Apple Strudel

apple · apple cake · apple cinnamon · apple pie · apple strudel

This is a delicious recipe originating from Austria - paper thin dough, sweet apples and. crunch a in every bite. the recipe seems daunting but i reassure you this is a lot simpler!

INSTRUCTIONS

1 Breadcrumb filling:

2 Melt the butter in a pan on low heat and then add the breadcrumbs to toast well

3 Then remove into a bowl and stir in sugar and cinnamon and combine well

5 Apple Filling:

6 Toss all the ingredients together and set aside

7 DOUGH:

8 Mix water, oil, vinegar and salt in a big bowl. Acids like lemon juice or vinegar help relax the gluten and make the dough more elastic.

9 Stir in about half of the flour with a fork until well combined. Stir this pancake-like batter for about 1 minute (helps developing gluten), then add the remaining flour. Work the flour until a dough forms and you can work it with your hands.

10 Knead the dough until smooth for about 10 minutes, either in the bowl or on a working surface. The dough should be moist but not sticky. If it is too sticky to knead, add a little more flour.

11 Shape the dough into a smooth ball. Place in a greased bowl and cover the bowl and set aside. Apply some oil to the top of the dough as well.

12 Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature.

13 Divide the dough into 6 equal portions.

14 Roll out the dough with a rolling pin on a lightly floured counter – it will easily roll out and look translucent. Use your hands to stretch it out in to a rectangle shape

15 On one side, spread a layer of the breadcrumbs mix and then top with the apple mix

16 Brush the clear parts of the dough with melted butter.

17 Fold in the sides of the dough over the filling. Roll the dough, starting at the end with the filling to make into a roll

18 Place the strudel seam-side down on a greased baking tin

19 Brush the top with mleted butter

20 Bake for 30 minutes at 180C

21 When the crust turns golden, the strudel is ready.

22 Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner’s sugar

ingredients

Dough:
85 ml warm water
1 tbsp + ½ tsp oil
½ tsp vinegar
Pinch of salt
145 g flour ++

Bread crumb filling:
20 g butter
50 g bread crumbs
40 g castor sugar
½ tsp cinnamon

Apple Filling:
500 g apples, peeled and finely chopped
25 g raisins, chopped – soaked in rum or hot water
1 tsp lemon juice
Pinch of cinnamon

Other:
Melted butter
Icing sugar

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