Easy Apple Strudel Recipe with Puff Pastry - Beyond Kimchee (2024)

FAQs

Is strudel made from puff pastry? ›

Apple Strudel Ingredients

Golden raisins: Golden raisins take the flavor and texture up a few notches. Flour: All-purpose flour thickens the apple strudel filling. Puff pastry: Two thawed puff pastry sheets are key to making this easy apple strudel.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

Even an amateur like me can tell the difference immediately: the homemade strudel pastry is soft and elastic while the filo is brittle and papery. Although both are brushed liberally with melted butter before they go into the oven, the Leiths version emerges with a far richer flavour.

You can make the strudel up to a day ahead. Brush it with butter to stop the pastry from drying out, then wrap well and keep chilled. It can also be frozen before baking. Simply wrap well in baking parchment and cling film, then place on a tray and freeze until firm.

Strudel (in Yiddish, שטרודל, pron. shtrudl) in general is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular, but cabbage has historically also been used as a filling for a savoury strudel.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Pastry being soggy in the middle is a result of the pastry being undercooked. Don't place the pastry on too high a shelf in the oven. One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling.

Preheat oven or toaster oven to 350 degrees. Bake a foil-wrapped pastry until it springs back when you gently press down on the top (about 10 minutes). Peel back the foil to expose the top of the pastry and bake until crisp to the touch (about 5 minutes).

Yes and no, and it depends—mostly on the recipe you are using. Substitute one for the other and your baked goods may bake up different than expected.

What does adding an egg to pastry do? ›

The protein in the egg helps make the pastry brown while the fat in the egg yolk gives the pastry shine, and any added liquid will help make the mixture smoother and easier to brush on. So, if you choose to do an egg wash with only egg whites, your pastry will not be as shiny without the fat from the yolk.

These include apple strudel, almond strudel, semolina strudel, rice strudel, quark strudel, milk-cream-strudel, grape strudel, poppy strudel, nut strudel, cabbage strudel, meat strudel, damson strudel, cherry strudel, pear strudel, apricot strudel, ham strudel, coffee strudel, Parmesan strudel, roll strudel, mushroom ...

An easy apple strudel recipe with puff pastry that is ready in less than an hour. It tastes especially delicious fresh out of the oven with some vanilla ice cream.

Strudel can be enjoyed cold or warm. We recommend heating strudel up before serving to crisp up the dough and to slightly warm the filling inside. Drizzle some powdered sugar on top and enjoy with a dollop of whipped cream, vanilla ice cream (or any flavor you like).

The Apple Strudel will keep in the fridge for up to 2 days. Reheat until crisp and hot. Alternatively, freeze the strudel, whole or in slices, for up to a month. Allow to defrost if frozen and reheat in a hot oven for a few minutes until hot.

Like Phyllo Dough, this requires a little elbow grease; most strudel recipes call for store- bought phyllo or puff pastry, which both work interchangeably with this dough for any strudel recipe.

Whether it's speedy rough puff, homemade from scratch or a cheat's off-the-shelf block, this buttery pastry can be used for pies, tarts, desserts and canapés.

Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily. The fine sheets of pastry dough create a crispy, crackly effect when layered and baked.

Using Pillsbury™ Puff Pastry Sheets and Pillsbury™ Puff Pastry Squares can be a fun way to mix up your recipes. With proper care, this easy-to-use ingredient can transform any sweet or savory dish. Discover the best way to store and prepare our pastry sheets to get the ultimate golden and flaky crust.