Strudel made from ready-made puff pastry with apple
Origin of the recipe
In German, strudel means "whirlwind." This roll of very thin pastry with apple filling is one of the hallmarks of Viennese bakeries, although historians claim its ancestor may have been the Hungarian retes roll, which in turn was related to Turkish baklava. Puff pastry strudel, especially ready-made, is a simple yet elegant option for tea.
What do you need for cooking?
Ingredients
-
Puff pastry
-
Apples
-
Sugar
-
Cinnamon
-
Starch
-
Breadcrumbs
-
Butter
-
Egg
For serving
-
Powdered sugar
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Whipped cream
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Salted caramel
Kitchen utensils
- Knife
- Board
- Bowl
- rolling pin
- Mixer
- Brush
Step-by-step recipe
Step 1:
Place the puff pastry on the baking sheet to defrost.
Step 2:
Peel the apples, remove the core and cut into thin slices.
Step 3:
Dust the work surface and dough with flour and roll out the dough thinly.
Step 4:
Melt the butter and brush it over half of the dough.
Step 5:
![Puff Pastry Strudel-Step 5](/storage/editor/recipe-724/7jsqrq6fBKiEohZnkNkzrcwtrwcQAkuKnzo5055k.png Add sugar and cinnamon to apples. Stir.") Add sugar and cinnamon to apples. Stir.
Step 6:
Sprinkle the buttered surface of the dough with breadcrumbs and add the filling.
Step 7:
Roll the roll, pinching the edges well.
Step 8:
Brush the strudel with egg or yolk and bake in a preheated oven at 180-200 degrees for about 35-40 minutes.
Step 9:
Whip the cold cream until stiff.
Step 10:
Cut the strudel into portions, sprinkle with powdered sugar, drizzle with salted caramel and top with whipped cream.
Cooking tips
Don't sprinkle the apples with sugar beforehand—they'll release juice and make the dough soggy. It's better to use brown sugar.
You can add a little starch or flour to the filling to bind excess moisture.
Strudel can also be baked in a multicooker or air fryer on the “Bake” mode; the temperature and cooking time are the same.
