Apple strudel with puff pastry, virtually one of the desserts that accompany you from birth here in South Tyrol. After all, it’s so good and simple, that it’s hard to resist! I prepare it in many variants, this one for example is similar to the classic version, but with an extra touch in the filling, namely a cream of ricotta and sour cream, to give a creamy touch. But you can easily omit it if you prefer!
The first written recipe of strudel is believed to date back to 1696 and is still preserved in the library of the Vienna City Hall. As an Austrian specialty, the strudel has now spread all over the world, giving rise to the most diverse combinations for the filling.
If you like to vary, try these strudel recipes of mine:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 0.7 oz butter
- 3 tbsps breadcrumbs
- 4 Golden apples
- 2 tbsps lemon juice
- 1.8 oz sugar
- 2 tsps vanilla sugar
- 2 tsps cinnamon powder
- 3 tbsps raisins
- 3 tbsps almonds (coarsely chopped)
- 3.5 oz ricotta
- 3.5 oz sour cream
- 1 roll puff pastry (rectangular)
- 1 egg (for brushing)
- as needed powdered sugar
Steps
To prepare the apple strudel with puff pastry, melt the butter in a pan, add the breadcrumbs, and toast while stirring until they are nicely golden. Remove from heat and let cool.
Wash and peel the apples, cut them into very thin slices (removing the core), ideally with a mandoline for uniform slices. Place the apple slices in a bowl and immediately drizzle with lemon juice to prevent browning. Then add the sugar, a teaspoon of vanilla sugar, cinnamon, raisins, and chopped almonds. Mix well, breaking up the apple slices further with a spatula or wooden spoon.
Preheat the oven to 375°F (convection) and line a baking tray with parchment paper.
In a deep plate, mix the ricotta with sour cream and 1 teaspoon of vanilla sugar.
Unroll the puff pastry and spread the breadcrumbs over the entire surface, leaving about 1.5 inches free along the edges. Spread the ricotta and sour cream mixture on top, then distribute the apple filling.
Fold the side edges inward, then roll it all up to form a classic strudel.
Transfer the strudel to the baking tray with the parchment paper. Beat the egg with a fork in a small bowl and brush it over the strudel. Prick several times with a fork and dust with powdered sugar.Bake at 375°F for about 35 minutes, until golden.
Remove your apple strudel with puff pastry from the oven and enjoy hot or cold, sliced, and dusted with more powdered sugar.
Suggestions
If you want to prepare the strudel with the classic filling, simply omit the ricotta and sour cream mixture and replace the almonds with pine nuts.
If you want to give a different touch to your apple strudel, replace the raisins with dried cranberries, add a pinch of cardamom powder, or opt for toasted hazelnuts instead of almonds.
