Easy Apple Strudel made with Filo Pastry
Made with walnuts and easy filo pastry.
A simple Apple Strudel recipe. Apple strudel is a German and Austrian style dish that’s been well adopted by the Italians and many other countries. The classic strudel is made with apples but of course you can also use other fruits. Make sure you buy a good quality cooking apple so they don’t fall apart during the cooking process. This version is made using sheets of filo pastry, it’s not authentic I know, but it’s quicker and much easier than making it from scratch. I also like to toast the breadcrumbs so they resemble more of a biscuit base, this adds another level of flavour and also absorbs any moisture from the apples, resulting in a very crispy outside. I like mine packed with apples, but that’s a personal choice, you may like to roll them a little thinner. Either way, enjoy my Simple Apple Strudel with a side of vanilla bean ice cream or freshly whipped double cream
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Apple Strudel Puff Pastry Braid
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Makes 2 Braids:
2 (9 oz) puff pastry sheets, thawed and chilled in the refrigerator
Egg wash: 2 egg yolks plus 2-3 tablespoons water
Apple filling:
5 apples (combination gala and granny smith) peeled, cored, and cubed
4 tablespoons unsalted butter
½ cup light brown sugar
¼ cup granulated sugar
3 heaping teaspoons corn starch
1 heaping teaspoon ground cinnamon
¼ teaspoon salt
Optional: 1 teaspoon orange zest, ½ cup dried cranberries or raisins, 1/3 cup chopped pecans or walnuts
Begin by making the apple filling. In a large, shallow saucepan melt butter and add apples. Add the brown sugar, white sugar, cornstarch, salt and cinnamon. Mix well and cook over high heat for a few minutes while constantly stirring to break up the sugar and combine all of the ingredients. Once the apples release some juices and the sauce begins to thicken it is ready. Do not overcook or the apples will break down and become mushy. Keep in mind that they will continue to cook in the oven. Cool completely.
Preheat the oven to 400 °F, 200 °C.
Lightly dust your work surface with some all-purpose flour. Roll out each puff pastry to a 12” by 15” rectangle. Place each puff pastry sheet on a baking tray lined with parchment paper.
Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle.
Divide the apple filling equally between the two pastries and spread the mixture down in the center of each puff pastry.
Fold the diagonal strips of dough in a criss-cross pattern over the apple filling, forming a braid.
Press the ends together to seal the top and bottom.
Brush with the egg wash and sprinkle with sugar over the top of the pastries.
Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
Allow to cool completely before serving.
Make ahead tips:
• The apple filling can be prepared 1 week ahead of time and stored in an air tight container in the refrigerator.
• The puff pastry braid can be assembled, placed in the refrigerator until firm then wrapped with parchment paper and foil until ready to bake.
• When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden.
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Traditional Gottscheer Apple Strudel Recipe
My mother's family recipe for making apple strudel. I hope you enjoy!
Thank you to our good friends Mel and Lauraine Yee for filming this video in October 2014 in Walden, New York. One thing I want to mention is that when adding apples, breadcrumbs and butter to the strudel, also add cinnamon and sugar to your taste.
Professional Baker Teaches You How To Make APPLE STRUDEL!
Strudel never goes out of fashion, and Chef Anna Olson is here to show you how to make the most basic and most delicious version of it: Caramel Apple Strudel! Follow along with the recipe below and don't forget to let us know how it turned out in the comments below!
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Anna's Puff Pastry Recipe:
Ingredients
2 peeled and thinly sliced apples (such as Granny Smith)
¼ cup (50 g) packed light brown sugar
¼ tsp ground cinnamon
⅓ cup (40 g) Skor toffee bits
1 sheet puff pastry, thawed in the fridge
1 egg whisked with 2 Tbsp (15 g) of water, for brushing
Turbinado sugar, for sprinkling
Directions
1. Preheat the oven to 400 F and line a baking tray with parchment paper.
2. Toss the apples with the brown sugar, cinnamon and Skor bits and set aside.
3. Place the puff pastry sheet on a lightly floured work surface and roll it (if needed) to a 10-inch square. Cut a rectangle that is 4-x-10-inches and place this on the prepared baking tray and brush it with egg wash. Cut a second rectangle that is 4 ½-x-10-inches and return it to the fridge to keep cold. Cut the remaining pastry dough into ½-inch strips. Place the strips on the base of the strudel, on its outside edges, trimming if needed and brushing with egg wash (this creates a frame to hold in the apple filling). Spoon the apples into the centre of this.
4. Pull the top portion of the pastry from the fridge and make slits at ½-inch intervals. Place this over the apples, brush with egg wash and sprinkle with Turbinado sugar. Bake the jalousie for 10 minutes at 400 F and then reduce the oven temperature to 375 F and bake for an additional 20 to 25 minutes, until it is a rich golden brown. Serve the jalousie warm or at room temperature.
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Binging with Babish: Strudel from Inglourious Basterds
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24 in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.