Composition / ingredients
Step-by-step cooking
Step 1:
How to make apple strudel from puff pastry? Prepare the products for the filling. Take any apples to your taste. If they are sour, add more sugar - and vice versa. I have brown sugar, but white sugar, honey, and molasses will do here. Wash the apples and dry them with napkins. Pre-defrost the puff pastry.
Step 2:
Sort the raisins, remove the garbage, put it in a bowl and pour boiling water. Leave the raisins to swell for 7 minutes. After this time, drain the water, dry the raisins.
Step 3:
Peel the apples, cut into 4 pieces and remove the seeds and stems.
Step 4:
Cut each quarter of an apple into thin slices.
Step 5:
In a bowl, combine apple slices, dried raisins, starch, ground cinnamon. Pour in the lemon juice.
Step 6:
Add brown or plain sugar to the apples. Mix everything well.
Step 7:
For one strudel, we will need 250 g of puff pastry without yeast. If you buy store-bought dough, it is better to take it in plates of 250 g each. It is convenient to roll out the plates and give them the right rectangular shape for the strudel.
Step 8:
Roll out the puff pastry on a generously floured table surface.
Step 9:
Spread the apple filling on the side, leaving the edges free. See exactly how, in the photo.
Step 10:
Turn up the side edges of the dough so that the filling does not fall out and the juice from the apples does not flow out.
Step 11:
Gently roll the dough into a roll, trying not to allow breaks.
Step 12:
Transfer the roll to a parchment-lined baking sheet seam down. Use a knife to make transverse incisions on its surface.
Step 13:
Bake the strudel in a preheated 180 ° C oven for about 40 minutes until golden brown. Determine the exact time and temperature of baking according to your oven.
Step 14:
Cool the finished strudel and sprinkle with powdered sugar. Cut it into pieces and serve it to the table. Bon appetit!
This fragrant pastry is on the menu of any restaurant and cafe.
Traditionally, the dough is made from water and flour oil with a high gluten content.
In Vienna they said: "A conscientious baker stretches the dough so thinly that he can read love letters for his girlfriend through it." It was because of this that it was believed that only a pastry chef in love could make the most delicious strudel.
Kneading and pulling the dough by hand requires a lot of effort, so it is often replaced with a ready-made one that can be bought in the store. Increasingly, the exhaust dough is being replaced with puff pastry. It's faster and easier this way.
I'll leave the strudel with the exhaust dough for later, but for now I'll cook it from puff pastry. This is my first experience of cooking the famous Viennese dessert and I really liked the result. Of course, this is not the same as with the exhaust dough from the coffee shop. - nevertheless, the puff pastry is tougher and no matter how you roll it out, the layers of dough will be thicker and more lush. But if there is no time and desire to mess with the exhaust dough, the puff pastry option will do fine.
Austrian strudel is one of the most popular desserts in the world. It consists of a very thin dough in which the filling is wrapped. Thanks to this, the strudel got its name, which literally translates as "whirlpool".
In addition to the purchased one, you can also use your own dough. The recipe for homemade puff pastry for this baking you can choose in this directory .
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Cinnamon - 247 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Starch - 320 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Lemon juice - 16 kcal/100g
- Brown Sugar - 394 kcal/100g
- Vanilla sugar - 379 kcal/100g
