6 ways to make delicious apple strudel

1. Classic apple strudel made from homemade stretched dough

Classic apple strudel made from homemade puff pastry

Ingredients

250 g flour + for sprinkling;
1 egg;
a pinch of salt;
1 tablespoon vegetable oil + for lubrication;
100 ml of water;
2 kg of apples;
1 lemon;
100 g sugar;
vanilla sugar - to taste;
2 teaspoons of cinnamon
150 g raisins;
100 g butter;
100 g bread crumbs;
powdered sugar - to taste.

The ingredients are sized for two strudel.

Preparation

Sift flour into a bowl. Make a depression in the middle, beat in an egg, add salt and vegetable oil. Pour in lukewarm water and stir. When the dough starts to gather into a lump, continue kneading it with your hands. Throw it on the table several times and remember well again. The finished dough should become elastic, soft and velvety.

Cut it into two equal pieces. Form a ball from each and brush with vegetable oil. Place the balls a short distance apart on a plate. Rinse a large bowl with boiling water, wipe dry and cover the dough with it. This will keep warm inside. Leave the dough for half an hour.

Peel and core the apples and cut into very thin slices. Add finely grated lemon zest, juice of half or a whole lemon, plain and vanilla sugar, cinnamon and raisins. Raisins can be soaked in boiling water in advance and allowed to swell. Stir the filling thoroughly. Since the number of ingredients is for two strudel, only half of the filling can be made at first.

Lightly fry the crackers in a dry hot frying pan, stirring constantly.

Place a large piece of cotton cloth on the table and dust it with flour. Place one part of the dough in there. You might not have to divide the dough in half, but then stretching it is more difficult. Flatten the ball by slapping it with your palm and turning it over several times. Then roll out the dough with a rolling pin, also turning it over several times.

Then gently lift it up by throwing it over the back of your hand. Fold both palms. Turning the dough in a circle on your fists, stretch it out to the sides. It should become very thin, literally transparent. Place the dough on the fabric and try to shape it into a rectangle by pulling it out in the right directions.

Melt half of the butter and brush over the dough with it. Sprinkle with half of the breadcrumbs and powder, not reaching the edges a few centimeters. Spread half of the filling over one end of the dough.

Place the sides of the dough over the filling with your hands or with a cloth. Use the fabric to roll up the strudel as shown in the video below. Place the blank on the parchment with the seam down.

Brush the strudel with vegetable oil and transfer to a baking sheet with the parchment. Bake in an oven preheated to 200 ° C for 30-40 minutes, until the dough is lightly browned. Make the same strudel with the remaining ingredients.

2. Strudel with apples from ready-made puff pastry

Ingredients

3 apples;
½ lemon;
80 g raisins;
2 tablespoons of butter;
5 tablespoons of sugar;
vanilla sugar - to taste;
500 g puff pastry;
1 teaspoon ground cinnamon
3 tablespoons of ground almonds.

Preparation

Cut apples, peeled and core, into small cubes and pour over with lemon juice. Raisins can be soaked in boiling water beforehand and allowed to swell while you prepare other ingredients.

Melt half the butter in a skillet over medium heat. Place the apples there. Add 3 tablespoons of sugar and stir. Simmer the fruit, stirring occasionally, for a few minutes, until the liquid evaporates. Finally add vanilla sugar and raisins.

Roll out the dough into a rectangle. Combine the remaining sugar, cinnamon and almonds. Melt the remaining butter and use almost everything to grease the dough, stepping back slightly from the edges of the rectangle. Sprinkle with cinnamon mixture.

Spread the apple filling along the short edge of the dough, without going over the non-oiled parts. Twist the strudel gently, pinching the edges along the way.

Place it on a parchment-lined baking sheet. Grease the dough with butter and make several punctures with a fork. Place in an oven preheated to 180 ° C for 40 minutes.

3. Apple strudel from ready-made phyllo dough

Apple strudel made from ready-made filo dough

Ingredients

3 apples;
50 g raisins;
2 teaspoons of butter;
3 tablespoons olive oil
50 g brown sugar + for sprinkling;
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg;
2 tablespoons orange juice
50 g chopped walnuts;
10 sheets of filo dough.

Preparation

Cut the peeled apples into thin slices. If desired, you can pour boiling water over the raisins in advance and leave to swell while you prepare the filling.

In a skillet over medium heat, heat the butter and 2 tablespoons of olive. Put the apples in there, add sugar, cinnamon, nutmeg and orange juice and stir. Cook for 2-3 minutes, add nuts and raisins and remove from heat.

Line a baking sheet with baking paper. Drain the apples and combine with the remaining olive oil. Place one filo sheet on a baking sheet, brush with the butter mixture and lightly sprinkle with sugar. Do the same with the rest of the sheets.

Place the filling in the middle of the dough, laying in a rectangular shape. Fold the short edges of the dough over the filling, brush them on top with the butter mixture. Then, starting from the long edge, twist the strudel.

Brush it on top with a mixture of butter and juice. Place in an oven preheated to 190 ° C for about 35 minutes.

4. Apple strudel made from homemade puff pastry

How to make homemade puff pastry apple strudel

Ingredients

200 g flour + for sprinkling;
a pinch of salt;
½ tablespoon of lemon juice;
1 egg;
75 ml of water;
100-150 g butter;
3 apples;
100 g raisins;
3 tablespoons of sugar;
3-4 tablespoons of bread crumbs.

Preparation

Combine flour, salt, lemon juice and egg. Pour in lukewarm water gradually, kneading into a homogeneous elastic dough. Melt the butter.

Divide the dough into several pieces and flatten each piece slightly with a rolling pin. Brush the dough with melted butter. Place on a plate, stacking the pieces on top of each other and forming two turrets. Cover with cling film and refrigerate for 2 hours.

Peel and core the apples and cut into small cubes. Add raisins, sugar and less than half of the breadcrumbs and stir. Raisins can be pre-soaked in boiling water and allowed to swell.

Put the chilled dough on the table sprinkled with flour. Brush the pieces with melted butter again. Fold all the blanks on top of each other and roll them out in a very thin layer.

Lubricate the layer with oil and sprinkle with the remaining breadcrumbs. Spread the filling over the dough, just short of the edges. Form a roll, starting at the long edge.

Line a baking sheet with oiled parchment. Arrange the strudel and season with butter. Bake in an oven preheated to 180 ° C for about 40 minutes. Then lower the temperature to 130 ° C and cook for another 25 minutes. Grease the strudel 2-3 more times while baking.

5. Apple pita strudel

Ingredients

3 apples;
1-2 teaspoons of lemon juice;
100 g raisins;
80 g butter;
3 tablespoons of sugar + for sprinkling;
vanilla sugar - to taste;
1 teaspoon cinnamon
1 large thin pita bread;
3-4 tablespoons of bread crumbs.

Preparation

Cut the cored apples into small pieces and pour over with lemon juice. Raisins can be soaked in boiling water beforehand and left to swell while you prepare other ingredients.

Melt half the butter in a skillet over medium heat. Put the apples in there, sprinkle with sugar and vanilla sugar, add the raisins and stir. Simmer for a few minutes, stirring occasionally, until the liquid evaporates. Remove from heat and add cinnamon.

Melt the remaining butter and brush the spread pita bread with it. Sprinkle with breadcrumbs. At the same time, leave about 1–2 cm from the wide edges, and 5–7 cm from the narrow ones. Spread the apple mass over the breadcrumbs.

Cover the filling with the narrow edges of the pita bread. Then, starting at the wide edge, roll up the strudel. Transfer it to a baking sheet lined with parchment. Brush pita bread with melted butter and sprinkle with sugar. Bake for about 20 minutes at 190 ° C.

6. Apple strudel made from homemade shortcrust pastry

Apple strudel from shortcrust pastry: a simple recipe

Ingredients

125 g butter;
3 tablespoons sour cream;
50 g icing sugar;
½ teaspoon of baking soda;
180 g flour;
2 apples;
50 g raisins - optional;
2 tablespoons of sugar;
1 teaspoon cinnamon

Preparation

Cut the butter into small cubes and place in a bowl. Add sour cream, powdered sugar and baking soda. Gradually adding flour, knead a homogeneous dough with your hands. Form a ball out of it and refrigerate for 1 hour.

Roll out the chilled dough into a thin rectangular layer. Grate the apples on a coarse grater and distribute over the dough, a little short of the edges. Add raisins if desired. Sprinkle with sugar and cinnamon.

Starting from the long edge, roll the layer into a roll. Pinch the edges and place the piece on a parchment-lined baking sheet with the seam down. Bake at 180 ° C for 35-40 minutes.