Nutty Apple Raisin Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 899 cal. | (43 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 133 g | (89 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 83 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 1 egg
- 1 pinch salt
- 2 Tbsps vegetable oil
- For the filling
- 2 Tbsps lemon juice
- 1 ½ kilograms Apple (such as Boskop)
- 80 grams butter
- 4 Tbsps sugar
- 60 grams raisins
- 75 grams ground Nut
- 1 packet Vanilla sugar
- 1 tsp Ground cinnamon
Preparation steps
For the crust, mix flour, egg, salt, oil and 100 ml (approximately 1/2 cup) lukewarm water a smooth dough, adding more water if necessary. Knead dough vigorously, shape into a ball and brush with oil. Cover dough and let rest for about 1/2 hour.
For the filling, peel, quarter and core apples. Cut apples crosswise into thin slices and mix with lemon juice. Roll out dough on a floured surface and transfer to a lightly floured kitchen towel. Carefully stretch out dough as thinly as possible. Spread dough with half of the melted butter and sprinkle with nuts and raisins. Evenly spread apples over half of the dough and sprinkle with sugar, vanilla sugar and cinnamon. Turn dough ends inward and use kitchen towel to roll up strudel. Transfer strudel to a baking sheet lined with parchment paper and brush with remaining melted butter. Bake strudel about 45 minutes in oven preheated to 200°C (approximately 400°F). Cut strudel into pieces to serve.
