Apple Strudel with Dried AApricots

Cakes 739 Last Update: Feb 23, 2021 Created: Feb 22, 2021 0 0 0
Apple Strudel with Dried AApricots
  • Serves: 6 People
  • Prepare Time: 15 mins
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy
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Unlike the classic apple strudel recipe, this recipe uses soft chocolate dried apricots along with apples, and instead of brandy, pear schnapps plus a little honey - all this gives this dessert light tart notes and, undoubtedly, diversifies the texture. Successful time-tested complementary ingredients :)

Ingredients

Directions

  1. Peel and core the apples, cut them into flat, medium-sized slices, or arbitrarily, if these are small garden apples. Melt 3 tbsp in a preheated frying pan. l. butter and put apples. Sprinkle with sugar and cinnamon.
  2. Sprinkle the apples with pear schnapps and add after 10 minutes. finely chopped dried apricots. Simmer everything over low heat until the liquid evaporates - about 15 minutes.
  3. Meanwhile, roll out the puff pastry. If it was frozen, then it is better to put it in the refrigerator for defrosting overnight. A third of the dough can be left for any flaky little things (bows, puffs, minicroissants) - see the amount of apple filling.
  4. Preheat the oven to 180 ° C, cover the baking sheet with damp parchment. Carefully transfer the dough sheet to a baking sheet with parchment and place the filling in a 10 cm block in the middle. Sprinkle a little honey on the filling.
  5. Cover the filling first from the ends, then with one side of the dough, then with the other overlap and carefully turn the seam down. Brush with melted butter.
  6. Bake for about 30 minutes. to a light brown tint at 180 ° C. Grease with butter again. Then let cool under a towel.
  7. Before serving, sprinkle strudel and other puff pastries made from dough remnants with powdered sugar.

Apple Strudel with Dried AApricots



  • Serves: 6 People
  • Prepare Time: 15 mins
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy

Unlike the classic apple strudel recipe, this recipe uses soft chocolate dried apricots along with apples, and instead of brandy, pear schnapps plus a little honey - all this gives this dessert light tart notes and, undoubtedly, diversifies the texture. Successful time-tested complementary ingredients :)

Ingredients

Directions

  1. Peel and core the apples, cut them into flat, medium-sized slices, or arbitrarily, if these are small garden apples. Melt 3 tbsp in a preheated frying pan. l. butter and put apples. Sprinkle with sugar and cinnamon.
  2. Sprinkle the apples with pear schnapps and add after 10 minutes. finely chopped dried apricots. Simmer everything over low heat until the liquid evaporates - about 15 minutes.
  3. Meanwhile, roll out the puff pastry. If it was frozen, then it is better to put it in the refrigerator for defrosting overnight. A third of the dough can be left for any flaky little things (bows, puffs, minicroissants) - see the amount of apple filling.
  4. Preheat the oven to 180 ° C, cover the baking sheet with damp parchment. Carefully transfer the dough sheet to a baking sheet with parchment and place the filling in a 10 cm block in the middle. Sprinkle a little honey on the filling.
  5. Cover the filling first from the ends, then with one side of the dough, then with the other overlap and carefully turn the seam down. Brush with melted butter.
  6. Bake for about 30 minutes. to a light brown tint at 180 ° C. Grease with butter again. Then let cool under a towel.
  7. Before serving, sprinkle strudel and other puff pastries made from dough remnants with powdered sugar.

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