Original Strudel recipe for 6 or 7 servings
Ingredients
300 gram flour
Pinch salt
1 tablespoon oil
1 egg
Water
For the filling:
90 gram soft bread crumbs of brown bread
100 grams butter
750 grams of vegetable apples (weighed after peeling)
90 grams of brown sugar
100 gram Raisins
100 grams chopped, blanched almonds
2 teaspoons cinnamon
100 grams mixed, candied lemon and orange zest
For the garnish:
30 a 60 grams powdered sugar and apple slices
Instructions
Sieve the flour with the salt, add the oil and the loosely beaten egg and tie the dough with some water.
Let it rest for 30 minutes in a cool place.
Bake in between the breadcrumbs in 45 grams of butter.
Peel the apples and cut into fliterdunne slices.
Put the dough on the countertop and roll it out fold it up and roll it out again.
Repeat until one can roll out the dough very thinly.
Cover the dough with some melted butter, put all the ingredients before filling it.
Fold the ends inside so that the fill can not fall out and roll the dough up.
Place the roll on the baking sheet, possibly in the form of a horseshoe and cover the dough with the rest of the butter.
Bake the coil nicely golden brown 6 a 7 minutes on 220 a 230 degrees then put the furnace somewhat lower on 175 a 190 degrees and bake 25 minutes.
Serve:
Cut the roll into pieces and sprinkle with powdered sugar.
Give the pastries warm or cold, garnished with apple slices.
300 gram flour
Pinch salt
1 tablespoon oil
1 egg
Water
For the filling:
90 gram soft bread crumbs of brown bread
100 grams butter
750 grams of vegetable apples (weighed after peeling)
90 grams of brown sugar
100 gram Raisins
100 grams chopped, blanched almonds
2 teaspoons cinnamon
100 grams mixed, candied lemon and orange zest
For the garnish:
30 a 60 grams powdered sugar and apple slices
Instructions
Sieve the flour with the salt, add the oil and the loosely beaten egg and tie the dough with some water.
Let it rest for 30 minutes in a cool place.
Bake in between the breadcrumbs in 45 grams of butter.
Peel the apples and cut into fliterdunne slices.
Put the dough on the countertop and roll it out fold it up and roll it out again.
Repeat until one can roll out the dough very thinly.
Cover the dough with some melted butter, put all the ingredients before filling it.
Fold the ends inside so that the fill can not fall out and roll the dough up.
Place the roll on the baking sheet, possibly in the form of a horseshoe and cover the dough with the rest of the butter.
Bake the coil nicely golden brown 6 a 7 minutes on 220 a 230 degrees then put the furnace somewhat lower on 175 a 190 degrees and bake 25 minutes.
Serve:
Cut the roll into pieces and sprinkle with powdered sugar.
Give the pastries warm or cold, garnished with apple slices.