Apple Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 875 cal. | (42 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 55 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 tsp Vinegar
- 1 tsp vegetable oil
- 1 egg
- vegetable oil (for the baking sheet)
- butter (for the baking sheet)
- Pastry flour (for the baking sheet and kitchen towel)
- For the filling
- 1 ⅕ kilograms Apple
- 3 Tbsps Orange juice
- 50 grams sugar
- 40 grams slivered almonds
- 1 tsp ground cinnamon
- 50 grams melted butter
- 150 grams Sour cream
- 4 Tbsps Pine nuts
Preparation steps
For the pastry: Pile flour on a work surface, make a well in the center, pour in vinegar and oil and beat in the egg. Gradually add up to about 100 ml (approximately 3 1/2 ounces) of water and knead into a smooth dough. Knead vigorously for about 5 minutes and then divide into four portions. Brush with a little oil and place in a bowl under a pot of hot water. Let sit for approximately 30 minutes.
For the filling: Rinse apples and cut into wedges. Mix with orange juice, sugar, almonds and cinnamon and set aside.
Preheat oven to 200°C (approximately 400°F). Grease a large baking sheet and sprinkle with flour. Dust a kitchen towel with flour and roll out dough into a rectangle, approximately 30 x 25 cm (approximately 12 x 10 inch) or thinly with the back of one's hand. Brush lightly with melted butter. Brush with 2-3 tablespoons sour cream, leaving a border at the edges about 6 cm (approximately 2 inches). Put 1/4 of apple mixture onto the cream. First, fold the narrow sides twice about 3 cm (approximately 1 inch) inside. Fold the long sides inward and brush dough with butter. Sprinkle with 1 tablespoon pine nuts. Place the strudel on the baking sheet.
Finish the remaining dough in the same manner. Bake in the oven about 30 minutes until dough is golden brown.
Serve warm, sprinkled with walnuts if desired.
