Homemade apple strudel with puff pastry

Name: Homemade apple strudel with puff pastry - Suzana H.
Ingredients: For one serving 200 g flour 400 g lard 600 g flour 3 egg yolks 3 tablespoons oil 2 tablespoons vinegar 250 ml warm salted water powdered sugar Filling 1 kg apples 1 teaspoon cinnamon 100 g granulated

Dessert - Homemade apple strudel with puff pastry by Suzana H. - Recipia

Apple Strudel with Homemade Puff Pastry When I prepare lard during pig slaughtering, I keep some for puff pastry. I make it in larger quantities and store it in the freezer, and when we want something tasty, I prepare strudels, savory pastries, or cheese sticks. For this recipe, the puff pastry is worked on in several stages, with breaks in the refrigerator, but the result is worth the time invested. This recipe was learned from my mother, and I make it whenever we have apples and crave a dessert with flaky layers. Quick Info Total Time: not specified exactly; includes at least 1 hour and 30 minutes of cooling, plus kneading, rolling, and baking time Preparation Time: not specified in the original recipe Baking Time: approximately 30 minutes Oven Temperature: 250 degrees Celsius Servings: one batch of dough; the number of strudels depends on how the dough is rolled out and cut Difficulty: medium Recipe Type: homemade dessert, suitable for advance preparation Ingredients For the lard pastry 200 g flour 400 g lard or shortening For the basic dough 600 g quality flour 3 egg yolks 3 tablespoons oil 2 tablespoons vinegar 250 ml warm salted water For the filling 1 kg apples 1 teaspoon cinnamon 100 g granulated sugar For finishing powdered sugar Preparation Method 1. Prepare the flour and lard mixture Mix 200 g of flour with 400 g of lard or shortening. The resulting mixture is divided into three equal parts and shaped into three balls. These will be used one at a time for greasing the dough. It's important that the balls are as close in size as possible, as each will be used for one folding. 2. Prepare the basic dough In a bowl, combine the 600 g of flour, egg yolks, oil, and vinegar. Knead, gradually adding the warm salted water. A sticky dough is obtained, which must be kneaded well before rolling out. The recipe recommends using quality flour, which is important for the texture of the puff pastry. 3. First greasing and folding Roll out the well-kneaded dough and grease it with one of the balls of lard. Fold the dough in the manner used for puff pastry, then place it in the refrigerator for 30 minutes. The folding should always be done in the same direction. This detail is mentioned in the original recipe and must be respected at each stage. 4. Repeat the process After the first cooling, remove the dough and repeat the operation: roll it out, grease it with the second ball of lard, fold it, and place it back in the refrigerator for 30 minutes. Repeat the same procedure with the third ball. In total, the dough is greased and folded three times, with cooling breaks between stages. 5. Final cooling After the last folding, roll out the dough with a rolling pin and let it cool for at least 30 minutes. This final cooling is part of the puff pastry preparation process. 6. Prepare the apples Wash and grate the 1 kg of apples. Mix them with the cinnamon and the 100 g of granulated sugar. In the original recipe, the grated apples are placed directly on the dough. It does not mention sautéing them beforehand, so the filling is used raw after being mixed with sugar and cinnamon. 7. Roll out and cut the dough Roll out the chilled puff pastry and cut it with a heated knife. The cutting is done into pieces suitable for rolling, depending on the size of the strudels you want to prepare. 8. Fill and roll Place the grated apples over the pieces of dough, then roll each piece to form the strudel. 9. Bake the strudels Place the rolls in a lined baking tray and put the tray in the preheated oven at 250 degrees Celsius. Bake for approximately 30 minutes until the strudels are golden brown. The time is indicative, as it may vary depending on the oven and the thickness of the dough. In the basic recipe, the strudels are left until they acquire a golden color. 10. Finish Let the strudels cool slightly, then dust them with powdered sugar. They are served after cooling enough to be easily cut and eaten. Why I make this recipe often I love this recipe because the puff pastry can be prepared in advance and stored in the freezer. This way, I don't have to start from scratch every time I want to bake something at home. The same dough can be used to make not only apple strudels but also savory pastries or cheese sticks. Strudels are especially suitable when I have apples on hand and want a simple dessert with familiar ingredients. The dough made with lard has a unique texture, and the apple filling with cinnamon is quick to prepare. Tips Use quality flour, as indicated in the original recipe. The dough should be well-kneaded before the first rolling. Divide the flour and lard mixture into three as equal balls as possible. Each ball is used for one greasing stage. Respect the 30-minute cooling breaks in the refrigerator. The dough is easier to work with after cooling, and the puff pastry needs these stages to form. Always fold the dough in the same direction during each repetition. This is one of the important details of the recipe. The oven should be preheated to 250 degrees before placing the tray inside. The strudels are baked until golden brown, approximately 30 minutes. Substitutions The original recipe uses lard or shortening for the puff pastry part. No other substitutions are indicated, and I do not modify the proportions, as these are the ones passed down in the recipe. For the filling, grated apples, granulated sugar, and cinnamon are used. If you are making the recipe for the first time, it's better to keep this combination without changing the quantities. Variations The same homemade puff pastry can also be used for savory pastries or cheese sticks, as is done in my family. For the strudel described here, the filling remains the same with apples, sugar, and cinnamon. The puff pastry can be prepared in larger quantities and stored in the freezer. When needed, it can be taken out and used for the desired preparations, depending on the occasion. Serving Ideas The strudels are served dusted with powdered sugar after they have cooled slightly. They are great as a homemade dessert or alongside coffee and tea. Since they are easier to cut after cooling, it is not recommended to portion them immediately after they come out of the oven. Frequently Asked Questions Can the dough be used after being frozen? Yes. Homemade puff pastry can be stored in the freezer and later used for strudels, savory pastries, or cheese sticks. The recipe does not specify an exact storage time or a particular defrosting method, so these details depend on how you store it at home. Why is the lard divided into three balls? The three balls are used for the three stages of greasing and folding the dough. Dividing them as evenly as possible helps distribute the lard evenly. Is cooling necessary after each folding? Yes. After each stage, the dough is left in the refrigerator for 30 minutes, and after the last folding, it should be kept at least 30 minutes in the cold. These breaks are part of the method of the recipe. Are the apples sautéed beforehand? No. In this version, the apples are grated and mixed directly with sugar and cinnamon, then placed on the dough and rolled. At what temperature are the strudels baked? They are baked in the preheated oven at 250 degrees Celsius for approximately 30 minutes until golden brown. Nutritional Values The values are estimated and cannot be considered exact, as the number of strudels obtained and the size of each are not specified. Additionally, the amount of apples lost or retained in the filling may vary. For 100 g of apple strudel, the energy value can be approximately 300-380 kcal. It may contain approximately: Protein: 4-6 g Carbohydrates: 30-40 g Fats: 18-25 g Most of the fats come from the lard or shortening and from the amount of oil used in the dough. Granulated sugar and powdered sugar contribute to the carbohydrate content. The final values depend on how much powdered sugar is sprinkled and the portion sizes. Storage and Reheating Unused puff pastry can be stored in the freezer, which is one of the advantages of this recipe. It can be prepared in advance and later used for strudels, savory pastries, or cheese sticks. Baked strudels should be stored after cooling, but the original recipe does not specify an exact duration or method for reheating. For the best texture, they should be consumed after cooling and dusted with sugar before serving.

Homemade apple strudel with puff pastry

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