Austrian strudel: step-by-step description of the recipe with photos. Austrian strudel

Recipe for “Classic Apple Strudel”:

1. Dough Sift 250 g of flour into a heap, add a pinch of salt, then make a depression and add an egg, start kneading, as soon as the egg begins to cling to the flour, add 1 tbsp. l sunflower oil. Continue kneading and gradually add water. Next, divide the dough into 2 parts and make 2 flat cakes, pour 1 tbsp on top of one of them. l sunflower oil, cover the second and knead. Water the dough again with 1 tbsp. l butter, cover with a plate and start filling. 2. Filling: Cut apples into thin slices, chop nuts and cookies. Mix sugar with cinnamon. 3. Place a large cutting board on the table, sprinkle it with flour, put a towel on the board, and sprinkle it with flour too. Take the dough, knead a little more and start rolling out the dough, roll it out thinly, the entire length of the board. 4. Lay out the filling. Grease the rolled out dough with butter, leaving a little space at the top and sides, and more at the bottom to make it easier to secure. Lay out the cookies, then the apples, raisins and almonds. Sprinkle with cinnamon sugar. It is advisable to spread everything evenly. Cut the butter into cubes and place them at a short distance from each other. Makes about 9 cubes. 5. Wrap the dough with a towel and make a seam. 6. Lubricate the strudel with a mixture of yolk and milk. 7. Grease a baking sheet with butter and sprinkle with a little flour. Transfer very carefully with a towel. Place in an oven preheated to 200 degrees for about 40 minutes, 15 minutes before brushing with yolk and milk again. That's it, the strudel is ready. I made it several times, it turned out very tasty. BON APPETIT!

With orange notes

Again, for this type of strudel, the recipe will use ready-made dough. Oranges and apples give a rather interesting sourness. So let's get started.

Grocery list:

half a kilo of dough sheets;
unsweetened apples 1-2 pcs.;
one large orange;
sugar 120 g;
butter 100 g;
a couple of yolks.

Article on the topic: Steamed chicken cutlets - basic recipe

Let's cook.

Let's start by turning on the oven and heating it to 180ºC.
Next, let's defrost the dough.
Now let's prepare the filling. Cut the apples into pieces. Squeeze the juice out of the orange. Mix fruit cubes, juice, sugar and cinnamon. You can grate some more orange zest.
Roll out the dough and place it on a baking sheet that already has parchment paper greased with melted butter.
Place the filling on the dough, leaving some distance around the edges to make it easier to wrap. Roll it up and bake for half an hour.
Meanwhile, prepare the orange curd. Beat the yolks with orange juice, sugar and zest. After 30 minutes, pour this liquid over the strudel and bake for another 5 minutes.

Apple strudel made from puff pastry in a braid

To surprise your guests and break away from stereotypes, you should learn how to wrap puff pastry strudel in a new way. The ideal way would be a cake in the shape of a charming braid. The choice of filling for puff pastry strudel can be simplified as much as possible by paying more attention to the design of the delicacy.

Ingredients:

yeast-free semi-finished product - 1 package;
apples - 4 pcs.
sugar - 2 tbsp.
honey - 2 tbsp. l.
breadcrumbs - 2 tbsp.
chopped nuts - 2 tbsp.

Preparation

Roll out the layer. Trim the edges.
Cut the peeled apples into slices. Sprinkle the center with crackers.
Distribute the slices. Sprinkle with sugar.
Overlap the edges to the end.
Pour honey over the top and sprinkle with nuts. Bake at 200°C for a quarter of an hour.

Strudel made from yeast-free puff pastry with apples and cottage cheese

A quick strudel filled with cottage cheese, apples and raisins is a real pleasure to prepare – this lazy Viennese pie recipe has the simplest ingredients, which does not in any way affect the taste of the finished dessert. In the absence of yeast-free dough, you can use puff pastry.

Necessary:

1 layer of ready-made puff pastry without yeast;
2 medium-sized apples;
2 tbsp. sugar (or more if the apples are sour);
handful of raisins
250 g soft cottage cheese;
50 ml of heavy cream or sour cream;
1 egg.

Cooking method:

Defrost the dough. Preheat the oven to 180 degrees. Cut the washed, cored apples into slices or cubes. Mix the fruits with sugar (you can add a little water) and caramelize them over low heat for about 10 minutes. It may take longer if the fruit is too hard.
While the fruit is cooking, soak the raisins in hot water, rinse and dry. Combine the prepared raisins with cottage cheese and cream, stir until smooth.
Roll out the dough. Stepping back a little from the edge, lay out the curd filling. Place pieces of fruit on top. Roll into a roll, pinch the edges.
Make cuts along the top with a knife, brush with beaten egg. Bake at 180 degrees for 30-35 minutes in the oven.

Homemade apple-curd strudel made from puff pastry without yeast is very golden brown on top and tender inside. Be sure to try it!

Recipe 3: how to make apple strudel with raisins (step by step)

dough (sheet) – 500 g,
apples (sweet and sour) – 4 pcs.,
raisins (seedless) – 100 g,
granulated sugar – 3 tbsp.,
butter (butter) – 80 g,
cinnamon (ground) – 2 tsp,
chicken table egg - 1 pc.,
powdered sugar,
breadcrumbs - 2 tbsp.

First of all, take out the package of dough and defrost it at room temperature, so that it can be easily rolled out. Next, pour boiling water over the raisins and leave them to steam for about 15 minutes.

Peel the apples, cut out the seed pod and stalk.

Then cut the apples into thin slices.

Put butter in a saucepan and add apple slices. Simmer the apples over low heat for 30-40 minutes until most of the moisture has evaporated.

Next, add granulated sugar to the apples, mix them and caramelize for another 5 minutes.

Add cinnamon. And set the filling aside to cool completely.

Roll out the dough thinly with a rolling pin.

And put the filling on it. On one side we leave approximately 5-6 cm without filling. First, add the raisins and breadcrumbs.

And put the apple filling on top.

Roll the strudel into a roll, starting from the side with the filling. And then we cover it with the free edge and carefully seal the edges. Transfer the strudel to a parchment-lined baking sheet, brush with beaten egg and sprinkle with powdered sugar.

Bake the product for 35 minutes at a temperature of 170 degrees.

Austrian strudel

Ingredients:

Cottage cheese - 500 g;
Wheat flour - 400 g;
Egg yolk - 4 pcs;
Sugar - 100 g;
Salt - 1/4 tsp;
Apple - 4 pcs;
Cinnamon to taste.

Preparation steps:

Add egg yolks, sugar, salt to the cottage cheese.

Then add flour and mix. Place in the refrigerator for 2 hours.

Peel the apples, cut into cubes and add cinnamon. I don’t add sugar to apples; I like a slight sourness.

Roll out the dough on parchment paper into a thin layer and place the filling on it. Carefully roll up, place on a baking sheet and brush with vegetable oil so that the strudels are not dry.

From the specified volume of products I got 3 rolls.

Bake for 35 minutes at 180 degrees. Can be eaten both hot and cold. Bon appetit!

Some educational information

Today, the most popular type of strudel is apple strudel. It was first prepared in Austria. It was prepared like this: finely chopped apples and raisins were wrapped in the dough, and cinnamon and bread crumbs were added. The filling could be different, for example, nuts and rum. The finished dessert was served with vanilla ice cream or whipped cream. Nowadays various fruits, nuts, cottage cheese and even cream cheese are added as filling.

You have probably come to a cafe more than once and seen the “Viennese strudel” dessert on the menu. Vienna is the place from where the sweetness spread to all corners of the world. An interesting fact is that the dessert came to the capital as an oriental sweet. The first to prepare delicacies based on thin dough, with the addition of orange syrup and jelly, were the Arabs. True, the cooking method is significantly different from today: layers with filling were stacked on top of each other. Baklava is still prepared this way today.

Over time, people discovered baking based on thin dough. Flour made from wheat containing a high percentage of gluten improved the quality of the dough. Strudel came to Vienna during the Habsburg Monarchy. It was in the capital of Austria that the recipe was finalized. Then it scattered throughout the empire. By the second half of the nineteenth century, a considerable number of types of fillings were invented. It was from this time that dessert took a special place in Austrian cuisine.

Recipe for the most delicious dessert from Smart Tips

To prepare the dough, you will need three cups of flour, 50 grams of butter, 30 grams of sugar, two eggs, a quarter cup of water, and half a teaspoon of salt.

To prepare the filling, take a few apples, 1 kg will be enough, one egg, butter - 20 grams, sugar - 30 grams, ground crackers - half a glass, ground cinnamon - a few grams.

Step-by-step recipe for making dessert

First you need to prepare the dough. Beat eggs with salt and sugar, then add water and beat again. Sugar and salt must be dissolved. After sifting the flour, make a depression in it and place the softened butter in it. Then add the whipped mixture. Start kneading the dough. When it thickens, set it aside for half an hour. Roll out the dough into a thin layer (the thickness should not exceed one millimeter). Place it on a kitchen towel and brush with butter. Sprinkle the dough with crumbs of crackers. Now you can start filling. Take apples, cut off the skin, chop the fruit. Grease the layer with oil, place a layer of finely chopped apples to the middle. Sprinkle them with cinnamon. Use a towel to form a roll. Grease a baking sheet with vegetable oil. Place the product with the fold down and brush the top with melted butter. Don't forget to make several punctures. This can be done with a knife or fork. Place the strudel in an oven preheated to two hundred degrees. Baking duration is half an hour.

That's all, the dessert is ready, you can serve it with tea. Don't forget to sprinkle it with powdered sugar. Place a scoop of ice cream on a plate nearby. Believe me, you will please your family with this delicacy. And if you treat your guests, they will definitely remember it for a long time. Don't be afraid to cook, experiment with fillings.

Do you know?

The thin dough used to make the dessert is called filo.
The oldest recipe for the sweet was found in a handwritten cookbook from 1969. It is now kept in the archives of the Vienna City Library.
The dessert has oriental roots. According to one version, the recipe for strudel was adopted from the Turks, according to the second, it was discovered in Hungary.

published on according to the materials

How to make apple strudel: step-by-step recipe

How to make apple strudel: I will tell you step by step, along the way mentioning some subtleties that make the process easier and speed it up. A quick digression: turn on the oven in advance and let it warm up. In principle, this is the rule for any baking, the oven should not be cold.

Before preparing the dough for apple strudel, pour cognac (70 g) over raisins (60 g). It should absorb the alcohol and soften in it. During heat treatment, the alcohol from the cognac will evaporate, but the spicy taste will remain.

First stage. In a bowl, combine 20 g of sunflower oil and 120 g of water, add a spoonful of prepared 200 g of flour and knead thoroughly, leaving no lumps.

Then I add the rest of the flour and knead the dough.

As soon as it stops sticking to your hands, I form a ball out of it, grease it with oil, and put it in a cool place under a towel to stand for about an hour.

If it's too hot, refrigerate in the vegetable drawer. While the dough is resting, I'll make the filling.

Filling for apple strudel “Vienna Caprice”.

Melt 80 g of butter in a frying pan, add 100 g of bread crumbs, 10 g of granulated sugar and vanilla sugar. Stirring constantly, I bring the crumbs to a golden brown hue. I leave the crumbs aside for now.

I take the apples (1 kg): I peel them, cut out the core and chop them into 1.5 x 1.5 cm cubes. Then I grind the nuts in a blender, they should be 50 g, already ground.

There is a secret to making apple strudel rich in different aromas and tastes without overdoing it: apples and raisins go well with citrus.

I grate the zest of one lemon, only the yellow part of the peel. In a bowl, I combine the prepared apples, nuts, raisins, zest, a pinch of cinnamon, bread crumbs and pour in the juice of half a lemon, stirring so that all the ingredients are saturated with each other’s aroma.

If the apples for strudel are not sour, generously pour lemon juice over them and leave for a few minutes to absorb the juice.

Let's return to the dough, to the final stage of preparation. I sprinkle flour on a towel and roll out the dough on it. The strudel dough should be thin, like newsprint.

Ideally, it is not rolled out, but stretched, but this experience comes with time. When the dough is perfectly thin, I spread the filling on it.

I roll, lifting the towel so that the dough does not tear. First, I roll it halfway, covering the entire filling, pinch the edges along the entire length, and then roll it to the end.

If the dough breaks while rolling the strudel, tear off a piece from the edge and make a patch.

I line a baking sheet with parchment paper and oil it, carefully transferring the strudel.

Generously brush with melted butter and place in an oven preheated to 175°C for an hour. I check the readiness of the dessert with a wooden skewer.

How to bake apple strudel with a soft crust: after baking, brush with butter again, let it soak in, and then decorate.

Since the Austrians began preparing apple strudel, this dessert has become the subject of special attention: even the bride was chosen based on her ability to cook it. The oldest recipe for an apple masterpiece is kept in the Vienna National Library, recorded in 1696.

Austrian strudel

The special feature of this dessert is the dough. Austrian strudel uses phyllo dough. Translated from Greek, “phylo” means leaf. From this we can conclude that the dough must be very thin. Another feature of this test is its composition. Filo is made of water, oil and flour. Minimum ingredients, maximum dough. Why is dough considered a feature? Because it is so thin that you can see the design on the towel through it. It is rolled out to a certain thickness, after which it is stretched by hand.

Preparation

For the test we will need:

200 g flour;
100 ml water;
25 ml vegetable oil;
salt

It is worth noting that the dough is very simple to prepare, since there are few ingredients. Some people are intimidated by rolling out the dough. After all, it needs to be rolled out to the thickness of a sheet. But don’t be afraid of this, even those who don’t know how to work with dough cope with this task perfectly.

The first thing to do is sift the flour and add a pinch of salt. Next, we make a “crater” in the flour, pour water and vegetable oil into it. You can take any oil you like: sunflower, olive, sesame or other.

After pouring water and oil into the flour, begin kneading the dough. We do this carefully, first simply pouring a little flour into the “crater”. The dough should be elastic and easy to work with later. It is important at this stage to knead the dough well. Even after obtaining a plastic “lump,” you still need to continue kneading it for at least 5 minutes. For convenience, it is better to knead the dough on the table. One more thing: 200 grams of flour should be enough. When kneading the dough on the table, you do not need to add more flour. It does not stick to your hands or to the table.

After we have a beautiful soft dough, we send it back to the bowl, greasing it again with vegetable oil. Cover the bowl with cling film and place in the refrigerator for 30 minutes. During this time you can start preparing the filling.

Now let's get ready to roll out the dough. The rolling table must be covered with cloth. Linen is best, but if you don’t have it, you can replace it with another one. Lightly dust the fabric with flour. Then melt some butter. We will need it to lubricate the dough so that it does not dry out. We take out the dough and start rolling it out. First, of course, we will get a thick layer. But then you need to start rolling it out from the center to the edges, and the sheet will become thinner and larger. After the dough is rolled out to a minimum thickness, we begin to stretch it by hand. This must be done very carefully. Grab the dough from the bottom of the center and simply pull it towards you. This is precisely what makes phyllo dough different, that it should not tear during such actions. Stretch the dough over the entire surface.

We stop doing this the moment the pattern on the fabric becomes visible. Then we can say that our strudel dough is ready. Immediately after stretching, brush the dough with butter. We trim the edges of the dough and fill our strudel.

It is best to prepare the filling either in advance or while the dough is in the refrigerator.

Needed for apple filling:

Apples - 1 kg.
Butter - 70 g.
Sugar to taste.
Nuts - 150 g.
Lemon juice - 2 tbsp. l.
Cinnamon to taste.
Nutmeg to taste.
Crackers.

We make preparations. Peel and pit apples. Sprinkle 1 tbsp. l. lemon juice.

Lightly fry the apples in a frying pan with melted butter. Then carefully add chopped nuts, sugar and spices to the apples. Mix everything.

To prevent the dough from absorbing too much moisture from the filling, sprinkle it with crushed breadcrumbs. You can either buy them ready-made, or prepare them yourself from a loaf.

Now let's move on to the final stage of preparation.

Assembling strudel

Sprinkle the dough with crushed breadcrumbs a couple of centimeters from the edge of the dough. There is no need to sprinkle the entire layer of dough with breadcrumbs. Only in the place where the filling will be. We remember that strudel is a roll that is rolled from edge to edge.

If you want to make as much filling as possible, about half a sheet, it simply won’t fold into a roll. So, carefully place the filling in the place sprinkled with breadcrumbs. Sprinkle with lemon juice again. Using a towel, roll it all into a beautiful roll. We bend the edges.

Next, grease the baking sheet and roll with oil and place in the oven. You need to bake at 200 degrees until golden brown (about 30-40 minutes).

This is such a beautiful strudel - with a golden crust, hot and fragrant.

This is a recipe for a seemingly simple, but at the same time, dessert that requires a lot of attention. It is worth baking because it is the hallmark of Austrian confectionery art.

Strudel with poppy seeds and raisins

For all lovers of baking with poppy seeds, we offer you to prepare this incredibly tasty strudel for tea. To complete the taste, add raisins. You don't have to fuss with the dough, so this recipe is just for those housewives who are always short on time. Simple and delicious.

Ingredients:

Unleavened puff pastry 400 gr;
Poppy 150-200 gr;
Raisins 100 gr;
Sugar 70-100 gr;
Egg yolk 1 pc;
Milk 1 tbsp. l.

Preparation:

Pour the poppy seeds into a deep bowl and pour boiling water over them for 15 minutes.
Drain the water, add sugar and grind.
Defrost the dough and roll it out into a layer 2 mm thick. We trim the edges to obtain a rectangle.
Stepping back 1 cm from the edge, distribute the poppy seed filling and raisins.
We wrap the loose edging inside and roll it up.
Mix the milk with the yolk and brush over the strudel.
Line a baking sheet with parchment paper and lay out the strudel.
Preheat the oven to 180 C and bake until golden brown.
Sprinkle the finished strudel with powdered sugar.

Bon appetit!

With raisins

Apples, cinnamon and raisins are the best combination for strudel filling. Let's look at a variation of the “lazy” dessert - from lavash.

Ingredients:

thin pita bread on three sheets;
5 medium apples;
raisins 100 g;
sugar up to 100 g;
sunflower oil up to 100 ml.

Preparation:

Rinse the raisins, then pour boiling water over them and leave until they swell.
Meanwhile, peel and core the apples and then grate them.
Mix fruit pulp and raisins in a container.
Grease each individual sheet of lavash with melted butter, sprinkle with sugar, and place the raisin mixture on top. Roll up.
Preheat the oven to 180ºC.
Either grease a baking tray or line it with baking paper. Place pita bread, which should also be well oiled on top.
Cook for 20 minutes.

How to cook classic apple strudel in a slow cooker?

Apple Strudel, prepared using a slow cooker, always turns out with a bright and rich taste that no one can resist.

It is only important to roll out the dough thinly and stew the apples first. You will make a wonderful dessert for the holiday table

Ingredients:

Puff pastry – 25 g.
Apples – 5 pcs.
Sugar – 4 tbsp. l.
Butter – 2 tbsp. l.
Cinnamon optional.
Powdered sugar and chocolate for sprinkling.

Cooking process:

First prepare the apple filling for the strudel. To do this, peel the apples and, after removing the cores and seeds, chop them into small cubes.
Place butter and chopped apples into the multicooker bowl and bake on the “Baking” program for 20 minutes. During this time, be sure to stir them several times. Transfer the filling to a separate plate and wash the bowl.
Roll out the pre-thawed puff pastry very thinly so that it can be seen through.
Spread the apple filling evenly onto this sheet of dough, leaving the edges free. Sprinkle apples with sugar. You can add more of it than indicated in the recipe if your apples are sour.
Wrap the dough tightly into a beautiful roll and secure the edges so that the filling does not leak out during baking.
Grease the bowl of the device with butter and place the roll in it.
Bake the apple strudel on the Bake program for 80 minutes. The strudel can be turned over during baking, since the slow cooker usually does not brown the top of the baked goods. 20 minutes before the end of the process, open the lid of the device to remove steam, then the cake will not be soggy.
Sprinkle the finished pie with powdered sugar and grated chocolate.

Enjoy your tea!

Classic step-by-step recipe for strudel with apples made from puff pastry

Classic apple strudel with cinnamon turns out very tasty from homemade puff pastry, but to quickly prepare the dessert, you can safely use store-bought dough. From the amount of ingredients indicated in the recipe, two strudel pies are obtained.

Serving: 2

60 min

280 kcal per 100 g

For the strudel:

4 large apples (eg Granny Smith);
1 cup of sugar;
30 g butter;
2 tbsp. starch;
drinking water;
1 tsp ground cinnamon;
quarter tsp nutmeg;
half tsp salt;
2 sheets (400-500 g) puff pastry (yeast or yeast-free);
1 chicken egg.

For the glaze:

100 g butter;
2 cups powdered sugar;
1 tsp vanilla extract;
3 tbsp. milk;
half tsp salt.

Step-by-step preparation:

Preheat the oven to 190 degrees. To prepare the apple filling, wash the apples, remove the cores and cut into cubes. Place the chopped fruits in a saucepan or saucepan, add sugar, butter and starch. Pour a quarter glass of water, add cinnamon, nutmeg and salt.

Mix ingredients for filling
Cook the filling over medium heat for 7-8 minutes or until the apples are caramelized and the mixture begins to thicken. Remove from heat and cool slightly. Divide the filling into two equal parts.

Caramelize apples
Remove the puff pastry from the packaging in advance and defrost it using one of the appropriate methods: in the refrigerator for 4-6 hours (the best option), at room temperature for an hour, or wrap it in a paper towel and place it in the microwave at high power for 15 seconds, then turn over and repeat the process. Roll out the defrosted dough sheets into rectangles. To prevent the dough from sticking to the work surface, sprinkle it with flour. Visually divide both sheets into three parts and place the filling in the middle.

Place the filling on the dough
To decorate the dessert, cut the outer parts of the sheet free of filling into strips 2-3 cm wide. Crossing the strips with each other, braid them. Moisten the tip of each strip with water for better bonding. If you need to prepare the strudel quickly, you can skip this step and simply roll the dessert into a roll.

Pigtail
Transfer the formed dough pieces to a baking sheet lined with baking paper or a silicone baking mat. Brush the top of each piece with beaten egg. Bake in an oven preheated to 190 degrees for 35-40 minutes. Remove from the oven and cool slightly.

Bake in the oven until done
While the cake is cooling, you can prepare the frosting. To do this, beat the butter with powdered sugar, vanilla extract, milk and salt. Drizzle glaze over apple dessert and serve.

Decorate with glaze before serving

If the glaze is too sweet for you, the strudel is delicious served with homemade whipped cream or a scoop of ice cream.

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Viennese apple strudel with dried cherries

Category: Baking Dough products Rolls

In many national cuisines of the world, there are “ideal pairs” of dishes that were formed tens, perhaps hundreds of years ago and have already become an integral part of each other. Thinking about Ukrainian borscht, you immediately imagine pampushki, homemade mustard is an inseparable companion to jellied meat, salted herring is a companion to potatoes in any version, Indian curry is an ideal pairing for fluffy basmati rice. Are there perfect dessert pairings? For me, the ideal paired dessert is Viennese apple strudel and vanilla ice cream! Strudel is a world-famous dessert with a magical, enveloping aroma of apples and cinnamon. In addition to apples, I use dried cherries as a filling. Unlike fresh, it does not add a large amount of moisture and gives the apple filling a pleasant sourness.

Recipe 7: how to make apple strudel at home

A very simple recipe for apple strudel made from puff pastry, with a minimum amount of ingredients, but no less tasty!

puff pastry – 250 g
apple - 4 pcs
cinnamon - 1 tsp.
sugar - 3 tsp.

First you just need to prepare the products that you will use to make apple strudel at home. Fresh, selected apples must be thoroughly washed, the puff pastry defrosted, and the required amount of ground cinnamon and granulated sugar must be measured. Apples should be moderately sweet and sour, otherwise the excesses will have to be compensated with the help of spices.

Following the step-by-step recipe, start processing the apples. Free them from the tough core. Hard skin can also be removed, but this is not necessary. Then turn the prepared fruit into small cubes of approximately the same shape and size.

Place the chopped apples in a deep bowl and mix with the required amount of cinnamon and sugar. Mix these ingredients well.

The layer of defrosted puff pastry must be rolled out as thinly as possible using a rolling pin. To prevent it from sticking to the countertop, sprinkle it with a small amount of wheat flour. The optimal thickness of the layer is only a few millimeters.

Next, according to the recipe, you need to carefully lay out the prepared filling on one side and fold the edge of the dough, which will become the beginning of the roll. Seal the edges well on the sides and completely wrap the filling in the dough, forming a large oblong roll.

Then all that remains is to wrap the dough in a rope, from which the apples will probably not fall out.

Preheat the oven to 180 degrees, and transfer the future strudel to a pre-greased baking sheet. Cook this delicate dessert in the oven for about 30 minutes until golden brown.

Remove the baking sheet from the oven and cool it slightly so that the dessert does not fall apart during the cutting process. It can be served with scoops of ice cream or melted chocolate with nut petals.

This recipe is sure to please and takes very little time. Puff pastry strudel with apples is ready. Bon appetit!

Austrian strudel

Ingredients:

Puff pastry - 1 piece (pack);
Apples - 1-1.5 kilograms;
Sugar - 80-100 grams;
Raisins - 4 tbsp. spoons;
Lemon juice - To taste;
Cinnamon - To taste;
Egg - 1 piece;
Butter - 3 tbsp. spoons;
Cloves - 1 pinch;
Breadcrumbs - 100 grams;
Chopped hazelnuts - 3 tbsp. spoons;
Powdered sugar - To taste.

How to cook Austrian strudel

Place the butter in a saucepan and melt, then add the breadcrumbs, stir and fry until golden brown.

Add chopped nuts to the pan (I used hazelnuts), heat for a couple of minutes and remove from heat.

Wash and peel the apples, then cut and remove the seeds. Chop the apples and sprinkle with lemon juice to prevent them from turning black. Add cinnamon, sugar, cloves and raisins to them.

Roll out the puff pastry sheet very thin and place it on baking paper. Place the prepared nuts with breadcrumbs and spread them in the center of the dough.

Place the prepared apples on the nuts. Brush the remaining dough without breadcrumbs with beaten egg (both sides). Fold the sides into the center and brush the strudel with egg.

Bake in an oven preheated to 180 degrees for about 40-50 minutes, perhaps a little less, until golden brown.

Take out the finished strudel and sprinkle it with powdered sugar. Serve the dish hot or already cooled.