Given the abundance of apples in this period, a nice sweet is what you need! What's better than apple strudel to honor the "autumn? There are those who prepare it with shortcrust pastry and those who prefer it instead with poor pasta (composed of water, flour, oil and - sometimes - an egg). Today I propose the ultra-fast version with ready-made puff pastry.Discover my version!
Video of the Recipe
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Identity Card of the Recipe
- 256 KCal Calories per serving
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Ingrediants
For the strudel
- Untreated lemon juice and zest
- 20 g of breadcrumbs
- 20 g of pine nuts
- 70 g of sultanas
- 1 pinch of cinnamon
- 100 g of apricot jam
- 400 g of apples
- 270 g of puff pastry
To brush (optional)
- 20 g of brown sugar
- 60 g (1 egg) of eggs
Materials Needed
- Baking plate
- Baking paper
- Brush
- Cooking pan
- Pasta cutter or knife wheel
- Mandolin
- Vegetable peeler
Preparation
- Soak the sultanas in lukewarm water to soften.
- Peel the apples, cut them into quarters, remove the core and, with the help of the mandolin, cut them into very fine slices. Sprinkle the apples with the juice of half a lemon to prevent rapid oxidation.
The right idea
If the apples are not very ripe, you can quickly sauté them in a pan or put them in the microwave for 2-3 minutes.- Roll out the rectangular puff pastry and, if desired, cut a few thin strips of dough for decoration. Alternatively, cut a strip of puff pastry with a cookie cutter shape of your choice.
- In a pan, toast the breadcrumbs for 2-3 minutes, taking care to turn it often to avoid burning it. To put aside.
- Repeat the operation with the pine nuts: the toasting of the dried fruit enhances the aroma!
- At this point, spread a thin layer of breadcrumbs in the center of the pastry rectangle: this is useful for absorbing the apple juice, thus avoiding making the underlying dough soggy. Then arrange the apple slices, the raisins (drained from the soaking water), the grated lemon rind and the toasted pine nuts. Season to taste with cinnamon powder and finish with tufts of apricot jam (or quince jam).
Did you know that
Those who wish can enrich the strudel with walnuts, hazelnuts, almonds or dried figs and dried apricots.- Close the strudel like a book, taking care to seal the ends as well. Decorate the surface as desired with the strips of pasta kept aside.
- Brush the surface with a beaten egg and finish with a little brown sugar.
- Bake at 200 ° C (static) for about 30 minutes.
- Allow to cool, cut into slices and serve the strudel with fresh fruit or accompanying creams.
Alice's comment - PersonalCooker
The strudel is delicious to be served warm, even better if accompanied by a milk and honey vanilla sauce or eggnog! And if you want to make the filling even richer, I recommend a chopped dried fruit to taste!Nutritional values and Health Comment on the recipe
This strudel is a product to be placed in the dessert group.
It has a medium to high caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex (starch), unsaturated fatty acids and proteins of medium biological value.
Fiber is abundant and cholesterol is not too high.
This strudel does not lend itself to the vegan diet, while it is allowed in the vegetarian diet. It is not suitable for the diet against overweight and should be included in the diet in moderation for hyperglycemia and hypertriglyceridemia. Contains lactose (butter in puff pastry) and must be avoided in case of celiac disease.
The average portion of Strudel di Sfoglia Facile e Veloce is about 30-40g (75-100kcal).
