The most delicious apple strudel with puff pastry (step by step recipe with photos)
Strudel - this delicious, sweet dessert is rightfully an Austrian business card.
From this country, the sweet cake was spread all over the world and became very popular - a puff pastry roll with fruit and berry filling.
And today, let's make a wonderful strudel of thin, tasty puff pastry with apples and cinnamon.
Apple Strudel Recipe with Puff Pastry
Cooking this dessert is not particularly difficult, there are some nuances in the preparation of dough that should be considered, then the cooked dish will delight you and your loved ones.
Of course, you can use ready-made dough from those presented by trading networks, but I recommend spending a little more time, effort and preparing it yourself.
For a start, I will tell you how to use ready-made puff pastry bought in a store.
As a rule, it is sold in frozen form, so first you need to defrost it, disassemble it into layers, usually several pieces go in a pack, spread it out on a table covered with flour and roll it out with a rolling pin in length, choose the width so that it goes into your baking sheet . You need to roll in one direction, so as not to disturb the structure of the puff pastry, after that you can put the stuffing on it.
Now about the dough prepared by yourself, I will tell you how you can cook it in two ways - with the help of a food processor and by hand, this method will be more complicated, but it is not always close at hand.
To prepare the dough, you will need flour, water, egg, salt and vegetable oil, preferably olive oil.
The first method of kneading dough using a food processor
We sift flour into the bowl of the combine; it’s better if you have sifted this flour once before, experience shows that double-sifted flour gives a more lush dough
Add half a teaspoon of salt and beat an egg
Dress the nozzle and start kneading at low speed
When the egg is stirred, pour water into the bowl in a thin stream.
Pour in a couple of tablespoons of vegetable oil
Knead the dough in the combine for at least 10 - 12 minutes
The dough was kneaded, it became homogeneous and should not stick to hands
Keep in mind that since, all flour is different, different manufacturers, quality, it may be that you need 1 to 2 tablespoons more flour for such a batch
The dough turns out gentle, smooth, it does not stick to hands, we make a bun out of it
We put it in a cup, cover it with a film or a lid and remove for 1 hour, just stand in the kitchen on the table
The second method of kneading dough manually
Also add salt and one egg to twice sifted flour.
Stir with an ordinary wooden spoon, you can add sugar, but since the filling is sweet, it would be better if the dough is fresh, but it's for the amateur
Fill with water and add 2 - 3 tablespoons of vegetable oil, mix all this thoroughly until smooth, as much as possible.
On the table, sift some flour, 40 grams
We lay out the dough on it, we have it sticky, sticky to the hands
Sprinkle the dough with sifted flour.
We start to knead the dough, it should turn out gentle and not sticky to hands
To make the dough like this, you need to move the main pile of flour to the side and gradually pour it into the dough during the kneading process.
When the flour intervened in the dough, add a new small portion
Perhaps you don’t need all the flour, it’s necessary to do so until the dough becomes soft and doesn’t stick to your hands, it takes more time than kneading in a combine, the whole process takes 10 - 12 minutes, and for manual the batch will take about 20 minutes. The rolled-up bun is wrapped in plastic and left on the table for 1 hour
Cooking roll stuffing
Fill the raisins with boiling water so that it swells.
Take a large lemon and squeeze all the juice into a separate dish.
Take green apples, it is desirable that they were with a good apple flavor
Cut the apples into 4 parts, cut the core, you can cut the apple into thin plastic slices, can be cut into cubes. The classic version of the strudel with apples provides for both methods of cutting.
Send the sliced apples into a cup with lemon juice and mix them so that they are covered with juice
How to roll dough for strudel
We spread a towel on the table, we can take a cloth, parchment or silicone backing
Pour flour on a towel in a thick layer, take our dough, it becomes elastic, soft, sprinkle it with a little flour on top and begin to roll
We roll it to the length of our towel and divide it in half, as we will do 2 strudels.
We put off one piece for now, make another filling for it, for example, from pears and continue to roll out the remaining
Roll out the width of the towel with a thin layer
Now we stretch the maximum rolled dough in width and length. The dough is very gentle, so you need to be careful about pulling it, if you do it the first time and you tear it somewhere a little - it's not scary
Put the dough on the outer sides of the hands and begin to pull it in different directions
We pull it throughout the area - in the center, on the sides
The edges you get thicker than the middle, this is normal, try to stretch as much as possible, how much it will turn out
When the middle is well stretched, put the dough on the table and gently pull the edges, do not rush, better a little slower to do it, but everything will turn out
How to check if you succeeded in thin dough - put a sheet from the magazine under it, if through it you can see the profile of the sheet with the text, then your dough is stretched perfectly
It should be wide enough to fit into your baking sheet, and 60–70 centimeters long, so that you can roll a roll several times.
Cooking himself a strudel with apples
We take breadcrumbs, it will be tastier if you use shortbread, crushed into crumb, or crushed croutons - croutons, which are cooked for a short time from several pieces of bread in the oven
Sprinkle them to the place where the apples will lie, you do not need to sprinkle the edges of the dough
We lay out the apples, keep in mind - what strip in width you will lay them out, such in size you will make a strudel. Sprinkle raisins on top, do not put a lot
Take nuts, you can any, ceiling them tolkushkoy to get pieces, both large and small, can be crushed in a blender
Sprinkle with chopped nuts
Sprinkle with a few teaspoons of cinnamon and sugar
Take soft butter, not melted, but rather soft at room temperature and lubricate the rest of the dough.
Use the cloth to wrap the top of our strudel.
Roll up the edges and wrap our roll again with a cloth.
It turned out such a roll, press down the edges so that the juice does not flow out
We lay out a baking sheet with paper or sprinkle with a little flour and transfer our strudel onto it and roll it down with a seam
Beat one egg and place a large spoonful of butter into it.
Stir and coat our strudel, heat the oven to 180 degrees and send our roll to it for 30 minutes
Ready dessert cut into pieces, it is cut to a thickness of 5 - 6 centimeters
The piece is laid out on a plate, condensed milk is poured next to it, sprinkled with nuts and powdered sugar, the edges of the plate can be decorated with liquid chocolate.