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Yeast strudel

Author
Cookinero 26 Mar 2025
6170
Yeast strudel

Yeast strudel with apples and nuts is airy, tender and juicy inside. It is better to bake the delicacy from ready-made puff pastry, which can be bought in almost every store today. Classic strudel is made from a special stretched dough, which is very similar in structure to puff pastry. Frozen puff pastry completely retains its properties. The main thing is to defrost it gradually: first on the refrigerator shelf, and then at room temperature. It is better to take sweet apples, then the amount of sugar can be reduced.

How to cook Yeast strudel

Step 1

Yeast strudel

Prepare the filling. Mix the apples with cinnamon and half the sugar. Leave for 20 minutes to allow the fruit to release its juice. In another bowl, mix the nuts with the breadcrumbs and the other half of the sugar.

Step 2

Yeast strudel

Form the strudel. Roll out a thin sheet of defrosted dough, sprinkle it with half of the nut-bread mixture. Put half of the apples on top. Fold the edges of the dough. Then roll it into a roll. Repeat the same with the second sheet of dough and the rest of the filling.

Step 3

Yeast strudel

Bake the strudel. Place the strudel on a baking sheet. Brush the top with yolk. Make crosswise cuts on each roll with a knife. Bake at 190 degrees until golden brown for about 30-40 minutes.

Yeast strudel - FAQ About Ingredients, Baking Time and Storage

Yes, puff pastry works well as a substitute and will give the strudel a flakier texture. Just ensure it's thawed before rolling.
Simply omit the nuts and replace them with extra breadcrumbs or rolled oats for a similar texture.
Yes, assemble the strudel, wrap it tightly in plastic, and refrigerate for up to 12 hours. Brush with yolk and bake when ready.
Store cooled strudel in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Use a plant-based milk or maple syrup brush for a golden finish, though it won’t be as glossy as egg yolk.
Yes, wrap the unbaked strudel tightly in plastic and freeze for up to 3 months. Thaw in the fridge before baking.
Warm slices in a 175°C (350°F) oven for 10 minutes or microwave briefly (10-15 sec/slice) covered with a damp paper towel.
Pair with vanilla ice cream, whipped cream, or a dusting of powdered sugar for a decadent dessert.
Yes, gluten-free breadcrumbs work well. Ensure the dough is also gluten-free for a fully GF strudel.

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