Strudel for me has always been synonymous with “work” (oh how tired!). When I thought about him, the image that came to mind was that huge table for stretching the dough and a very strong German lady sweating to do the job, because let’s face it, puff pastry is too much work for any human being, right? ?
But God is more of a colleague, and we now find puff pastry ready to sell in the supermarket! Of course, like everything I make, this is a simplified recipe, but it doesn’t make it any less delicious, you know?
The ideal is to make it with the dough that comes in a roll like a pastry, to roll it up like a roulade, but as I only found the rolled one, which comes in small rectangles, that’s what we have for today!
Filling for 1 large or 5 small strudel:
1 large or 2 small apples, diced;
3 tablespoons of raisins;
8 units of chopped walnuts;
2 level spoons (soup) of sugar;
1 teaspoon of cinnamon powder.
Mix all the ingredients and drizzle with 1 tablespoon of lemon juice mixed with 2 tablespoons of water, this prevents the apple from turning dark.
Roll out the dough, sprinkle a thin layer of breadcrumbs (to absorb the liquid released by the apple) and roll it up (in this case I used 2 rectangles of dough for each strudel). Brush with beaten egg (white + yolk) and bake in the preheated oven at 220º for about 20 minutes or until golden (if it’s a large strudel it can stay in the oven for up to 35 minutes, but keep an eye on the color). I would eat this every day of mine veeeedah!!!
Sprinkle sugar with cinnamon and serve with whipped cream, cream, cream or ice cream. As I know you will ask me, here in Sorocaba I can find ready-made puff pastry from the Massa Leve and Arosa brands, usually at the Extra supermarket.
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