Strudel with Apples Recipe
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.
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 spoon of vinegar.
  2. Knead the dough well, wrap in cling film and leave to rest for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Melt the butter, grease the dough, sprinkle with finely pounded breadcrumbs.
  7. In strudel nuts can be added, they need to be coarsely chopped with a knife.
  8. Top spread apples, raisins, nuts, zest of half a lemon (optional, if you want the presence of lemon flavor). Sprinkle all the sugar, vanilla sugar and cinnamon.
  9. Wrap the dough around the edges and use a towel to roll the roll. Grease the end of the dough with water to better stick to the roll.
  10. Preheat the oven to 180 degrees, baking tray lay a baking paper, using the towels to lay out the strudel on a baking sheet seam side down. Grease the roll with melted oil and bake for about 40 minutes. During baking, grease twice with oil.
  11. Ready yet hot roll sprinkle with powdered sugar.
  12. You can start eating immediately, without waiting for it to cool down, strudel is tasty in any form, but cold is easier to cut. Quickly brew tea and enjoy.
  13. Bon appetit!

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