Strudel with Apples Recipe
Dear cooks, I bring to your attention a recipe for a classic apple strudel with apples and cinnamon. Despite the fact that there are quite a lot of such recipes on the site, after reading a few, I came to the conclusion that there are differences in the composition of the dough and the technique of stretching it. Many people are afraid of the stretching process, I also, to be honest, did not dare for a long time, but in fact it was very simple and now I bake this wonderful biscuit roll very often. I offer my own version of strudel with several secrets that make it easier to work with the dough and make this delicacy, which is loved by many, unique.
Servings Prep Time
12 5minutes
Cook Time
90minutes
Servings Prep Time
12 5minutes
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. Mix flour with salt, add yolks, 120 ml of warm water with a spoonful of vinegar.
  2. Knead the dough well, wrap in plastic wrap and leave for 30 minutes.
  3. Rinse the raisins in hot water, pour a spoonful of rum. Instead of raisins, I often use dried cranberries or take raisins and cranberries in half – a very tasty combination of sweet raisins and sour cranberries. If there is no rum, use white wine, cognac or just water. Peel the apples, cut out the middle, cut into slices and sprinkle with lemon juice.
  4. While we were preparing the filling, it was time to do the dough. Sprinkle the work surface with flour and roll out the dough into a quadrangle with a rolling pin, work without tension, just as much as 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.
  5. After 15 minutes, turn the towel with the dough over. Lifting the edges of the dough, sprinkle flour on a towel. Slide your hands 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 turns out to be very pliable and stretches very easily. Even if it breaks a little, it’s not scary, the hole can either be sealed with a piece of dough, or it will disappear when wrapped. I don’t know if I wrote it clearly, but everything will become clear along the way. We pay special attention to the edges of the dough, the thinner they are, the less dough inside the roll. The edges are pulled out by simply stretching them with your fingers. Hence the large rectangle measuring at least 60 * 50 cm, the larger the better. You can see I can barely put it on the table.
  6. Melt the butter, grease the dough, sprinkle with finely ground breadcrumbs.
  7. You can add nuts to the strudel, they need to be coarsely chopped with a knife.
  8. Put apples, raisins, nuts, zest of half a lemon on top (optional, if you want the presence of lemon flavor). Sprinkle everything with sugar, vanilla sugar and cinnamon.
  9. Wrap the dough around the edges and use a towel to roll up the roll. Lubricate the end of the dough with water so that it sticks better to the roll.
  10. Preheat the oven to 180 degrees, cover the baking sheet with baking paper, use towels to place the strudel on the baking sheet seam down. Brush the roll with melted butter and bake for about 40 minutes. During baking, brush with oil twice.
  11. Sprinkle the finished, still hot roll with powdered sugar.
  12. You can start eating right away without waiting for it to cool down, strudel is delicious in any form, but it is easier to cut it cold. Make tea quickly and enjoy.
  13. Bon appetit!
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