Best 3 Apple Strudel Aka Apple Potica Recipes
Embark on a culinary journey to the heart of Europe with Apple Strudel, also known as Apple Potica, a delectable pastry that has captivated taste buds for centuries. Originating from the regions of Austria, Germany, and Slovenia, this iconic dessert is a symphony of flavors and textures, featuring layers of paper-thin dough enveloping a sweet and tangy apple filling, delicately spiced with cinnamon and sugar. In this article, we present a collection of Apple Strudel recipes that cater to diverse dietary preferences and skill levels, ensuring that everyone can savor the magic of this classic treat. From the traditional Austrian recipe that has been passed down through generations to a gluten-free variation for those with dietary restrictions, these recipes offer a taste of culinary history and indulgence. Additionally, we explore a savory take on the classic Apple Strudel with a filling of sautéed vegetables, herbs, and cheese, providing a delightful contrast to the traditional sweet version. Whether you are a seasoned baker or a novice in the kitchen, our comprehensive guide will empower you to create this beloved pastry with confidence and expertise.
Let's cook with our recipes!
APPLE STRUDEL
The strudel of your dreams has arrived. Flaky, filled with apples and walnuts and incredibly easy to make.
Provided by Roxana Yawgel
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
- Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
- Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
- For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
- Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 10 g, TransFat 0 g
EASY APPLE STRUDEL
This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.
Provided by JESSLUV
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
- Bake in preheated oven for 35 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g
APFELSTRUDEL (CLASSIC APPLE STRUDEL)
Provided by Food Network
Categories dessert
Time 2h5m
Yield about 16 servings
Number Of Ingredients 15
Steps:
- To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.
- For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.
- To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.
Tips:
- Use a variety of apples for a more complex flavor. Some good options include Granny Smith, Honeycrisp, and Braeburn.
- Peel and core the apples before slicing them. This will help prevent the strudel from becoming too mushy.
- Be sure to drain the apples well after cooking them. Excess liquid will make the strudel soggy.
- Use a light touch when rolling out the dough. The dough should be thin, but not too thin or it will tear.
- Brush the dough with melted butter before adding the filling. This will help keep the strudel moist.
- Bake the strudel until the crust is golden brown and the filling is bubbling.
- Let the strudel cool for at least 15 minutes before slicing and serving. This will help the filling set.
Conclusion:
Apple strudel is a classic dessert that is enjoyed by people of all ages. It is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. With a little planning and effort, you can easily make a delicious apple strudel at home. So next time you are looking for a special treat, give this recipe a try.
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