Apple strudel with almonds and raisins

For 12 pieces
  • 75 g Butter
  • 2 Egg yolk (Gr. M)
  • 250 g flour, 1 pinch of salt
  • 50 g chopped almonds
  • 100 g Raisins
  • 1 untreated lemon
  • 1 kg tart apples
  • 75 g Sugar
  • 1/2 TL ground cinnamon
  • some flour, 50 g breadcrumbs
  • baking paper
105 minutes
Melt the butter. Mix the egg yolks, 2 tablespoons butter, flour and salt. Gradually work in approx. 1/8 l of lukewarm water. Knead until the dough no longer sticks to the bottom of the bowl
Then knead by hand on the work surface until it becomes soft and elastic. Shape the dough into a ball, brush with a little butter. Rinse a bowl with boiling water and place over the ball of dough. Let rest for 30 minutes
Roast the almonds. Wash the raisins and lemon. Rub the lemon peel, squeeze out the juice. Peel and core the apples and cut into wedges. Mix all prepared ingredients with sugar and cinnamon
Roll out the dough thinly (approx. 40 x 40 cm) on a large, floured cloth. Pull out the rectangle over the back of both hands until it is almostis transparent (approx. 45 x 50 cm). Spread thinly with butter and sprinkle with breadcrumbs. Spread the filling on top so that an approx. 3 cm wide border is created all around
Fold the long edges inwards. Use the cloth to roll up the strudel from the short side. Place the seams down on a baking sheet lined with baking paper. Spread thinly with butter
Bake in the preheated oven (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for about 40 minutes, Brush with butter more often
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 9 g fat
  • 39 g carbohydrates


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