Apple Strudel Recipe – Jablečný štrůdl – Czech Cookbook

Simple Apple Strudel using store bought puff pastry. One of our family favorites and crowd pleaser. 🙂
Instructions: https://www.czechcookbook.com/apple-strudel-jablecny-strudl/
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Hello everyone. Today I will teach you how to make super easy a push strudel. In the Czech language we would say yabinish strudel. Uh this one is super easy because we are using storebought puff pastry dough. So this is uh the simple version. Uh this is fast and this is how my mom always makes it. I make it and growing up this is what we enjoyed and it was super easy and many checks do in the Czech Republic because it’s easily available in any store. Uh the one that’s normally used in the Czech Republic is uh only in a cold section. Uh but here I find the frozen ones. So we will be using here I have uh this box. It has two sheets and this one is 1.1 lb. Uh, but it’s coming frozen, so you will need to read the instructions on the box and let it defrost. Uh, it doesn’t take that long. Just, uh, make sure that you think about it before you start because it will take a little extra time to defrost it. Uh then we will need 2 lbs of apples, 1 teaspoon of cinnamon, 14 of a cup powdered sugar, 13 of a cup raisins, 1/4 of a cup walnuts, and then we will brush it with egg. If you for example cannot do walnuts or you don’t like raisins, you can skip it. You can work with it as you wish. Or if you like prefer maybe cranberries, you can do that too. It’s less traditional because we use raisins. And few more things I forgot to mention that you will also need is some allpurpose flour for the pastry board. And also extra powdered sugar. When it’s all baked and finished, you will just sprinkle powdered sugar on top. And I’m already drooling. So, let’s start. Here I have two lbs of apples. And I already washed them. But now we will need to get the center out. And if you prefer to remove the skin and peel them, you can do that too. Uh but lately I just been using it whole like this uh because it’s less work and also there is the most vitamins. So just remove it carefully. You can also use different tools but I’ve been cooking since I was a little girl. So I’m used to cutting. Uh I cut it in a smaller uh because I will be using food processor. Uh you can definitely use a board to remove the center uh so you don’t cut yourself or there is this uh tool that I also have somewhere uh where you can go on the top and just it goes through the center of the apple and it removes the whole center. I recommend using uh red apples uh because they are nicely sweet. I don’t recommend to use green apples uh because you’re looking for sweet strudel. Now the apples are ready and I will be using a food processor but if you don’t have it you can use a grater and you would want to use the larger opening. Now we will need to chop our walnuts. Here I have 14 of a cup. Let’s just make them smaller. The walnuts are ready. So we can set it aside. And if you prefer to have more walnuts, uh then you can definitely do that. Here I have a food processor. And you would want to use uh this side. Uh this is for the smaller pieces. Uh so let’s put it on. And now we can start putting the apples in. Uh if it doesn’t fit, you need to cut the apple a little more. So let’s do it. This is ready now and I will unplug it. Now I will try to scrape everything uh from this whole food processor. Uh if you see any larger apples uh you can put it back or uh you can just cut it with a knife. Now let’s scrape everything into a bowl. Now these apples uh will release juices which we will have to get out uh because those would those would leak from our stir during baking. Now I have here a little glass and a little strainer uh because these apples released a lots of juices. Uh, so you will need to strain it because this would all leak out during a baking. So I will just carefully that’s why I have the strainer in there and I I don’t want to waste it because it’s such a nice apple juice. It depends how old the apples are. Uh, these are pretty fresh so they’re very juicy. And this I will just put back. Nothing is wasted. And this is amazing apple juice. Look at that. Let’s add 1 teaspoon cinnamon, 14 of a cup powdered sugar, 13 of a cup raisins, and last we will add our chopped walnuts. Now mix it all together. [Applause] This looks good. So let’s set it aside. And now when we work on our puff pastry sheets, this will release more juices. Uh but we will get to it later. Now we will need to prepare our topping uh because we will brush it with the egg. So here I have one small egg on a bowl. And now we will need to whisk it. So break the egg yolk. I have this super cute little whisk. Uh you will need to break the egg uh white very good uh because we will be brushing it this egg on the strudles and if it’s not broken good it will just uh fall down. You can look and if you see a larger egg white you can continue mixing but this looks perfectly smooth. So we will set it aside. Here I have a baking tray. And now I will put the baking paper on. And because it always likes to roll out, I have these knives here to hold them in place. Hold it in place. I’m using a pretty long tray because I will just use them like a two uh long snakes. Uh or you can have a smaller tray and then bend them in a L shape. Here I have uh this package and it has two sheets inside and they are wrapped in a paper. I removed the papers. I let it defrost. Uh now um I will set aside the one and then we can work uh on the other one. You don’t want to have it extremely soft. Uh it’s still better if it’s a little bit colder uh because it uh doesn’t stick as bad. Uh here I have a pastry board. I have uh flour in the corner here. And you will definitely need to brush the board and also as needed brush the pastry sheet. Uh but it has already lots of flour. So that’s okay. That’s good. And also rolling pin. And now you are trying to make it uh thinner and larger but uh keep a rectangle shape. So let’s go for it. Because my dough is h not completely soft. Uh it uh it is really good to work with. It doesn’t stick. Now I will make it also this direction. Wider and longer. I like very thin dough. This looks perfect. Uh, and it’s not stuck to the board. If it is, uh, make sure to unstuck it. Now, we will need to brush the whisk egg on all the sides. This will help to seal the pastry sheet. It is like a glue. Before I put the apples on the pastry sheet, I will again strain the juices. You can kind of like move the apples and angle it just carefully. Now this will be even sweeter the juice and tastes like cinnamon. This is good. This is amazing. Uh some people they would put uh breadcrumbs on a pastry before they would add the apples uh to help to soak up uh the juices during baking. Uh but I don’t do it now. Maybe in the future I will create different recipe. For example, my aunt, she’s doing it and hers truly is amazing. Uh, so this is also a way. But, uh, this is okay. This works for us. Uh, so that’s why I’m showing you. Now, you will need to, uh, guess, uh, how much is the half. So, I kind of like split it in the middle after I level it. And then this, uh, first half I scoop up on the sheet. This looks good. And now just uh spread it evenly all over the sheet. We are doing thin layer of apples. Some people would put it only on the beginning and roll it, but I just like the dough uh rolled with the apples. Leave the about 1 in empty because that’s where we put our egg. And when you start when we start to roll it, it will u move uh and we don’t want the apples to come out. And now uh we will start rolling from the longer side. Now, this uh egg on the end will nicely seal it. Now, I like to uh kind of close the ends down like that, which the ends are my favorite part. Who doesn’t love the ends, right? Or maybe some people don’t if it doesn’t have much apples, but I love it. So, close it like that. And then we will brush it with the egg on the tray. And now I will uh move it. So pick it up and carefully move it. And at this point you can remove the knives because this will not brawl anymore. And I will put it kind of away from the side so we can fit nicely two of them here. And now let’s h preheat the oven to 350 fah. And now we will repeat the process uh with the second dough. Uh so I put again uh flour on the board and we will roll it and do exactly the same. If the dough uh as I mentioned before is too soft uh then it might start to stick to the bottom or to the rolling pin uh so you will need to use more flour or you also uh may need to like pick it up and add more flour and even like turn it to the other side and roll it with more flour. Now here is the rest of the apples. Egg is brushed and now it’s time to roll it. Make sure you close it really good. My str is kind of long uh but cute. You know, it makes a smaller ones which is perfect uh size if you want to bring it to a party. Now I will carefully move it. And the last step is to brush them with egg everywhere. And my oven just beeped. Uh, so it’s preheated, so it’s perfect timing. See how nicely when the egg is broken. Very good. How nicely it uh it brushes on. Plus, this amazing uh pastry brush is so nice. It’s so gentle. It doesn’t rip the dough. It’s a must. And it carries the egg, too. Very nice. Look, I tried to go also on the bottom. Both of them are nicely brushed. Uh so now you have to bake it. And it depends on the oven. It’s preheated to 350. And uh in my oven it takes uh about 35 minutes. And you are looking for a golden color. 35 minutes finished. Uh so it’s time to take it out. And look at these beauties. Oh, I wish you could smell it. Smells so amazing. Now it needs time to cool off. Uh so you just have to resist because I removed so much juice. Uh you don’t see any leaking. Uh so that worked perfect and it looks great. Uh didn’t crack much. Um so this is going to be such a nice strudel. Right now it’s uh pretty tall but it might little bit deflate. So don’t worry about it. And uh you can also put later uh when you slice it, you can put powdered sugar on top uh so it looks uh nicer. Now I will cut into this. Um so here is the end. So good. Look at this. See the nice nice swirls. But for the plate I’ll cut this one. It’s still hot, but you know, I don’t want to wait. So, this is how it looks inside. And now, uh you can serve it uh with powdered sugar, which I will do because it looks just nicer, but also with, for example, vanilla ice cream or with whipped cream. Uh, this goes so well when the strudel is still warm and then you have the ice cream. The combination is so good and then the whipped cream. But now I’m going to eat it. And now I can enjoy this. So good. I love it. So, let’s go for it. Oh my gosh. This is this is something that I just you you want to keep eating and eating and eating. This is such a comfort dessert. It’s so amazing. The you have the apples, then the pastry is uh crunchy on the top. Uh but inside is such a nice layers. You can taste them all when when you eat it, you chew on it. And then you have the raisins full of juices. And this is also very uh moist, very juicy. And the sweetness is perfect. It’s not overly sweet. Uh it’s just such a amazing uh so I hope you enjoy this video and please try it because you will love it. Uh and I believe it will become your family’s favorite uh as much as it’s ours. Um so if you like it, please give thumbs up. Uh subscribe to my YouTube channel. Go follow me on my social media. There’s amazing community of checks around the world and Slovaks and other nationalities. I enjoy all of you uh in this group and it’s so nice to talk to everybody and I hope you have an amazing rest of your day. Bye. And now I go I go actually for that for that end because that one is mine. Bye.