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 Apple Strudel Recipe
There are a lot of strudel recipes on the site. But it is in this combination - low-fat dough (very easy to work with) and caramelized filling - this does not seem to happen.
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Ingredients.
    Ingredients.
  2. Knead a soft dough made of flour, vegetable oil and water. At the same time, add water last and gradually until the dough no longer sticks to your hands. Roll the dough into a ball, lightly brush with vegetable oil, wrap with cling film and leave in the heat for about half an hour.
    Knead a soft dough made of flour, vegetable oil and water. At the same time, add water last and gradually until the dough no longer sticks to your hands. Roll the dough into a ball, lightly brush with vegetable oil, wrap with cling film and leave in the heat for about half an hour.
  3. Finely chop the apples and nuts. Pour 3-4 tablespoons of sugar into a saucepan, add 2 tablespoons of water. First add the apples, then the raisins, then the nuts and cinnamon. Caramelize for 10-15 minutes over low heat.
    Finely chop the apples and nuts. Pour 3-4 tablespoons of sugar into a saucepan, add 2 tablespoons of water. First add the apples, then the raisins, then the nuts and cinnamon. Caramelize for 10-15 minutes over low heat.
  4. Place the dough on a floured towel, knead with your hands (or roll out with a rolling pin) until translucent. Roll out the dough with a knife so that it aligns into a rectangle.
    Place the dough on a floured towel, knead with your hands (or roll out with a rolling pin) until translucent. Roll out the dough with a knife so that it aligns into a rectangle.
  5. Sprinkle the dough with a couple of spoons of ground breadcrumbs or ground nuts, lay out the filling. The filling should not reach the edges by 1-1.5 cm, and it is necessary to leave a free piece of dough for the last circle.
    Sprinkle the dough with a couple of spoons of ground breadcrumbs or ground nuts, lay out the filling. The filling should not reach the edges by 1-1.5 cm, and it is necessary to leave a free piece of dough for the last circle.
  6. Lifting the narrow edge of the towel, roll out the strudel. Pinch the edges of the roll and the junction with your hands. Place it on a greased baking sheet seam down.
    Lifting the narrow edge of the towel, roll out the strudel. Pinch the edges of the roll and the junction with your hands. Place it on a greased baking sheet seam down.
  7. Bake for 25 minutes at 180 C. Take out, pour 100 ml of cream and sprinkle with sugar, bake for another 15 minutes.
    Bake for 25 minutes at 180 C. Take out, pour 100 ml of cream and sprinkle with sugar, bake for another 15 minutes.
  8. Serve with ice cream or vanilla sauce. It rolls out perfectly on a Teflon mat. You can not pour the cream at the end. Instead, pour melted butter (125 g) at the beginning of baking.
    Serve with ice cream or vanilla sauce. It rolls out perfectly on a Teflon mat. You can not pour the cream at the end. Instead, pour melted butter (125 g) at the beginning of baking.
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