Apple strudel is a dish of Austrian cuisine. This apple dessert is good for any occasion and is quite easy to make.

The ingredients for this dessert are inexpensive and accessible to everyone. Apple strudel turns out very tasty, satisfying, tender, slightly crispy and aromatic. This dessert will delight not only you, but your whole family.

Ingredients:

• Water – 120 ml;
• Apple (large, red) – 3 pieces;
• Egg – 1 piece;
• Vegetable oil – 1.5 tablespoons;
• Granulated sugar – 100 grams;
• Cinnamon – 1 teaspoon;
• Butter – 80 grams;
• Flour – 220 grams;
• Raisins – 30 grams.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

We prepare all the necessary ingredients for making apple strudel.

Peel the apples from the core and cut them into small cubes or slices. Place the chopped apples in a pan, pour in a little water, and simmer them on the “Baking” mode for 25 minutes.

Separate the egg yolk from the white. Beat the yolk with water until thick foam.

Then add the flour sifted through a sieve.

Knead a stiff but elastic dough. At the very end, grease the dough with vegetable oil. Cover the dough with a towel and let it rest for 25 minutes.

Sprinkle parchment paper with flour and place the dough on it. Roll out the dough into a flat cake. There is no need to roll it out too thin. Sprinkle the dough with half the granulated sugar.

Then, add apples, raisins, cinnamon and the other half of the sugar. First, raisins need to be soaked in hot water for 30 minutes.

We wrap the dough together with the filling into a roll.

For the test

• Water – 120 ml
• Egg – 1 pc.
• Vegetable oil – 1.5 tbsp.
• Salt - a pinch
• Flour – 220 g

For filling

• Apple (large, red) – 3 pcs.
• Granulated sugar – 100 g
• Cinnamon – 1 tsp.
• Raisins – 30 g
• Butter – 80 g

Cooking method

We peel the apples from the core and cut them into cubes. Apples into the multicooker bowl, add washed raisins (we do this so that the raisins steam), pour 1-2 tbsp. water, and simmer on the “Baking” mode for 20 minutes.

Separate the egg yolk from the white (read how to do this in 3 seconds). Beat the yolk with water until thick foam.

In a large bowl, mix the yolk, beaten egg white, add salt and sifted flour. Knead a stiff but elastic dough. At the very end, grease the dough with vegetable oil. Cover the dough with a towel and let it rest for 25 minutes.

Sprinkle parchment paper with flour and place the dough on it. Roll out the dough into a flat cake. Sprinkle the dough with half the granulated sugar. Then, lay out the apples with raisins, cinnamon and the other half of the sugar.

We wrap the dough together with the filling into a roll.

At the very end, place the roll in a multicooker bowl lined with parchment, pour melted butter and sugar over it.

Bake apple strudel in a multicooker on the “Baking” mode for 90 minutes. If desired, the strudel can be turned over an hour after the start of cooking. Then the baked goods will be golden brown on all sides.

Remove the strudel from the multicooker very carefully, using the edges of the paper.

Strudel is a German flour dish in the form of a roll of sheet dough rolled into a tube with various fillings. The top of the sweet strudel is brushed with melted butter and sprinkled with powdered sugar. Strudel is usually served hot with vanilla ice cream or whipped cream and chocolate syrup. Strudel is popular in all German-speaking countries (with the most widespread being apple, pear and cherry), in Hungarian, as well as in the Czech and other Slavic-speaking countries. In general, milk-cream strudel was the first to become known, the recipe for which, dating back to the 17th century, is kept in the Vienna City Library. But nowadays strudels with various, not only sweet, fillings are widespread. These include potato, meat, and liver fillings, sausage with blood sausage and sauerkraut. Anyone who has tried apple strudel in a Viennese coffee shop will forever remember the divine taste of this pastry. And although traditionally strudel is baked in the oven, you can try baking apple strudel in a slow cooker.

How to cook strudel?

Of course, you can use ready-made puff pastry, but we still recommend making the dough yourself.

You will need:

For the dough: 1 egg, 250 g wheat flour, 30 g butter, 1/3 cup warm water, a pinch of salt.

For the apple filling: 1.5 kg of apples, 100 g of raisins, 100 g of white breadcrumbs, 100 g of butter, 80 g of walnuts, juice of 1 lemon, a pinch of cinnamon, 50 g of powdered sugar.

How to cook:

1. To prepare the dough, standard steps are required. Sift the flour into a heap onto a cutting board, make a well and pour the egg into it and add softened butter and salt.
2. While kneading the dough with your hands, gradually add warm water.
3. The dough should be lump-free, elastic and soft.
4. You need to roll it into a ball, wrap it in cling film and put it in the refrigerator for 1 hour.
5. To prepare the filling, washed apples must be peeled, cut into 2 parts, cored and seeds removed, cut into thin slices.
6. Place the apples in the prepared bowl, immediately pour lemon juice over them, add sugar, washed and steamed raisins, chopped nuts, mix gently and, covering the filling with a towel, let it brew for a while.
7. Melt the butter.
8. Place the cooled dough on cling film sprinkled with flour, roll it out with a rolling pin into a very thin pancake, carefully pulling it out with your hands.
9. The dough should not have any breaks, otherwise the filling will leak and the product will not be able to be baked successfully.
10. The rolled out dough should be greased with melted butter and sprinkled with breadcrumbs, leaving a distance of 3 cm from the edges.
11. Spread the filling onto the crackers and fold the remaining uncovered edges towards the center.
12. Roll the workpiece into a roll, using your hand to pry the cling film from below and pull it out over one edge.
13. Grease the formed strudel on all sides with butter.
14. Place in the multicooker bowl, set the “Baking” mode for 40 minutes, after the sound signal, open the lid and turn the strudel over. Bake in the same mode for another 30 minutes.
15. Sprinkle the finished strudel with powdered sugar and cut into portions, serve with tea, coffee, ice cream.

You will definitely like this apple strudel prepared in a slow cooker.

Strudel is a very common dessert. It is prepared from puff pastry, and apples or berries are most often added as a juicy filling. This recipe uses frozen puff pastry and frozen cherries. Cherry strudel is easy to prepare in a slow cooker, and the result is excellent. Today we have another delicious dessert in our recipes that your whole family will certainly enjoy.

Ingredients for cherry strudel:

- 1 layer of puff pastry;
- 100 g cherries;
- 5 g plums. oils;
- 30 g of premium flour;
- 1 table. l. Sahara.

How to cook cherry strudel in a slow cooker:

10-15 minutes before the start of cooking, remove one layer of frozen dough and leave it to defrost.

Then place the frozen cherries on a plate. Leave the berries to defrost.

Wait for the food to defrost. Take some flour and sprinkle the surface where you will roll out the dough.
Roll out the dough layer, but not too much: the dough should have a thickness of about 4-5 mm.

By this time the cherries should have already given juice, drain it. Add sugar to the cherries (cane or white will do). Mix. Leave the cherries in the plate for now.

Grease the multicooker bowl with a piece of butter.

Drain the juice from the cherries again (if you don’t drain the juice, the strudel will leak a lot). Place the berries evenly on the dough. Do not place the cherries on the edges to make it easier to roll the dough into a roll.

Roll the dough into a roll, securing the edges tightly on the sides.
You can decorate the edges by pressing them with the tines of a fork in several places. In this case, the edges of the strudel will be held together even more firmly.

Place the strudel in the multicooker bowl, placing it in an arc.

Place the bowl in the multicooker, close the lid and first set the “Warming” or “Keep Warm” mode, if available in the multicooker. Turn on the mode for 10 minutes. Heating is needed so that the puff pastry rises a little. But you can do without this mode and bake the strudel right away. After 10 minutes of heating the dough, open the multicooker lid and check the dessert.

After this, close the lid again, turn on the “Baking” mode and set the baking time to 50 minutes. After half an hour, carefully turn the strudel over. Bake until the end of the mode. It may take less time for the strudel to be ready - this depends on the power of the multicooker.

Time: 90 min.

Servings: 6

Difficulty: 5 out of 5

An interesting recipe for making apple strudel in a slow cooker

Strudel is a traditional Austrian cuisine. Strudel is translated from German as whirlpool. It probably got its name because of its shape. The roll may well look like a funnel. Apple strudel in a slow cooker should be made from the finest dough, in which a delicious, aromatic filling is wrapped. The recipes for this dish are specially marked by many housewives as something incredibly tasty.

The filling in this roll does not have to be sweet. Most often it is made with apples, but in Eastern Europe they love cabbage, meat, potato, mushroom and fish strudel as in the photo.

Sweet pies are also filled in different ways. The filling can be cherry, apricot, poppy seed, curd and nut.

Apple strudel is immediately associated with Austria. Since it is rightfully considered the most delicious dessert in the traditional cuisine of this country. In Vienna, these rolls are especially popular. Their recipe photos are in every culinary magazine in this city.

It is not known exactly how and where these wonderful pies appeared. But everyone knows for sure that the birthplace of this dish is definitely not Austria. Its roots go to the East, or more precisely to Turkey. But the Hungarians came up with the idea of ​​wrapping various sweets from the east in the thinnest dough. This is where all sorts of recipes appeared.

In Hungary these pies are called Retes. But nowadays we hear the name more and more often – Hungarian strudel. No one really knows how strudel recipes came to Vienna, but it is believed that these rolls came here along with coffee during the invasion of the Ottoman Empire. Austrians liked apple strudel so much that they began to consider it a traditional dish of this country.

To prepare a delicious roll, take stretch dough.

It is very elastic, its composition includes: flour, water, a little butter, salt, and sometimes an egg is added.

What is unusual is that the dough does not roll out, but stretches almost to the point of transparency. Austrian chefs claim that you can read newspapers through this dough.

Of course, many recipes assume that the dough will be purchased. But I recommend doing it yourself.

Ingredients:

Cooking technology

Step 1

Sift the flour through a sieve as shown in the photo.

You will get a slide; you need to make a depression at its top. Break an egg there and add softened butter and salt.

Step 2

While you knead the dough, you need to add a little water into it. There should be no lumps in it, and its consistency is soft and elastic.

Step 3

We form a ball from the dough, wrap it in cling film and forget about it in the refrigerator for an hour.

Wash the apples, remove the middle and peel. Cut the fruit into thin parts, first getting rid of the middle.

Step 4

Pour lemon juice and sugar over the apples. Add raisins and nuts there. Mix everything. Cover the filling with a cloth and let it brew.

Step 5

We heat the oil. Place the remaining dough on cling film previously sprinkled with flour. The dough is rolled into a pancake, stretched with your hands.

Step 6

There should be no breaks in the dough. So that there are no problems with the filling.

Roll out the dough as in the photo. They greased it with butter and sprinkled it with breadcrumbs. There should be about three centimeters left to the edge.

Step 7

Place the filling on top of the breadcrumbs. And we wrap the edges towards the center.

Step 8

We roll all this joy into a roll and grease it with butter.

Step 9

We put the multicooker in the “Baking” mode and leave our work of art for about 40 minutes. After this time, we turn the cake over and bake it for another thirty minutes.

Watch another version of this dish in the video below: