WEBFirst, preheat the oven to 350F/180C and roll out the sheet of puff pastry, placing it on a baking tray. I use the parchment paper it comes with to line the baking sheet. Then, rinse and chop the apples into ½-inch pieces and transfer them to a large bowl with the remaining filling ingredients. Stir well.
Preview
See Also: German Recipes, Vegan RecipesShow details
WEBMix walnuts, sugars and breadcrumbs in a small mixing bowl; stir well. Step 3. Assemble the Strudel with Puff Pastry. On a lightly floured surface, roll the thawed puff pastry sheets slightly to about 10×12 inches using a rolling pin. Spread half of the nut mixture in the center, leaving a 1-inch border on both sides.
See Also: Share RecipesShow details
WEBInstructions. Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
See Also: German Recipes, German RecipesShow details
WEB500 gram Puff Pastry Block. Sprinkle the breadcrumb and brown sugar mix on the pastry keeping 1 inch edge free all the way around. Put the apple mixture, in a long line covering ⅓ area on top of the breadcrumb and sugar mix. Fold the side closest to the apple mix over the top. Tuck the pastry over and under.
See Also: Dessert RecipesShow details
WEBStep 1: Make the strudel dough. First, mix flour and salt in a bowl. Then pour in water and oil and knead for 5-10 minutes to form a smooth dough. Then brush with a little oil and let it rest for about 1 hour, covered airtight. Step 2: Prepare the filling.
WEBInstructions. Preheat oven to 400℉. Place the raisins and water in a microwave safe bowl and microwave for 1 minute, allow to sit and soak until needed. Dice, or thinly slice, the apples and place in a medium to large bowl; sprinkle the lemon juice on top of the apples.
WEB4. Assemble the Strudel. a. Preheat your oven to the appropriate temperature (usually around 375°F or 190°C). b. Roll out the rested dough on a floured surface into a thin, rectangular sheet. c. Place the prepared apple raisin filling evenly over the dough, leaving some space around the edges. d.
WEBTake a medium bowl and combine apples, sugar, salt, cinnamon, raisin mixture, and bread crumbs. Mix. 4 Apples, ½ cup sugar, ½ teaspoon salt, 1 teaspoon cinnamon, ¾ cup bread crumbs. Take a sheet of phyllo dough and put it on a …
WEBSpread half of the apple mixture over the bread crumbs. Drizzle fruit with 2 tablespoons melted butter and sprinkle with 1/3 cup sugar. 5. Fold the short edge of pastry up over the filling. 6. Tucking the sides in, roll the dough like a …
WEBFilling. Peel the apples, cut into quarters, remove the core, and cut into ¼ inch thick slices. Toss into a large bowl, then cover with the juice of one lemon. 1100 grams tart apples, 10 milliliters lemon juice. For the filling, let the butter melt in a skillet on medium-high heat.
WEBPrepare the Strudel Dough. Cover the raisins with hot water or apple juice in a bowl and allow them to soak for at least 30 minutes, or up to 8 hours (overnight). In a large mixing bowl with a wooden spoon, or in the bowl of a stand mixer with the paddle attachment, combine the flour and salt. Add the oil.
WEBPreheat oven to 350°F (176°C). Peel and shred apples. Thaw puff pastry according to package instructions. Prepare work surface with parchment paper and flour. Roll out one puff pastry sheet to 9"x15" (23cm x 38cm). Add toppings: walnuts, shredded apples (no juice), bread crumbs, cinnamon, and raisins.
WEB1. Prep the apples: Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Peel and core the apples, then chop them into ½-inch cubes. Toss the chopped apples in a bowl with flour and 2 tablespoons of white sugar. Set it aside for 15 minutes to let the apples macerate.
WEBPreheat oven to 375°F (190°C). Line a cookie sheet with parchment paper and set aside. Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a large bowl. On a floured surface, roll out the thawed puff pastry dough with a rolling pin into a rectangular shape, about 12x16 inches.
WEBPuff pastry – Roll the puff pastry on a lightly floured surface to about 12 x 12-inches. Dust off excess flour. Pro tip – Make sure the puff pastry dough is chilled at all times because it makes it easier to roll the pastry and keep the layers flaky. 2 sheets Puff pastry. Filling – Divide the apple mixture into two.
WEBBrush the strudel with butter. Carefully place the strudel onto a baking sheet lined with parchment paper. Brush the top and the sides of the dough with some more melted butter. Brush the strudel with more butter. Bake the apple strudel on the medium rack of your oven for around 30-40 minutes.
WEBInstructions. In a large skillet on the stove melt the butter. Once melted add the apples, sugar, and cinnamon and stir. Cook for 5-7 minutes until soft on medium heat. The apples should have softened and have a bite to them, they should not be mushy. Add the flour and cook it off for a few seconds.