For 4 persons you need:

Strudel dough

For the filling:

  • 1,5kg sourish apples
  • Juice from ½ lemon
  • 150g melted butter
  • 4 tablespoons of breadcrumbs
  • 100g sugar
  • 1 teaspoon of cinnamon
  • 100g raisins
  • 4 tablespoons of powdered sugar


Preparation:

Knead the strudel-dough until it is elastic and smooth and doesn’t cleave anymore.
Punch it onto the board consistently to get it pliant enough.
Oil the dough and let it rest under a warm bowl for half an hour.
In the meantime, hull the apples, quarter them and slice them.
Sprinkle them with the lemon juice to prevent them from getting brown.
Clean the raisins in a sieve and mix them with sugar and cinnamon.
Roll out the dough on a clean dish towel with flour on it to a rectangle.
Lift the dough with the backs of the hands and stretch it from the middle
over the backs of the hands.
Pay attention to not ripping holes into the dough.
The dough must be thin enough for the pattern of the dish towel being visible.
Butter the dough, coat it with the breadcrumbs and put the apple slices on it.
Leave a space of about an inch at the borders of the dough.
Distribute the raisins evenly and coat it with the sugar-cinnamon-mixture.


Wrap the sides and roll the strudel in.
Put it on a baking sheet coated with baking paper. The joint has to be downward.
Butter the dough and bake it for 35minutes at 200°C in the oven.

The Apple Studel is traditionally being eaten hot with cold vanilla sauce.
And it can be eaten also at afternoon coffee with some vanilla ice.

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