About this Recipe

Resting fruit with apple juice makes the fruit flavor more intense and reduces the use of sugar. Depending on the season, you can use, in addition to apples, plums, raspberries, apricots and other fruit you like.

The toasted breadcrumbs needs to dry the fruit filling a little, which during cooking naturally tends to become more moist: in this way the dough will remain beautifully crisp.

The real strudel dough is not a puff pastry, that is, it is not made of layers of flour dough and water and butter, but in any case it is always composed of flour and butter. Its main feature is that it is very elastic, in fact it should be spread gently by widening it gradually with the knuckles of the fingers.

i consigli del vinaiolo

A sweet, fresh and clear apple juice.


  • 2 apples
  • 2 pears
  • half a glass of apple juice
  • 100g of raisins
  • cinnamon powder
  • 1 tablespoon of brown sugar
  • 1 organic lemon
  • 2 tablespoons of breadcrumbs
  • 1 knob of butter
  • 1 roll of puff pastry (better rectangular)
  • icing sugar




10 minutes + resting time

Cooking time

30 minutes


very easy


Peel the apples and pears, remove the core and cut them into cubes. Put them in a bowl, add the raisins, sugar, grated lemon zest, a pinch of cinnamon and finally
pour the apple juice. Mix well and leave to flavor for
30 minutes.

Meanwhile, melt the butter in a small pan, add the breadcrumbs and toast it for a minute. Turn off the heat and let it cool.

Roll out the puff pastry and sprinkle it with the toasted breadcrumbs. Take the fruit drained from the apple juice and place it in the center of the puff pastry; roll the puff pastry on the filling and seal the edges well.

Gently lay the strudel with the edge welded below on a baking sheet covered with parchment paper, make small cuts on the surface so that the steam can escape and brush the dough with the apple juice in which you left the fruit.

Sprinkle as desired with a little more sugar, and bake
the cake at 190 ° for 30 minutes. Let the strudel cool
on the baking tray, then transfer it to a plate and serve
it in slices sprinkled with icing sugar.

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