Apple strudel with raisins and cinnamon. Strudel with apples and raisins: a simple but very tasty recipe! How to cook apple strudel with raisins and cinnamon

Strudel is a traditional Austrian dessert with more than 300 years of history, a real pride of confectioners and a sweet visiting card of Austria and Vienna. The very name ˮstrudelˮ comes from the German word ˮstrudelˮ (ˮwhirlwindˮ, ˮfunnelˮ, ˮtornadoˮ) and describes the shape and appearance of this pastry - a very peculiar roll of thin stretched dough.
We will bake apple strudel, this is one of the most characteristic and common fillings, and for us the most familiar - everyone's favorite combination of "apples-raisins-cinnamon" with an incredible, simply fabulous taste - sunny, warm, summer, inextricably linked with a childish feeling of absolute happiness and serenity. And in the "European" processing, when beauty and conciseness are combined with centuries-old traditions, this taste acquires endless charm. Even the process of making apple strudel is an incredible pleasure; aromas, tastes and textures bewitch, immerse in a special atmosphere, a dizzyingly sweet whirlpool ...

To make Apple Cinnamon Raisin Strudel, you will need the following ingredients:

Dough:
300 g flour
100 ml of water
1 egg
2 tbsp. l. refined sunflower oil,
1 st. l. brandy,
0.5 st. l. vinegar,
a pinch of salt.
Filling:
700 g apples (preferably sour and hard, such as Simirenko's green renet, for example),
200 g raisins,
100 g butter,
juice of half a lemon
50 g white breadcrumbs,
3 art. l. Sahara,
1 tsp vanilla sugar
1 tsp ground cinnamon,
1 st. l. starch,
2 tbsp. l. cognac.
To brush the dough while baking:
40 g butter.

How to cook apple strudel with raisins and cinnamon:

So, let's move on to the process of making apple strudel with raisins and cinnamon.

Let's start with a test. Sift 200 g of flour into a deep container, add water, egg, sunflower oil, vinegar, cognac and salt.

Knead the dough thoroughly, put it on the work surface and knead with your hands for 5-10 minutes, gradually adding the remaining flour (100 g). The finished dough is very pleasant to the touch - soft, velvety, plastic.

Wrap the dough tightly in cling film and leave to rest for 1-2 hours.

Now you can do the stuffing. Thoroughly washed and dried raisins pour two tablespoons of cognac.

Wash apples, peel and core, cut into pieces.

And pour the apples with lemon juice so that they do not darken.

Add sugar, vanilla sugar, cinnamon, starch, breadcrumbs and squeezed raisins to the apples.

We mix everything.

And now we move on to the most interesting stage - we will form the strudel.
We spread a clean linen towel on the work surface, dust it evenly with flour.

Roll out the dough on a towel as thin as possible. The right dough is easy to roll out, it is soft and docile, not tight, and will not tend to shrink into a lump again.

And now stretch the dough with your hands so that the layer becomes very thin. The pattern on the towel should be visible through the dough.

Lubricate the dough layer with softened butter (100 g), leaving untouched a strip of dough about 10 cm wide (along the long side of the layer). This will later be the strudel seam.

We evenly spread the filling on the dough, we leave the same ten-centimeter strip empty again. Fold the side edges of the dough inwards. And roll up the roll, lifting the towel. We start from the side where the filling is located close to the edge.

Carefully transfer the folded roll to a baking sheet covered with parchment.

Bake in the oven at 200°C for 30 minutes. We take out the baked strudel from the oven, grease it with butter (40 g) and return it to the oven again.

Bake for about half an hour, until golden brown. We take it out of the oven completely, let it brew and cool a little. And you can reward yourself for your efforts and patience - finally enjoy the result of your efforts, cut off a warm fragrant slice of apple strudel. It tastes best with a scoop of ice cream: ice cream adds a contrast of temperatures and sets off pleasant apple sourness with its sweetness. And the ice cream melts very appetizingly on the warm thin crust of the strudel ... But what can I say, you need to try it soon!

If the house smells of pies, the mood instantly improves, and everyone immediately runs to the kitchen. This time, an apple roll is waiting for you on the table, it is also called the Austrian strudel. There are a lot of apples, nuts and raisins in the filling. For beauty, these pastries should be sprinkled with powdered sugar.

Apple roll. Photo: Oleg Kulagin/BurdaMedia

You will need:

For test:

• 1 egg
• 250 g flour
• 3 art. tablespoons of vegetable oil
• 4 tbsp. spoons of warm water
• salt,
• a few drops of vinegar
• butter for greasing the roll.

For filling:

• 1 kg of apples
• 2 tbsp. raisin spoons,
• 2 tbsp. tablespoons chopped almonds
• 100 g breadcrumbs,
• 100 g sugar
• 0.5 tsp cinnamon,
• 100 g butter.

Cooking:

1. Sift the flour, collect in a slide and make a recess in it. Drive an egg into the recess, add vegetable oil, vinegar and knead a stiff dough. When the dough stops sticking to your hands and starts bubbling, take a dry board, sprinkle flour on it, lay out the dough, sprinkle with water, cover with a heated pan and leave for 30 minutes.
2. Prepare the filling. Wash the apples, peel and remove the core, finely chop. Spread a clean napkin on the table, sprinkle it with flour and roll out the dough thinly. When the dough is dry, brush it with melted butter.
3. Mix the breadcrumbs with a little sugar, lightly fry in butter and sprinkle over the dough. Put the apple filling on top in an even layer, sprinkle it with raisins, almonds and cinnamon. Roll up the roll, pinch the edges, sprinkle the surface with melted butter.
4. Bake in the oven for 45 minutes at +180°C. Brush with butter a few times while baking. Cool the finished roll and sprinkle with powdered sugar.

Cooking time: 1.5 hours.

This strudel is very similar to Uzbek baklava, but less sweet. Its sweetness can be adjusted by adding a certain amount of jam and powdered sugar at the end of cooking.

I was surprised that you can get a thin and crispy crust from ordinary puff pastry and not bother with stretched dough. I strongly advise you to try, because this filling is a vitamin bomb.

To prepare strudel with raisins, we will prepare the products according to the list.

Dried fruits pour hot water and leave for a few minutes to swell. Then rinse in running water.

Lay out on a towel to dry.

Chop the nuts into pieces, roast and cool.

Roll out the puff pastry very thinly, adding flour where necessary.

Lubricate the surface of the dough with plum jam. A couple of spoons were enough for me, but you can make the strudel more juicy and sweet by adding more jam. But the jam should be dense, like marmalade, not fluid. Otherwise, it will just leak out during baking.

Spread the filling over the surface of the dough.

And gently roll up. Be sure to pinch and tuck the edges so that nothing leaks out.

Put the strudel on baking parchment, grease the surface with yolk.

Make several transverse cuts on the surface of the strudel. Bake in a preheated oven at 180 degrees for about 20-25 minutes. Readiness look at your oven. The degree of browning will tell you when to take it out.

Here is such a bar. Cool the strudel completely, then sprinkle with powdered sugar.

Strudel with raisins is ready.

Serve cut into slices, with berries or ice cream. You can see how thin the dough is inside, it is not even noticeable. Delicious served simply with tea or coffee.

Odelinde/Depositphotos.com

Ingredients

• 250 g flour + for sprinkling;
• 1 egg;
• a pinch of salt;
• 1 tablespoon vegetable oil + for greasing;
• 100 ml of water;
• 2 kg of apples;
• 1 lemon;
• 100 g of sugar;
• vanilla sugar - to taste;
• 2 teaspoons of cinnamon;
• 150 g raisins;
• 100 g butter;
• 100 g breadcrumbs;
• powdered sugar - to taste.

The ingredients are for two strudel.

Cooking

Sift the flour into a bowl. Make a well in the middle, beat in the egg, add salt and vegetable oil. Pour in some warm water and stir. When the dough starts to form into a ball, continue kneading it with your hands. Throw it on the table several times and remember well again. The finished dough should be elastic, soft and “velvety”.

Cut it into two equal parts. Shape each into a ball and brush with vegetable oil. Put the balls on a plate at a small distance from each other. Rinse a large bowl with boiling water, wipe dry and cover the dough with it. This will keep the heat inside. Leave the dough for half an hour.

Peel the apples from the peel and cores and cut into very thin slices. Add to them finely grated zest, juice of half or a whole lemon, regular and vanilla sugar, cinnamon and raisins. Raisins can be pre-soaked in boiling water and allowed to swell. Stir the filling thoroughly. Since the amount of ingredients is designed for two strudel, at first you can only make half of the filling.

Lightly fry the crackers in a dry hot frying pan, stirring constantly.

Lay a large piece of cotton cloth on the table and sprinkle with flour. Lay out one part of the test there. It would be possible not to divide the dough in half, but then it is more difficult to stretch it. Flatten the ball by clapping the palm of your hand and turning over several times. Then roll out the dough with a rolling pin, also turning over several times.

Then gently lift it up by throwing it over the back of your hand. Place both palms into fists. Turning the dough in a circle on your fists, stretch to the sides. It should become very thin, literally transparent. Put the dough on the fabric and try to give it the shape of a rectangle, pulling it in the right directions.

Melt half the butter and brush the dough with it. Sprinkle with half of the breadcrumbs and powder, not reaching the edges a few centimeters. Spread half of the filling over one end of the dough.

Using your hands or with a cloth, fold over the sides of the dough. Use the fabric to roll up the strudel as shown in the video below. Place the blank on the parchment with the seam down.

Lubricate the strudel with vegetable oil and place on a baking sheet with parchment. Bake in a preheated oven at 200°C for 30-40 minutes until the pastry is browned. Make the same strudel with the remaining ingredients.

Ingredients

• 3 apples;
• ½ lemon;
• 80 g raisins;
• 2 tablespoons of butter;
• 5 tablespoons of sugar;
• vanilla sugar - to taste;
• 500 g;
• 3 tablespoons ground almonds.

Cooking

Peel and core apples, cut into small cubes and pour over lemon juice. Raisins can be pre-soaked in boiling water and left to swell while you prepare other ingredients.

Melt half the oil in a skillet over medium heat. Put the apples in there. Add 3 tablespoons of sugar and stir. Simmer the fruit, stirring occasionally, for a few minutes, until the liquid has evaporated from them. At the end, add vanilla sugar and raisins.

Roll out the dough into a rectangle. Combine remaining sugar, cinnamon and almonds. Melt the rest of the butter and use almost everything to brush the pastry, leaving a little space around the edges of the rectangle. Sprinkle with cinnamon mixture.

Spread the apple filling along the short edge of the pastry, avoiding the non-buttered portions. Gently roll up the strudel, pinching the edges along the way.

Place the blank on a baking sheet lined with parchment. Brush the dough with oil and poke a few holes with a fork. Put in an oven preheated to 180 ° C for 40 minutes.

Themediterraneandish.com

Ingredients

• 50 g raisins;
• 2 teaspoons of butter;
• 3 tablespoons of olive oil;
• 50 g brown sugar + for sprinkling;
• 1 teaspoon ground cinnamon;
• ¼ teaspoon ground nutmeg;
• 2 tablespoons of orange juice;
• 50 g chopped walnuts;
• 10 sheets of filo pastry.

Cooking

Cut peeled apples into thin slices. If desired, raisins can be poured with boiling water in advance and left to swell while preparing the filling.

In a skillet over medium heat, heat butter and 2 tablespoons olive oil. Put apples in it, add sugar, cinnamon, nutmeg and orange juice and mix. Cook for 2-3 minutes, add raisins and remove from heat.

Line a baking sheet with baking paper. Drain the juice from the apples and combine it with the remaining olive oil. Place one sheet of filo on a baking sheet, brush with butter mixture and lightly sprinkle with sugar. Do the same with the rest of the sheets.

Put the filling in the middle of the dough, laying in the shape of a rectangle. Bend the short edges of the dough onto the filling, grease them on top with the oil mixture. Then, starting from the long edge, roll up the strudel.

Brush it on top with a mixture of oil and juice. Send to the oven preheated to 190 ° C for about 35 minutes.

yommy8008/depositphotos.com

Ingredients

• 200 g flour + for sprinkling;
• a pinch of salt;
• ½ tablespoon lemon juice;
• 75 ml of water;
• 100–150 g butter;
• 3 apples;
• 100 g raisins;
• 3 tablespoons of sugar;

Cooking

Combine flour, salt, lemon juice and egg. Gradually pour in a little warm water, kneading a homogeneous elastic dough. Melt the butter.

Divide the dough into several pieces and flatten each piece slightly with a rolling pin. Brush the dough with melted butter. Arrange on a plate, stacking the pieces on top of each other and forming two turrets. Cover with cling film and refrigerate for 2 hours.

Peel the apples from the skin and cores and cut into small cubes. Add raisins, sugar and less than half of the breadcrumbs and mix. Raisins can be pre-soaked in boiling water and allowed to swell.

Chilled put on a table sprinkled with flour. Brush again with melted butter. Fold all the blanks on top of each other and roll out a very thin layer.

Lubricate the layer with oil and sprinkle with the remaining breadcrumbs. Spread the filling over the dough, a little short of the edges. Form a roll, starting from the long edge.

Line a baking sheet with oiled parchment. Lay out the strudel and flavor it with oil. Bake in a preheated oven at 180°C for about 40 minutes. Then reduce the temperature to 130 ° C and cook for another 25 minutes. Brush the strudel with oil 2-3 more times while baking.

olhaafanasieva/Depositphotos.com

Ingredients

• 3 apples;
• 1-2 teaspoons of lemon juice;
• 100 g raisins;
• 80 g butter;
• 3 tablespoons sugar + for sprinkling
• vanilla sugar - to taste;
• 1 teaspoon cinnamon;
• 1 large thin pita bread;
• 3-4 tablespoons of breadcrumbs.

Cooking

Peeled apples cut into small pieces and pour over lemon juice. Raisins can be pre-soaked in boiling water and left to swell while you prepare other components.

Melt half the butter in a skillet over medium heat. Put apples there, sprinkle with regular and vanilla sugar, add raisins and mix. Simmer, stirring, for a few minutes until the liquid has evaporated. Remove from heat and add cinnamon.

Melt the remaining butter and brush it over the spread. Sprinkle with breadcrumbs. At the same time, leave about 1-2 cm from the wide edges, and 5-7 cm from the narrow ones. Spread the apple mass over the breadcrumbs.

Cover the filling with the narrow edges of the pita bread. Then, starting at the wide end, roll up the strudel. Transfer it to a baking sheet lined with parchment. Brush pita bread with melted butter and sprinkle with sugar. Bake for about 20 minutes at 190°C.

NatashaBreen/Depositphotos.com

Ingredients

• 125 g butter;
• 3 tablespoons of sour cream;
• 50 g of powdered sugar;
• ½ teaspoon of soda;
• 180 g flour;
• 2 apples;
• 50 g raisins - optional;
• 2 tablespoons of sugar;
• 1 teaspoon cinnamon.

Cooking

Cut the butter into small cubes and place in a bowl. Add sour cream, powdered sugar and soda. Gradually adding flour, knead the dough with your hands. Shape it into a ball and refrigerate for 1 hour.

Roll out the chilled dough into a thin rectangular layer. Grate the apples on a coarse grater and spread over the dough, a little short of the edges. Add raisins if desired. Sprinkle with sugar and cinnamon.

Starting from the long edge, twist the sheet. Pinch the edges and place on a parchment-lined baking sheet, seam side down. Bake at 180°C for 35-40 minutes.

Step 1: Prepare the puff pastry.

Since the dough is already ready and, of course, frozen. Therefore, we take it out of the freezer and put it on a flat plate to cool.

Step 2: prepare the almonds.

We spread the almonds in the blender bowl and at low speed grind the component to small pieces during 30 - 40 seconds. Attention: If you don't have a blender handy, don't worry. To do this, simply put the nut in a plastic bag and tap it several times with either a rolling pin or a mallet to beat the meat.

Step 3: prepare the raisins.

We spread the raisins in a bowl and fill the ingredient with hot water. Set aside dried fruits 5-10 minutes to the side so that they soften, and dirt and dust come off them. After that, we drain the water from the container, holding the raisins with our hands, and then rinse the component several more times under running warm water. And in order for excess liquid from dried fruits to glass, put the ingredient on a kitchen paper towel and put it aside for a while.

Step 4: prepare the orange.

In fact, we need not just an orange, but freshly squeezed orange juice. Therefore, we wash the ingredient under running water and then put it on a cutting board. We cut the citrus into two halves and then alternately squeeze the juice from the orange slices using a juicer.

Step 5: Preparing the Apples

We wash the apples under running water and then put them on a cutting board. Using a knife, cut the fruit into two halves and cut out the core. You can remove the skin if you wish. After the apple halves are peeled and peeled, cut them into small slices and then chop each one into small pieces. We shift the crushed component into a deep bowl.
Pour sugar and cinnamon into a bowl to taste. Using a tablespoon, mix all the ingredients well.
Then put the butter in the pan and put the container on the fire less than medium. When the butter is melted, put the apple slices into the pan and mix everything well with a spoon. After that, pour the raisins into the container and add there 2 tablespoons freshly squeezed orange juice. Again, mix everything well with improvised equipment and simmer the apples for some more time until they become soft. And now turn off the burner and set the container aside so that the apple filling cools slightly.

Step 6: Prepare the egg.

Break the eggs with a knife and pour the yolk and protein into a deep plate. Using a hand whisk, beat the component until smooth.

Step 7: Prepare a quick apple strudel with raisins, almonds and cinnamon.

So, the dough has already defrosted, so we put it on the kitchen table sprinkled with flour. Using a rolling pin, roll out the dough a little.
After that, spread the chopped almonds on half the dough from the longer side. Attention: on the edge of the dough must be left 6-7 centimeters empty space, so that after it it would be convenient to roll the test layer into a roll. Spread the apple filling evenly over the nut chips with a tablespoon.
And now, gently with clean, dry hands, wrap the edge of the test layer from the side where the filling is closer.
After that, we continue to twist the filling into the dough, lifting the base of the dish with the palms of our hands.
And so several times, until we get a roll. We press the edges of the strudel with our fingers so that the filling does not leak out during the baking process.
At the end, we bend the edges and carefully transfer the dish to a baking sheet. Attention: in advance, with the help of a pastry brush, grease the baking sheet with vegetable oil and then, if desired, cover with baking paper.
In order for our roll to turn out beautiful in appearance with a browned crust, we grease the baking surface with a beaten egg using the same pastry brush.
Before baking the strudel, we make transverse cuts with a knife along the entire length of the roll. Important: so that the roll does not open during cooking, be sure to lay it out with a seam and curved edges down on a baking sheet. Bake apple strudel in a preheated oven to a temperature 180°C during 20-30 minutes until a brownish-golden crust forms on the baking surface.

Step 8: Serve the quick apple strudel with raisins, almonds and cinnamon.

After cooking, take the strudel out of the oven and set aside to cool. for 15 minutes. When the pastry is warm, sprinkle it with powdered sugar and can serve. We shift the fragrant and very tasty roll to a dish for serving. If desired, pastries can be cut into pieces or you can present the strudel to the guests in all its glory, and only after that - cut it into small pieces.
You can enjoy apple strudel with ice cream or whipped plums. Enjoy your meal!

- - If you have free time left, then you can cook puff pastry yourself at home. The only thing is that you have to tinker with it. But, in one fell swoop, it will be possible to cook several strudels at once and serve directly from the heat with heat to the table.

- - Any variety of apples is suitable for making apple strudel. The only thing is, if you like very sweet pastries, and the apples turned out to be sour, then you need to add a little more sugar at your discretion.

- - Instead of nuts such as almonds, you can add others to your taste in the strudel. For example, baking also turns out to be very tasty if you put chopped walnuts or cashew nuts in it.

- - In addition to brown sugar, you can add ordinary sugar to the filling, as well as vanilla sugar, and in any quantity, since it does not taste bitter in dishes.

- - If it is inconvenient for you to wrap the strudel into a roll with your hands on the kitchen table, then this can be done using baking paper. Just lay it on the kitchen table and work with the test layer, wrapping it in a roll and transferring it to a baking sheet.