Apple strudel

We harden the apples together with the butter, sugar and cinnamon, until the juice left decreases.

The dough sheet is good not to be completely thawed, to be able to work with it.

Unwrap the dough sheet, if necessary we spread it a little with the rolling pin. With a sharp knife, we will cut on the side edges 1-1.5 cm wide strips.

The apple filling, well cooled, we spread it in the middle of the sheet, between the 2 rows of strips.

Then we start to "weave" the strips, bringing one on each side and overlapping them.

Carefully place the strudel in a tray lined with baking paper. Grease with yolk spread with a little milk, sprinkle with sugar.

Bake in the oven at 190 degrees, until golden brown.

Remove from the pan and portion after cooling.


Apple strudel

I don't know if you missed me, but I certainly missed you. I was very, very busy with the evening of cooking at the Petit Restaurant, on the way to Bucharest, sprinkled with Trojans, blizzard and a rubber feather, but in the end I arrived safely.

I'll tell you about the whole Petit experience and the wonderful people I've met there these days, I promise. Until then, a simple recipe, the simplest apple strudel in my life of strudels, as my friend Lulu would say.

Ingredient:
& # 8211 a sheet of puff pastry (400 gr)
& # 8211 2 large apples, peeled, cut into very small slices (about 500 gr)
& # 8211 1 or
& # 8211 1 tablespoon flour
& # 8211 4 tablespoons sugar
& # 8211 a tablespoon of cinnamon
& # 8211 2 tablespoons raisins
& # 8211 a tablespoon of butter

Heat a pan and melt the butter. Put over the apples, cinnamon sugar and mix well (I would like to mix with the pan, cleverly like the guys from Petit, but it seems that I limit myself to the wooden spoon for now). Saute the composition for about 10 minutes, until the apples are soft, then add the flour, mix well and leave on the fire for about 1-2 minutes, until it binds.

Spread the dough sheet (after thawing it, normally) and put the composition in the middle, so as to leave 3 cm at the top and bottom. The side edges fold over. Beat the whole egg and using a brush, grease the strudel well with egg. Bake in the preheated oven at 180 degrees, 20 minutes or until the dough is nicely browned. They come out around 8 servings.

I served the hot strudel, with caramel ice cream on top. DELICIOUS.


Apple strudel

I don't know if you missed me, but I certainly missed you. I was very, very busy with the evening of cooking at the Petit Restaurant, on the way to Bucharest, sprinkled with Trojans, blizzard and a rubber feather, but in the end I arrived safely.

I'll tell you about the whole Petit experience and the wonderful people I've met there these days, I promise. Until then, a simple recipe, the simplest apple strudel in my life of strudels, as my friend Lulu would say.

Ingredient:
& # 8211 a sheet of puff pastry (400 gr)
& # 8211 2 large apples, peeled, cut into very small slices (about 500 gr)
& # 8211 1 or
& # 8211 1 tablespoon flour
& # 8211 4 tablespoons sugar
& # 8211 a tablespoon of cinnamon
& # 8211 2 tablespoons raisins
& # 8211 a tablespoon of butter

Heat a pan and melt the butter. Put over the apples, cinnamon sugar and mix well (I would like to mix with the pan, cleverly like the guys from Petit, but it seems that I limit myself to the wooden spoon for now). Saute the composition for about 10 minutes, until the apples are soft, then add the flour, mix well and leave on the fire for about 1-2 minutes, until it binds.

Spread the dough sheet (after thawing it, normally) and put the composition in the middle, so as to leave 3 cm at the top and bottom. The side edges fold over. Beat the whole egg and using a brush, grease the strudel well with egg. Bake in the preheated oven at 180 degrees, 20 minutes or until the dough is nicely browned. They come out around 8 servings.

I served the hot strudel, with caramel ice cream on top. DELICIOUS.


Apple strudel

I don't know if you missed me, but I certainly missed you. I was very, very busy with the evening of cooking at the Petit Restaurant, on the way to Bucharest, sprinkled with Trojans, blizzard and a rubber feather, but in the end I arrived safely.

I'll tell you about the whole Petit experience and the wonderful people I've met there these days, I promise. Until then, a simple recipe, the simplest apple strudel in my life of strudels, as my friend Lulu would say.

Ingredient:
& # 8211 a sheet of puff pastry (400 gr)
& # 8211 2 large apples, peeled, cut into very small slices (about 500 gr)
& # 8211 1 or
& # 8211 1 tablespoon flour
& # 8211 4 tablespoons sugar
& # 8211 a tablespoon of cinnamon
& # 8211 2 tablespoons raisins
& # 8211 a tablespoon of butter

Heat a pan and melt the butter. Put over the apples, cinnamon sugar and mix well (I would like to mix with the pan, cleverly like the guys from Petit, but it seems that I limit myself to the wooden spoon for now). Saute the composition for about 10 minutes, until the apples are soft, then add the flour, mix well and leave on the fire for about 1-2 minutes, until it binds.

Spread the dough sheet (after thawing it, normally) and put the composition in the middle, so as to leave 3 cm at the top and bottom. The side edges fold over. Beat the whole egg and using a brush, grease the strudel well with egg. Bake in the preheated oven at 180 degrees, 20 minutes or until the dough is nicely browned. They come out around 8 servings.

I served the hot strudel, with caramel ice cream on top. DELICIOUS.


Apple strudel

I don't know if you missed me, but I certainly missed you. I was very, very busy with the evening of cooking at the Petit Restaurant, on the way to Bucharest, sprinkled with Trojans, blizzard and a rubber feather, but in the end I arrived safely.

I'll tell you about the whole Petit experience and the wonderful people I've met there these days, I promise. Until then, a simple recipe, the simplest apple strudel in my life of strudels, as my friend Lulu would say.

Ingredient:
& # 8211 a sheet of puff pastry (400 gr)
& # 8211 2 large apples, peeled, cut into very small slices (about 500 gr)
& # 8211 1 or
& # 8211 1 tablespoon flour
& # 8211 4 tablespoons sugar
& # 8211 a tablespoon of cinnamon
& # 8211 2 tablespoons raisins
& # 8211 a tablespoon of butter

Heat a pan and melt the butter. Put over the apples, cinnamon sugar and mix well (I would like to mix with the pan, cleverly like the guys from Petit, but it seems that I limit myself to the wooden spoon for now). Saute the composition for about 10 minutes, until the apples are soft, then add the flour, mix well and leave on the fire for about 1-2 minutes, until it binds.

Spread the dough sheet (after thawing it, normally) and put the composition in the middle, so as to leave 3 cm at the top and bottom. The side edges fold over. Beat the whole egg and using a brush, grease the strudel well with egg. Bake in the preheated oven at 180 degrees, 20 minutes or until the dough is nicely browned. They come out around 8 servings.

I served the hot strudel, with caramel ice cream on top. DELICIOUS.


Apple strudel

I don't know if you missed me, but I certainly missed you. I was very, very busy with the evening of cooking at the Petit Restaurant, on the way to Bucharest, sprinkled with Trojans, blizzard and a rubber feather, but in the end I arrived safely.

I'll tell you about the whole Petit experience and the wonderful people I've met there these days, I promise. Until then, a simple recipe, the simplest apple strudel in my life of strudels, as my friend Lulu would say.

Ingredient:
& # 8211 a sheet of puff pastry (400 gr)
& # 8211 2 large apples, peeled, cut into very small slices (about 500 gr)
& # 8211 1 or
& # 8211 1 tablespoon flour
& # 8211 4 tablespoons sugar
& # 8211 a tablespoon of cinnamon
& # 8211 2 tablespoons raisins
& # 8211 a tablespoon of butter

Heat a pan and melt the butter. Put over the apples, cinnamon sugar and mix well (I would like to mix with the pan, cleverly like the guys from Petit, but it seems that I limit myself to the wooden spoon for now). Saute the composition for about 10 minutes, until the apples are soft, then add the flour, mix well and leave on the fire for about 1-2 minutes, until it binds.

Spread the dough sheet (after thawing it, normally) and put the composition in the middle, so as to leave 3 cm at the top and bottom. The side edges fold over. Beat the whole egg and using a brush, grease the strudel well with egg. Bake in the preheated oven at 180 degrees, 20 minutes or until the dough is nicely browned. They come out around 8 servings.

I served the hot strudel, with caramel ice cream on top. DELICIOUS.


Viennese strudel with apples, raisins and cinnamon

My dear friends, it is the season of apples, recently harvested from trees with Romanian varieties, fragrant, unique among all apple varieties in the world.

Although the strudel has Viennese origins, the Romanian apple is responsible for the best strudel in the world!

So let's move on to making the best strudel in the world, Viennese strudel with apples, raisins and cinnamon.

I invite you to buy commercially prepared sheets for puff pastry, because the pie sheet requires high preparation skills. However, if you decide to prepare the sheet at home, you will need 200 g of flour, 2 tablespoons of oil (about 25 ml), 1/8 l of warm water, 1 pinch of salt.

For the fragrant filling, prepare as follows: 50 gr raisins, 50 ml rum, 80 gr butter, 100 gr white breadcrumbs, 110 gr sugar, 2 sachets of vanilla sugar, 1 kg apples, half Ionatan type, half Romanian Golden type, 60 gr crushed walnut , 1 teaspoon cinnamon, grated peel of 1/2 lemon.

Separately, have prepared about 150 grams of melted butter and powdered sugar with which, at the end, we will powder the wonderful Viennese strudel.

If you have decided to make the sheets, knead a dough from flour, oil, water and salt and mix with a spoon until smooth. Then remove the dough from the bowl and knead well, until it becomes smooth and easily comes off the board. Gather, make a ball, grease it with oil, and let it rest for an hour, in the heat (you can possibly put it under a preheated dish, so that it grows nicely)

During all this time, quickly soak the raisins in rum, so that they stay for at least half an hour, like this. The 80 gr butter is melted in a pan (be careful, pan in which you have never fried onions or uterine-smelling uterus!) And brown all the breadcrumbs in the melted butter. Leave to cool and move on to the actual apple filling: wash the apples, peel them and cut them into eight. Remove the wood and seeds and cut (wide) thin slices. Put in a bowl and add the soaked raisins and crushed walnuts. Mix the rest of the sugar with the cinnamon and, together with the lemon peel, incorporate it into the apple and raisin filling.

Spread the ready-made sheets or homemade dough so that you can form a slightly longer roll, in which to fit all the generous and fragrant filling. Place it in a well greased bowl and then grease the strudel on top. Put in the oven well heated and leave for about an hour, an hour and a quarter on medium heat, but it is good to check from time to time, not to burn on top. Attention, in the first quarter of an hour, the oven never opens! At the end, take it out, leave it to cool a bit and powder it with a lot of powdered sugar.

I suggest you serve it hot, on plates, and put a spoonful of vanilla ice cream next to it, so that we can really get our heads around it!


Viennese strudel with apples, raisins and cinnamon

My dear friends, it is the season of apples, recently harvested from trees with Romanian varieties, fragrant, unique among all apple varieties in the world.

Although the strudel has Viennese origins, the Romanian apple is responsible for the best strudel in the world!

So let's move on to making the best strudel in the world, Viennese strudel with apples, raisins and cinnamon.

I invite you to buy commercially prepared sheets for puff pastry, because the pie sheet requires high preparation skills. However, if you decide to prepare the sheet at home, you will need 200 g of flour, 2 tablespoons of oil (about 25 ml), 1/8 l of warm water, 1 pinch of salt.

For the fragrant filling, prepare as follows: 50 gr raisins, 50 ml rum, 80 gr butter, 100 gr white breadcrumbs, 110 gr sugar, 2 sachets of vanilla sugar, 1 kg apples, half Ionatan type, half Romanian Golden type, 60 gr crushed walnut , 1 teaspoon cinnamon, grated peel of 1/2 lemon.

Separately, have prepared about 150 grams of melted butter and powdered sugar with which, at the end, we will powder the wonderful Viennese strudel.

If you have decided to make the sheets, knead a dough from flour, oil, water and salt and mix with a spoon until smooth. Then remove the dough from the bowl and knead well, until it becomes smooth and easily comes off the board. Gather, make a ball, grease it with oil, and let it rest for an hour, in the heat (you can possibly put it under a preheated bowl, so that it grows nicely)

During all this time, quickly soak the raisins in rum, so that they stay for at least half an hour, like this. The 80 gr butter is melted in a pan (be careful, pan in which you have never fried onions or uterine-smelling uterus!) And brown all the breadcrumbs in the melted butter. Leave to cool and move on to the actual apple filling: wash the apples, peel them and cut them into eight. Remove the wood and seeds and cut (wide) thin slices. Put in a bowl and add the soaked raisins and crushed walnuts. Mix the rest of the sugar with the cinnamon and, together with the lemon peel, incorporate it into the apple and raisin filling.

Spread the ready-made sheets or homemade dough so that you can form a slightly longer roll, in which to fit all the generous and fragrant filling. Place it in a well greased bowl and then grease the strudel on top. Put in the oven well heated and leave for about an hour, an hour and a quarter on medium heat, but it is good to check from time to time, not to burn on top. Attention, in the first quarter of an hour, the oven never opens! At the end, take it out, leave it to cool a bit and powder it with a lot of powdered sugar.

I suggest you serve it hot, on plates, and put a spoonful of vanilla ice cream next to it, so that we can really get our heads around it!


Viennese strudel with apples, raisins and cinnamon

My dear friends, it is the season of apples, recently picked from trees with Romanian varieties, fragrant, unique among all apple varieties in the world.

Although the strudel has Viennese origins, the Romanian apple is responsible for the best strudel in the world!

So let's move on to making the best strudel in the world, Viennese strudel with apples, raisins and cinnamon.

I invite you to buy ready-made sheets for puff pastry from the market, because the pie sheet requires high preparation skills. However, if you decide to prepare the sheet at home, you will need 200 g of flour, 2 tablespoons of oil (about 25 ml), 1/8 l of warm water, 1 pinch of salt.

For the fragrant filling, prepare as follows: 50 gr raisins, 50 ml rum, 80 gr butter, 100 gr white breadcrumbs, 110 gr sugar, 2 sachets of vanilla sugar, 1 kg apples, half Ionatan type, half Romanian Golden type, 60 gr crushed walnut , 1 teaspoon cinnamon, grated peel of 1/2 lemon.

Separately, have prepared about 150 grams of melted butter and powdered sugar with which, at the end, we will powder the wonderful Viennese strudel.

If you have decided to make the sheets, knead a dough from flour, oil, water and salt and mix with a spoon until smooth. Then remove the dough from the bowl and knead well, until it becomes smooth and easily comes off the board. Gather, make a ball, grease it with oil, and let it rest for an hour, in the heat (you can possibly put it under a preheated bowl, so that it grows nicely)

During all this time, quickly soak the raisins in rum, so that they stay for at least half an hour, like this. The 80 gr butter is melted in a pan (be careful, pan in which you have never fried onions or uterine-smelling uterus!) And brown all the breadcrumbs in the melted butter. Leave to cool and move on to the actual apple filling: wash the apples, peel them and cut them into eight. Remove the wood and seeds and cut (wide) thin slices. Put in a bowl and add the soaked raisins and crushed walnuts. Mix the rest of the sugar with the cinnamon and, together with the lemon peel, incorporate it into the apple and raisin filling.

Spread the ready-made sheets or homemade dough so that you can form a slightly longer roll, in which to fit all the generous and fragrant filling. Place it in a well greased bowl and then grease the strudel on top. Put in the oven well heated and leave for about an hour, an hour and a quarter on medium heat, but it is good to check from time to time, not to burn on top. Attention, in the first quarter of an hour, the oven never opens! At the end, take it out, leave it to cool a bit and powder it with a lot of powdered sugar.

I suggest you serve it hot, on plates, and put a spoonful of vanilla ice cream next to it, so that we can really get our heads around it!


Viennese strudel with apples, raisins and cinnamon

My dear friends, it is the season of apples, recently harvested from trees with Romanian varieties, fragrant, unique among all apple varieties in the world.

Although the strudel has Viennese origins, the Romanian apple is responsible for the best strudel in the world!

So let's move on to making the best strudel in the world, Viennese strudel with apples, raisins and cinnamon.

I invite you to buy commercially prepared sheets for puff pastry, because the pie sheet requires high preparation skills. However, if you decide to prepare the sheet at home, you will need 200 g of flour, 2 tablespoons of oil (about 25 ml), 1/8 l of warm water, 1 pinch of salt.

For the fragrant filling, prepare as follows: 50 gr raisins, 50 ml rum, 80 gr butter, 100 gr white breadcrumbs, 110 gr sugar, 2 sachets of vanilla sugar, 1 kg apples, half Ionatan type, half Romanian Golden type, 60 gr crushed walnut , 1 teaspoon cinnamon, grated peel of 1/2 lemon.

Separately, have prepared about 150 grams of melted butter and powdered sugar with which, at the end, we will powder the wonderful Viennese strudel.

If you have decided to make the sheets, knead a dough from flour, oil, water and salt and mix with a spoon until smooth. Then remove the dough from the bowl and knead well, until it becomes smooth and easily comes off the board. Gather, make a ball, grease it with oil, and let it rest for an hour, in the heat (you can possibly put it under a preheated bowl, so that it grows nicely)

During all this time, quickly soak the raisins in rum, so that they stay for at least half an hour, like this. The 80 gr butter is melted in a pan (be careful, pan in which you have never fried onions or uterine-smelling uterus!) And brown all the breadcrumbs in the melted butter. Leave to cool and move on to the actual apple filling: wash the apples, peel them and cut them into eight. Remove the wood and seeds and cut (wide) thin slices. Put in a bowl and add the soaked raisins and crushed walnuts. Mix the rest of the sugar with the cinnamon and, together with the lemon peel, incorporate it into the apple and raisin filling.

Spread the ready-made sheets or homemade dough so that you can form a slightly longer roll, in which to fit all the generous and fragrant filling. Place it in a well greased bowl and then grease the strudel on top. Put in the oven well heated and leave for about an hour, an hour and a quarter on medium heat, but it is good to check from time to time, not to burn on top. Attention, in the first quarter of an hour, the oven never opens! At the end, take it out, leave it to cool a bit and powder it with a lot of powdered sugar.

I suggest you serve it hot, on plates, and put a tablespoon of vanilla ice cream next to it, so that we can really get our heads around it!


Viennese strudel with apples, raisins and cinnamon

My dear friends, it is the season of apples, recently picked from trees with Romanian varieties, fragrant, unique among all apple varieties in the world.

Although the strudel has Viennese origins, the Romanian apple is responsible for the best strudel in the world!

So let's move on to making the best strudel in the world, Viennese strudel with apples, raisins and cinnamon.

I invite you to buy commercially prepared sheets for puff pastry, because the pie sheet requires high preparation skills. However, if you decide to prepare the sheet at home, you will need 200 g of flour, 2 tablespoons of oil (about 25 ml), 1/8 l of warm water, 1 pinch of salt.

For the fragrant filling, prepare as follows: 50 gr raisins, 50 ml rum, 80 gr butter, 100 gr white breadcrumbs, 110 gr sugar, 2 sachets of vanilla sugar, 1 kg apples, half Ionatan type, half Romanian Golden type, 60 gr crushed walnut , 1 teaspoon cinnamon, grated peel of 1/2 lemon.

Separately, have prepared about 150 grams of melted butter and powdered sugar with which, at the end, we will powder the wonderful Viennese strudel.

If you have decided to make the sheets, knead a dough from flour, oil, water and salt and mix with a spoon until smooth. Then remove the dough from the bowl and knead well, until it becomes smooth and easily comes off the board. Gather, make a ball, grease it with oil, and let it rest for an hour, in the heat (you can possibly put it under a preheated bowl, so that it grows nicely)

During all this time, quickly soak the raisins in rum, so that they stay for at least half an hour, like this. The 80 gr butter is melted in a pan (be careful, pan in which you have never fried onions or uterine-smelling uterus!) And brown all the breadcrumbs in the melted butter. Leave to cool and switch to the actual apple filling: wash the apples, peel them and cut them into eight. Remove the wood and seeds and cut (wide) thin slices. Put in a bowl and add the soaked raisins and crushed walnuts. Mix the rest of the sugar with the cinnamon and, together with the lemon peel, incorporate it into the apple and raisin filling.

Spread the ready-made sheets or homemade dough so that you can form a slightly longer roll, which will fit all the generous and fragrant filling. Place it in a well greased bowl and then grease the strudel on top. Put in the oven well heated and leave for about an hour, an hour and a quarter on medium heat, but it is good to check from time to time, not to burn on top. Attention, in the first quarter of an hour, the oven never opens! At the end, take it out, leave it to cool a bit and powder it with a lot of powdered sugar.

I suggest you serve it hot, on plates, and put a spoonful of vanilla ice cream next to it, so that we can really get our heads around it!