Strudel is a stuffed pie made from rolled sheet dough. There are many different recipes for this dish. The easiest way to make a strudel is from puff pastry. Cottage cheese, berries, poppy seeds, potatoes, meat products, etc. are used as filling. However, a pie with apple filling is most often associated with the word "strudel".
Strudel is originally from Austria. It is a very popular dish in German-speaking countries as well as Hungary, the Czech Republic and even Israel. Each country has its own peculiarities of making this cake, and even each housewife prepares it in her own way. This delicious dessert is known and loved not only in the homeland of this dish, but also far beyond its borders.
Strudel can be prepared with meat, berry, potato, poppy, curd filling, but the favorite among the many variations is undoubtedly the apple strudel. In addition, there are a lot of options for making dough for this cake. Among them, a recipe using ready-made puff pastry stands out for its simplicity.
To make puff pastry apple strudel, you will need:
- yeast-free puff pastry - 500 g
- apples - 3-4 pcs.
- ground cinnamon - ½ tsp.
-starch - 1 tbsp.
-water - 50ml
- chopped nuts - ½ cup
- breadcrumbs - 3 tablespoons
- regular sugar - 4 tablespoons
- brown sugar 3 tbsp
- egg - 1 piece
- milk - 30 ml
Turn on the oven. While it is heating, remove the dough from the freezer. Let it defrost while you prepare the filling.
Wash, peel and core the apples. Cut one apple into small cubes, place in a non-stick saucepan, add 2 tablespoons of regular sugar, 25 ml of water and heat over low heat. Heat, stirring occasionally, until the apples are quite soft. Mash them into puree. Dissolve the starch in 25 ml of cold water. Pour the solution into the applesauce in a thin stream, stirring constantly. Continue heating. When the starch is brewed and the mass thickens, add cinnamon to it, remove from heat and cool. Cut the remaining apples into cubes and add to the applesauce.
Various dried fruits can be added to the apple strudel filling: prunes, raisins, and others.
In a separate bowl, combine the nuts, remaining sugar, and crackers. Crackers in strudel are used so that they absorb excess apple juice so that the filling does not come out of the pie.
Roll out the defrosted dough thinly, it should literally shine through. Spread the hazelnut dressing evenly over it, top with the apple filling. The edges of the dough should remain 1, 5-2 cm empty. Shake the egg with milk, grease the edges. Roll the product into a roll, place it on a baking sheet covered with parchment. If the strudel is very long, wrap it up with a horseshoe or snail. Grease the rest of the egg, make transverse cuts along the entire length of the product with a sharp knife and place it in an oven preheated to 190 degrees. Bake 35-45 minutes until golden brown. Remove the finished strudel from the oven, let it rest under a towel for a while.
It is convenient to prepare strudel by placing a large cotton towel underneath it. This will make it more convenient for you to roll it into a roll.
The apple strudel is served warm, garnished with whipped cream or a scoop of vanilla ice cream. You can sprinkle it with chocolate syrup or simply sprinkle it with powdered sugar. This is a delicacy for real sweet tooth!
