Apple strudel with puff pastry | TheFruitAndFlowerBasket TV
If I get an unexpected visit and want to go fast, I like to make an apple strudel with bought puff pastry.
It is always a pleasure to see the eyes of my friends and relatives when they see the fresh apple strudel.
Everyone likes apples. At least I do not know anybody who does not like her. But in an apple strudel, they are quite something special and prepared in this way, they are particularly digestible for me personally.
If you like, you can add grated or roughly minced walnuts to the roasted butter crumbs. That's up to you. The tastes are just different.
Also you can use this recipe of apple fullness for a strudel dough, but also for a covered (mellow) apple pie. With the apple pie, it would be appropriate to increase the amount of apple a little so it is juicier. Or you simply roll this abundance into a shortcrust pastry, which is also quite good.
ingredients
- 5-6 medium apples (that's about 800g)
- 1 pkg of puff pastry
- about 50g butter
- about 100g crumbs
- Cinnamon, vanilla sugar, 1 tbsp granulated sugar
- Raisins who likes
- Icing sugar for sprinkling
preparation
The crumbs I always do more, as they can be stored very well in the fridge. I use these, if you want to go fast, for apple strudel or fruit dumplings.
- I take a piece of butter and roast the crumbs golden brown. Then a pinch of cinnamon and vanilla sugar to taste. You can also add sugar, but you do not have to.
- The sliced apples are mixed with 2-3 tablespoons crumbs, a little cinnamon and 1 tbsp sugar and distributed rather centrally on the puff pastry.
- Form the strudel and sprinkle with milk or boiled egg.
- Put on the enclosed baking paper from the puff pastry.
- Bake in a preheated oven, at top and bottom heat, at 200 degrees for about 20 minutes until golden brown.
- When the strudel has cooled, sprinkle with icing sugar and serve!
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