Apple strudel (fast option)
Category: Bakery
Ingredients
Dough
Frozen puff yeast dough
(yes, yes, purchased,
it still turns out terribly tasty
due to the secret filling) 1 pack.
Filling
Sour apples
(ideally - Antonovka,
to the edge - Simirenko,
aka Granny Smit)
depending on the size 3-4 pcs.
Sakh. sand 4-5 full st. l.
Walnuts or almonds 1/2 tbsp
Raisins
(better - Jumbo,
I prefer golden) 1/2 tbsp.
Juice of ½ lemon approx. 1 tbsp. l.
Zest of ½ orange
(who does not like - you can instead cinnamon)
Zhelfix
(mixture 1: 1 - sachet,
mixture 1: 2 - half a bag)
Sakh. sand for mixing with Zhelfix 1 tbsp. l.
Cooking method

Defrost the dough
Grate the apples on a coarse grater, you can directly with the peel (and the stubs with the remaining orange and what kind of berries I eat at home), mix with lemon juice, put in a saucepan, preferably Teflon, put on medium heat, sprinkle with sugar. sand.
As they heat up, they will release juice, let the sugar dissolve and simmer a little (all together takes about 10 minutes)
Mix jellix with sugar. sand, pour into boiling apples, mix, let it simmer for 1-2 minutes. Cool down.
Chop the nuts not very finely, rinse the raisins, grate the zest of ½ orange. Add everything to apples, mix. If instead of zest they take cinnamon, sprinkle cinnamon on the filling already spread on the dough.
Roll out the dough 2-3 mm thick (from a standard package I always get 2 rolls approx. 35 cm long) on ​​a floured table. Spread the filling (respectively - half a saucepan for each roll). ATTENTION: SPREAD VERY THIN, transparent. Step back 2cm from the edges.
Roll up the roll, glue the side and sides (I grease the place of gluing with water, like a postal envelope), put on a baking sheet, prick with a fork.
Heat the oven to 200 °, put the baking sheet on the middle shelf, bake until golden brown - about 40 minutes. Take out, cover with a towel. Sprinkle with icing sugar when serving. Airy, crispy. juicy.
strong
Nega , urgently bake strudel to see clearly
rinishek
Nega, it's not fair! purchased dough !!!
Duc Well this is a crime against ... against .. (against whom to think of?) .. against your beloved HP !!!
in general, I realized that you can portray your own dough, right? we have a lot of great recipes for puff yeast dough here

and eesssno, when I connect to the request strong - photo of strudel, for clarity
Nega
Yes, to me - ay-ay-ay!
The only excuse is that I have less than a month's bread maker, and I still have to learn! With Forum friendly support
But, with a catastrophic lack of time, I try to devote at least the available crumbs to my favorite hobby - baking, which is why such a quick option.
And I'm not taking a picture of the product very soon: I was very tempted by the description of cherry pie with streusel, and I will devote the very next piece of time to trying out this particular recipe. I already have my apple strudel in the standard corporate developments, especially since you can make the filling ahead of time (to be in time in the morning before work), and come in the evening and bake the strudel.

I would be grateful to courageous experimenters who can give their own reading of the recipe - only with their favorite hand made dough.
simfira
How much dough in grams?
Nega
There, in my opinion, the standard packaging is about 500 g, this is for two rolls approx. 30 cm each. However, it all depends on how many layers to roll the roll: I usually roll it out to a thickness of 3-4 mm, otherwise - if thicker, the dough prevails over the filling, if thinner - the filling, boiling during baking, breaks through the dough ... And you can also make lemon - orange filling! So, I haven't tried cottage cheese and cabbage yet, but I also did it with mushroom, just wonderful!
Prus - 2
Nega!
My children, who ate strudel both in Vienna, and many times in Lviv "Videnska Kaviarna", highly appreciated your recipe! 🔗 🔗
And I can say - just MEGAFUL! And I also made custard for him and added cognac there
Thank you very much again! I will do often - 🔗 🔗
Nega
Prus-2, It’s very nice, this is not the first time I have heard similar reviews about this simple thing - just like last weekend a friend started this recipe, but with a lemon filling (de facto, I take one medium lemon and one orange for the indicated amount, and with sugar there is already another job, since they are poached already in light syrup).
And for the idea with custard and cognac - special thanks: it's exquisite!
Prus - 2
The most important thing in this magnificent recipe is not even its amazingly incredible deliciousness, but super lightness (and speed) cooking! I do not have a bread machine - it so happened that we do not eat bread. Kneading the dough in a food processor - well, maybe. And to make a ready-made dough - it's a song!
And this time I cooked the cream for the first time in a milk cooker - I liked it very much - it was white and white, did not bother, did not constantly interfere with the entire cooking - I only occasionally mixed it.
Nega
And what was the ratio of cognac to cream volume? Did you add it along with all the ingredients, or in the end already in the finished one?
Prus - 2
The cream did:
Milk - 0.5 liters
Eggs - 4 pcs.
Sugar - 1 glass
Flour - 2 tbsp. spoons with a small slide
Butter - 200 g
Cognac (rum, rum essence + vodka) - 2 tbsp. spoons
Vanilla

Grind the eggs with sugar and flour, dilute with milk and cook until thickened, stirring with a whisk. In a milk cooker, I cooked until a good thickening for about 10 minutes (after the start of the whistle). Stirred not constantly, but periodically. I added vanilla when removed from the heat, and cognac when it cooled down to room temperature. Then she beat it with butter, also warmed to room temperature. This is my mom's cream recipe. The thickness of the cream is regulated by the amount of flour - fuller spoons, less full. Well, if there is more oil, it will be like butter with condensed milk. In general, the cream is universal - you can twist it in different directions.
Nega
Wonderful! Thank you very much, even reading is delicious, I will definitely try to do it!

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