Strudel with apples and lingonberries
5 (1 rate)
8
Portions
40 min.
Cooking timeAbout recipe
Scented dessert, creating an atmosphere of home comfort and the preparation of which takes just 30-40 minutes. We are talking about Viennese strudel with apples and cinnamon. Pay attention to the recipe! Strudel is a traditional dessert made from thin dough with apple filling. Try to put a handful of lingonberries or cranberries in the apple strudel filling. Berries will give baked goods a bright taste and interesting texture.
Purpose: Pies and cakes
Recipes by ingredients:
# Fruit /
# Berries-
Required ingredients::
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Puff pastry without yeast400 grams
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Sugar100 grams
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Apples4 pcs
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Lingonberries150 grams
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Cinnamon1/2 teaspoon
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Lemon1/2 pcs (juice and peel)
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Icing sugar2 tablespoons
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Yolk1 pc (for lubrication)
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Corn starch20 grams
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How to make
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![Prepare the ingredients. You can use the already prepared puff pastry without yeast or make it yourself, your choice.]()
1. Prepare the ingredients. You can use the already prepared puff pastry without yeast or make it yourself, your choice. -
![Wash the apples, dry them, cut into quarters, remove the core and seeds. Cut into cubes 1x1 cm in size. It is not necessary to peel apple...]()
2. Wash the apples, dry them, cut into quarters, remove the core and seeds. Cut into cubes 1x1 cm in size. It is not necessary to peel apples. This is how the apple filling in the strudel will remain in pieces and will not turn into porridge. -
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![Put the apple cubes in a bowl and sprinkle with lemon juice so as not to overdry. Add the peel there. Sort out the lingonberries and remo...]()
3. Put the apple cubes in a bowl and sprinkle with lemon juice so as not to overdry. Add the peel there. Sort out the lingonberries and remove all small debris. Mix apples, lingonberries, sugar, cornstarch, cinnamon and stir the filling. -
![Defrost the frozen puff pastry in advance and roll it into a rectangular layer 1-2 mm thick. So that the dough does not stick to the surf...]()
4. Defrost the frozen puff pastry in advance and roll it into a rectangular layer 1-2 mm thick. So that the dough does not stick to the surface, sprinkle it with a small amount of cornstarch. It is convenient to roll out the dough on a siliconeized mat, on which the strudel will be baked. -
![Pour the filling along the edge of the rolled dough.]()
5. Pour the filling along the edge of the rolled dough. -
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![Using the silicone mat on which you rolled the dough, roll it up. Fix the edges of the roll and place the seam down. Wrap the roll very c...]()
6. Using the silicone mat on which you rolled the dough, roll it up. Fix the edges of the roll and place the seam down. Wrap the roll very carefully, as the dough is quite thin and may tear. -
![Brush the roll with yolk mixed with a little water. Transfer the product to a baking sheet. We bake in an oven preheated to 180 degrees f...]()
7. Brush the roll with yolk mixed with a little water. Transfer the product to a baking sheet. We bake in an oven preheated to 180 degrees for 30-40 minutes. -
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![From puff pastry prepared strudel with apples and lingonberries. Allow to cool before cutting. When serving, sprinkle the roll with icing...]()
8. From puff pastry prepared strudel with apples and lingonberries. Allow to cool before cutting. When serving, sprinkle the roll with icing sugar.
