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Apple strudel, step by step recipe with photos

  • 500 g of flour of the highest grade plus another 1-2 tbsp. l
  • 1 kg of green apples
  • 100 g light raisins
  • handful of peeled walnuts
  • 1 egg
  • 40 ml of vegetable oil
  • butter
  • 2 tbsp. l Sahara
  • rum or cognac, optional
  • ground cinnamon
  • salt
  • ice cream and berries for serving

Sommelier board This traditional dessert is best suited to the ice of Riesling from the Danube Valley (Kamptal, Kremstal), a rare, very fresh and aromatic wine of frozen frost grapes.

Apple strudel (Apfelstrudel) — thin dough roll with apple filling -.

Strudel (or strudel, mute.

Strudel) — Austrian dessert. Traditional avtriysky strudel.

Apple pies (or, as they are called in English-speaking countries, an apple pie) will be eaten.

Charlotte — the simplest version of apple pie, a real “magic wand” c.

Made according to the recipe, add kotanyi seasoning for strudel, mix it with stuffing, consisting of apples, raisins. Spread the dough and grease with butter and spread all the stuffing on the recipe further.

It turns out delicious, already cooked 3 times. In seasoning there is sugar and spices (cloves, ginger, cinnamon, lemon) in sufficient quantity, sometimes I crush and put nuts. I am for a small amount of sugar.

My family eats with pleasure.

Anna, I personally would add two eggs for that amount of flour.

But on the other hand, there are many recipes where an egg is not added at all to such dough, look at the strugan’s vegan strudel recipes.

And everything is stretched.

Are you sure that one egg will be enough for 500 (!) Grams of flour? This is very small.

And if you add water, you get a whole glass.

A very wonderful recipe, it has been baked on it many times already and my husband asks for more, I have caramelized apples only and nothing comes out.

Very tasty thank you.

The dough in the finished product did not like.

I agree that strudel is terrible for this recipe.

Phrase "dilute with a small amount of warm water" rather, it is suitable for filling the nostrils.

Wonderful recipe, thank you.

Very tasty.

Natalia, what kind of trouble, then? what’s wrong? This is quite a standard recipe, what are you disgusting for him to cook?

Strudel, cooked for this recipe, disgusting!

Dear Kok, where is it written that in the strudel the dough must be puffed? Classics just exhaust dough, such as in the recipe

The dough should be flaky and everything else is wrong.

Yes, I also use crackers and crackers fried in butter 🙂

You are right that pre-mixed apples with sugar will give juice. But if you mix not in a bowl, but in a colander, and put pressure on top, the juice will drain and the dough will not soften. Or, as you suggest, collect the ingredients of the filling right on the stretched dough.

In any case, I sprinkle the dough with toasted bread crumbs, which absorb juice, without making the filling coarser.

If performing step 2 immediately mix all the ingredients, apples + sugar will give juice (which is bad). It is better to pick up the filling separately after the dough is already stretched.

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