to the delicacy;
To make the strudel even tastier, it is recommended to dip sliced apple slices in sour cream or cream before spreading them on a rolled out layer of dough.

The best thing Apple strudel Pairs with creamy ice cream and coffee. At the same time, the flour delicacy can be served both cold and warm.

Once, in another magazine, I came across an article on how to cook strudel with apples. The amount of saliva in the mouth increased from the mere sight of a colorful picture! Alas, but then the dessert seemed too tricky. What is worth only the sentence “stretch the dough on your fists, throwing it up more often” ... Maybe for a chef in a restaurant, these manipulations seem trifling, but for me, working with dough is always a lottery. It is difficult to predict whether it will work this time.

Now I can easily bake strudel with various fillings. What has changed? Once I stopped by to visit a friend, on whose table there was delicious roll. It was prepared by her mother. There was no limit to my surprise, because with such a strong arthrosis of the hands it is difficult to imagine “stretching the dough on the fists”. It turned out that an alternative, easier solution was found. When I learned how to cook apple strudel at home for an ordinary hostess, the roll began to appear regularly on our table.

Strudel Ingredients

By definition, "strudel" is translated from the German "Strudel" as "funnel, whirlwind, whirlpool." And, indeed, the Austrian flour dish in the context resembles a whirlpool of sheet dough with a filling pulled into it. For dessert with apples, there is even a separate name - apfelstrudel (apple strudel).

In most cases, apple strudel is made from elastic creamy dough, although exhaust or puff is allowed. As a filling, raisins, fresh berries (strawberries, lingonberries, raspberries), pumpkins can be added to apples. Each hostess selects the ingredients according to her taste, taking into account the wishes of her household or guests. It is better to put aside the knowledge of how to cook apple jam, because pieces of fruit sound tastier in the roll. The ability to thinly slice apples is half the success in creating a delicious strudel.

Butter dough.

If you need to get the most delicate roll, then it is better to opt for good combination butter and chicken eggs. The list of ingredients is very easy to prepare:

wheat flour of the highest grinding - 250 g;
butter - 2 tbsp. (possible with a small slide);
egg yolks - 2 pcs.;
a pinch of salt.

Butter in a water bath is brought to a liquid state. Pour warm water and melted butter into the sifted flour. Separately, beat the yolks with salt, and then add to the mixture of flour and butter. The dough should be tough and very elastic. It is rolled into a ball, smeared with vegetable oil on top. Then put in a bag and leave for an hour in a warm room.

Stretch dough.

The easiest and most affordable option. It includes the following products:

flour - 300 gr;
vegetable oil- 4 tablespoons;
yolk - 1 pc.;
water - 150 ml;
a small pinch of salt.

It is recommended to sift the flour well, mix with a pinch of salt. Collect the prepared amount of flour in a hill. A recess is made at the top, inside which warm water, oil and yolk are slowly poured. You can knead the dough both with your hands and with a mixer with hook attachments. The finished mass seems to be bubbling, well behind the hands.

When the mass becomes smooth, it can be divided into 2 parts. All this is rolled into balls, lubricated with vegetable oil and wrapped in a film. Leave warm for about an hour. At this time, you can just do the preparation of the filling.

If you need to freeze part of the dough, then it should be thawed in the refrigerator.

Puff pastry.

To speed up the process, you can purchase puff pastry at the store. It is perfectly stored in the freezer, waiting in the wings.

Lovers of everything homemade can do the test on their own. Puff mass is obtained by combining two types of dough.

Ingredients for the first:

chicken egg - 1 pc.;
flour - 2 tbsp.;
cold water (should fill the volume of eggs to 2/3 cup);
table vinegar - 1/4 tsp (replacement with lemon juice is allowed);
salt on the tip of a knife.

Ingredients for the second:

flour - 2/3 st.;
creamy margarine - 200 g.

Further steps to create puff pastry include 3 main points:

Creating the first test. In a bowl, you need to sow most of the flour (keep a little for later, adding as needed). Separately, the egg is beaten with water. Vinegar and salt are first added to the flour, and then the egg liquid. The dough is first stirred with a spoon, and then hands are connected. This is best done on a floured surface.

Formation of the second test. Margarine is taken from the refrigerator, crushed into coarse grater and added to flour. Then the mass is leveled with a knife. It is important to get small lumps of margarine in flour so that individual inclusions do not spoil the puff pastry later. A ball is made from margarine-flour crumbs and set aside.

Mixing . The first dough must be rolled out into a rectangle (about 1 cm thick). From above, as a filling, put a lump of the second test. Now you can form an "envelope" that will go to the refrigerator. For better fixing of the edges, the dough is laid out “seam” down on a plate with flour. It is not necessary to cover the top with anything so that excess condensation does not occur. After half an hour, you can get the chilled mass from the refrigerator, roll it into a rectangle and again fold it into an envelope (already without the “filling”). We repeat a similar manipulation with cooling for 30-40 minutes and further rolling 2 more times.

Working with stuffing

You can create your own version of the filling based on the following:

Everything is in cubes! Apples (400 g) are washed well, then cut into quarters for easy removal of the core. Cut into small cubes. Sprinkle with sugar (2 tbsp) and cinnamon (1-2 tsp). Mixed with pieces of almonds (100 g) and scalded raisins (100 g).

Spicy taste. Pure apples (600 g) cut into thin slices. Butter (20 g) is melted in a frying pan, apples are placed on top, a little brandy (3 tbsp) is poured in and brown sugar (2 tbsp) is covered. All this must be simmered over medium heat until the excess liquid has completely evaporated. While apples reach the pan, raisins (100 g) are poured with boiling water to soften. After that, scalded raisins, apples, ground almonds (100 g) and cinnamon (1 tsp) are mixed separately in a bowl.

Ginger note. Prepared thin slices sour apples(400 g) mixed with zest and juice of 1 lemon. Grated ginger (0.5 tsp), scalded raisins (75 g) and granulated sugar (50 g) are added. The dishes are covered with a lid so that the mass is better infused for an hour. Before spreading the filling on the dough, drain off excess liquid.

Apple-pumpkin tandem. small cubes cut peeled apples (300 g) and pumpkin (300 g). Mix, fall asleep with sugar (2-3 tablespoons). If desired, add raisins (70-100 g).

Strudel shaping:

The finished dough is laid out on an oilcloth or a cut bag.
The mass is rolled out in one direction to make a rectangular shape.
Recede from the edge by 1-2 cm, sprinkling the inner surface with ground breadcrumbs.
Spread the stuffing prepared in advance.
Gently roll up the roll, lifting from the bottom by the oilcloth. It is very important to maintain the integrity of the test.
Pinch the edges tightly along the entire length of the roll.
Preheat the oven to 200-210 degrees.
The baking sheet is covered with baking paper. Topped with melted butter.
Carefully spread the strudel on paper, grease butter above.
Send to the oven for 30-40 minutes.
The finished roll is again greased with butter. Sprinkle before serving powdered sugar.

If you follow the prepared plan, the apple strudel will turn out very tasty. Happy tea!

Please the family homemade cakes You can by making a traditional Austrian dish called strudel. The first mention of it appeared in cookbook over 320 years ago in Vienna. The dish is a roll with soft, juicy stuffing, crispy top layers and a ruddy appetizing crust.

Classic apple strudel recipe

During the reign of the Habsburgs, strudel gained great popularity. The history of its appearance goes back to the time of the Ottoman Empire. but national dish the classic strudel became only among the Austrians.

This is a baked dish made from extraction test with filling, which is a "whirlwind", "whirlpool". For creating original roll With apple filling will need:

flour - 330 g;
water - 150 ml:
butter - 100 g;
sugar, raisins and nuts (walnuts) - 70 g each;
vegetable oil - 20 ml;
apples (sweet and sour, green) - 0.8 kg;
cinnamon - 10 g;
lemon juice - 100 ml.

To make a classic apple strudel recipe, it will take sixty minutes. Kilocalories in 100 grams of juicy and at the same time crispy roll contains 197 units.

The dough for the roll should be very thinly rolled out, so taking flour, warm water and ten grams of sugar, you need to knead the plastic dough base of the strudel. Then coat the dough vegetable oil, and, covering with a clean towel, let it stand aside for a while.

To prepare the filling, you need to cut the washed apples into small cubes. Chop nuts, fry in butter. After three minutes, add apples to them, stew the mass until the fruit becomes soft. Then add sugar, raisins, cinnamon, pour in lemon juice and mix.

While the filling is cooling, you should roll out a very thin layer of dough and, cutting off the edges, make it a rectangular shape. Lay out a sweet fruit and nut mass from one edge, wrap the edges perpendicular to the filling by three centimeters overlap (right and left), and then gently roll the strudel, forming a roll. You can also put a cling film or a towel under the dough so that it is convenient to roll the strudel.

The dish should be baked at a temperature of 200 ° in the oven for thirty minutes. The strudel is served hot in a wonderful combination with fragrant tea or coffee.

Cottage cheese strudel with apples: a simple recipe

A hearty but light strudel with cottage cheese added to the test base can be a great homemade dessert. The filling for the dish can be apples. At the same time, the “highlight” of the Austrian roll is the preservation of the almost natural freshness of any selected fruit. To create a wonderful delicacy, which is served exclusively in a hot, warm form, you will need:

0.3 kg of flour and cottage cheese;
1 egg;
100 g of raisins, nuts, sugar;
200 g cookies ("baked milk");
170 g butter;
20 ml of rum;
1 cinnamon stick;
0.7 kg of apples;
a pinch of salt, vanillin;
20 ml vegetable oil.

test curd base strudel is best prepared two hours before the start of cooking, the creation time of which will be one hour. Calorie content in one hundred grams of roll will be equal to 254 kcal.

The test piece is very easy to do. Butter (150 g) should be kneaded, melted. Grind cottage cheese together with sugar and egg in a blender to the consistency of thick, homogeneous sour cream.

V curd mass add the cooled butter, vanillin, salt, add flour in portions and knead the dough. Then send it to a cold place, wrapped in polyethylene, for an hour and a half.

Apples for the filling should be chopped into cubes, fried with sugar, adding a cinnamon stick in butter. After three minutes, add rum, mix and simmer the fruit for a few more minutes until soft.

Grind the nuts and dry separately in a dry frying pan, rinse the raisins, allowing excess liquid to drain. Grind cookies in a blender. Mix the apple mass, removing the cinnamon, with raisins, cookies and nuts.

Roll out the dough into the thinnest layer possible, lay out the filling from one edge. Two edges on the right, slightly tuck on the left, roll up a not very dense “roll” forming a strudel.

Preheat the oven so that the temperature in it is 180 °, cover the baking sheet with paper greased with vegetable oil and put it on top. curd dish with fruit filling. The Austrian roll is baked for thirty minutes. To form a golden, appetizing crust, brush the top of the strudel with a beaten egg using a pastry brush.

Strudel with apples: a step by step recipe from Yulia Vysotskaya

Y. Vysotskaya showed herself as an experienced chef, able to give her own "zest" to any dish. She cooked a tender Austrian roll - strudel, original filling which became delicious, healthy apples in a wonderful puff pastry. To recreate step by step recipe Vysotskaya strudel, the following products should be prepared:

egg - 1 pc.;
apples - 0.8 kg;
raisins - 80 g;
sugar (brown) - 50 g;
orange juice - 40 ml;
cinnamon - 3 g (pinch);
butter (melted butter and sunflower) - 20 ml each;
chopped almonds - 70 g;
puff pastry - 1 layer;
powdered sugar at will.

It will take sixty minutes to create a strudel from Yulia Vysotskaya. Kilocalories per 100 g fragrant dessert contains 185 units.

To recreate step by step instructions To prepare this recipe, follow the steps below:

Strudel is very popular dish not only in Austria, but throughout Europe. Available a large number of variations in the preparation of fillings for him, depending on personal preferences.

Strudel with apples and puff pastry nuts

Very few desserts are served hot, in perfect combination with sour cream and ice cream. Such sweet baked treats include a wonderful strudel with apple-nut filling and a puff pastry dough base. For creating delicious dish with a crispy crust you need:

nuts - 100 g;
sugar - ¾ cup;
apples - 0.7 kg;
oil (vegetable or butter) - 20 g (ml);
chicken egg - 1 pc.;
cinnamon - 20 g;
dough (puff) - 1 layer.

It takes forty minutes to make a charming "roll" with an original filling. The calorie content of 100 grams of strudel will be equal to 226 kcal.

Apples must be washed, cut into small slices, pieces, add sugar (1/2 tbsp.). After bringing to a boil, when the juice from the fruit comes out, cool the mass. Grind the nuts, dry a little in a dry frying pan.

Stretch the dough thinly, roll it out and sprinkle with sugar and cinnamon. Put the apple filling on the bottom side of the dough, and pour nuts on top of it. Tuck the bottom, right, left edge of the test layer and roll it into a tube, forming a “roll”, a strudel. Make cuts on the surface so that it is convenient to cut the dish after baking into portioned pieces.

Heat the oven to 190°. Put the roll on a baking sheet moistened with oil. Brush the surface of the dish with a brush dipped in a beaten egg. Bake the strudel for thirty minutes and serve with sour cream.

Viennese strudel with apples

In Vienna, on every street you can find a huge number of restaurants, cafes, where the menu offers visitors to taste real viennese strudel with apples. At the same time, each institution has its own recipe for preparing a delicious dish that can be made at home. To create a Viennese fragrant “roll” with apple filling, you need:

flour - 260 g (+ a pinch of salt);
warm water - ½ cup;
green apples - 1 kg;
breadcrumbs - 100 g;
raisins - 150 g;
olive oil - 20 ml;
rum (liquor) and lemon juice - 20 ml each;
cinnamon - 10 g;
sugar - 140 g;
chicken egg - 1 pc.;
butter - 50 g.

In order to make a fragrant, with a golden crispy crust baked dish, where the filling is juicy and tasty, it will take an hour. Kilocalories in 100 grams of the national Viennese dish will contain 175 units.

The primary process when creating a dish should be kneading enough elastic dough. To do this, you need to use flour, water, an egg. You will need to knead until the dough piece stops “reaching for hands”. After the dough rolled into a ball should be coated olive oil and set aside until the filling is ready.

Apples are cut into slices, which should be mostly small. Butter is heated in a frying pan. Crackers are fried in it, and then apples, cinnamon, rum, lemon juice and sugar are added to them. The mass is mixed and cooled.

On a clean towel, lightly sprinkled with flour, the dough is rolled as thinly as possible into one layer, which should be as rectangular as possible. From one edge to the middle of the test layer is laid out fruit filling. The roll is wrapped with a towel and laid out neatly on a baking sheet anointed with oil.

Bake the strudel until it appears golden brown, in an oven heated to a temperature of 190 °. After you can anoint its surface with oil and sprinkle with powdered sugar, and cut and serve better still warm.

The main task when creating an Austrian strudel is to create a very thin, transparent, elastic, in no way torn test layer. For experienced chefs it is quite easy to prepare such a dough piece, but novice cooks can purchase ready-made puff yeast or yeast-free dough.

There are several useful tips from experienced chefs for proper cooking wonderful warm dessert:

After kneading the base of the strudel, you will need to let the dough “rest” under a bowl that should be warm;
It is necessary to stretch, pull out the dough piece by weight, but during this action the layer should not tear;
Flour should be selected of the highest grade, it is good to be sifted before kneading;
Raisins should be soaked in rum in advance for the filling to acquire a pronounced real aroma;
Fruits should be slightly greenish, have sourness, and not be subjected to long thermal processes.

There is a legend that you can read a newspaper through a properly rolled out dough for strudel, and after defeating Napoleon on festive table during the Congress of Vienna, not high cakes were served with large quantity cream, and baked strudel with cottage cheese and apples in a wonderful combination with ice cream balls and Melange coffee.

Another video in the next detailed recipe strudel.

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I have not been to Vienna and have not tried real Viennese strudel, but I want to invite you to cook your own homemade apple strudel. Its recipe is very simple, the taste is incomparable. Quite airy crispy dough with juicy and fragrant apple filling will plunge you into a real world of bliss. Please do not judge strictly, perhaps mine home recipe strudel is different from the classic, but it is so cool. I advise you from the bottom of my heart.

Ingredients:

water - 1 glass;
a pinch of salt;
apple cider vinegar - 20 grams;
vegetable oil - 30 grams;
flour - 2.5-3 cups.

apples - 4 medium;
breadcrumbs - 2-3 tablespoons;
butter - 80 grams;
sugar - 100 grams;
lemon - 1 piece;
cinnamon to taste;
raisin.

How to cook apple strudel at home. Step by step recipe

Pour the flour in a slide, make a small depression, add a little warmed water there, then vegetable oil and vinegar. Don't forget to add a pinch of salt.
Knead the dough, adding flour if necessary. It should be elastic and not stick to your hands.
Wrap the dough in cling film let it stay warm.
Sort the raisins, pour hot water for 15 minutes. Then drain the water.
Fry breadcrumbs in butter.
Squeeze juice from lemon.
Peel the apples from the core and cut into cubes.
Add lemon juice, sugar, cinnamon to taste, raisins and breadcrumbs to the apples. Stir.
Divide the dough into two parts.
Sprinkle the table with flour and roll out the dough as thin as possible. Lubricate the hands and dough with vegetable oil, stretch the dough a little with your hands. The thinner it is, the more crispy the pastries will turn out.
Spread the filling evenly over the entire circumference of the dough.
Roll up the dough, pinch the edges. As you already understood, two rolls will be obtained from these products.
Cover the baking sheet parchment paper, lay out the rolls, brush them a little with melted butter.
Bake for about 30 minutes at 180°C. As soon as the dough is browned, take out the strudel, do not dry it too much.

Ready apple strudel can be sprinkled with powdered sugar. I think you have noticed that the whole process of making apple strudel is not complicated and will not take much of your time.

Apple strudel is a roll made from thin dough stuffed and baked in the oven. Another name for apple strudel is Viennese strudel, as it is one of the most popular treats in Viennese cafes. The dough is made from flour, vegetable or butter, salt and water. Then the dough is infused in the cold and rolled into a very thin layer. To make the pastry very tender, the dough can be greased with melted butter or olive oil. The filling is traditionally made from apples, raisins and nuts (almonds, hazelnuts, walnuts, etc.). Sugar, cinnamon and vanillin are also added to the filling. For taste and aroma, you can add a little rum or cognac. Apple strudel is sprinkled with powdered sugar, served with syrup, berries or ice cream.

Apple strudel - preparation of food and dishes

To prepare apple strudel, you do not need too many dishes and other kitchen utensils. You need to prepare a bowl, a baking sheet or baking dish, a measuring cup and a rolling pin. It is better to take a baking sheet with a non-stick coating.

You need to sift the flour in advance, measure right amount other bulk ingredients and soften the butter. Apples may not be peeled, but it is better to do it. You need to cut the testicles from the apples, you can cut the apples into thin slices or small cubes.

Apple strudel recipes:

Recipe 1: Apple Strudel

To cook it amazing delicious treat, you have to spend at the stove for almost an hour and a half, but it's worth it. For the filling, it is best to take sweet and sour apples and walnuts. You will also need raisins, cinnamon and sugar. The dough itself is very easy to make.

Required Ingredients:

300 g flour;
1 egg;
A spoonful of vegetable oil;
A little salt;
3 g lemon juice;
100 g butter;
One and a half kilograms of apples of sweet and sour varieties;
75 g breadcrumbs;
80 g of raisins and walnuts;
2 spoons of powdered sugar;
200 g of sugar;
A little cinnamon.

Cooking method:

Sift flour, mix with a small amount water, salt and egg. Form a ball, grease with vegetable oil and put in the refrigerator for 30 minutes. Lightly fry the breadcrumbs in a pan with butter. Wash apples, dry, peel and remove seeds. Cut apples into small pieces. Sort the raisins, dry them and pluck the "tails". Finely chop the nuts with a knife. Mix apples with nuts, raisins, cinnamon and sugar. To prevent the apples from turning brown, they need to be sprinkled lemon juice. Roll out the dough into a thin layer and stretch a little with your hands. Sprinkle dough breadcrumbs and lay out the filling. Roll up tightly and brush with oil. Place on a greased baking sheet and bake in the preheated oven. After 40 minutes, the strudel will be ready. Sprinkle hot apple strudel with powdered sugar.

Recipe 2: Apple Strudel with Almonds

Apple strudel can be made with any nuts, this recipe uses almonds. He attaches spicy taste and subtle fragrance. Baking with almonds is very tasty and appetizing. This apple strudel is perfect for any occasion.

Required Ingredients:

A kilogram of apples;
Raisins - 85 g;
Almonds - 110 g;
A little cinnamon;
2 sachets of vanillin;
3 spoons of breadcrumbs;
45 ml lemon juice;
135 g butter;
1/4 kilogram of flour;
A spoonful of vegetable oil;
1 yolk;
A pinch of salt.

Cooking method:

Mix flour with one yolk, salt and half a glass warm water. Knead the ingredients soft elastic dough and refrigerate for half an hour. Wash the apples, peel, cut the cores with seeds, cut the apples into thin slices. Sort the raisins, chop the nuts. Combine apples with nuts and raisins. Drizzle the mixture with lemon juice so that the apples do not have time to darken. Vanillin mixed with cinnamon and breadcrumbs. Roll out the dough into a very thin layer and sprinkle with vanilla-cinnamon mixture. Arrange the apples in an even layer on top of the topping. Roll the dough with the filling into a neat tight roll. Bake on a greased baking sheet in the oven for about 40 minutes. Periodically baste the strudel with melted butter. Sprinkle the finished apple strudel with powdered sugar.

Recipe 3: Apple Strudel with Rum

A small amount of rum or cognac will give apple strudel a unique taste and aroma. Baking is unusually tender, airy and very tasty. The treat is perfect for any holiday event. You can cook strudel on a normal day to pamper your family and friends.

Required Ingredients:

A kilogram of green apples;
Half a kilo of flour (highest grade);
Light raisins - 100 g;
A handful of walnut kernels;
Egg;
2.5 tablespoons of vegetable oil;
2 spoons of sugar;
Butter;
Rum or cognac;
A little salt;
Cinnamon;
Berries or ice cream.

Cooking method:

Pour the flour in a slide, make a depression to break the egg, add a little salt and vegetable oil. Pour in a little warm water to give an elastic consistency and knead soft dough. Cover the bowl with the dough and send it to the refrigerator for 30 minutes. Peel apples, cut into small cubes. Sort the raisins and rinse thoroughly, pour over with boiling water. Chop the nuts with a knife. Mix apples with nuts, raisins, sugar and cinnamon. For aroma and taste, add cognac or rum. Roll out the dough into the thinnest layer and lay out the filling in an even layer. Roll up tightly and brush with butter. Bake in the oven at 180 degrees for about 40-45 minutes. Ready apple strudel served with fresh berries and ice cream.

Recipe 4: Strudel with apples, sour cream and jam

For the filling, as usual, apples, raisins and nuts are used. The recipe also uses sour cream and jam. Sour cream goes into the dough itself, and jam goes into the filling. It turns out very tasty!

Required Ingredients:

250 g sour cream (15-20%);
4 medium apples;
45 ml jam (about three spoons);
Vanillin;
250 g butter;
A pinch of salt;
250 g flour;
Powdered sugar;
5 tablespoons of sugar;
1 tsp cinnamon;
100 g walnuts;
A handful of raisins.

Cooking method:

Beat the softened butter with a mixer, add sour cream, sugar and vanillin. Salt a little. Stir ingredients until uniform consistency. Pour flour into the mixture in small portions and mix everything again. Wrap the dough in a bag and put it in the refrigerator for two hours. In the meantime, prepare the filling: wash, dry and peel the apples. Cut out the seeds, cut the apples themselves into thin slices. Sort and wash the raisins, put them on the apples. Add sugar, chopped nuts, jam and cinnamon there. Divide the dough into several parts to make several rolls. Roll each part into a thin layer and lay out the filling. Roll up tight rolls and bake for about half an hour at 180 degrees. Sprinkle the finished apple strudel with powdered sugar.

Strudels should be laid out on a greased baking sheet with the seam down;

The dough for apple strudel is best prepared ahead of time so that it has time to infuse;

For the filling, you can take not only light or dark raisins, but also a mixture of them;

If the baking sheet is not covered with a non-stick layer, it must be sprinkled with a small amount of flour.