Classic apple strudel
Time: 45 min. preparation time, 20 min. baking time
Nutrition: Calories ca 398 / Protein 6g / Carbohydr. 54g / Fat 17g
Ingredients (4 servings)
|180 g||all-purpose flour|
|3 tbsp||vegetable oil|
|80 ml||lukewarm water|
|400 g||apples (e.g. Granny Smith)|
|1 tbsp||almond slices|
|2 tbsp||almonds (ground)|
|1 tsp||vanilla sugar|
|30 g||melted butter|
|1 pinch||gingerbread spice|
baking tin, pastry brush, clean kitchen towel, oven, baking paper, 2 small bowls, large bowl, cooking spoon, cutting board, knife, rolling pin
Kerner Kabinett, 2012
The pleasant tartness and light residual sugar of this crisp white wine from the Kerner grape harmonizes very well with the fruity apple and raison aroma. Ideal temperature is 9 – 11°C/50°F.
Soak the raisins in rum. Put the flour, along with a pinch of salt, on the work surface. Create a trough in the flour and pour in the oil and the water. Use your hands to knead into a pliable dough.
2 tbsp raisins / 2 cl rum / 180 g all-purpose flour / 3 tbsp vegetable oil / 80 ml water / salt
Now, place the dough in a bowl, cover with a kitchen towel, and leave it to rest in a warm place for approx. 25 – 30 min.
kitchen towel, small bowl
Preheat the oven to 180°C/ 350°F. Then, peel and core the apples, halve them lengthwise, and cut them into thin slices.
oven, cutting board, knife
400 g apple
Mix apple slices, almond slices, vanilla sugar, soaked raisins, and a pinch of gingerbread spice together in a bowl.
large bowl, cooking spoon
1 tbsp almond slices / 1 tsp vanilla sugar / 1 pinch gingerbread spice
Place the dough on a kitchen towel dusted with flour and, using the rolling pin, roll it out as much as possible. Then, use your hands to carefully pull out the dough, until it is paper thin.
clean kitchen towel, rolling pin
Distribute the ground almonds evenly onto the strudel dough. Then, place the apple mixture onto the bottom part of the strudel.
2 tbsp almonds
Using the kitchen towel, carefully fold the dough around the apple mixture.
After every fold, brush with melted butter. Repeat this process until the whole strudel is unrolled. Cut the excess dough away from the edges. Make sure the joint is facing down and then use the kitchen towel to place into a suitably sized baking tin .
25 g melted butter
Baste the top with melted butter, place immediately into a preheated oven at 180°C/ 350°F, and bake for approx. 20 – 25 min. until golden. Dust with confectioner’s sugar and serve with vanilla sauce.
5 g melted butter