Apple and almond strudel

For 16 pieces
  • 100 g Butter
  • 250 g flour
  • 1 pinch salt
  • 2 Egg yolk (size M)
  • 100 g Almond kernels without skin
  • 100 g Sugar
  • 1 untreated lemon
  • 1,5 kg sour apples
  • 3-4 EL breadcrumbs
  • Icing sugar
  • flour
  • aluminum foil
  • Oil
  • large, clean tea towel
  • baking paper
105 minutes
Melt 85 g butter and allow to cool. Mix the flour and salt in a bowl and make a well in the middle. Put the egg yolks and 2 tablespoons of liquid butter in the well. With the dough hook of the hand mixer, start to stir or knead from the middle, gradually kneading in approx. 1/8 liter of lukewarm water. The dough is ready when it looks pliable and smooth and comes off the bottom of the bowl. Knead the dough vigorously on the work surface, then beat it on the table top until it is soft and elastic. Shape into a ball and spread thinly with melted butter. Rinse a bowl with boiling hot water, put it over the dough and let it rest for at least 30 minutes. Coat a piece of aluminum foil thinly with oil. Lightly toast whole almonds in a pan without fat. Add 50 g sugar and caramelize while stirring. Finally add 15 g butter and stir in. Place the roasted almonds on the aluminum foil and spread out flat (not in a pile). Let cool down. Wash the lemon, pat dry, rub off the peel. Squeeze out the juice. Wash, peel and quarter apples, remove core. Cut apples into thin slices. Mix with lemon juice and zest and 50 g sugar. Roll out the dough thinly on a large tea towel dusted with flour (approx. 45 x 60 cm). Brush with melted butter and sprinkle with breadcrumbs. Spread the apples and roasted almonds on top so that there is a 3 to 4 cm wide border on the long sides and an approx. 10 cm wide border on the short sides. Fold the long sides inwards and roll up the strudel from the narrow side using the cloth. Lift onto a baking sheet lined with baking paper (possibly place diagonally). Brush with butter and bake in the preheated oven (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for about 40 minutes. Brush with butter several times during the baking time. Take out, let cool and dust with powdered sugar
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 4 g protein
  • 10 g fat
  • 29 g carbohydrates


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