Puff pastry strudel with apples and walnuts

First, let's prepare the products

The ingredients are familiar and you probably already have many of them in your kitchen. This:

• 2 sheets of puff pastry (if you have time, you can make it yourself);
• 3 green apples (you can take others);
• 0.5 tbsp. walnuts (can be replaced or mixed with pecans, hazelnuts, almonds or roasted peanuts);
• 1 tbsp. l. cinnamon (if you only have sticks, you need to grind them);
• 2 tbsp. l. flour (can be oatmeal);
• 3 tbsp. l. regular white sugar, brown sugar and breadcrumbs;
• 1 egg.

The first step is to prepare the filling, since the dough is purchased and is already ready for baking.

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For this, wash the apples, remove the seeds and cut into small cubes. Add cinnamon, 3 tbsp. l. white and brown sugar and 2 tbsp. l. flour.

Leave the filling aside to allow the apples to release their juice.

During this time, finely crush the nuts. There are two simple ways - in a blender or with a rolling pin, which you need to run over a bag of nuts. I like the second option better. Mix nuts with breadcrumbs.

Roll out the dough and top it with half the nut-breadcrumb mixture and half the apple-cinnamon mixture. Roll out the dough, pinch the edges and place on a baking sheet.

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Prepare the second strudel in the same way. Before baking, make several slanting cuts, brush with egg and place in the oven for half an hour at 180°C.

Recipe for Strudel with apples and nuts. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Strudel with apples and nuts.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Strudel with apples and nuts is 294.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Apple strudel with walnuts

Prepare the ingredients. Advice. Strudel can be made with almost anything: cherries, pears, peaches, custard. If you wish, you can even make a salty strudel, for example, with vegetables.

Pour cognac into a saucepan, add raisins. Bring to a boil, remove from heat, cover with a lid and leave to infuse.

Sift 1.5 cups of flour in a heap onto a work surface.

Whisk together 1 egg, 3/4 cup water and 50 ml vegetable oil. Make a well in the flour and gradually pour the resulting mixture into it. Knead the dough, carefully pouring flour into the liquid. The dough should be smooth and elastic, not stick to your hands.

Knead the dough vigorously for at least 10 minutes. It is not forbidden to knead, hit the flatbread on the table, or hit the dough with your fists. This is necessary so that later there are no problems with pulling it out.

Grease the finished dough with vegetable oil. Place in a bowl, close with a lid and, putting it in a warm place, forget about it for about 1 hour.

In the meantime, you can start filling. Crush the walnuts in a mortar and mix them with a small amount of sugar (2 tablespoons will be enough).

Melt 20 g of butter in a frying pan and fry the breadcrumbs in them.

Peel and core the apples and divide each into 8 wedges. Thinly slice the slices (4-5 mm), sprinkle with lemon juice to prevent them from darkening. Mix cinnamon with sugar.

Spread a large linen towel (at least 80 by 80 centimeters in size) on the table, sprinkle it with the remaining flour, and smooth it over the entire surface with your hands.

Roll out the dough on a towel with a rolling pin to a thickness of 3-4 mm. It is very important to do this carefully: the main thing is not to tear or roll up the folds.

Now you need to stretch the dough with your hands. To do this, pry the dough with the back of your hand and, holding it with your other hand, stretch the dough in a circular motion from the center to the edges.

In this matter, the main thing is not to rush and act carefully. You need to stretch the dough until the towel begins to show through it. If the layer is torn a little, it doesn’t matter: you can make a patch later.

The finished transparent dough must be carefully smoothed out and given a rectangular shape, cutting off the edges. Scraps can be used for patches if necessary.

Brush the dough with melted butter. When placing the filling, you need to step back from the edges of the rectangle at least 3 4 centimeters. And by the end of the future roll, it’s better that’s all 7. Start filling. Sprinkle the dough evenly with fried breadcrumbs.

Place apples, squeezed raisins, sprinkle with a mixture of sugar and cinnamon. The last layer is crushed walnuts.

Fold the unfilled edges inside.

Roll up the roll, brushing the dough with melted butter along the way. It is convenient to wrap the roll directly with a towel. If you can help yourself with your hands. Do not try to wrap the roll too tightly; the strudel should not be dense.

Preheat the oven to 190 degrees. Cover the sheet with baking paper, grease it with butter and place the strudel there using a towel. If the whole sheet does not fit on the sheet, you can wrap the roll with a snail. Before putting the strudel in the oven, brush the top with butter. Bake for 40-45 minutes.

Cool the finished strudel for 10-15 minutes, sprinkle with powdered sugar and garnish with mint leaves. Serve warm. Ready! Bon appetit! Tips: If you have very juicy apples, it is better to pierce the roll in several places before baking so that the liquid can evaporate and the strudel does not crack.

It is best to use frozen cherries, drain the excess juice and use them for other culinary purposes.

Strudel is good served with custard or a scoop of ice cream.

If you do not want to place the strudel on a baking sheet like a snail, even at the stage of rolling out the dough, make the length equal to the length of the baking sheet.