Apple Strudel

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Apple Strudel
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
1
For the dough
250 grams
1 pinch
4 tablespoons
For the filling
1 ½ kilograms
sour Apples (i.e Boskop)
5 tablespoons
70 grams
½ teaspoon
100 grams
60 grams
80 grams
chopped Hazelnuts
70 grams
3 tablespoons
also
Pastry flour (for the table)
Butter (for the pan)
Powdered sugar (for dusting)

Preparation steps

1.

For the dough: Place the flour and salt in a bowl and make a well. Mix 3 tablespoons of oil with 125 ml (approximately 1/2 cup) of warm water into the well. Knead into a smooth, elastic dough. Form into a ball and drizzle with remaining oil. Wrap in plastic and let sit at room temperature for 30 minutes.

2.

For the filling: Peel the apples, cut into quarters and remove the core. Cut into thin slices. Mix the apple slice with raisins, sugar, cinnamon, and cream.

3.

Melt the butter. Place the dough on a floured cloth and roll out as thinly as possible. Use fingers to pull out the dough as thin as possible. Brush with the melted butter and sprinkle with the breadcrumbs. Spread the apple mixture on top and sprinkle with nuts. Roll the strudel using the cloth to help. Place seam side down on a buttered sheet tray. Brush with milk and bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes. Remove from the oven and allow to cool slightly. To serve, sprinkle with powdered sugar and cut into slices.