Dear cooks, I bring to your attention the recipe of the classic Apple strudel with apples and cinnamon. Despite the fact that such recipes on the site is quite a large number, after reading a few, I came to the conclusion that there are differences in the composition of the test and the technique of its stretching. Many are afraid of the process of stretching, I too, to be honest, did not dare for a long time, but in fact it was very simple and now this wonderful roll-cake I bake very often. I offer my version of strudel with a few secrets that make it easier to work with the test and make it a favorite treat many unique.
Prep Time | 5 minutes |
Cook Time | 90 minutes |
Servings |
Ingredients
Dough:
- 250 gram Flour wheat / Flour
- 1 pinch Salt
- 2 pieces Egg yolk
- 1 teaspoon Vinegar (6%)
- 120 ml Water
Filling:
- 600 gram Apples
- 0,5 piece Lemon
- 50 gram Butter
- 60 gram Bread crumbs
- 50 gram Sugar
- 10 gram Vanilla sugar
- 2 teaspoons Cinnamon
- 50 gram Raisins or dried cranberries
- 2 tablespoons Powdered sugar
- 1 hundful Walnuts to taste
- 1 tablespoon Rum
Ingredients
Dough:
Filling:
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Instructions
- Raisins wash in hot water, pour a spoon of rum. Instead of raisins, I often use dried cranberries or take in half raisins and cranberries, a very tasty combination of sweet raisins and sour cranberries. If there is no rum use white wine, cognac or just water. Apples to clear, cut middle, cut into slices and drip with lemon juice.
- While we were preparing the filling, it's time to do the test. Work surface sprinkle with flour and rolling pin roll out the dough into a quadrangle, work without stress, just how much the dough will roll out without any effort. Cover the dough with a heated towel, for example, on a battery, and leave for another 15 minutes.
- After 15 minutes the towel with the dough turn over. Raising the edges of the dough, sprinkle with flour towel. Hands slip under the dough and spread your fingers to pull the dough from the center to the edge. Thus, pull the dough in different directions. The dough is very pliable and stretches very easily. Even if it breaks a little, it's not terrible, the hole can be either sealed with a piece of dough, or it will disappear when wrapped. Not know clearly whether I have written, but along the way all will become clear. Special attention is paid to the edges of the dough, the thinner they are, the less dough inside the roll. The edges are pulled simply by stretching them with your fingers. Hence the big rectangle the size of the minimum 60*50 cm, the more the better. You can see I can barely fit it on the table.
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