Shortcrust pastry apple strudel. A simple and quick recipe to prepare: perfect for breakfast and snack.
Before starting, I would like to clarify that this recipe has nothing to do with the original apple strudel recipe made with strudel dough. It is also not the most common version you can find in bakeries and mountain restaurants made with shortcrust pastry.
I prepared a kind of butter-free shortcrust that I filled with apples. It is quick to prepare and requires few ingredients.
Let’s see right away how to prepare the shortcrust pastry apple strudel.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the filling
- 2 apples (large)
- 3 tablespoons sugar
- 2 oz water
- 1 tablespoon liqueur (to taste)
- to taste ground cinnamon
- to taste chocolate (chopped or raisins)
- 3/4 cup sugar
- 2 oz water
- 1/4 cup sunflower oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Tools
- 1 Bowl
- 1 Spoon
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Baking Sheet
- 1 Brush
How to Prepare Shortcrust Pastry Apple Strudel
In a bowl, place the diced apples, sugar, liqueur, cinnamon, and water. If you like, you can add a splash of lemon. Cover the pan with the lid and cook until the apples become soft. Once ready, turn off the heat and let them cool. Once cooled, add chopped chocolate or raisins.
In the meantime, prepare the shortcrust. In a bowl, place the sugar, water, and oil. Stir with a spoon.
Add the flour and baking powder. Start mixing with the spoon, then continue kneading by hand until you get a homogeneous dough ball.
Roll out the dough ball with the rolling pin on a lightly floured sheet of parchment paper. You should get a rectangle about 12×13 inches.
Spread the filling in the center part of the rectangle.
With the help of the parchment paper, gently fold the edges of the shortcrust pastry to close the filling.
Fold the ends to seal them as well.
Turn the strudel so that the seam is underneath. Transfer the strudel with its parchment paper onto a baking tray.
Brush the surface of the dessert with water or liqueur. Sprinkle with granulated sugar.
Bake in a preheated static oven at 356°F and let it cook for about 30 minutes. Please check the cooking times based on your oven.
Remove from oven, let it cool slightly and serve.
