Apple and walnut strudel and poppy seed apple strudel

Apple and walnut strudel and poppy seed apple strudel


Preparation of easy strudels from puff pastry.


No. of servings

Ready in

60 min.





1. Apple and walnut

puff pastry 14 oz (400 g)  apples 1.1 lb (500 g)  breadcrumbs 1 tbsp

Peel apples, cut into quarters, remove apple core and cut them into small pieces - thicker slices. Use a rolling pin to spread the puff pastry on a floured board until it is thin and sprinkle with breadcrumbs.

Apple and walnut


raisins 1.75 oz (50 g)  walnuts 3.5 oz (100 g)  ground cinnamon 1 tsp  sugar granulated 3.5 oz (100 g)

Dip raisins in cold water, chop walnuts with knife. Spread apples on top of the pastry, sprinkle with ground cinnamon, add drained raisins, walnuts and cover everything with sugar.


chicken egg 1 pc

Carefully roll up the strudel, press the edges. Be careful not to tear the dough and roll the strudel gently but firmly. Transfer it to the baking tin lined with parchment paper. Prick with skewer and brush the whole strudel with beaten egg.


Gently cut the surface to foreshadow particular portions as well as to allow the steam to escape to avoid cracking of strudel, brush again with egg.


Bake in preheated oven at medium heat for about 30 minutes. Once the strudel is baked, sprinkle it with powdered sugar and let it cool well, just then slice and serve.

6. Poppy seed apple

puff pastry 14 oz (400 g)  breadcrumbs 1 tbsp  apples 1.1 lb (500 g)  raisins 1.75 oz (50 g)  ground poppy seeds 7 oz (200 g)  sugar granulated 3.5 oz (100 g)  chicken egg

Preparation process is the same as the apple and walnut strudel. Just use ground poppy seeds instead of walnuts.

Poppy seed apple

Bon appetit!

chicken egg1pc1piece
chicken egg-
ground cinnamon1tsp1teaspoon
ground poppy seeds7oz200grams
puff pastry1.8lb800grams
sugar granulated7oz200grams


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