How to make strudel with apples - step-by-step recipes for dough and filling with photos. Strudel with meat and potatoes Strudel cooking recipe

What is apple strudel and how to prepare it? Apfelstrudel (German apple strudel) is a traditional Viennese strudel, a popular pastry originally from Austria. Any strudel consists of layered dough and a filling, usually sweet. Although strudels are commonly referred to as Austrian cuisine, they are also a traditional baked product in most countries of the former Austro-Hungarian Empire.

Today we will talk about how to prepare a classic Viennese strudel with apples, what dough to use, what is included in the traditional filling, and how long to bake Apfelstrudel in the oven, and also learn about new modern ways of preparing apple strudel in the oven and multicooker. DoughVed has collected for you 5 of the best strudel recipes for every taste and budget.

What kind of dough is needed for strudel: stretch or puff pastry?

Over the centuries of its existence (the very first known recipe dates back to 1696), strudel has gained worldwide popularity, and with it many different ways of preparing dough and filling. In every corner of the world, pastry chefs prepare strudel in their own way. So which strudel dough is best?

• Exhaust. Austrian, Hungarian and Czech strudel is traditionally made from an elastic dough consisting of flour, water, vegetable oil and salt without added sugar. The dough is pulled out by hand into a thin layer. Purists say that strudel dough should be so thin that you can read a newspaper through it. It is not always possible to achieve such a result at home due to lack of experience or a large amount of free time.
• . An excellent alternative to stretch dough is puff pastry - bought in a supermarket or homemade. Without yeast you will get baked goods that are closer to the classics, but use yeast if you want to bake a fluffy strudel.
• Philo. In fact, it is also stretchable unleavened dough. Cooking at home takes a lot of time - the dough is stretched and rolled into a very large thin sheet - so it is much easier to prepare strudel by buying a frozen semi-finished product, rolled out by special machines into the thinnest layers.
• Thin lavash. Since pita bread is also a thin unleavened dough, it can be used to make strudel, although in this case some changes will have to be made to the traditional cooking technology.

Viennese apple strudel: classic recipe

1 hour 30 minutes to prepare

20 min to prepare

280 kcal per 100 g

The classic Austrian strudel stuffed with apples and raisins wrapped in flaky pastry is not at all difficult to prepare. All you need to prepare a classic apple strudel is a step-by-step recipe with photos and a clean cloth napkin to wrap the strudel like the Viennese chefs.

From this amount of ingredients you get a large strudel for 12 servings.

Stretch dough

• wheat flour – 2.5 cups;
• salt – 0.5 tsp;
• vegetable oil – 3 tbsp. + 0.5 tsp;
• warm water – 10-12 tbsp.

Apple filling

• butter – 200 g;
• breadcrumbs – 50-60 g;
• chopped roasted hazelnuts (or almonds, walnuts) – a third of a glass;
• sugar – three quarters of a glass + 1 tbsp;
• ground cinnamon;
• salt;
• large varieties of apples such as Granny Smith or Golden - 5 pcs.;
• raisins - half a glass;
• lemon juice – 5 tsp;
• lemon zest – 1 tsp.

Preparation

1. To prepare the stretch dough, in a large bowl, stir flour, salt, 3 tbsp. vegetable oil and 10 tbsp. warm water until smooth. If the mass looks dry, add more water, 1 tbsp. at a time. The strudel dough should be soft and not stick to your hands.
2. Knead the dough with your hands on a floured cutting board until elastic, about 5 minutes. Form into a ball and grease with the remaining 0.5 tsp. vegetable oil. Place in a bowl, cover with cling film and leave at room temperature for 1 hour to form gluten fibers - this will help us “stretch” the dough.
3. Meanwhile, make the apple filling. Melt a small piece of butter (about 40 g or 3 tbsp) in a frying pan over medium heat. Add breadcrumbs and cook, stirring, for 2 minutes. Remove from heat, transfer to a bowl and leave until cool.
4. Preheat the oven to 200 o C. Place a large sheet of parchment or baking paper on the work surface, and place a large piece of clean cloth or cloth napkin measuring at least 60x90 cm on top.
5. Transfer the dough to a floured cutting board and roll it out with a rolling pin into a rectangle of approximate dimensions 25x30 cm. Turn the board along with the dough onto the prepared cloth. We remove the board.
6. We begin to stretch the dough very carefully. To do this, place your hand, palm down, under the dough and slowly pull the edge toward you, being careful not to tear it. If the sheet is torn, carefully fasten it together. Stretch it into a 45x75 cm rectangle. The dough should be translucent and paper-thin, with the same thickness around the entire perimeter. If there are any thick edges left, cut them off with a knife.
7. Melt the remaining butter and brush a thin layer over the base, reserving a small amount to brush the top before baking. Distribute the chopped nuts evenly over the entire surface. Departing 15-20 cm from the narrow side of the rectangle and 7-8 cm from the edges, lay out a strip of toasted breadcrumbs. Mix three quarters of a glass of sugar, a quarter of a tsp. ground cinnamon and a pinch of salt. Combine with chopped apples, raisins pre-soaked in warm water, juice and lemon zest. Place the filling, mixed until smooth, on top of the breadcrumbs.
8. Using a cloth, lift the edge of the dough and cover the filling. We continue to lift the fabric to wrap the strudel. Having reached the middle, we wrap the edges inward. We wrap it to the very end - the length of the strudel should be about 40-45 cm. Roll the strudel onto baking paper and move it along with the paper onto a baking sheet. If the strudel does not fit on the baking sheet, slightly bend the edges.
9. Lubricate the product with melted butter and sprinkle with 1 tbsp. Sahara. Bake for 20 minutes, then reduce the temperature to 180 o C and bake until golden brown. Remove from the oven and cool. Serve with whipped cream.
   

   Read more:– detailed instructions with photographs.

Puff pastry apple strudel: step-by-step recipe with photos

If you don’t have time to prepare strudel in the classic Viennese way, prepare apple strudel using a simple recipe with step-by-step photos - from puff pastry. Yeast or yeast-free, homemade or store-bought - puff pastry allows you to prepare delicious apple strudel without any hassle.

Ingredients

• puff pastry with yeast or without yeast - 1 sheet;
• sweet firm apples – 2 pcs.;
• or other to taste – 1 tbsp;
• breadcrumbs - 2 tbsp;
• nuts (walnuts, almonds) – 2 tbsp;
• sugar – 2 tbsp;
• raisins – 2 tbsp;
• ground cinnamon – 0.5 tsp;
• egg yolk – 1 pc.

How to cook

1. Preheat the oven to 180 o C. To prepare the filling, soak the raisins in warm water to soften. We peel the washed apples and cut them into pieces, after cutting out the middle. Finely chop the nuts with a knife.
2. We cover a baking tray of a suitable size with baking paper and transfer a sheet of slightly cold, not completely defrosted puff pastry onto it. Visually divide the sheet into three parts lengthwise. Lubricate the middle part with a thin layer of jam and place chopped apples on top.
3. Mix bread crumbs, sugar, chopped nuts and cinnamon. Sprinkle the resulting mixture over the apple slices. Drain the water from the raisins, squeeze them lightly with your hands and place them on top of the filling.
4. We begin to wrap the strudel. Cover the filling with a free third of the dough on one side. Separate the chicken yolk from the white. Beat the yolk a little with a fork and, using a pastry brush, apply a thin layer to the folded part of the dough - this will help hold the struel together.
   

   Find out:– secrets and tricks with step-by-step photos.

5. Cover with the rest of the dough and gently press the top of the product with your fingers so that the strudel does not unfold during baking. Seal the edges and brush the entire surface with the remaining beaten yolk. We make diagonal cuts along the top to allow steam to escape at a distance of 2.5-3 cm from each other.
6. Bake in a preheated oven for 40 minutes. Remove from the oven and let cool. Cut into pieces along the previously made cuts and serve.

Serving apple strudel made from puff pastry, like the classic one, tastes best with whipped cream, anglaise sauce or a scoop of vanilla ice cream.

Apple strudel made from phyllo dough with nuts and cinnamon

Similar to puff pastry, strudel is made from filo. Paper-thin, yeast-free stretch phyllo dough requires experience and time to prepare at home, so it’s easier and faster to buy a package of ready-made phyllo in the nearest supermarket.

Required

• butter – 50-60 g;
• fresh, strong apples – 3-4 pcs. (depending on size);
• breadcrumbs - 3 tbsp;
• nuts - half a glass;
• cinnamon – 1 tsp;
• granulated sugar – 1 cup;
• raisins – 100 g;
• phyllo dough – 3 sheets;
• powdered sugar (optional) for serving.

Recipe

1. Preheat the oven to 180 o C. Melt the butter over low heat and set aside. Wash the apples, peel them, remove the core and cut them into cubes. Cover with breadcrumbs. Chop the nuts and add to the apples with breadcrumbs. Next add cinnamon and granulated sugar.
2. If the raisins are dry, soak them in hot water for 15 minutes before preparing the filling. Drain the water and place the raisins in a bowl with apple slices. Mix the filling.
3. Cover the work surface with baking paper. Take 1 sheet of phyllo and place it on paper. Cover the remaining sheets with a damp, clean waffle towel - this will prevent drying out and cracking during baking.
4. Brush the phyllo sheet with melted butter. Place a second sheet on top and lubricate again. We repeat the procedure with the last third sheet. Stepping back 6-8 cm from the edges, spread the filling in strips onto the top sheet. Fold in the edges and roll the dough into a log.
5. Carefully grease the edge of the phyllo with oil and fasten the future strudel. Together with the paper, transfer to a baking sheet and place with the seam down. Grease the top of the baked goods with oil. Bake for half an hour. Remove from the oven and cool to room temperature. If desired, decorate with powdered sugar or serve with whipped cream.

The amount of sugar in the recipe can be adjusted at your discretion: the sweeter the apples, the less granulated sugar is needed.

Simple lavash strudel with apples in the oven

An even simpler recipe for apple strudel is made from pita bread in the oven. In the oven, lavash acquires an appetizing golden crust, in no way inferior in taste and appearance to classic stretch dough.

Will need

• butter;
• non-crumbly apples – 4 pcs.;
• granulated sugar – 3 tbsp;
• ground cinnamon – 0.5 tsp.
• Armenian thin lavash – 1 sheet;
• nuts (almonds, hazelnuts or walnuts) – 2-3 tbsp;
• powdered sugar for serving (optional).

Cooking method

1. Preheat the oven to 180 o C. Melt the butter in a frying pan and set aside to cool. Wash the apples for the filling thoroughly, peel and cut out the middle. Cut into thin pieces and place in a clean frying pan. Add sugar, stir and simmer over medium heat, without covering the pan with a lid and remembering to stir occasionally.
2. After the apple juice has partially evaporated, remove from heat and add ground cinnamon to the stewed apples. Mix.
3. Place the pita bread on a cutting board and grease the entire surface with slightly cooled melted butter. Spread the stewed apples on top in an even layer over the entire surface, not reaching the edges 4-6 cm. Chop the nuts with a knife, sprinkle the apples with nuts.
4. Carefully wrap the lavash sheet with the filling into a roll. Coat the top with melted butter. Transfer the lavash strudel to a baking tray (no need to grease the tray. Bake in a preheated oven until golden brown and crispy, about 20-25 minutes
5. Remove the finished strudel from the oven and cool. Cut into portions, sprinkle powdered sugar on top if desired, and serve.

Although this is the fastest way to prepare strudel, it is still better to stew the apples, otherwise they will not have time to soften enough in 20 minutes in the oven. To taste, add raisins or dried cranberries to the filling.

Apple strudel made from puff pastry in a slow cooker

You can prepare strudel with apples not only in the oven: strudel in a Redmond, Polaris, Panasonic or other models, thanks to the use of ready-made puff pastry, requires a minimum amount of culinary skills and attention to preparation.

Necessary

• sweet apples – 2 pcs.;
• sugar – 100 g;
• ground cinnamon - a quarter tsp;
• puff pastry – 1 sheet;
• powdered sugar for serving;
• vegetable oil.

Step-by-step instruction

1. Place the washed, peeled and diced apples with their centers removed into a multicooker saucepan. Pour in sugar and cinnamon, mix and simmer for 20 minutes with the lid closed.
2. After the beep, open the lid and mix the filling. Leave the lid open and let the filling cool slightly, then transfer to a bowl.
3. Carefully roll out the sheet of puff pastry. Starting from the middle of the layer, spread the apple filling. We bend the edges of the dough and wrap it into a roll.
4. Grease a multi-cooker saucepan with oil and transfer the strudel into it. Bend the roll into the shape of a bowl and press it against the walls. Bake for 1 hour with the lid closed.
5. 15 minutes before the end of cooking, carefully so as not to get burned, open the multicooker lid and turn the product over to the other side. Close the lid and bake until the end of the program.
6. Remove the strudel with apples from the slow cooker, cool, decorate with powdered sugar or at your discretion and serve with tea, cutting into portions.

DoughVed advises. Before turning over or removing the product from the multicooker, do not forget to first open the lid and release the scalding steam formed during baking.

Secrets and tricks of making apple filling

• Apples . Not loose or crumbly (Grenny Smith or Golden varieties are perfect), apples for strudel are used both raw and stewed. In the second case, it is better to increase the number of apples for the recipe due to the decrease in the total mass after stewing.
• Sugar . The amount of sugar in the strudel needs to be adjusted depending on the type of apple chosen - the sweeter the fruit, the less granulated sugar is needed, and vice versa. If you add dried fruits, you can add a little less sugar.
• Raisin . Raisins that are too hard should be soaked in advance in a bowl of hot water for at least 10-20 minutes to soften, or use rum or cognac for this purpose.
• Cinnamon. A must-have ingredient for most apple baked recipes. Use ground spice: a quarter to half a teaspoon is enough for a medium apple strudel. cinnamon.
• Jam. Include your favorite sweet preparation in the filling recipe if desired. To get an original taste, brush the dough with 2 tbsp. or the same amount.
• Nuts. A classic addition to apple filling is almonds, hazelnuts or walnuts. Hazelnuts and walnuts for strudel should be crushed as finely as possible in a blender or chopped with a knife, and almonds should be used in the form of thin chips.
• Breadcrumbs. During baking, apples actively release juice, and to prevent the strudel from becoming too watery, breadcrumbs are added to the apple filling - they absorb excess juice and make the baked goods tender, but not dry or wet. Replacing breadcrumbs for strudel is simple: take yesterday’s white bread or loaf, dry it in the oven or in a frying pan, cool and chop.

Friends, we hope that TestoVed answered the question of how to make strudel with apples at home. Share your new recipes and unique ideas in the comments!

Strudel is a traditional Austrian delicacy in the form of a roll, twisted from a very thin sheet of dough, with various fillings. Cooking such a dish at home seems extremely difficult. But we don’t agree with this and want to offer you a simple and accessible recipe for making strudel from dough to filling. Just be a little patient and remove the rings from your hands so as not to tear the dough!

Stretch dough

Suitable for strudels and various rolls.

• 300 g flour
• 1 egg
• 125 ml warm water
• 2 tbsp. vegetable oil
• A pinch of salt

How to knead stretch dough

1. Sift the flour and salt and collect in a mound on the work surface. Make a well in the center and pour in vegetable oil.
2. Gradually, in 3-4 additions, add the liquid components of the dough.
3. 3. Using your fingertips and a fork, mix the flour into the liquid until a soft dough forms. Knead the dough, occasionally hitting it on the counter, until it becomes smooth and no longer sticks.
4. Roll the dough into a ball, brush with vegetable oil, cover with an inverted bowl and wrap in film and leave to rest. The ball of rested dough will spread slightly and become silkier.

How to roll out and stretch the dough

Source: saison.ch

1. Stretch the dough as quickly as possible. Until it dries out and becomes brittle.
2. The easiest way is to stretch the dough on a round table so that you can easily walk around it and pull from different sides. Don't try to move the dough - move it yourself!
3. Cover the table with an old sheet. Place a thick terry towel under the sheet. It is easier to roll out the dough on a soft one, and the top sheet will not slide off the table.
4. Lightly dust the fabric with flour and lightly rub it into the fabric. Roll out the dough on it to a diameter of 25 cm.
5. Place your hands palms down, fingers slightly bent. Now slowly pull the dough away from the center, moving it around in a circle on your knuckles.
6. When the center of the dough is well stretched, place the dough on the cloth and gently pull the dough from the center to the edges while spreading your hands. Stretch the dough section by section, moving around the table. Gradually, the entire dough will become so thin that the pattern on the fabric of the sheet will be visible, and the edges will hang over the table. Trim thick edges with scissors.

Source: saison.ch

Baking pies from stretch dough

Strudels are baked on baking sheets.

Grease or line with baking paper. Long rolls are rolled up like a snail. While baking, brush the surface of the pie with melted butter 1-2 times.

Cool the cake for 30 minutes and only then cut into portions.

Apple strudel

Ingredients:

• Stretch dough (see recipe above)
• 1.5 kg sweet and sour apples
• 100g butter
• 200 g sugar
• 100 g walnuts
• 80 g raisins
• 80 g breadcrumbs
• 1 tsp cinnamon
• ½ tsp. lemon juice
• 2 tbsp. powdered sugar

Vienna gave the world the waltz, schnitzel, a special method of brewing coffee and strudel. All these pleasures can be combined together and immerse yourself in the atmosphere of a fun city. What is needed for this? Fry the Wiener schnitzel. It is imperative that it covers the entire plate. Eat it to the sounds of the Viennese waltz. Brew coffee with delicious, soft milk foam. Serve the drink with a scoop of ice cream. This dessert is eaten so quickly that the dough does not have time to cool down and the ice cream does not have time to melt. But in order to fully feel yourself in Vienna, so as to hear the sounds of carriages moving along Kärtnerstrasse, you need to be able to cook a classic strudel. We will provide the recipe with photos in this article. Do you think this dessert requires any exotic ingredients? Not at all! All ingredients are basic and can be found in any store. Worried that making strudel will take all day? With some skill, the entire process of kneading dough will be quick and effortless.

His Majesty strudel

Vienna is the culinary capital of Austria. And besides strudel, this city has something to surprise its guests. Sachertorte, waffles, chocolates and much more can be tasted in kavegaus-kondittorei - coffee shops. But among all Austrian desserts, strudel is considered the king. The first recipe for this dish dates back to 1696. But the author's name was lost in the annals of history. Strudel has become so popular all over the world that even the “@” sign, which in different countries is called either a dog, a monkey, or a pasta, is called strudel in Israel. The etymology of the German word strudel - "whirlpool, whirlwind" - reflects the form of the dessert. Essentially, it is a roll in which the filling is wrapped. The classic recipe is apple strudel. But after the dish gained worldwide popularity, the dessert began to be prepared with different fillings: peach, pear, cottage cheese and even salted feta cheese. But here we will not move away from the classics and will tell you how to prepare traditional Viennese strudel.

Kneading dough

The only thing you need to do for the filling first is to wash 80 grams of raisins and soak them in 30 milliliters of dark rum. Don't have the right color of alcohol? Any distillate with a tasty smell will do - liqueur, tincture. Now let's do the dough. It should be yeast-free and extractable. Any other dough turns the dessert into an ordinary roll, and not into a Viennese strudel. The classic recipe instructs us to sift 150 grams of wheat flour onto a work surface. We make a hole in this slide and pour in 80 ml of water, 23 g of vegetable oil and a quarter teaspoon of vinegar. Add a small pinch of salt. Lubricate your palms with vegetable oil and begin, sparing no effort, to knead the dough. Knead for at least ten minutes. The dough should eventually stop sticking to your hands. Grease the bun with vegetable oil, cover with cling film and place in a warm place for an hour.

Viennese strudel: classic recipe

While the dough is reaching, let's make the filling. In the classic version, it must certainly be apple, with raisins and walnuts. We will also need brown sugar (50 g) for the filling, which we will mix with a spoon of ground cinnamon. It is better to take apples that are sour, juicy, green or yellow. Peel and remove fruit pods from a kilogram of fruit. Cut the pulp into thin slices. Heat the nuts (50 g) and chop them. As for this ingredient, the classic recipe allows for some liberties. Instead of walnuts, you can take the same amount of hazelnuts or almonds. At worst, roasted peanuts will do. Only it should be unsalted. Strain out the swollen raisins. Mix all the ingredients for the filling. Fry bread crumbs (80 g) in a spoon of butter until golden brown. We leave them separately.

Dough pulling

This is the most difficult part of making dessert. The dough should be so thin that you can read a book through it. In the good old days, matchmakers knew whether a girl would make a good bride by whether she knew how to cook strudel. The classic recipe advises us to resort to help with the pattern. Why not white? You'll find out later. In the meantime, sprinkle the towel with flour. Flatten with your palm. Lay out the rested dough. We also dip the rolling pin generously in flour. Roll out to a rectangle 3 millimeters thick. Then we put the rolling pin aside and continue to stretch, lifting it by one edge, then by the other. The dough will sag under its own weight. We must bring it to such a degree of thinness that the pattern on the towel can be seen through it.

The final stage

According to the classic strudel recipe, the dough needs to be greased with melted butter. It is better to prepare it in advance - about one hundred grams. Sprinkle the dough with breadcrumbs. Stepping back a little from the edge (2-3 centimeters), lay out the filling. Distribute it along one side of the strudel. Then we spread it towards the middle of the future roll, but so that the filling does not reach the other end of the dough by 5-7 centimeters. Lift the towel by the edge. The dough will roll up on its own. The roll should not be very tight. As you roll, brush the back of the dough with melted butter. Let's make several punctures along the entire length of the strudel with a toothpick. This is necessary so that the steam from the apple juice released during baking does not tear the dough. Turn on the oven at 200 degrees. Bake the roll for 27 minutes. During this time, we take out the product twice and grease it with melted butter. This will make the crust even crispier. Then reduce the oven temperature to 180 degrees. Bake like this for another three minutes.

Serving

The classic strudel recipe is not limited to instructions regarding the preparation of dessert. He also clearly regulates the method of serving it. According to this recipe, the strudel cannot be refrigerated. While still hot, take it out of the stove and immediately sprinkle it with powdered sugar. Place three fresh mint leaves on one end of the roll. Place a scoop of vanilla or butter ice cream on the other. It is also possible to serve raspberry topping in a separate container. But it’s better, if there is no ice cream, to serve the strudel with vanilla sauce.

Austrian cuisine has given the whole world one fantastic recipe - delicious apple strudel. This unique dessert is made from the finest dough, apples, nuts and raisins; one set of these products already speaks of how wonderful the result will be. Of course, this dessert is very high in calories, but nevertheless, you should definitely try a piece at least once in your life!

Servings: 10;

Cooking time: 1 hour 30 minutes;

A classic apple strudel prepared at home will be a hundred times tastier than those served in various restaurants. The secret is that when a housewife prepares a dish for her family, she uses only the best ingredients and also experiences the brightest feelings. It is for this reason that apple strudel turns out to be very juicy and sweet and so home-like.

• 250 grams of wheat flour;
• 50 milliliters of warm water;
• 50 milliliters of sunflower oil;
• ½ teaspoon salt.

Products for filling

• 6 medium apples;
• 150 grams of sugar;
• 120 grams of butter;
• 100 grams of walnuts;
• 80 grams of raisins;
• 50 grams of powdered sugar;
• 50 grams of bread;
• ½ lemon;
• 1 teaspoon cinnamon.

Cooking method

1. It's always better to start with a test. Therefore, you should first mix the sifted wheat flour with salt in a large bowl, then add vegetable oil and water. In its composition, it is very similar to ordinary dumplings, except that oil is used here. And it is required so that the dough is elastic and stretches easily.
2. You need to knead for at least 10 minutes, and then roll it into a ball, cover with a plastic bag and leave to rest for a while. It is advisable not to touch the dough for about an hour and only then begin to stretch it. But during this time you can completely prepare everything for the filling.
3. To ensure that the filling is not too liquid and the strudel crust does not get wet, you need to add a little crushed crackers. They are easy to make from regular bread or even from a butter box; it is advisable to cut them into pieces and bake them in the oven until golden brown.
4. It is better to chop the toasted pieces of bread well, and then lightly fry them in butter so that they become crumbly and light. Then they need to be transferred from the frying pan to a regular bowl.
   
5. Now it's time to prepare the raisins and nuts. First, you should carefully sort them out and remove foreign bodies such as shells and twigs. The raisins need to be washed and dried with a towel. The nuts should be chopped. When everything is ready, the ingredients should be combined.
   
6. Wash the apples, then remove the cores and cut them into small cubes. To prevent them from turning black, you will have to generously water them with freshly squeezed lemon juice. In addition, you need to add sugar and cinnamon to the filling; it will add an interesting taste to the dish.
   
7. Now it's time for the test. First you need to roll it out a little with a rolling pin, however, this is not enough. The layer should be transferred to a clean waffle towel, lightly sprinkled with flour. Now you need to stick your hand between the layer and the towel and begin to gently stretch the dough in different directions. This should be done until the pattern on the towel becomes visible.
   
8. When the layer becomes very thin, there will be one small drawback - thick edges. You can try either gently stretching them, just like the middle, or just cutting them off and leaving them. The main thing is not to accidentally tear the layer, because this is very easy to do. By the way, if things don’t work out, you can make apple strudel from lavash.
9. After the layer is ready, it is advisable to grease it with melted butter, it will take about 20 grams. And then you can start forming the apple strudel.
10. Pour the fried crackers on top of the creamy layer and only then, retreating 5 centimeters from the edge, spread the apple filling in a neat and even layer. It is better to leave about 15 centimeters on one edge so that you can completely wrap the entire dessert - this will be the topmost layer.
    
11. Now we carefully begin to roll the dough for strudel with apples towards the empty edge left, not forgetting to grease with melted butter. All this will have to be done quickly and carefully and, of course, try not to tear the thin layer. Also, the edges of the future dessert need to be folded so that the juice does not leak onto the leaf.
    
12. When the dessert is fully formed. Then it should be placed seam side down on a baking sheet covered with either foil or baking paper. The paper should also be pre-greased to prevent anything from sticking.
    
13. You can bake this delicacy in the oven at a temperature of 180 degrees Celsius. The baking time is slightly more than half an hour (35–45 minutes), depending on the characteristics of the oven. During the baking process, you need to grease the semi-finished dish with oil several more times. By the way, you can cook classic apple strudel in a slow cooker; it can be done even a little faster.
    
14. Immediately after baking, it is important to grease the delicacy one last time with butter, and then very generously sprinkle powdered sugar on top. All this should be done while the dish has not yet cooled down.
    
15. This delicacy should be served while still warm, first cut into small portions. This dish sells out very quickly, especially if there are a lot of guests in the house.
    

This classic strudel recipe allows you to prepare a real masterpiece in the kitchen, which will be a huge competitor to any purchased one. So tender, tasty and juicy that you will simply lick your fingers.

Cook deliciously and enjoy your meal!

Apple strudel is a traditional Austrian dessert. The aroma of cinnamon with sweet and sour apple flavor will be remembered by many. Despite the simplicity of the recipe, it is important to take into account several recommendations on the technology for preparing the sweets.

How to make strudel with apples - features of the dessert

In itself it is a roll of dough with filling. If you look closely at it, you will see a whirlpool of layers, inside of which there are juicy apples with spices.

• The dessert is often called Viennese, as it is one of the main dishes of local cafes in Vienna.
• The dough used for strudel is stretched. It is made from flour, water, butter and salt. Good dough is always firm and elastic and does not stick to your hands. Always knead it thoroughly.
• Then grease with oil, wrap in cling film and leave to rest for a couple of hours before rolling out into a very thin layer.
• Modern housewives prepare dessert from different doughs depending on taste. For example, yeast, puff pastry, shortbread. The main thing is to roll it out thinly.
• The traditional filling is made from apples, nuts and raisins. Add sugar with cinnamon and vanilla to them. For piquancy, you can use cognac or rum.
• Before serving, cut the strudel into portions and sprinkle with powdered sugar.
• Enjoy the dessert both warm and cold with ice cream.

How to cook apple strudel - preparing equipment and products

• You won't need a lot of kitchen utensils. Prepare deep containers for the dough and filling, a rolling pin, a brush for greasing, a measuring cup and a baking dish. Since the dough is very thin, it must be baked on a baking sheet with a non-stick coating and a thick bottom.
• Be sure to sift the flour several times. Soften the butter, but do not melt.
• Wash the apples under running water and peel them, as well as remove the core and seeds. Cut the fruit into small cubes or slices. To ensure that the apples release their juice, first mix them with spices.
• Grind any nuts in a food processor, but not until crumbly. Pour boiling water over the raisins, then dry on paper towels.
• To achieve a thin layer for baking strudel, roll it out immediately on parchment or a towel. Additionally, pull it out under your weight.

How to cook apple strudel - a classic recipe

It is better to start the dessert preparation process by kneading the dough, as it needs time to rest.

Prepare the following ingredients:

For the test:

• wheat flour – 300 gr.;
• softened butter – 150 gr.;
• water – 150 ml;
• breadcrumbs - 2 tbsp. l.;
• baking powder – 0.5 tsp;
• salt.

For filling:

• green apples – 5 pcs.;
• raisins and nuts – 50 g each;
• granulated sugar – 70 gr.;
• cinnamon and vanilla - to taste.

Recipe:

• Mix flour, crackers, salt and baking powder, add butter, then knead the dough until smooth.

• Warm the water slightly and gradually add it to the flour mixture. Knead it well.

• When the dough does not stick to your hands, leave it to rest.

• Meanwhile, prepare the filling. Cut the apples into pieces, wash the raisins, chop the nuts.

• In a separate container, mix the fruit with spices.

• Take out the dough and roll it out into a thin layer. Check its thickness with your hand. When it is visible through the dough, it means you have reached the required size.

• Sprinkle the layer with sugar and the remaining cinnamon. Place nuts, raisins and apples on one edge.

Important! It is a mistake to believe that the filling must be spread over the entire surface of the dough. The classic recipe involves twisting the dough several times around the apples.

• Start wrapping the layer with the filling, gradually wrapping it around. Then place on parchment paper in a baking pan.

• To soften the dough and create a fragrant crust, brush the top layer with melted butter. Make several cross cuts.

• Preheat the oven to 190 degrees. Place the dough in the oven and bake at this temperature for up to 45 minutes. Check readiness with a toothpick.

• After cooking, let the dessert cool, then cut into portions and sprinkle with powdered sugar. Serve with ice cream or whipped cream.

• To get fragrant baked goods, it is important to follow several recommendations.
• For stretch dough, use flour with a high gluten content.
• Place the wrapped dough in the pan with the seam facing down. This will prevent it from unfolding during baking.
• For raisins, like nuts, choose different varieties to achieve an interesting taste.
• Instead of a non-stick coating, use any pan, just sprinkle it generously with flour before baking.

It’s easy to prepare apple strudel at home if you follow the specified technology and follow all the recommendations. Only then will you be able to please your family with a fragrant dessert. Bon appetit!

Watch the video for Yulia Vysotskaya’s signature recipe for baking strudel with apples: