Apple Strudel
Ingredients
- Ingredients
- Phyllo dough
- 250 grams Pastry flour
- 1 egg
- 1 Tbsp vegetable oil
- vegetable oil
- 2 Tbsps lukewarm water
- 1 pinch salt
- juice and zest of two lemons
- 1 ½ kilograms sour Apple
- 200 grams Ladyfinger
- 100 grams melted butter
- 70 grams sugar
- 100 grams chopped almonds
- 1 packet Vanilla sugar
- 1 tsp cinnamon
- powdered sugar (for dusting)
Preparation steps
Pile flour on a work surface, make a well in the center, add egg, oil and salt and process everything into a smooth dough. Gradually pour water and knead for 15 minutes. Shape into a ball, brush with oil, cover with a bowl and let rest for 30 minutes. Place on a table cloth, evenly sprinkle with flour and roll out dough very thin. Slowly pull from the center outward and cut away any thick edges.
Finely crumble ladyfingers. Brush dough with half of the melted butter and sprinkle with biscuit crumbs.
Peel apples, cut into quarter, remove cores and cut crosswise into thin columns. Sprinkle immediately with lemon juice and mix with almonds, sugar, vanilla sugar and cinnamon and sprinkle on the dough.
Roll up strudel using the cloth. Fold edges inward, lift cloth and curl up dough. Place strudel with seam side down onto a baking sheet. Brush with remaining melted butter and bake in the oven at 200°C (approximately 400°F) for 40 minutes. Cut finished strudel in approximately 5 cm (approximately 1 3/4 inch) wide slices, dust with powdered sugar and serve while still warm