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Apple strudel

Apple strudel


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From the egg, sour cream, water, salt and flour, knead a homogeneous dough, a little sticky. Let it rest on the table for a while. Divide into 2 parts, then sprinkle with flour, spread each piece into a thin sheet, which no longer sticks to the table.

Grease with plenty of butter, then wrap in 4, like an envelope and refrigerate for at least half an hour. Remove, spread again and repeat the operation ... greased with butter, wrapped in 4, refrigerated for half an hour. :)

The apples are put on the grater with large grills and put to harden with butter, sugar and cinnamon. Boil, stirring occasionally, until the juice decreases. Leave to cool.

The dough is spread in a thin and rectangular sheet, then with a well-sharpened knife cut strips of about 10 cm on the sides and about 1.5-2 cm wide.

We distribute the well-cooled apples in the middle of the sheet, between the 2 rows of strips of dough, then we start to "weave" the strips, bringing one on each side and overlapping them.

Put the strudels in a tray lined with baking paper and grease them with sour cream. Bake over medium heat until golden brown.

Leave to cool, portion and powder with sugar.


Strudel with apples and oranges

For Strudel with apples and oranges we need:
& # 8211 400 gr sheets for the pie
& # 8211 10 small apples (or 6 larger)
& # 8211 2 small oranges
& # 8211 juice from 1/2 lemon
& # 8211 4 tablespoons sugar
& # 8211 3 teaspoons starch
& # 8211 1 teaspoon cinnamon
& # 8211 butter or oil for spreading sheets
Wash the apples well and peel and seed them, then cut them into small pieces in a bowl. We put lemon juice so that the apples do not oxidize.
Add the sugar and the squeezed juice together with the pulp from the two oranges.
Put it on the fire and let it boil a few times.
In a small bowl mix the starch with a few teaspoons of cold water over which we then put a few tablespoons of hot juice, mix and pour over the apples. Mix well and leave for another 2-3 minutes on the fire until it thickens a little. At the end add the cinnamon powder.

We spread the thawed sheets on a plate and grease each sheet with melted butter. (I couldn't grease them all because they were a bit broken).
Pour the filling and roll.
Put in a tray lined with baking sheet and put in the preheated oven at 180 degrees for about 15-20 minutes until nicely browned on top.

Remove from the oven, allow to cool slightly, then powder with powdered sugar.
Serve with a flavored tea!


Apple strudel

1. Put the flour in a large container and put the rest of the ingredients in the center: oil, egg whites, salt, lemon juice and warm water.

2. Knead the dough a little then in the container, then knead it on a well-sprinkled top with flour, for about 10 minutes.

3. Grease the dough with oil and let it rest back in the bowl for 20-30 minutes.

4. Meanwhile, peel the apples and cut them into small cubes. Combine apples with cinnamon, lemon juice, sugar, raisins, lemon peel and flour. Mix well and set aside the filling ingredients.

5. Spread a clean, lint-free tablecloth on the worktop. Sprinkle well against the table and the flour rolling pin, then spread a sheet as thin as possible, but without breaking.

6. Grease the strudel sheet with melted butter on the entire surface, then sprinkle with chopped walnuts.

7. Arrange the apple filling at one end of the spread sheet and roll the strudel gradually, using the tablecloth and greasing the outside of the dough with butter whenever you roll a little more.

8. Squeeze the apple strudel at the ends, grease it with a beaten egg and put it in the oven for an hour at 160 degrees. Grease the strudel with melted butter every 15 minutes.


  • 2 packets of puff pastry dough (2 x 275 g)
  • 6 apples (approx. 1 kg)
  • 100 g sugar
  • 100 g raisins
  • 50 g butter
  • 1/2 teaspoon cinnamon

The first time we put the raisins soaked in warm water. We wash the apples through a large grater and heat them in butter, adding sugar, cinnamon and raisins.

Heat until all the liquid decreases and let it cool (if we put the hot composition, the puff pastry will soften very much).

Divide the composition in two and spread it over the puff pastry and roll the sheets lightly, so as to obtain two rolls.

I cut them in half and I got 4 pieces that I cut slightly on top. I baked them in the preheated oven at 200 ° C for 30-35 minutes until they were nicely browned.

After they cool, powder them with powdered sugar.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, we are waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Strudel with apples and oranges

For Strudel with apples and oranges we need:
& # 8211 400 gr sheets for the pie
& # 8211 10 small apples (or 6 larger)
& # 8211 2 small oranges
& # 8211 juice from 1/2 lemon
& # 8211 4 tablespoons sugar
& # 8211 3 teaspoons starch
& # 8211 1 teaspoon cinnamon
& # 8211 butter or oil for spreading sheets
Wash the apples well and peel and seed them, then cut them into small pieces in a bowl. We put lemon juice so that the apples do not oxidize.
Add the sugar and the squeezed juice together with the pulp from the two oranges.
Put it on the fire and let it boil a few times.
In a small bowl mix the starch with a few teaspoons of cold water over which we then put a few tablespoons of hot juice, mix and pour over the apples. Mix well and leave for another 2-3 minutes on the fire until it thickens a little. At the end add the cinnamon powder.

We spread the thawed sheets on a plate and grease each sheet with melted butter. (I couldn't grease them all because they were a bit broken).
Pour the filling and roll.
Put in a tray lined with baking sheet and put in the preheated oven at 180 degrees for about 15-20 minutes until nicely browned on top.

Remove from the oven, allow to cool slightly, then powder with powdered sugar.
Serve with a flavored tea!


Method of preparation

For starters we make ciulamaua. Thanks to it, we can spread the strudel dough in extremely thin sheets.

In a kettle we put the flour and the oil, we mix them very well so that they do not remain lumpy, then we transfer them on the stove and let them simmer for a few minutes.

Set aside and let cool completely (should be used cold).

In a bowl put the egg, mineral water, oil, baking powder and salt, mix all the ingredients very well, then add the flour little by little, until you get a hard and non-sticky dough.

We spread the obtained dough with the help of a rolling pin, about the size of a finger, we help ourselves with a little flour, so that it doesn't stick.

Spread the cooled ciulama on the entire surface of the dough, roll it lightly so that it does not flow, then wrap it in plastic wrap and refrigerate for 1 hour.

After this time, take out the dough and divide it into 4 equal parts.

We take each piece of dough and spread it with the rolling pin, we have to get a sheet so thin that the worktop can be seen, but be careful not to break it.

For the filling. we prepare it when the dough is in the fridge:

Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.

Place the apple composition in 2 rows placed on the edges of the sheets on the left and right, then roll the edges in half until they join. We cut the rolled piece of dough of the desired size, I cut them about 10 cm each.

Place the pieces obtained in a tray with baking paper and put in the oven, over medium heat (180 degrees) for about 40 minutes or until nicely browned on top.

When ready, dust the strudels with powdered sugar.

The best strudels with autumn apples, sour and fragrant!


The secrets of a perfect apple strudel

The technique of spreading the dough sheet is the only more demanding thing. The sheet must be so thin, according to tradition, that you can read the newspaper through it.

Another important aspect is that the strudel apples are not grated, but cut into thin slices and do not harden before! The strudel should not be filled with pasty "apple puree", but should contain slices of fruit that will retain their shape even if they are ripe. Apples from hard and sour varieties are used, not very juicy.


Method of preparation

For starters we make ciulamaua. Thanks to it, we can spread the strudel dough in extremely thin sheets.

In a kettle we put the flour and the oil, we mix them very well so that they do not remain lumpy, then we transfer them on the stove and let them simmer for a few minutes.

Set aside and let cool completely (should be used cold).

In a bowl put the egg, mineral water, oil, baking powder and salt, mix all the ingredients very well, then add the flour little by little, until you get a hard and non-sticky dough.

We spread the obtained dough with the help of a rolling pin, about the size of a finger, we help ourselves with a little flour, so that it doesn't stick.

Spread the cooled ciulama on the whole surface of the dough, roll it lightly so that it does not flow, then wrap it in plastic wrap and refrigerate for 1 hour.

After this time, take out the dough and divide it into 4 equal parts.

We take each piece of dough and spread it with the rolling pin, we have to get a sheet so thin that the worktop can be seen, but be careful not to break it.

For the filling. we prepare it when the dough is in the fridge:

Peel the apples, then grate them with large mesh and boil them with the sugar and cinnamon until all the apple juice is reduced. Let cool, stirring occasionally.

Place the apple composition in 2 rows placed on the edges of the sheets on the left and right, then roll the edges in half until they join. We cut the rolled piece of dough of the desired size, I cut them about 10 cm each.

Place the pieces obtained in a tray with baking paper and put in the oven, over medium heat (180 degrees) for about 40 minutes or until nicely browned on top.


The secrets of a perfect apple strudel

The technique of spreading the dough sheet is the only more demanding thing. The sheet must be so thin, according to tradition, that you can read the newspaper through it.

Another important aspect is that the strudel apples are not shaved, but cut into thin slices and do not harden before! The strudel should not be filled with pasty "apple puree", but should contain slices of fruit that will retain their shape even if they are ripe. Apples from hard and sour varieties are used, not very juicy.


  • 2 packets of puff pastry dough (2 x 275 g)
  • 6 apples (approx. 1 kg)
  • 100 g sugar
  • 100 g raisins
  • 50 g butter
  • 1/2 teaspoon cinnamon

The first time we put the raisins soaked in warm water. We wash the apples through a large grater and heat them in butter, adding sugar, cinnamon and raisins.

Heat until all the liquid drops and let it cool (if we put the hot composition, the puff pastry will soften very much).

Divide the composition in two and spread it over the puff pastry and roll the sheets lightly, so as to obtain two rolls.

I cut them in half and obtained 4 pieces that I cut slightly on top. I baked them in the preheated oven at 200 ° C for 30-35 minutes until they were nicely browned.

After they cool, powder them with powdered sugar.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, we are waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 2 packets of puff pastry dough (2 x 275 g)
  • 6 apples (approx. 1 kg)
  • 100 g sugar
  • 100 g raisins
  • 50 g butter
  • 1/2 teaspoon cinnamon

First we soak the raisins in warm water. We wash the washed apples in a large grater and heat them in butter, adding sugar, cinnamon and raisins.

Temper until all the liquid decreases and let it cool (if we put the hot composition, the puff pastry will soften very much).

Divide the composition in two and spread it over the puff pastry and roll the sheets lightly, so as to obtain two rolls.

I cut them in half and obtained 4 pieces that I cut slightly on top. I baked them in the preheated oven at 200 ° C for 30-35 minutes until they were nicely browned.

After they cool, powder them with powdered sugar.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, we are waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".



Comments:

  1. Costel

    He didn't mean it

  2. Lucien

    I absolutely agree with you. I think this is a great idea. I agree with you.

  3. Idogbe

    Funny moment



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