Apple strudel

For 16 pieces
  • 50 g Raisins
  • 4 EL Rum
  • 100 g Sugar
  • 250 g flour
  • Salt
  • 2 eggs (size M)
  • 4 EL Oil
  • 1 kg sour apples (e.g. Boskop)
  • 4 EL Lemon juice
  • 75 g chopped hazelnut kernels
  • 1-2 TL Cinnamon
  • 50 g Butter
  • 50 g breadcrumbs
  • 1 Vanilla pod
  • 450 ml + 5 tbsp milk
  • 1–2 EL Cornstarch
  • 1 Egg yolk (size M)
  • 2–3 EL Icing sugar
  • flour
  • baking paper
75 minutes
light
1.
Wash the raisins, Drain, mix with rum and 25 g sugar. Cover and leave to draw. Knead the flour, salt, eggs, oil and 3 tablespoons of water with your hands to form a smooth dough. Approx. Knead vigorously on the worktop for 10 minutes. If necessary, add a few drops of oil if the dough gets too dry. Cover and let rest for about 30 minutes. Peel and quarter the apples and cut out the core. Cut the quarters into pieces, drizzle with lemon juice and mix with the nuts, raisins, cinnamon and 50 g sugar. Melt the butter. Roll out the strudel dough on a tea towel dusted with flour. Then pull it out very thinly with floured hands (approx. 60 x 45 cm). Brush the dough with the butter. Sprinkle with breadcrumbs. Spread the apple mixture on top, leaving about 5 cm free on the short sides and beating over the apples. Roll up the strudel from the long side using the tea towel. Eddy diagonallyplace a baking sheet lined with baking paper (seam facing down). Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the 2nd rack from the bottom for 25–30 minutes. Let the strudel cool down a little. Cut the vanilla pod lengthways, scrape out the pulp. Bring 450 ml milk, vanilla pulp and pod, 25 g sugar and 1 pinch of salt to the boil, turn off the stove. Whisk 5 tbsp milk, starch and egg yolk, stir into the milk and simmer for about 1 minute in the residual heat. Remove the vanilla pod. Dust the strudel with powdered sugar. Add vanilla sauce
2.
Waiting time 30 minutes
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 5 g protein
  • 11 g fat
  • 33 g carbohydrates

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