Puff pastry apple strudel. Video
Traditionally, apple strudel is made from thin stretched filo dough, but there are a number of recipes that use puff pastry. For example, this is how, in contrast to the classic Viennese strudel, the Hungarian apple strudel is prepared.
Puff pastry apple strudel
Ingredients for apple strudel
You will need: – ½ cup granulated sugar; – ½ teaspoon of salt; – 100 g unsalted butter; – 2 teaspoons of apple cider vinegar; – 500 g of Granny Smith apples; – 3 tablespoons of chopped gingerbread cookies; – ½ teaspoon ground cinnamon; – ½ cup cream 30% fat; – 500 g frozen puff pastry; – icing sugar.
If you don’t have gingerbread cookies, replace them with bread crumbs
Make caramel. Combine granulated sugar, 1/3 cup water, and salt in a deep skillet over medium heat, stirring until the spices dissolve. After that, gently shake the pan to create a light “funnel” in it, but do not stir. the caramel should turn amber-golden. This will take 8 to 10 minutes. Any crystals that form on the sides of the pan should be carefully removed with a damp cookie brush to prevent them from burning and ruining the flavor of the entire dish. Remove the caramel from heat and add half the diced butter and vinegar, whisk the caramel until smooth and oily.
Cut out the center of apples and cut the pulp into small cubes. Return the skillet to the heat, add the apples and cook the filling, stirring occasionally, for about 12 minutes. Strain the filling, separating the apples from the caramel syrup. Mix 1 tablespoon of ginger crumbs or bread crumbs with apple cinnamon.
You can add a few tablespoons of fine, soft, golden raisins and chopped walnuts to the filling
Defrost puff pastry and roll out. Melt the remaining butter in a small saucepan. Preheat the oven to 170 °. Brush the dough with melted butter and sprinkle with the remaining crumbs. Spread the apple filling along the long edge of the dough, backing about ½ centimeter, roll the dough into a roll and place with the seam down on a baking sheet lined with baking parchment. Brush with melted butter on top and sprinkle with a few teaspoons of granulated sugar, make shallow cuts across the entire surface of the cake at a distance of 2-3 centimeters from each other. Bake for 30 to 40 minutes.
Cool the cream and beat on medium speed until soft peaks, add a little liquid caramel sauce to them. Dust the strudel with powdered sugar and cut into pieces. Serve with caramel and garnish with whipped cream.