Apple strudel with cinnamon and walnuts
6 servings
40 minutes
Apple strudel with cinnamon and walnuts is an exquisite dessert of Austrian cuisine, with a history that dates back centuries. Its aromatic layer of dough conceals a filling of juicy apples soaked in the sweetness of sugar and warmth of cinnamon, complemented by crunchy walnuts. The delicate dough, rolled thin and baked to a golden crust, creates a perfect contrast with the soft fruit filling. The strudel is ideal as a refined conclusion to a meal, especially when accompanied by vanilla ice cream or a cup of aromatic coffee. Its light sweetness and spiciness make it a desirable guest at family evenings and celebrations, while the cooking process brings an atmosphere of coziness and home warmth.
1
Preheat the oven to 190°C.
2
Peel the apples, remove the core and slice them. Place in a bowl, mix with cinnamon, sugar, and flour. Let sit for 20 minutes.
- Apple: 3 pieces
- Ground cinnamon: 0.5 teaspoon
- Wheat flour: 2 tablespoons
- Sugar: 4.5 tablespoons
3
Chop the nuts, add to the apples, and mix the filling.
- Walnuts: 0.5 glass
4
Roll out 1 sheet of dough, place half of the filling, and roll it into a log.
- Yeasted puff pastry: 2 pieces
5
Repeat with the 2nd sheet of the test.
- Yeasted puff pastry: 2 pieces
6
Place on the baking sheet.
7
Whisk an egg in a cup, grease the rolls, make cuts, bake for 35-40 minutes.
- Chicken egg: 1 piece
8
Decorate as desired.
