Apple strudel. Puff pastry strudel with apples recipe with photos Apple strudel recipe from Julia Vysotskaya

Yulia Vysotskaya's delicious apple strudel recipe has already fallen in love with many housewives. You will have to work hard to prepare this dessert, but the result will surpass even the most daring expectations, and your guests will think that you bought a strudel from some gourmet pastry shop.
If you still do not know how to make an apple strudel from Yulia Vysotskaya, we will be happy to tell you about it on our website!

Ingredients

Ingredients

• Puff pastry - 2 sheets
• Apples (large) - 5 - 6 pcs.
• Flour - 3 tablespoons
• Sugar - 5 tablespoons
• Walnuts - 0.5 tbsp
• Breadcrumbs - 4 tablespoons
• Cinnamon - 1 tablespoon

For lubricating the strudel.

• Egg - 1 pc.
• Water - 2 tablespoons

Apple strudel is the hallmark of Austrian cuisine. It was in Vienna that many years ago the recipe for apple strudel made from puff pastry, thin as a sheet of paper, was invented. Cinnamon and white bread crumbs were invariably added to the baked goods.

As a rule, apple strudel is prepared from puff pastry (filo), it is often also called fume dough. The basis of such a dough is flour with water. Then add butter, which makes the baked goods tender and crumbly, and an egg for firmness.

But today we will prepare a strudel with apples from ready-made puff pastry. As a filling we take apples of dense autumn varieties, bread crumbs from a white loaf. Let's add the taste of strudel with crushed walnuts and, of course, fragrant ground cinnamon.

Puff pastry apple strudel step by step recipe with photo

The first step is to take care of the apples. Wash them, peel them off. Cut the fruit into medium-sized cubes about 1 cm.

Add 2 tablespoons of sugar and a spoonful of cinnamon. Stir the apples thoroughly and set them aside for now. Let them be saturated with the sweetness and aroma of cinnamon, let the juice.

Prepare the dough sprinkles in a separate container: mix the chopped nuts with the flour, the remaining sugar, and the breadcrumbs. This apple strudel recipe uses ready-made crackers, but they can be easily made at home from a regular white loaf. You just need to crumble the bread and dry the crumbs in the oven or microwave.

On a floured countertop, roll out a sheet of thawed dough thinly. Moreover, it must not only be rolled out with a rolling pin, but pulled in different directions with your hands until the dough turns into a thin sheet. In distant Vienna, experienced chefs said: "A real baker stretches the dough to such a state that through it he can read the romantic letters of his beloved."

Making puff pastry strudel is a tedious job. But if everything is done correctly, then the dessert will turn out to be just fabulous. Lightly brush the rolled dough with refined sunflower oil (odorless). Do this carefully, slowly. So as not to tear the dough.

Then sprinkle with a thin layer of the prepared bread crumbs and nuts mixture. At the same time, step back from the edges of the dough by 5-10 cm. And do not forget to turn on the oven 180 degrees. It will just have time to warm up until you finish forming the strudels.

Place the apples on the breadcrumbs in one layer. Crush them with a little nut and rusk mixture.

Do the same with the second sheet of dough. Gently roll them into rolls, seal the edges. Line a baking sheet with parchment paper, on which place the strudels with the seam down.

To make the apple strudel with puff pastry have a delicious, golden brown crust, brush it with an egg mixed with water.

Now you can send our dessert to the preheated oven and bake until golden brown, 35 - 40 minutes.

When the breathtaking aromas have spread throughout the house and the pastries are browned, remove them from the oven and let cool slightly. Then you can sprinkle with icing sugar. By the way, in order for the powder to lay on the baking in a beautiful, even layer without bald spots and lumps, it is very convenient to use a fine strainer (as in the photo).

Served puff pastry apple strudel pie with ice cream, cream, berry jam. Or they simply cut it into portions and serve it for tea.

Puff pastry apple strudel in a slow cooker

First of all, defrost the finished puff pastry at room temperature. Then roll the dough very thinly into a large square. Brush it liberally with melted butter. Sprinkle with a thin layer of bread crumbs (2-3 tablespoons) Separately prepare the filling with 4 crushed apples, 0.5 tablespoons raisins, 4 tablespoons. sugar and a teaspoon of cinnamon. Sprinkle the apples generously with lemon juice. Put the apple filling on the dough, stepping back 10 cm from one edge. Roll the future strudel into a roll and bend it into a crescent moon, in the shape of a multicooker bowl. Bake the apple strudel in Bake mode for 45 minutes, then turn it over and turn on the multicooker for another 20 minutes.

Apple strudel from puff pastry from Vysotskaya Yulia

Of course, the easiest way to make apple strudel is from frozen puff pastry. But Yulia Vysotskaya, in her Big Cookbook, recommends kneading the strudel dough with her own hands. Moreover, it is prepared from the most common products and rather quickly.

So, apple strudel recipe from Julia Vysotskaya:

knead a dough of 250 g flour, one egg, a small pinch of salt and 3 tablespoons of refined vegetable oil. Roll the dough into a ball, cover with a towel and set aside.

In the meantime, get busy with the filling. Cut the apples into thin slices. Pour boiling water over a glass of raisins to swell. Grind 0.5 cups of almonds in a mortar.

Roll out the settled dough thinly, brush it with melted butter and sprinkle with ground breadcrumbs. Top with apples, then raisins and almonds. Sprinkle the filling with cinnamon and 3 tablespoons of granulated sugar on top. Roll the dough into a roll, brush it with a beaten egg and bake at 190 degrees for 40 - 50 minutes. In the process of baking, the strudel must be greased with an egg 2-3 more times.

For strudel, as a rule, yeast-free drawn dough and a wide variety of options for both sweet and salty fillings are taken. So, the most popular varieties of salted strudels are strudels with meat, cabbage, potatoes, and among sweet strudels, strudels with apples, cherries, nuts, cottage cheese, etc. hold the palm.

The famous TV presenter Yulia Vysotskaya has already prepared strudels more than once in her programs, showing the hostesses how this rather complicated dish can be cooked without problems at home. Let's see how to bake delicious quick strudels with apples and cherries according to recipes from Julia Vysotskaya.

Quick strudel from Julia Vysotskaya with apples

• flour - 250 g
• egg - 2 pcs.
• salt - a pinch
• water - 100 ml
• olive oil - 1.5 tbsp. l.
• butter - 2.5 tbsp. l.
• apples - 6-8 pcs.
• raisins - 80 g
• crackers - 4-6 pcs.
• almonds - 70 g
• sugar - 50 g
• ground cinnamon - on the tip of a knife

Preparation

The recipe for a quick apple strudel with raisins and almonds was presented by Yulia in the program “Let's eat at home”. For this recipe, Julia recommends choosing the most fragrant and juicy apples so that the taste of the finished strudel is perfect.

1. Sift flour up the hill on a cutting board. Then add a pinch of salt (Julia recommends sea salt). Make a deepening in a hill of flour and beat in an egg. Stir slightly with your hands. Add olive oil (1 tablespoon). Stir with your hands.
2. Add warm water in small portions, kneading the dough with your hands each time. The result is an elastic resilient dough that does not stick to your hands.
3. Knead the dough well. Divide into 2 parts. Roll each part into a ball. Flatten one ball into a cake, pour 0.5 tbsp on it. l. olive oil. Cover with a cake from the second ball, press down. Knead the dough again. Roll into a ball, drizzle again with a little olive oil. Cover with a bowl and set aside.
4. While the dough is "resting", start preparing the filling. To do this, cut the apples into 4 parts, remove the core. Cut the apples into thin slices. To avoid darkening, sprinkle with lemon juice. Scald the raisins with boiling water. Grind crackers into crumbs. Crush almonds in a mortar.
5. Sprinkle flour on the chopping board and cover with a clean towel. Sprinkle some flour on a towel. Put the dough on it. Roll out with a rolling pin into a very thin rectangular layer.
6. Lubricate the entire surface of the formation with softened butter (1 tablespoon). Step back 10 cm from the edge along the long side. Sprinkle the remaining surface evenly with ground breadcrumbs. Put apples on top. Distribute evenly. Then lay out the raisins and chopped almonds. Lastly, add the sugar and cinnamon, and then 1.5 tbsp. l. Divide the softened butter into cubes on the surface of the filling.
7. Using a towel, roll the strudel into a roll towards the left free strip of dough. For better fixation, grease the strip with an egg, beaten with milk. Place the strudel, seam side down, on a greased, floured baking sheet with a towel. Lubricate with an egg and milk mixture. Bake in an oven preheated to 180-200 ° C for 40 minutes. For a crisper and more appetizing crust, Julia recommends to grease the strudel with an egg-milk mixture 2-3 times during baking.

Cherry strudel from Julia Vysotskaya

For cooking you will need:

• ready-made filo dough - 1 pack
• almonds - 1 handful
• dried loaf - 1 large piece
• frozen cherries - 300 g
• cream - 100 ml
• butter - 100 g
• cream cheese - 250 g
• brown sugar - 3 tbsp. l.
• cognac - 1 tbsp. l.
• vanilla extract - 0.25 tsp

Preparation

The recipes for this light cherry strudel with cherries and almonds were presented in the program "Breakfast with Julia Vysotskaya".

1. Grind the almonds and cut into pieces of the crust of yesterday's loaf in a blender into crumbs. Melt the butter in a saucepan. Defrost the cherries separately and drain off the juice.
2. Whisk together the cream cheese, cream, sugar, cognac and vanilla extract with a mixer until smooth.
3. Place 1 layer of filo dough on a lined surface with baking paper. Brush with melted butter. Sprinkle with a thin layer of almond crumbs. Cover with the next layer of dough and repeat. Thus, lay out from 5 to 10 layers (Julia got 7).
4. The upper layer does not need to be lubricated with oil. Put the cream cheese filling on it, distribute evenly. Put the cherries on top on half a layer, sprinkle the cherries with almond-bread crumbs. Roll up the roll, starting from the edge where the cherry is.
5. Place the roll seam down on a baking sheet lined with baking paper, pinch the edges. Brush the strudel with the remaining butter. Bake in an oven preheated to 180 ° C for 30 minutes. When serving, sprinkle the finished strudel with icing sugar.

Servings: Cooking Time:

Strudel is a baked product made from very thin dough with various fruit fillings. The classic version is with apples. An original interpretation of such a strudel is offered by the author's recipe by Yulia Vysotskaya.

Ingredients

For filling:

• medium-sized apples - 1.5 kilograms;
• butter - 2.5-3 tablespoons;
• small chicken egg - 1 piece;
• raisins - 1 handful;
• almonds - 1 handful;
• refined sugar (sand) - 100 grams;
• half a medium lemon;
• milk - 25 ml;
• breading: crackers, cookie crumbs or semolina;
• spices: cinnamon - to taste.

For the test:

• flour - 1 glass;
• water - 100 ml;
• salt - 1/8 teaspoon;
• medium chicken egg - 1 piece;
• refined vegetable oil - 3 tablespoons.

1. Gently place the flour in a slide on a clean table;
2. make a small hole on top;
3. take warm or room temperature water and a third of the vegetable oil specified in the recipe, add to the flour;
4. beat in an egg, add salt (if you use it);
5. knead elastic dough for baking from Julia Vysotskaya;
6. divide in half, make a hole in one half and pour in a third of vegetable oil;
7. cover with the other half and knead for 5-10 minutes until smooth and non-sticky;
8. give a rounded shape, press down with your palm;
9. pour the remaining oil on top, cover with a deep plate or bowl and set aside for thirty minutes, as the recipe from Julia Vysotskaya advises.

1. squeeze lemon juice;
2. peel the apples, cut into several parts, remove the seeds and partitions;
3. cut apples into small thin slices;
4. pour over lemon juice and stir;
5. grind nuts in a coffee grinder or blender;
6. Rinse the raisins and scald with boiling water.

1. put the oven at 220 degrees;
2. take a clean kitchen towel. You can also use a piece of cotton cloth, a tablecloth or plain gauze folded several times;
3. sprinkle with a little flour, as Julia Vysotskaya's recipe indicates;
4. Roll out the strudel dough into a very thin layer on a mat;
5. brush with soft butter, sprinkle with breading, leaving a side strip of three fingers free;
6. combine granulated sugar and cinnamon;
7. put three layers of filling on the future strudel: raisins and nuts with apples;
8. sprinkle with a mixture of sugar and cinnamon on top, put a little butter;
9. loosen the egg yolk with milk according to the recipe with a fork or whisk, grease the unsprayed part of the layer;
10. lifting a towel or cheesecloth by the edge, roll the apple strudel into a roll.

1. place on a greased baking sheet with the edge of the seam down;
2. brush on top with the rest of the egg and milk mixture;
3. put in a preheated oven for about 40 minutes, on the advice of Julia Vysotskaya;
4. brush the strudel with the same mixture a couple of times during this time.

1. to comply with Julia Vysotskaya's recipe, use premium wheat flour;
2. it can be sieved beforehand to saturate it with oxygen;
3. fill the strudel according to this recipe with green, strong, sour apples;
4. you can chop nuts with a knife;
5. the dough can also be stretched rather than rolled out;
6. voltage fluctuations occur in electric ovens. Be guided by the features of the one that you have, and determine if the strudel from Yulia Vysotskaya is ready by the appearance of a golden brown crust.

Strudel came to Central Europe from the East. Nowadays it is the most popular type of baked goods in the countries of the former Austro-Hungarian Empire. The apple recipe from Yulia Vysotskaya combines the classics of the culinary tradition and the author's approach.

Leave the margarine at room temperature until soft, add salt and flour, mix in a mixer until smooth.

Gradually pour in boiling water, continuing to knead the dough:

When it becomes difficult to stir with a mixer, finally knead with your hands. Depending on the quality of the flour, you may need another 100-150 grams. The dough turns out to be soft, not sticky, pleasant to the touch. The main thing is not to clog it with flour!

Wrap the dough in plastic wrap and refrigerate for 1 hour. Then divide it into 3 parts, roll each thinly:

You need to roll it out on a dry surface, without even dusting it with flour. The dough is very pliable and easy to work with. Absolutely does not stick either to the board or to the rolling pin. And at the beginning, roll it out slightly, and then grab it by the edges and wiggle it slightly, the dough itself will stretch under its own weight to a thin layer. The main thing is not to shake it very hard, otherwise it will tear! Here it turns out to be thin:

Lay the filling. Option 1: put apples, sprinkle with sugar and cinnamon (to taste). Second: spread the dough with jam and sprinkle with a mixture of chopped nuts, sugar and cinnamon. I only did it with apples. Gently twist the rolls and place with the seam down on a baking sheet lined with parchment.

Bake in a preheated oven for 40-50 minutes at 180 degrees (as usual, we will focus on our oven)
The strudel turns out to be amazingly layered and very tender, almost melting in the mouth. Serve it warm and eat it with ice cream.