Name: Apple strudel
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: Flour - 250 gram; Salt - 1 pinch; Egg yolk - 2 PC.; Vinegar - 1 Tsp; Water - 120 Ml; The apples - 600 gram; Lemon - 0,5 PC.; Butter - 50 gram; Crackers - 60 gram; Sugar - 50 gram; Vanilla sugar - 10 gram; Cinnamon - 2 Tsp; Raisins - 50 gram; Powdered sugar - 2 tbsp; Walnuts - 1 handfuls; Rum - 1 tbsp

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Apple strudel

Dough

1. Flour 250 gram

2. Salt 1 pinch

3. Egg yolk 2 PC.

4. Vinegar 1 Tsp

5. Water 120 Ml

Filling

1. The apples 600 gram

2. Lemon 0,5 PC.

3. Butter 50 gram

4. Crackers 60 gram

5. Sugar 50 gram

6. Vanilla sugar 10 gram

7. Cinnamon 2 Tsp

8. Raisins 50 gram

9. Powdered sugar 2 tbsp

10. Walnuts 1 handfuls

11. Rum 1 tbsp

How to cook deliciously - Apple strudel

1. Stage

Mix the flour with salt, add the yolks, 120 ml of warm water with a spoonful of vinegar.

2. Stage

Knead the dough well, wrap in clingfilm and leave to rest for 30 minutes.

3. Stage

Wash raisins in hot water, pour a spoonful of rum. Instead of raisins, I often use dried lingonberries or take half raisins and lingonberries, a very tasty combination of sweet raisins and sour lingonberries. If you don't have rum, use white wine, cognac or just water. Peel the apples, cut out the middle, cut into slices and drizzle with lemon juice.

1. Stage. Apple strudel: Wash raisins in hot water, pour a spoonful of rum. Instead of raisins, I often use dried lingonberries or take half raisins and lingonberries, a very tasty combination of sweet raisins and sour lingonberries. If you don't have rum, use white wine, cognac or just water. Peel the apples, cut out the middle, cut into slices and drizzle with lemon juice.

4. Stage

While we were preparing the filling, it was time to work on the dough. Sprinkle a work surface with flour and use a rolling pin to roll out the dough into a quadrilateral, working without tension, just as far as the dough will allow itself to roll out without any effort. Cover the dough with a kitchen towel, heated on a radiator, for example, and leave for another 15 minutes.

1. Stage. Apple strudel: While we were preparing the filling, it was time to work on the dough. Sprinkle a work surface with flour and use a rolling pin to roll out the dough into a quadrilateral, working without tension, just as far as the dough will allow itself to roll out without any effort. Cover the dough with a kitchen towel, heated on a radiator, for example, and leave for another 15 minutes.

5. Stage

After 15 minutes, turn over the towel with the dough. Lift the edges of the dough and sprinkle the towel with flour. Slip your hands under the dough and use your spread fingers to pull the dough from the center to the edge. In this way, pull the dough in different directions. The dough is very pliable and stretches very easily. Even if it tears a little, that's okay, the hole can either be patched with a piece of dough, or it will hide when you wrap it. I don't know if I wrote it clearly, but it will become clear as you go along. Pay special attention to the edges of the dough, the thinner they will be, the less dough there will be inside the roll. The edges are pulled out simply by stretching them with your fingers. So you get a big rectangle of at least 60x50 cm, the bigger the better. You can see that I have it barely fits on the table.

1. Stage. Apple strudel: After 15 minutes, turn over the towel with the dough. Lift the edges of the dough and sprinkle the towel with flour. Slip your hands under the dough and use your spread fingers to pull the dough from the center to the edge. In this way, pull the dough in different directions. The dough is very pliable and stretches very easily. Even if it tears a little, that's okay, the hole can either be patched with a piece of dough, or it will hide when you wrap it. I don't know if I wrote it clearly, but it will become clear as you go along. Pay special attention to the edges of the dough, the thinner they will be, the less dough there will be inside the roll. The edges are pulled out simply by stretching them with your fingers. So you get a big rectangle of at least 60x50 cm, the bigger the better. You can see that I have it barely fits on the table.

6. Stage

Melt the butter, grease the dough, and sprinkle with finely ground crumbs.

7. Stage

In strudel you can add nuts, they need to be coarsely chopped with a knife.

8. Stage

Top with apples, raisins, nuts, and the zest of half a lemon (if desired, if you want lemon flavor). Sprinkle everything with sugar, vanilla sugar and cinnamon.

1. Stage. Apple strudel: Top with apples, raisins, nuts, and the zest of half a lemon (if desired, if you want lemon flavor). Sprinkle everything with sugar, vanilla sugar and cinnamon.

9. Stage

Wrap the dough around the edges and, with the help of a towel, roll up. Brush the end of the dough with water to make it stick better to the roll.

1. Stage. Apple strudel: Wrap the dough around the edges and, with the help of a towel, roll up. Brush the end of the dough with water to make it stick better to the roll.

10. Stage

Preheat the oven to 180 degrees, line a baking tray with baking paper and place the roll on the tray with the seam facing down. Brush the roll with melted butter and bake for about 40 minutes. Brush twice with butter during baking.

1. Stage. Apple strudel: Preheat the oven to 180 degrees, line a baking tray with baking paper and place the roll on the tray with the seam facing down. Brush the roll with melted butter and bake for about 40 minutes. Brush twice with butter during baking.

11. Stage

Sprinkle the finished roll still hot with powdered sugar.

12. Stage

You can start eating right away without waiting for it to cool, strudel is delicious in any form, but cold strudel is easier to cut. Quickly brew some tea and enjoy.