Apple Strudel with Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,403 cal. | (210 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 218 g | (188 %) | ||
| Carbohydrates | 540 g | (360 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 49.8 g | (166 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 62.4 mg | (520 %) | ||
| Vitamin K | 112.7 μg | (188 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 148.8 μg | (331 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 212 mg | (223 %) | ||
| Potassium | 3,965 mg | (99 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 390 mg | (130 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 68.3 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 439 mg | |||
| Complete sugar | 378 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 2 Tbsps vegetable oil
- 1 egg
- For the filling
- 1 whole lemon
- 1 ½ kilograms tart Apple (such as Granny Smiths)
- 100 grams butter
- 75 grams sugar
- 125 grams raisins
- 1 packet Vanilla sugar
- 1 heaping tsp Ground cinnamon
- 150 grams chopped Walnut
Preparation steps
For the dough: Combine the flour, egg, salt, oil and approximately 125 ml of lukewarm water. Knead to form a smooth dough. If the dough does not hold together, add a bit more water. Shape the dough into a ball, brush with oil, place in a bowl and cover. Allow to rest for 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Prepare a baking sheet with parchment paper.
For the filling: Zest and juice the lemon. Peel the apples, cut into quarters and remove the core. Cut lengthwise into thin slices and toss in the lemon juice. Roll the dough out onto a floured work surface until paper thin. Place on a lightly floured tea towel. Brush with about half of the melted butter. Spread the apples evenly over the dough. Sprinkle with sugar, raisins, vanilla sugar, cinnamon and chopped walnuts.
Carefully roll the strudel using the tea towel. Place onto the prepared baking sheet, seam-side down, and brush with remaining butter. Bake for 45 minutes, until golden brown. Allow to cool, dust with powdered sugar and slice.
