Apple strudel with ginger cream

  • 75 g Butter
  • 250 g flour
  • 1 pinch salt
  • 2 Egg yolk (size M)
  • 50 g chopped almonds
  • 1 untreated lemon
  • 1 kg sour apples
  • 75 g Sugar
  • 100 g Raisins
  • 1/2 TL ground cinnamon
  • 50 g breadcrumbs
  • flour
  • baking paper
  • 1 pieces (e) fresh ginger
  • 1 1 / 2 (à 200 g) cups
  • whipped cream
  • 1 leveled TL Sugar
  • 1 EL Icing sugar
105 minutes
Melt the butter. Mix flour and salt in a bowl, stir in egg yolks and two tablespoons of melted butter. Gradually work in 1/8 liter of lukewarm water with the dough hook of the hand mixer.
(The dough must come off the bottom of the bowl when kneading). Knead vigorously on the work surface, then hit the tabletop until it is soft and elastic. Shape into a ball and brush with butter.
Rinse a bowl with boiling hot water, put it over the dough and let it rest for 30 minutes. Roast the almonds in a pan without fat, remove. Wash the lemon, pat dry, rub off the peel.
Squeeze the juice from 1/2 lemon. Wash, peel and quarter apples, remove core. Cut apples into thin slices. Mix with lemon juice and zest, sugar, almonds, raisins and cinnamon. Roll out the dough thinly on a large kitchen towel dusted with flour (approx. 40 x 50 cm).
Brush with butter and sprinkle with breadcrumbs. Spread the apples on top so that a three to four centimeter wide border remains free. 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. Brush with butter and put inBake in a preheated oven (electric stove: 225 ° C / gas: level 4) for 40 minutes. Brush with butter several times during the baking time.
Peel the ginger and chop very finely. Whip the cream until half-firm, pouring in the sugar. Stir in the ginger. Serve the strudel warm, sprinkled with powdered sugar. Add ginger cream. Makes twelve pieces.
1 portion approx:
  • 340 kcal
  • 1420 kJ
  • 5 g protein
  • 17 g fat
  • 41 g carbohydrates


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