Yogurt dough for a quick apple strudel is less fatty. Enhance the filling with cinnamon and raisins

You can choose puff pastry, which can be purchased online, or a more laborious yeast dough, but the advantage of yogurt dough is that it is less fatty than puff pastry and relatively easy to prepare. There are also a variety of fillings for strudels, so it all depends on you, your taste and the occasion for which you are preparing the dessert.

Apple strudel made from yogurt dough

Prepare apple strudel from yogurt dough according to the video tutorial at the beginning of the article. The following steps will help you achieve the best result. The ingredients are for 4 pieces of strudel.

• For the dough you will need
• 400 g of plain flour
• 150 g of plain yogurt
• 250 g of Hera
• 1 egg
• 1 pinch of salt, sunflower oil for brushing the strudel and plain flour for dusting
• Prepare the filling with 8 tablespoons of breadcrumbs (or 20 grated biscuits), 12 apples (depending on size), 1 vanilla sugar, semolina sugar and ground cinnamon.
• Add raisins, chopped nuts and cranberries to taste.
• Sift plain flour onto a board and add a pinch of salt. Make a mound of flour and make a well in the top. Add the egg and plain yogurt.
• Mix the ingredients in the well with a fork and a little flour until it forms a thick paste. Coarsely grate or chop the Hera into the resulting pile and quickly process everything into a soft and non-sticky dough. Add more plain flour as needed. The resulting dough should be elastic, soft and not tearable.
• Divide the prepared dough into 4 equal parts. Cover them with a towel and let them rest for a while.
• While the dough is resting, peel and coarsely grate the apples.
• Dry fry the breadcrumbs (or grated biscuits) in a pan.
• Roll out each piece of dough on a floured surface into a rectangle about 2–3 mm thick.
• Sprinkle some of the breadcrumbs on 1/3 of the dough sheet, top with the grated apples, sprinkle with both sugars, ground cinnamon, nuts and raisins.
• Tip 1: If the apples are very juicy, squeeze out the excess liquid first.
• Roll up the filled dough in the classic way and close the edges – fold them inwards or downwards. Place the strudel on a baking sheet lined with baking paper. Do the same with the other strudel legs.
• Tip 2: Instead of the classic rolled strudel, you can also choose a variant in which you put the filling in the center of the dough sheet and fold its right and left edges over each other.
• Brush the rolls with oil before baking and bake in a preheated oven at 180°C for about 25-30 minutes. The finished dessert should be light golden in color, let it cool and sprinkle with powdered sugar before serving.

Sweet or savory strudel

If you are a fan of strudels, try a different filling next time for a change. For example, the savory strudel à la pizza, which is made from puff pastry, is delicious. Share your opinion with us in the duel and choose whether you would prefer a sweet strudel or a savory one. Immediately after filling in, you will see how other readers voted.

We wish you a cinnamon-scented bon appetit.