Step by step recipe for delicious apple strudel. Puff pastry apple strudel recipe with photo

Strudel is a classic Austrian dessert with a charming aroma of apples, cinnamon, vanilla and coffee. Every country in the world prepares this delicious roll, it is included in the menu of the most the best restaurants awarded with a Michelin star. However, any housewife can independently make it at home, knowing strudel recipe. In this article, we will tell you several options for making apple strudel.

"Viennese strudel" is a variation of Arabic baklava made from thin dough, laid out in layers, greased orange jelly and rose syrup. Exactly this asian dish inspired the Austrian confectioners to create a strudel, which in translation into Russian sounds like a "funnel".

Cooks amazed thin dough. They have been trying for a long time to figure out how to cook and roll it so that it looks like this. amazing taste. They managed to find this out only in 1696. They rolled out the dough, kneaded with wheat flour, which contains gluten and starch, and then stuffed it fruit filling mixed with cinnamon, cream, poppy seeds and almonds.

Received the greatest love from people Apple strudel. old recipe of this dessert is recorded in the Vienna City Library. It is considered to be a classic.

Classic apple strudel

The highlight of the classic apple strudel with cinnamon is in his test. In Vienna, they said that only a loving pastry chef who wants to write a love message for his beloved can stretch the dough for dessert so thin that it looks like transparent paper.

This fact suggests that to cook an Austrian roll with sweet and sour apples not easy. It takes time, patience and culinary knowledge. We present to you step by step recipe strudel with detailed photo instructions :

1. The first and most difficult thing to do is to knead stretch dough or, as it is also called, filo dough. For this you need:

• Take a wide and deep container
• Sift into it 250 g wheat flour fine grinding
• Salt the flour (you will need half a teaspoon of salt)
• Pour vegetable oil into it (50 ml)

Instead of sunflower oil, you can use melted butter as a fat base or pork lard. If you want, you can use these ingredients, the taste of the dough will not deteriorate.

• Then pour the flour with three glasses of warm water (pre-dilute the water with vinegar)
• Knead the dough with your hands for at least 10 minutes
• Roll it up and wrap it in cling film
• Leave the dough for half an hour to rest

1. While the dough is resting, you can do the filling:

• Prepare a thickener - dry the slices of bread in the oven, chop them with a blender, adding to them walnuts, and then fry it all in butter:

• Wash and core 6 sweet and sour apples, cut into cubes, drizzle lemon juice, sprinkle with sugar and cinnamon:

1. Roll out the dough using a regular wooden rolling pin:

• Then transfer the resulting layer of dough to a towel
• Stretch the dough with your hands so that it is almost transparent, but very carefully so as not to tear:

1. Start the dough with the filling:

• Lubricate the dough with melted butter, but olive oil is better
• Step back from the edges of the dough 4-5 cm
• Spread in one layer of crackers with nuts
• Put apples on top
• Roll the dough with the filling into a roll, gradually lubricating each layer with butter.

1. Put the strudel to bake in an oven preheated to 180 degrees:

• Grease foil or parchment with oil
• Lay the roll seam side down on your chosen paper.
• Place the strudel in the oven for 45 minutes

Periodically, while the roll is baking, grease it with oil.

1. Prepare apple strudel for serving:

• Brush the cooked roll with oil.
• Sprinkle it powdered sugar

• Cut into pieces, 7 cm thick

IN classic version serving, next to the hot strudel put a scoop of vanilla ice cream, whipped cream and a cup of Viennese coffee.

Puff pastry strudel: recipe

If you don't have time to mess around with kneading extraction test, you can cook puff pastry apple strudel. For this you need:

1. Defrost one sheet (about 250 g) of puff pastry. This will take about half an hour.
2. The filling can be prepared exactly the same as we described in classic recipe Austrian dessert.
3. Roll out the prepared dough using a regular wooden rolling pin.
4. Put the filling in the middle of the dough, and then wrap it with an “envelope”:

• First, cover the filling with the right side of the dough and brush it with melted butter.
• Repeat the same with the left side
• Make cuts on the resulting roll, brush them with a brush dipped in egg yolks and sprinkle with sugar
• Preheat oven to 200 degrees
• Let the strudel bake for half an hour

Lavash apple strudel

You can use the most simple recipe apple strudel. Its simplicity lies in the fact that it is prepared from the most common Armenian lavash instead of a test. What is needed for this:

• Lubricate the pita leaf with butter
• Spread the apple filling on it
• Wrap the roll
• Brush it with olive oil or egg yolks
• Place in a preheated oven at 180 degrees to bake (it only takes a few minutes)
• Sprinkle the finished roll with powdered sugar and serve to guests

Yeast apple strudel

This version of the strudel is more like a Russian grandmother's roll stuffed with apples. It is more high-calorie and satisfying, but no less tasty. How to cook it:

1. Knead the dough based on baker's yeast:

• Mix a pound of wheat flour with butter (margarine can also be used)
• Add two eggs, yeast, milk and spices (salt and sugar)
• Mix the dough well
• Cover it with a warm towel and set aside to allow the dough to rise.

1. Prepare a sweet filling for the roll (candied apples and cinnamon)
2. From the dough you need to roll out a sheet resembling a rectangle in shape.
3. Use a cooking brush to apply a thin layer butter on the inner surface of the dough
4. Lay out the stuffing
5. Roll up the roll in the traditional strudel way
6. Put the dessert in an oven preheated to 200 degrees for 50 minutes
7. sprinkle ready strudel powdered sugar and make delicious linden or mint tea

Photo of strudel with apples

Don't be afraid to experiment with flavors. As a filling for strudel, you can use not only apples, but also other fruits, berries and even meat. Remember main secret making dough for this pastry - imagine yourself as a chef in love, and then your strudel will win the hearts of your relatives and close friends.

Video: "Apple strudel"

Ingredients

• Warm water - 140 ml.
• Olive (sunflower) oil - 50 ml.
• Granulated sugar - 40 gr.
• Large fresh apple - 1 pc.
• Breadcrumbs - 2 tbsp. l.
• Wheat flour of the highest grade - 220 gr.

Cooking time: 50 minutes

Following simple step by step recommendations, even novice hostesses will be able to cook a Viennese dessert popular all over the world. The recipe will be relevant during the fasting period among adherents of various faiths, when it is customary to eat low-fat foods. After all, even in fasting, we all want to enjoy desserts! In addition, the strudel with lean apples can be classified as budget meals that do not require huge costs. It is wrong to assume that simple desserts are not sophisticated. Having prepared a lean strudel with apples step by step with a photo, you can adequately appreciate the incomparable taste and melt-in-your-mouth dessert.

How to cook lean apple strudel

First of all, mix lean dough from warm water, a pinch of salt, butter and flour. Let the finished dough rest for a while and knead again, moistening the hands and the table with olive oil. If not olive oil, suitable sunflower.

We divide the dough in half, we get 2 strudel. Roll out the dough very thinly, coat it with butter. Try to roll it very thin. The thinner the dough, the crispier the crust will be on the strudel.

Sprinkle a layer of dough for lean strudel with an apple with breadcrumbs. Lay the grated apple on top. Lightly press the filling with your hands and sprinkle generously with sugar. If desired, you can add ground cinnamon, vanilla or grated ginger.

We turn the strudel into a roll, pinch the edges and carefully transfer it to a baking sheet with parchment. You don't need to grease the parchment. If you have a round shape, the strudel can be rolled up, this will not affect the taste in any way.

We bake a delicacy in an oven preheated to 190 degrees for about half an hour. Readiness is determined with a wooden stick or a toothpick. You need to cut the strudel while hot, if this is not done, it will crumble. As you can see, the recipe for lean apple strudel is simple and very affordable. Cook with love and write comments on the recipe. Bon appetit and successful experiments in confectionery skills!

Calories: Not specified
Cooking time: 50 min

Fasting is not a reason to limit yourself in sweet pastries. Luckily cook lean pastries even easier than the classic one, because almost every recipe has its lean counterpart, and the ingredients for such baking need much less. For example, my favorite apple strudel. Lean Recipe there is also for him - it can be prepared from unleavened dough leaving the stuffing unchanged. To make this pastry even healthier, you can replace the premium flour with whole grains. Last time we cooked traditional.

Ingredients
for the test:
- 2 tbsp. flour,
- 0.5 st. Sahara,
- 0.5 st. vegetable oil,
- 1 tbsp. l. instant yeast,
- a pinch of salt.

For filling:
- 2 apples,
- a handful of raisins
- 2 tbsp. l. Sahara,
- 1 tbsp. l. cinnamon.

Recipe with photo step by step:

Let's start by making the strudel dough. Combine dry ingredients: flour, sugar, salt and yeast. Yeast can be replaced with slaked soda.
Mix dry ingredients with a whisk.

Pour any refined vegetable oil into the dry ingredients. We mix.

Gradually, we begin to pour in clean water, kneading a soft, non-sticky dough.

From ready dough form a ball, cover it cling film and leave for twenty minutes. While we're on the stuffing.

We clean the apples for the filling, remove the cores. Cut into pieces of arbitrary shape.

Put the sliced ​​apples into the heated skillet. Sprinkle with sugar and add raisins and cinnamon. Very soon, apples will begin to secrete juice, which, mixed with sugar, will turn into sweet caramel.

When the apples become soft and the caramel darkens, the filling is ready.

Roll out the dough with a rolling pin into a rectangular layer no more than 0.3 cm thick. The thinner the better. It is better to roll out on paper, then bake on it.

Spread on rolled out dough apple filling evenly, leaving the edge farthest from us free.

We begin to wrap a tight roll, lifting the paper from the edge closest to us.

The finished roll remains on paper, we do not have to transfer it to a baking sheet, risking tearing the dough. We transfer the strudel to a baking sheet with paper. If the baking sheet is too small, cut the roll into two parts.

We send the strudel to bake in the oven at 180 degrees for about half an hour.

Sprinkle the finished strudel with powdered sugar and can be served cold or warm with tea, cut into portions.
Recommended to try

Cooking:

Place 500g frozen cherries in a bowl and thaw. Start preparing the dough. To do this, salt 125 g of flour with a pinch of salt, make a well, pour in a spoonful of vegetable oil (walnut would be good) and 100 ml of warm water.

Knead the dough, knead until it starts to stick out of your hands.

Then sprinkle a little flour on the table, lay out the dough and knead strongly. If the dough starts to stick, add flour, but little by little, half a teaspoon, no more. Knead for 10 minutes, even hitting the table, as a result, the dough should turn out to be soft, not sticky. Lubricate a warm bowl with oil, put the dough in it, cover with cling film and leave for half an hour.

pour 50g raisins strong tea. Let the same half an hour is worth it.

Spread a towel on the table, put a little flour in the middle and run your hand over the towel several times. The flour will be distributed evenly. Now put the dough and roll out with a rolling pin. Roll it out and turn it over, roll it out again and turn it over again. When the layer becomes very thin, put the rolling pin aside and stretch the dough with your hands, from the middle to the edges, holding it overhang, as it stretches well under its own weight.
Stretch the dough to the size of a towel. This amount is enough for exactly the size of a towel, and if you are a beginner, double the proportion, it will be easier. Then the extra thick edges can be trimmed with scissors to fit the towel.
If you took a towel with a pattern, the pattern is clearly visible through a correctly stretched dough.

Pour 100 g of ground almonds onto the dough, then raisins, squeezed cherries, a few almond leaves for crunch, sprinkle a small amount cinnamon and two tablespoons (50g) of granulated sugar.
It is important that the filling should not reach the side edges of a couple of centimeters, and a piece of dough for the last round should also be left free.

Start rolling the roll with the towel.

Transfer the finished roll to a greased form, brush with oil, sprinkle with sugar and almond leaves.
Now - in the oven for 40 minutes at 190C. Let stand a little and eat warm.

Certainly, the perfect complement there will be ice cream or cream, but it’s also very tasty!

Like these ones baked apples in the thinnest dough, stuffed with jam and nuts. In the load - sweets from prunes, and, by the way, from anything. My son loves these for crispy edges, and I for the tender middle.

Cooking:

Let's try to make dough for strudel. Take a bowl heavier, then it will be more convenient for you to knead with one hand and photograph with the other hand.
To do this, pour 150 grams of flour into a bowl, add 25 ml of vegetable oil,

100ml warm water

knead the dough.

When it stops sticking to your hands, put it on the table and knead well for another 8-10 minutes. Then put in a warm bowl, grease vegetable oil and cover with a hot bowl (can be heated in the microwave). We leave for an hour. All heat, and warm water, and dishes, are needed so that the gluten is well connected with the water. The main thing in this test is elasticity.

In the meantime, for several apples (Antonovka is beyond competition!) We remove the middle so as not to damage the lower part of the apple.

We chop a handful of unpeeled almonds, fry in a pan, pour in the juice of half a lemon and turn off the heat.

Add a couple of tablespoons of cherry or cherry confiture, or you can lingonberry.

Stuff apples with warm mixture. I put a lot - because of this, a certain amount of boiling syrup spilled during baking. But there are a lot of toppings, and it's delicious.

Back to the test.
For the strudel, put it on a floured towel, roll it out and stretch it with your hands. We do not need a large piece, so you can roll out small pieces on a towel. If you roll everything at once, the dough will dry out. Such a dough must be stretched thinly, thinly, it does not tear, but it is convenient to cut it with scissors. Leave the stretched dough for a minute, and then stretch it again, it should be thin, like paper, and the middle can be left a little thicker.

This is how we cut out a circle, grease it with oil, put an apple, collect the edges of the dough at the top.

We tie the bag with a strip of dough.

Similarly, you can make sweets, and with any filling, you need to wrap the filling with dough several times and twist the edges, like a candy wrapper.

Bake for 15-20 minutes at 220C. Now we put it on a plate, remove the skin ...

Pear strudel and dried apricot pie
Author: daria

Ingredients:
For the strudel:
Flour - 125g (+ 1-2 tbsp for kneading and stretching)
Salt - a pinch
Peanut butter - 1 tbsp.
Pears (harder) - 3-4pcs
Raisins - 50g
Honey - 1 tbsp.
Lemon zest - 1 tsp
Breadcrumbs (or bread crumbs) - 3 tbsp.
Sugar - 30g
Cinnamon - 1/2 tsp
Ground almonds (or petals) - 20g
Black tea - 100ml
Powdered sugar for dusting the finished strudel

For the dried apricot pie:
Flour - 150g
Fine sugar or powdered sugar - 25g
Peanut butter - 1 tbsp.
Dried apricots - 250g
Lemon - 1pc
Honey - 20ml
Almond flakes - 10g

Cooking:

1. Strudel dough: Prepare 100 ml of water (about 40 seconds). Pour the flour into a deep bowl, add a pinch of salt, make a well in the center, pour in the oil. Start kneading the dough in a circular motion in one direction (with your left hand), pouring water in a thin stream with your right hand.

2. When the flour, oil and water combine, and the mass becomes more or less homogeneous, but at the same time it is quite sticky, prepare an additional 1-2 tbsp. l. flour, and put the dough on a lightly sprinkled desktop.

3. Knead the dough quite vigorously, literally adding a pinch of flour - the dough should take in just enough flour to “stick off” from the table without leaving a mark on it. It is very important to add flour just a little bit so that the dough does not become “rubber” as a result. As soon as the dough falls behind the table, it must be beaten well (30-40 times). The kneading process will take about 15 minutes on average.

4. Properly kneaded dough as a result is smooth, elastic, soft, but not sticky to the hands and the table. Gather the dough into a ball, prepare a bowl, lightly oiled. In your hands, also rub a few drops of oil, and soak a ball of dough on all sides. Put it in a bowl, cover with cling film, and leave it as it is. room temperature for 30 minutes.

5. For the filling: pour raisins into 100 ml of hot black tea, leave to swell. Pears wash, peel, remove the core and seeds. Cut into small sticks, put in a saucepan. Add honey to pears lemon peel, mix. When the raisins swell, squeeze them well (do not pour out the tea) and combine with the pears. Leave in this form to brew. Heat breadcrumbs or breadcrumbs on the stove until light brown. Mix sugar with cinnamon in a separate bowl.

6. To prepare the draft dough, you need a clean kitchen towel(preferably cotton or “waffle” - 50x70 cm) put on the desktop, sprinkle with flour over the entire surface, and run your hands in different directions several times so that the flour is evenly distributed over the entire towel. The rolling pin is needed without limiters. Put a ball of dough in the center of the towel, lightly press it with your fingers. Start rolling, each time changing the direction of rolling and turning the dough over (the other side) after every 3-4 rolls, trying to give the shape of a rectangle. When the dough becomes already quite thin and it becomes impossible to turn it over, continue in this way: make several rolls with a rolling pin in the center of the dough layer, then lift the edge of the layer with one hand, put the other hand under the dough (palm up) to the middle of the towel, then bring it there first hand. Without effort, lifting the dough by 15-20 cm from the table, stretch the layer in opposite directions with your hands, gradually removing them from the center to the edges. In the same way, stretch the dough on all sides (10-12 times until the layer becomes almost transparent). Gently stretch the edges of the layer with your fingertips (or cut off if the size of the resulting stretched dough allows).

7. Evenly sprinkle the dough first with dried breadcrumbs (bread crumbs), not reaching the edges of the dough 2-3 cm.

8. And then evenly distribute the sugar mixed with cinnamon over the crackers.

9. Next, add almond chips or petals, and put the entire pear filling on the right edge of the dough, leaving 10-12 cm of stock. Assemble the strudel - first, carefully place the left stock of dough on the filling, then gently roll it with a towel (2-2.5 turns). Twist the ends so that the filling and juice do not flow out during baking.

10. Preheat the oven to 190 s. With the help of a towel, carefully transfer the strudel to a baking sheet lined with parchment. With a culinary brush, grease the surface of the strudel with tea (left from the soaking of the raisins). Bake 40-45 minutes until golden brown.

11. Let cool slightly, sprinkle the top of the strudel generously with sifted powdered sugar (optional).

12. Cut when the strudel has cooled.

13. Pies with dried apricots are prepared from the same dough, with the only difference being that a little sugar is added instead of salt, and more flour is used in the kneading. It is more convenient to knead such dough "In hands". Those. after the flour is combined with butter, sugar and water, you need to knead it, shifting from one hand to the other, until the dough begins to “stick” from them.

14. Then you also need to beat it on the work surface and hold it under the film for 30 minutes.

15. For the filling, soft dried apricots are needed (if dry, soak in warm water beforehand). Remove the zest from the lemon on the fine side of the grater and squeeze out the juice (60 ml). Combine honey and lemon juice in a saucepan, heat, stirring, until honey and lemon combine.

16. Put dried apricots in the blender bowl, hot honey with lemon juice and zest. Blend until a smooth, soft puree. Cool down.

17. For these pies, you do not need to stretch the dough, just roll it out quite thinly. (If molds are used - according to the size of the mold + 10 cm). Grease molds or a baking sheet with a little oil.

18. Roll out the dough into a circle, put into molds (if used) or put on a baking sheet. Lay out the filling, sprinkle with almond shavings or petals, and pinch the edges of the dough 2-3 cm from the edge, if necessary, cutting off the excess dough with kitchen scissors.

19. Bake 20 minutes. at 220 s.

20. Very tasty immediately hot.

21. From the scraps from the pie, I got more mini pies with plums. (I cut the plum into 16 slices, cutting off the skin, and simply twisted it into a thinly rolled dough, like candy in a candy wrapper, sprinkled with sugar).

Crostata "Lenten" - a pie with dried fruits.
Author: alyakeyk
I liked the pie with the crunchiness of the dough and the soft, fragrant filling!
It's sugar-free, and the sprinkling of their cereal makes it "not fast digestible" and very interesting to taste.
For a more traditional twist, top the cake with walnuts!
Dried fruits and jam can be replaced with your favorite!
In the filling (optional) you can add spices - nutmeg, cinnamon, cloves, etc.

Ingredients:
DOUGH:
Flour - 200 gr.
Vegetable oil - 6 tablespoons (50 gr.)
Salt - 1/4 tsp
Water - 80 ml.
FILLING:
Prunes - 250 gr. (Soak)
Raisins (kishmish) - 120 gr. (Soak)
Nuts (I have cashews) - 50 gr. (grind)
Jam or jam - 100 gr.
FOR TOP:
Oat flakes (wheat) - 1/3 tbsp.
or

Put the stuffing in the form, smooth and cover with an even layer of flakes or crushed walnuts.

Press them lightly into the filling and pour jam (honey) -2 tbsp on top.

Bake in a preheated oven (200 degrees) - 20-25 minutes, until browning. Cool and serve!

Cooking instructions

40 minutes Print

1. First of all, you need to fry breadcrumbs because they need to cool down while you do the dough. Take a frying pan, pour vegetable oil into it, about two tablespoons, heat it up and pour out the crackers. Rusks should be completely saturated with oil, but not float in it. Stirring them, you need to fry until golden brown, turn off the stove and leave to cool. If the pan has a thick bottom, it will not cool immediately, so either stir the crackers for another three or four minutes, or transfer them to a bowl so that they do not overcook. Tool Aluminum frying pan Perfect for risotto and frying. spanish pans Castey. They are made of die-cast aluminum and easily carry the oven. Prices - from 60 euros.

2. Dough. Sift 200 g of flour on the table, add 1/2 teaspoon of salt. Gather the flour in a pile and make a well in the middle, pour in 2 tablespoons of vegetable oil and add warm water(30 degrees). I gradually stir the flour, vegetable oil and water with the same spoon, when half of the flour with water and oil turns into a sticky mass, then it's time to knead the dough. The dough should be soft enough, but smooth and lag behind your hands and the table. You did everything right, if the hands and the table are clean, the dough does not stick to the hands and it can be rolled into an even ball. Roll the dough into a ball and grease it with a little oil. Then you need to take a small (1.5 liters) metal pan or bowl, it is important that if you turn it over, the edges fit snugly against the surface of the table. Pour a little water into the pan, literally to the bottom, boil the water and pour it into the sink, and cover the dough with a hot bowl. While the dough is standing under this bowl (20 minutes), you can prepare the apples.

3. Stuffing. Apples for the filling should be taken sweet and sour. Wash each, cut in half and remove the core. Cut into thin, thin slices. If you have a harvester, then you can use the harvester. Chef's knife tool The chef's knife is a versatile and, in general, indispensable tool that will cope with any cutting work - from cutting a huge piece of meat to much finer chopping of parsley. Favorite of many professional chefs, Japanese Global, is not subject to rust or stains, has a very sharp blade and the only thing it is afraid of is improper sharpening, which is best left to professionals.

4. We take a towel, lay it on the table, lightly sprinkle with flour. We make a cake from the dough and roll it out on a towel, constantly turning the layer over and lightly sprinkling with flour. The dough should not stick to the towel, but do not cover it with flour. Roll out the dough into a rectangular layer until you can see the pattern of the towel through it. When the dough is rolled out into a thin rectangular layer, put breadcrumbs on it and evenly distribute over the dough, leaving the edges, about 4-5 cm. Then spread the apples in an even layer, as in the photo, also leaving the edges free. Sprinkle the apples evenly with sugar (2 tablespoons), whoever likes, you can add cinnamon to the sugar, but I like it without it. Next, you need to wrap the horizontal edges of the dough, and use a towel to wrap the cake into a roll. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.

5. Bake in a well-heated oven at 200 degrees, cooking time 35-40 minutes. Twice during baking (the first time after about 15 minutes, the second after another 10), open the oven and quickly grease the cake with vegetable oil with a cooking brush. When the cake is golden and smells of apples, it is ready. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.