How to make apple strudel from ready-made puff pastry

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Prepared by: Erich

06/25/2012 Cooking time: 45 min

All cuisines of the world have many recipes for sweet pastries. German cuisine also has a lot of similar recipes. Caramel apple strudel is proof of this.

Secrets and tips of chefs

• Puff pastry can be bought ready-made in the store. It comes in yeast and unleavened without yeast. There is not much difference in it. Yeast-free puff pastry is higher in calories and fat. Because it has more layers (about 140) with more oil sandwiched between them. When baking, it rises slightly, unlike unleavened dough without yeast. In it, the layers are not seen so clearly.
• Strudel is prepared with a variety of fruits and berries, and sometimes vegetables act as a filling. But the signature recipe remains apple strudel.
• There should be a lot of filling in the strudel. If the filling is very juicy, sprinkle the dough layer with ground breadcrumbs, nuts or cookies so that they absorb excess liquid.
• Add secret ingredients to the filling. In Austria, rum and walnuts are mandatory. This will make the taste of the dessert especially refined and unforgettable. Rum soaks the dough well and adds “moisture” to it, and nuts add zest, but they must be crushed before adding.
• To make the strudel easier to roll, place a linen towel or parchment paper on the countertop and sprinkle it with flour. Wrap the strudel by pulling the towel towards you.
• The most delicious strudel is warm, but it can also be served chilled.
• Before putting the strudel in the oven, brush the dough with olive oil to create an appetizing and crispy crust.

Useful tips

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

1. A prerequisite for preparing any strudel (both sweet and meat) is the presence of crackers. They absorb both juice from fruits and berries and from minced meat;
2. It is also necessary to remember that strudel is prepared only in a preheated oven;
3. For lubrication, it is best to replace vegetable or butter with olive oil. In this case, the dish will be incredibly tender;
4. In addition to walnuts, raisins, dried apricots, you can add a little rum to apples. This will add a piquant flavor to the delicacy;
5. To make the strudel even tastier, it is recommended to dip the sliced ​​apples in sour cream or cream before placing them on a rolled out sheet of dough.

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

With apples

This is a quick and delicious apple strudel made from puff pastry with apples and cinnamon. Although it is prepared with deviations from Austrian culinary traditions, this option does not take much time.

• Calorie content per 100 g - 183 kcal.
• Number of servings - 6
• Cooking time - 1 hour 10 minutes

Ingredients:

• Puff pastry (yeast or yeast-free) - 500 g
• Raisins – 100 g
• Butter - about 100 g
• Ground cinnamon - 2 tsp.
• Breadcrumbs - 40-50 g
• Sugar - 150 g
• Lemon juice - from half a lemon
• Walnuts - 100 g
• Powdered sugar - 2-3 tbsp.
• Apples – 500 g

Making apple strudel from puff pastry:

1. For the filling, rinse the raisins thoroughly and dry with a paper towel. Fry the nuts in a clean and dry frying pan and chop (not into fine crumbs) with a knife or chop in a blender bowl. The kernels should remain medium in size.
2. Wash the apples, dry them, cut off the peel and remove the core. Then cut them into small thin pieces.
3. Place the apple slices in a deep bowl, sprinkle with the juice of half a lemon and stir. Then add raisins with nuts, sugar and ground cinnamon for flavor. Mix all ingredients well.
4. Thaw the puff pastry in advance and roll it into a thin rectangle.
5. Melt the butter and apply 2-3 tbsp. onto a rolled out sheet of dough. Spread evenly over the entire surface with a silicone brush.
6. Sprinkle a layer of breadcrumbs on top, leaving 10 cm from one edge and 4 cm from the other three edges.
7. Then spread a layer of filling on top of the crumbs along the border of the crackers.
8. To prevent the filling from falling out, bend three edges 4 cm each and roll the workpiece into a tight roll. Brush each turn of dough with melted butter.
9. Place the formed strudel on a baking sheet covered with parchment.
10. Bake it in the oven for 30-40 minutes at 180 degrees. Every 10 minutes, take out the strudel and brush with melted butter.
11. Grease the finished apple strudel made from puff pastry with apples and nuts with the remaining butter and sprinkle with sweet powdered sugar through a fine sieve.

Recipe ingredients:

• 0.5 tbsp. granulated sugar + extra for sprinkling
• 0.5 tsp. coarse salt + extra for sprinkling
• 110 gr. salted butter
• 2 tsp. apple cider vinegar
• 0.9 kg. Golden Delicious apples (about 4 large apples), peeled and cut into 2cm pieces.
• 3 tbsp. l. crushed ginger cookies (about 4 pieces)
• 0.5 tsp. ground cinnamon
• 6 frozen sheets of phyllo dough, thawed
• 0.5 tbsp. chilled heavy cream
• Powdered sugar for dusting

With cherry

Lazy strudel with cherries and nuts made from puff pastry is an incredibly tasty homemade pastry. For this juicy and aromatic pastry, fresh or frozen berries are suitable for quick tea.

Ingredients:

• Puff pastry without yeast - 500 g
• Frozen cherries – 500 g
• Walnuts - 100 g
• Breadcrumbs - 80 g
• Granulated sugar - 100 g
• Corn starch - 1 tbsp.
• Butter - 1 tbsp.
• Eggs - 1 pc.

Preparation of puff pastry strudel with cherries:

1. Thaw the dough at room temperature. Sprinkle the work surface with flour and roll out with a rolling pin into a very thin layer.
2. Melt the butter and brush the rolled out dough with it.
3. Sprinkle the dough evenly with breadcrumbs, spacing 2 cm from the edges of the layer.
4. Pre-roast or dry the walnuts in a clean, dry frying pan and chop finely in a food processor. Then sprinkle them over the dough.
5. Thaw the cherries, drain the juice, add starch and stir so that the cherry juice is “sealed” inside and the strudel does not get soggy.
6. Place cherries on top of the nuts and sprinkle with granulated sugar.
7. Carefully roll the dough with the filling into a tight roll and place it on a baking sheet lined with parchment.
8. Make a few pricks on top with a fork and brush the roll with beaten egg.
9. Place the puff pastry strudel with cherries in a preheated oven at 200 degrees for 15 minutes.
10. When the baked goods are covered with a golden crust, remove the roll from the oven, cool and sprinkle with powdered sugar.

Recipe history

This dish originated in Austria. The local chefs even had this rule: the dough must be rolled out and stretched by hand so thinly that you can see the lines in a letter from your beloved through it. It was also believed that only a passionate pastry chef could prepare the most delicious strudels.

Strudel, due to its wrapped design, can only be translated as a whirlpool or vortex. Initially, the dough for this delicacy was made from flour, which contained a high amount of gluten, and also 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 dough is sometimes quite difficult, so today people often buy it store-bought. The fillings for this delicacy can be completely different: apples, poppy seeds, cottage cheese, berries, nuts and other fruits. There are more surprising variations.

Apple strudel made from ready-made puff pastry

Puff pastry has many benefits. First of all, it can be quickly defrosted and rolled out if guests are already on the doorstep. With this product, preparing apple strudel is quite simple and hassle-free.

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

The apples must be thoroughly washed, all excess (tails, core, seeds) removed and peeled. We cut the fruits into thin slices.

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

Let's return to the test. It needs to be rolled out as thinly as possible without tearing it. If you can see the towel pattern underneath or make out the text on a sheet of newspaper, then the thickness is appropriate. Next we take the oil. If you choose butter, then you need to melt it first. Grease the rolled out dough completely, except for the edges.

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

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

Next, using a linen or cotton towel, carefully roll the roll. The ends need to be pinched well.

Prepare the baking sheet. We either cover it with paper or lubricate it. Place the strudel on it and bake in the oven for about 30-40 minutes at t=180°

With jam

Puff pastry strudel with jam is a quick and tasty tea pastry for unexpected guests. Always airy, unusual and incredibly tasty. Any jam is suitable for the recipe, the main thing is that it is thick and not liquid.

Ingredients:

• Puff pastry – 500 g
• Jam – 75 g
• Starch - 2 tsp.
• Mint syrup - 1 tbsp.
• Powdered sugar - to taste

Preparation of puff pastry strudel with jam:

1. Thaw the dough at room temperature. Typically this process takes no more than 30 minutes. Then roll it out with a rolling pin into a thin layer.
2. Mix the jam with starch and pour it onto the dough in a 1 cm layer, retreating 1.5-2 cm from the edges.
3. Fold in three edges of the dough, covering the filling so it doesn't leak out, and roll the dough into a log.
4. Pinch the edges together well and place the roll on a baking sheet. Send it to bake in a preheated oven at 200 degrees for 20 minutes.
5. 5 minutes before the puff pastry strudel with jam is ready, brush it with mint syrup and sprinkle with powdered sugar.

Cooking according to the recipe:

1. Make caramel
   : mix granulated sugar, 1/3 tbsp in a large frying pan. water and salt. Heat over medium heat, stirring until sugar dissolves. Cook, gently swirling pan occasionally without stirring with a spoon, until amber in color, 8 to 10 minutes. Use a damp pastry brush to brush off any sugar crystals stuck to the sides of the pan. Remove from heat and stir in 3 tbsp. l. butter and vinegar (the caramel will bubble a lot).
2. Add apples and cook, stirring occasionally, until softened, about 12 minutes. Then remove the apples and place them in a bowl; set caramel aside. Mix apples with 1 tbsp. l. crushed ginger cookies and cinnamon; let cool completely.
3. In a small saucepan over medium heat, melt remaining 5 tablespoons. l. butter. Let cool, then skim off any foam and discard. Drain the ghee into a bowl, leaving the solids in the pan.
4. Position a rack in the lower third of the oven and preheat to 190°C. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with the long side in front of you. Cover the remaining dough with a damp towel. Lightly brush a sheet of phyllo dough with melted butter and sprinkle with sugar. Place another sheet of phyllo on top, brush with butter and sprinkle with sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tbsp on top. l. crushed ginger cookies.
5. Spread the apple filling onto the phyllo dough in a long strip along the bottom edge, leaving a 1/2-inch margin. Using a towel or parchment paper, roll the dough into a log, starting at the bottom edge. Place the strudel, seam side down, on the prepared baking sheet. Grease with butter and sprinkle with sugar. Make several slits at the top for ventilation. Bake until golden brown, 30-35 minutes.
6. In a bowl with a mixer on medium speed, beat the chilled cream until soft peaks form, then gently fold in some of the reserved caramel (you may need to beat the caramel first to thin it out). Sprinkle the strudel with powdered sugar and cut into slices. Serve with caramel whipped cream and drizzle with additional caramel; sprinkle with coarse salt.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes / Austrian cuisine

With cottage cheese

Airy strudel with a delicate curd filling is a great addition to breakfast. It's easy and quick to prepare, and it turns out very tasty. The curd filling can be supplemented to taste with raisins, dried apricots, candied fruits or any other additives to taste.

Ingredients:

• Puff pastry – 400 g
• Cottage cheese – 200 g
• Raisins – 100 g
• Butter - 50 g
• Eggs - 1 pc.
• Sugar - 130 g
• Vanilla sugar - 1 sachet
• Powdered sugar - 1 tbsp.
• Ground walnuts - 50 g
• Cinnamon powder - 1 tsp.
• Chocolate chips - 50 g

Preparation of puff pastry strudel with cottage cheese:

1. Remove the puff pastry from the freezer and defrost naturally, without using a microwave. After 25-30 minutes the dough will defrost. Then sprinkle the table with flour and place a layer on it. Roll out the dough with a rolling pin so that its thickness is 2-3 mm.
2. Mix cottage cheese with sugar and puree in a blender until you obtain a soft, sweet mass.
3. Wash the raisins, dry with a paper towel and add to the curd mass. Then add vanilla sugar, chocolate pieces, cinnamon and walnuts. Gently mix the curd filling with a spoon.
4. Spread the filling evenly over the surface of the rolled out dough, leaving 2 cm on each edge.
5. Fold each edge over the filling and roll the dough into a log. Carefully secure the ends so that the filling does not leak out.
6. Break the egg and take only the yolk, the white is not needed. Beat the yolk with a fork and brush the surface of the strudel with it.
7. Cover a baking sheet with paper, place the roll on it and brush with yolk.
8. Bake the puff pastry strudel with cottage cheese in a preheated oven at 180 degrees for 25 minutes.
9. Cool the finished baked goods slightly, sprinkle with powdered sugar and decorate with powdered sugar.

How to cook “Apple strudel from puff pastry without yeast”

Thaw the dough in advance. Wash the apples, peel and cut into small slices.

Sprinkle the apples in a bowl with flour, cinnamon and sugar. Mix the ingredients well.

Melt the butter. Roll out the dough, grease it with butter and sprinkle with breadcrumbs.

Preheat the oven to 180 degrees. Place the apple filling and roll the dough into a roll. Make slits in the dough.

Cover a baking sheet with parchment. Place the future strudel on it. Coat it with milk.

Bake for 35 minutes until golden brown. Serve by cutting into portions. Enjoy your tasting!