Apple strudel#

language:

de

category:

cake

based on Alt-Wiener Apfelstrudel von wabe

Ingredients#

For the puff paste dough:

  • 250 g wheat flour type 550

  • 2 g salt

  • 1 egg

  • 100 ml warm water

  • 20 ml oil

  • flour

For the filling:

  • 100 g breadcrumbs

  • 50 g butter

  • 140 g sugar

  • 10 g cinnamon

  • 170 g raisins

  • 10 g lemon juice

  • 1.100 g apples (sour ones, e.g. Boskop, Granny Smith) cut into slices

  • 1 twist of rum

  • butter to spread

  • powder sugar as topping

Preparations#

Dough:

  • Mix all ingredients and knead the dough until the dough stops sticking to hands and the desk

  • Roll the dough into a sphere and spread oil on it (or even better: drown it in sunflower oil about 30min)

  • The dough should be perfecty elastic. Turn around the dough in flour and spread it in rectangular shape.

Filling:

  • Melt butter in pan

  • add breadcrumbs

  • roast it golden

  • add cinnamon and sugar

  • add raisins, lemon juice, apples and rum

Strudel:

  • spread dough, put filling in middle third along the longer side of the dough

  • roll it up

  • preheat oven: 190 °C top/bottom heat

  • once it is hot, bake strudel for 30–40 min until it is gold/brown

  • spread butter on top

  • let strudel cool for 30min

  • add powder sugar as topping