Gluten-free apple strudel made from puff pastry

Mix warm milk/water with sugar and yeast and leave to ferment. Put the Bakery mix , prepared yeast, 30 g of butter in a bowl and, ideally with the help of a food processor with a whisk, make a soft and smooth dough. Wrap the dough in cling film and put it in the freezer for 30 minutes.

Then roll it out on a surface floured with Bakery mix and grate 220 g of hard butter into a square in the middle so that the edges remain empty. Then cover the butter on each side with dough, roll out and fold all four sides into a square again. Wrap it up, put it in the freezer for about 15 minutes. Roll again and fold into a square, repeat 2-3 more times.

Finally, divide the dough into 2-3 parts, roll out into a rectangle. Fill with apples, sprinkle with cinnamon sugar and roll into a strudel. Place on a tray lined with baking paper, cover with foil and leave to rise for approx. 30 minutes. Before baking, brush with beaten egg and bake in the oven at a temperature of 180°-200°C for 15-20 minutes until golden. Let it cool down.

We will prepare about 2-3 strudels from the indicated dose.

A good tip:
The dough is excellent to work with, it doesn't stick, it doesn't tear, and you can use it for various variations such as strudels, puff pastry, croissants. After baking, it is crispy and delicious.