Apple and Raisin Strudel
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
4089
calories
Calories
Nutritional values
1 strudel contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,089 cal. | (195 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 169 g | (146 %) | ||
| Carbohydrates | 564 g | (376 %) | ||
| Sugar added | 95 g | (380 %) | ||
| Roughage | 54.4 g | (181 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 44 mg | (367 %) | ||
| Vitamin K | 99.4 μg | (166 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 92.4 μg | (205 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 3,279 mg | (82 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 394 mg | (131 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 69.4 g | |||
| Uric acid | 423 mg | |||
| Cholesterol | 564 mg | |||
| Complete sugar | 325 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the strudel dough
- 2 ¼ cups all-purpose flour
- 1 egg yolk
- 1 Tbsp vegetable oil
- For the filling
- 53 ozs cooking Apple (e. g. Boskoop)
- 3 Tbsps lemon juice
- ½ cup raisins
- ⅔ cup chopped almonds
- ½ cup melted butter (scant)
- 4 Tbsps Vanilla sugar
- 2 tsps vanilla extract
- 2 Tbsps fine breadcrumbs
- 1 tsp ground cinnamon
- powdered sugar (to dust)
Preparation steps
1.
Heap the flour on the work surface, make a well in the middle and place the egg yolk, oil and a pinch of salt in the well. Gradually add 125 ml lukewarm water and starting at the middle, knead to a smooth, slightly shiny dough. Shape into a ball and brush with oil. Place on a plate, cover with a warm bowl and let rest for approx. 30 minutes.
2.
Meanwhile peel and core the apples, cut into thin slices and drizzle with lemon juice. Mix in the raisins and almonds.
3.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
4.
Knead the strudel dough vigorously for at least 10 minutes and slam it repeatedly on the work surface, so that it becomes very smooth and elastic. Roll it out very thinly on a large floured cloth, then stretch it using the backs of the hands, starting at the centre, until it is extremely thin. Cut off any thicker pieces at the edges.
5.
Brush the dough with a little melted butter and sprinkle with vanilla sugar and essence, breadcrumbs and cinnamon. Spread the apple mixture on the dough and fold in the edges.
6.
Using the cloth, roll up the strudel and slide it onto a baking tray lined with baking parchment, with the seam underneath. Brush the surface with the remaining butter. Bake for 40-50 minutes, brushing with melted butter from time to time.
7.
Remove from the oven and let cool slightly. Dust with icing sugar to serve.
