Apple Strudel “Autumn Holiday” Recipe
Autumn is rich, generous and hospitable. And what about the holidays at this time of year! Fairs, folk festivals, weddings… I’ll tell you in confidence that I also have professional events in the fall – as many as four. No wonder they say that sparrows feast in autumn. And what is a holiday without cakes? So, open the calendar, find a reason and bake… like a strudel! Thin and brittle crust, delicious aroma of apples, caramel, cinnamon, vanilla and yeast dough. Let’s enjoy a delicious warm dessert, in the preparation of which there is nothing complicated! Surprised!? It’s all about the secret autumn ingredients!
Servings
16
Cook Time
60minutes
Servings
16
Cook Time
60minutes
Ingredients
Instructions
  1. Let’s start with the first secret ingredients. Apples and sugar for the filling. Their number should be selected according to your taste. The recipe says what I like. Sugar is better to take brown, large or small – it doesn’t matter. The main thing here is the aroma.
  2. If the apples have a soft skin, then we will not remove it, if the skin is rough, then, of course, we remove it from the apples. My apples were fresh, from the autumn garden, with a good skin. Cut the prepared apples into thin slices, mix in a bowl with raisins, nuts, cinnamon, vanilla and sugar.
  3. The following secret ingredients are for the dough. The oil should be at room temperature. Therefore, we will take it out of the refrigerator in advance. Please do not reheat it, for example, in a microwave oven. The dough will turn out different. Beer should not be cold either. I took the dark one. It is soft and elegant, with rich light aromas of caramel, vanilla and a sweet nutty taste. By the way, we drank dark beer at the first Oktoberfest. Although light beer can also be used in this recipe.
  4. Knead a homogeneous dough from flour, butter and beer. Put it on a plate, cover with a bowl and leave for half an hour.
  5. On a floured surface, roll out the dough very thinly, about 1 mm. the dough turns out to be pliable, it turns out very well. I get two large plates of dough and, accordingly, two large rolls.
  6. Sprinkle the dough with grated breadcrumbs.
  7. Distribute the filling.
  8. Roll up the roll. Carefully place on a baking sheet.
  9. Sprinkle the roll with sugar and sesame seeds. Pierce with a fork in several places and bake at 160-170 ° C until golden brown.
  10. The dough turns out to be very fragile, so leave the finished strudel to breathe a little and cut into portions warm. Before serving, the cake can be sprinkled with powdered sugar. Very tasty – made of brown sugar. Serve the roll warm.
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