Other

Apple strudel


Servings: -

Preparation time: less than 15 minutes

HOW TO PREPARE Strudel with apples:

Peel the apples, grate them and squeeze them. Put the sugar, vanilla, cinnamon and breadcrumbs over the squeezed apples. Spread the sheet on the table, cut it in two and divide the apples in half in the middle of each sheet. leaving the apples in the middle and place in a greased pan lined with flour. Grease the egg yolk on top. Put in the oven over medium heat for 40 minutes.


Method of preparation

We fry all the ingredients, except the butter. We will get an elastic dough that we will leave to rise until it doubles in volume.

In the meantime, spread a piece of cling film over which we put the butter. Cover with another piece of foil, then with a rolling pin spread the butter between the two foils. We need the butter to be 20x25cm. Put the butter in the fridge.

After the dough has risen, knead it a little more to destroy the air bubbles, then spread it in such a way as to cover the butter.

So, we put the butter in the middle of the dough and start to pack it. With a brush we remove the excess flour.

We start with the side sides, we start with the flour-lined twister, then we end with the other two remaining sides. We wrap the dough in foil, and put it in the fridge for 30 minutes.

After the 30 minutes have elapsed, take the dough out of the fridge, spread it on the flour-covered top and fold it again, this time 3. Repeat the procedure 3 times. After the last packing, leave the dough in the fridge for one night.

For the filling we need a frying pan / saucepan. Melt the butter, add the sugar and stir continuously for 20-30 seconds. We harden the cleaned and diced apples & icircn the syrup obtained. When the apples have become al dente, add the vanilla and cinnamon.

Spread the dough and cut two (you need to get two strudels). With a knife, we divide each piece of dough into 3 equal parts. It should not be cut but only drawn to delimit the middle area where we will put the apples on the sides that we will fringe later.

After we put the apples, we take each fringe on both sides and pass it over each other, thus obtaining a beautiful filling. This will give our strudel a special look.

& Icircncingem oven. Grease the strudel with a beaten egg with milk and bake it at 170 degrees until it turns golden.


Method of preparation

We fry all the ingredients, except the butter. We will get an elastic dough that we will leave to rise until it doubles in volume.

In the meantime, spread a piece of cling film over which we put the butter. Cover with another piece of foil, then with a rolling pin spread the butter between the two foils. We need the butter to be 20x25cm. Put the butter in the fridge.

After the dough has risen, knead it a little more to destroy the air bubbles, then spread it in such a way as to cover the butter.

So, we put the butter in the middle of the dough and start to pack it. With a brush we remove the excess flour.

We start with the side sides, we start with the flour-lined twister, then we end with the other two remaining sides. We wrap the dough in foil, and put it in the fridge for 30 minutes.

After the 30 minutes have elapsed, take the dough out of the fridge, spread it on the flour-covered top and fold it again, this time 3. Repeat the procedure 3 times. After the last packing, leave the dough in the fridge for one night.

For the filling we need a frying pan / saucepan. Melt the butter, add the sugar and stir continuously for 20-30 seconds. We harden the cleaned and diced apples & icircn the syrup obtained. When the apples have become al dente, add the vanilla and cinnamon.

Spread the dough and cut two (you need to get two strudels). With a knife, we divide each piece of dough into 3 equal parts. It should not be cut but only drawn to delimit the middle area where we will put the apples on the sides that we will fringe later.

After we put the apples, we take each fringe on both sides and pass it over each other, thus obtaining a beautiful filling. This will give our strudel a special look.

& Icircncingem oven. Grease the strudel with a beaten egg with milk and bake it at 170 degrees until it turns golden.


Knead all the ingredients except the butter. We will get an elastic dough that we will leave to rise until it doubles in volume.

Meanwhile, spread a piece of cling film over which we put the butter. Cover with another piece of foil, then with a rolling pin spread the butter between the two foils. We need the butter to be 20x25cm. Put the butter in the fridge.

After the dough has risen, knead it a little more to destroy the air bubbles, then spread it in such a way that it contains butter.

So, we put the butter in the middle of the dough and start to wrap it. With a brush we remove the excess flour.

We start with the sides, we stretch with the rolling pin lined with flour, then we end with the other two remaining sides. Wrap the dough in foil, and put it in the fridge for 30 minutes.

After the 30 minutes have elapsed, take the dough out of the fridge, spread it on the flour-covered top and fold it again, this time in 3. Repeat the procedure 3 times. After the last packing, leave the dough in the fridge for one night.

For the filling we need a roomy pan / saucepan. Melt the butter, add the sugar and stir continuously for 20-30 seconds. We harden the cleaned and diced apples in the syrup obtained. When the apples have become al dente, add the vanilla and cinnamon.

Spread the dough and cut it in half (you need to get two strudels). With a knife, divide each piece of dough into 3 equal parts. It should not be cut but only drawn to delimit the middle area where we will put the apples on the sides that we will fringe later.

After we put the apples, we take each fringe on both sides and pass it over each other, thus obtaining a beautiful braid. This will give our strudel a special look.

We heat the oven. Grease the strudel with a beaten egg with milk and bake it at 170 degrees until it turns golden.

It can be served with ice cream or a fine vanilla sauce.


Method of preparation

We fry all the ingredients, except the butter. We will get an elastic dough that we will leave to rise until it doubles in volume.

In the meantime, spread a piece of cling film over which we put the butter. Cover with another piece of foil, then with a rolling pin spread the butter between the two foils. We need the butter to be 20x25cm. Put the butter in the fridge.

After the dough has risen, knead it a little more to destroy the air bubbles, then spread it in such a way as to cover the butter.

So, we put the butter in the middle of the dough and start to pack it. With a brush we remove the excess flour.

We start with the side sides, we start with the flour-lined twister, then we end with the other two remaining sides. We wrap the dough in foil, and put it in the fridge for 30 minutes.

After the 30 minutes have elapsed, take the dough out of the fridge, spread it on the flour-covered top and fold it again, this time 3. Repeat the procedure 3 times. After the last packing, leave the dough in the fridge for one night.

For the filling we need a frying pan / saucepan. Melt the butter, add the sugar and stir continuously for 20-30 seconds. We harden the cleaned and diced apples & icircn the syrup obtained. When the apples have become al dente, add the vanilla and cinnamon.

Spread the dough and cut two (you need to get two strudels). With a knife, we divide each piece of dough into 3 equal parts. It should not be cut but only drawn to delimit the middle area where we will put the apples on the sides that we will fringe later.

After we put the apples, we take each fringe on both sides and pass it over each other, thus obtaining a beautiful filling. This will give our strudel a special look.

& Icircncingem oven. Grease the strudel with a beaten egg with milk and bake it at 170 degrees until it turns golden.


Strudel - 17 recipes

By definition, strudel is a pie of German origin generally made of puff pastry (in very thin sheets), filled with apples, cheese, pumpkin, nuts, etc. and rolled into a roll.

In Hungary it is known as Retes, in Bosnia and Herzegovina, in Croatia and Serbia as štrudla or savijača, in Slovenia as štrudelj or zavitek, in the Czech Republic as Zavine and štrúdl, and in Slovakia as štrúdľa or závi.


Apple strudel, puff pastry dough & # 8211 a less common recipe for the classic dessert!

We present you a recipe for strudel with apples from puff pastry & # 8211 a fascinating homemade dessert. It is easily prepared in record time from the simplest ingredients. This amazing dessert competes with any commercial pastry. Get a delicious, fine and fragrant homemade cake that melts in your mouth.

INGREDIENTS

& # 8211 1 packet of puff pastry

& # 8211 1 pack of spices for cakes

& # 8211 2 tablespoons soft butter (at room temperature)

METHOD OF PREPARATION

1. Wash the apples, peel them and remove the stalk with seeds. Cut the apples into cubes. Arrange them in a bowl and match with spices.

2, Fry the breadcrumbs in a dry pan and add them to the apple bowl. Add the sugar and mix well.

3. Rub the butter and egg in a bowl. This mixture will be used for puff pastry.

4. Cut the dough into two equal parts. Sprinkle the work surface with sifted flour. Spread each part of the dough in a rectangular top. Place the worktops on top of each other. Grease with the egg and butter mixture.

5. Arrange the apple filling on the counter, then grease with cream. Sprinkle with chopped walnuts.

6. Roll the countertop. Arrange the roll in a baking dish.

7. Put the roll in the preheated oven until the temperature of 190 degrees, until it becomes brown and fragrant. Baking time depends on each oven. Allow to cool. Arrange the roll on a plate and decorate it with powdered sugar.


Method of preparation

We fry all the ingredients, except the butter. We will get an elastic dough that we will leave to rise until it doubles in volume.

In the meantime, spread a piece of cling film over which we put the butter. Cover with another piece of foil, then with a rolling pin spread the butter between the two foils. We need the butter to be 20x25cm. Put the butter in the fridge.

After the dough has risen, knead it a little more to destroy the air bubbles, then spread it in such a way as to cover the butter.

So, we put the butter in the middle of the dough and start to pack it. With a brush we remove the excess flour.

We start with the side sides, we start with the flour-lined twister, then we end with the other two remaining sides. We wrap the dough in foil, and put it in the fridge for 30 minutes.

After the 30 minutes have elapsed, take the dough out of the fridge, spread it on the flour-covered top and fold it again, this time 3. Repeat the procedure 3 times. After the last packing, leave the dough in the fridge for one night.

For the filling we need a frying pan / saucepan. Melt the butter, add the sugar and stir continuously for 20-30 seconds. We harden the cleaned and diced apples & icircn the syrup obtained. When the apples have become al dente, add the vanilla and cinnamon.

Spread the dough and cut two (you need to get two strudels). With a knife, we divide each piece of dough into 3 equal parts. It should not be cut but only drawn to delimit the middle area where we will put the apples on the sides that we will fringe later.

After we put the apples, we take each fringe on both sides and pass it over each other, thus obtaining a beautiful filling. This will give our strudel a special look.

& Icircncingem oven. Grease the strudel with a beaten egg with milk and bake it at 170 degrees until it turns golden.


Strudel - 17 recipes

By definition, strudel is a pie of German origin generally made of puff pastry (in very thin sheets), filled with apples, cheese, pumpkin, nuts, etc. and rolled into a roll.

In Hungary it is known as Retes, in Bosnia and Herzegovina, in Croatia and Serbia as štrudla or savijača, in Slovenia as štrudelj or zavitek, in the Czech Republic as Zavine and štrúdl, and in Slovakia as štrúdľa or závi.


Method of preparation

We fry all the ingredients, except the butter. We will get an elastic dough that we will leave to rise until it doubles in volume.

In the meantime, spread a piece of cling film over which we put the butter. Cover with another piece of foil, then with a rolling pin spread the butter between the two foils. We need the butter to be 20x25cm. Put the butter in the fridge.

After the dough has risen, knead it a little more to destroy the air bubbles, then spread it in such a way as to cover the butter.

So, we put the butter in the middle of the dough and start to pack it. With a brush we remove the excess flour.

We start with the side sides, we start with the flour-lined twister, then we end with the other two remaining sides. We wrap the dough in foil, and put it in the fridge for 30 minutes.

After the 30 minutes have elapsed, take the dough out of the fridge, spread it on the flour-covered top and fold it again, this time 3. Repeat the procedure 3 times. After the last packing, leave the dough in the fridge for one night.

For the filling we need a frying pan / saucepan. Melt the butter, add the sugar and stir continuously for 20-30 seconds. We harden the cleaned and diced apples & icircn the syrup obtained. When the apples have become al dente, add the vanilla and cinnamon.

Spread the dough and cut two (you need to get two strudels). With a knife, we divide each piece of dough into 3 equal parts. It should not be cut but only drawn to delimit the middle area where we will put the apples on the sides that we will fringe later.

After we put the apples, we take each fringe on both sides and pass it over each other, thus obtaining a beautiful filling. This will give our strudel a special look.

& Icircncingem oven. Grease the strudel with a beaten egg with milk and bake it at 170 degrees until it turns golden.


Ingredient:

It took
200 g flour
65 g butter
15 ml oil
Salt

Filling
650 g of grated apples
100 g sugar
50 g breadcrumbs
Cinnamon
30 g old powder

Method of preparation:

Prepare a dough similar to bread for flour, sugar, water and salt. After kneading well, let it rest for about 30 minutes. On a plate sprinkled with flour, spread a sheet as thin as possible and let it dry well.

Meanwhile, grab the filling you make like this: cut the apples into cubes, add the sugar, breadcrumbs and cinnamon and cook them a little over low heat.

After the dough sheet has dried well, cut squares of 7-8 cm, put the filling in the middle of them, bend a little 2 opposite edges (so that the apples do not come out) and roll the strudel. Grease each with a little oil, place them in a pan and bake over medium heat. When they are browned, take the tray out of the oven and sprinkle them with a little powdered sugar. You can serve them hot or cold, with a cup of vanilla ice cream or walnut kernels. You like apple strudel?