Puff Pastry Strudel
by Editorial Staff
A lighter variation of traditional Austrian pastries with apple filling – made from ready-made puff pastry.
Ingredients
- Ready-made puff pastry – 1 layer (15×20 cm)
- Apple – 1 medium
- Walnuts – 80 g
- Raisins – 3 handfuls
- Sugar – 2 tablespoons
- A crumb of rusks (or bread crumbs without additives) – 4-5 tablespoon.
- Butter – for lubricating formations
- Egg for greasing the roll – 1 pc.
How to make puff pastry strudel
Directions
- Soak the raisins in cold water.
Peel the apples, cut into slices or cubes.
Peel the nuts, break into small pieces.
Prepare bread crumbs (I just took a dried loaf and crushed it into crumbs), you can take ready-made ones from the store (only without spices and additives!).
- Roll out the dough on a damp towel. They say that you need to roll out so that the newspaper text can be seen. Well, I rolled it out thicker, although the towel was visible.
- Now you can mix the filling ingredients. You can add a little cinnamon to taste.
- Lubricate the layer, except for the edges, with butter.
Sprinkle one half of the layer with crumbs (it will absorb the liquid inside the roll). Put the filling on the crumb, also on one half. I’m a fan of a lot of toppings, you can do less.
With a towel
- Brush with an egg.
Bake puff pastry strudel at 180-200 degrees for 35-40 minutes.
The puff pastry strudel is ready.
Bon Appetit!
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