A simple, step-by-step recipe with photos from Irina, apple strudel, 453 kcal

You can add either just raisins or just almonds to the strudel; you don't necessarily have to use both. Walnuts can be substituted for the latter if you already have them at home; they'll be just as good.

What's the most delicious apple strudel? It's the one made skillfully, but always with love and passion. Any experienced home cook will confirm that somehow, dough "senses" the emotional state of the person making it. So, if you're feeling down, try to calm down a bit first. Incidentally, mental balance is especially important for making apple strudel: you'll need endurance and patience. First, to carefully, deliberately, and sensitively knead the dough, then to form it into a thin, flawless layer. And then, to calmly respond to your family's endless questions about how much longer they have to wait (the aromas from the kitchen will be simply driving you crazy). What's interesting is that once this, undoubtedly the most delicious strudel, is ready, your bad mood will disappear without a trace. It's a proven fact!

Lavash strudel with apples and nuts is a true gift for those with a sweet tooth who don't want to spend too much time at the stove. This recipe is also a lifesaver when guests forgot to call ahead and threaten to show up in the next half hour. Then you quickly head to the nearest store, pick up some thin lavash bread, and some apples if you don't have any at home. And then everything happens incredibly quickly! Slice the apples, spread them on the buttered lavash, roll them up, and pop them in the oven. Put on the kettle, set the table, greet your guests... And then, with a flourish, serve the lavash strudel with apples and nuts—appetizing, fragrant, and incredibly delicious!

Baking apple strudel in the oven will instantly fill your home with a wonderful aroma, so you won't have to invite anyone over! This famous pie is perfect for a family gathering! Contrary to popular belief, making strudel isn't all that difficult, especially if you have a tried-and-true recipe with detailed instructions. Just like ours! This oven-baked apple strudel meets all the strictest requirements: the dough is thin and translucent, and the filling is juicy and flavorful. And don't forget to top the roll with a scoop of good, creamy ice cream to perfect the dessert!

Strudel (or strudel, German: Strudel) is an Austrian dessert. Traditional Austrian strudel is a roll of thin, unleavened dough filled with apple or cherry filling. This dish gained popularity...

A quick strudel is certainly quite different from the classic version, but it's much easier to make and takes about thirty minutes. It's made with regular yeast dough, not even puff pastry, but this roll bakes perfectly thanks to a trick you'll learn about later. Is this strudel delicious? We can assure you that it is. And while those who strive to do everything "by the book" may grumble or complain, we encourage you to think beyond rigid guidelines and embrace a broader approach and enjoy new, extraordinary gastronomic experiences!

This blackcurrant and apple strudel made with puff pastry is even more interesting than the traditional version with just apples: the tart, sweet-and-sour berries add a piquant flavor to this delicious dessert. This strudel is quite easy to make, as we'll be taking the "lazy" route and using ready-made puff pastry instead of the classic puff pastry. The result will vary, but it will still be very aromatic, tender, and delicious—and considering how much time we've saved, it's downright magical. The finished strudel, covered with a delicious golden crust, will be the highlight of any tea party and a welcome guest on the holiday table. It's delicious both warm and completely cooled, especially with whipped cream or a scoop of vanilla ice cream. The perfect recipe for delighting loved ones with a seasonal summer treat.

This lazy lavash strudel with apples is a lifesaver for more than just the lazy homemaker who doesn't want to mess around with classic puff pastry. It's a wonderful way to create a delicious, quick pastry, perhaps for unexpected guests. Frankly, preparing the puff pastry for a classic strudel is a real hassle, even for a seasoned pastry chef. And the real prize isn't killing yourself in the kitchen for a pie that'll be eaten in five minutes, but rather delighting the family with a delicious dessert to go with their tea. Our lazy strudel recipe is within the reach of even the most inexperienced homemaker, and the result will satisfy everyone. Incidentally, this strudel can also be made with pears. You can also add a couple of tablespoons of chopped walnuts to the filling.

You're sure to make delicious strudel dough, known in culinary terms as stretched dough, if you follow all the recommendations in our recipe. First, be sure to use warm water when kneading. Next, before stretching, let the dough rest for 40 minutes to an hour. And third, and most importantly, never over-flour the dough! Only pliable, soft dough can stretch to the consistency of translucent parchment, through which you can read a book—and that's precisely the thickness we're aiming for. Stretched dough can be divided into sections and stretched individually, creating small layers that can be brushed with melted butter and stacked on top of each other. This is precisely what's done for some baked goods. Alternatively, you can layer them with oiled parchment, wrap them in plastic wrap, and store them in the freezer. But the proper strudel dough is made in one large layer, stretched out all at once. That's what we'll do.