Apfelstrudle or apple strudel recipe

Desserts

This recipe for apfelstrudle, also called applestrudle or apple strudel, has always been one of my favorite cakes. I like it because it can be eaten hot, I like it because it is usually accompanied by a cream or vanilla ice cream and I like it because it was one of the first cakes or cakes that I learned to prepare, when I made it for dessert on Mother's Day. .

Although it seems laborious, you can make an apple strudel without taking a long time and without the need for us to be especially skilled. Even if you don't want to make the dough, you can use a puff pastry roll or even filo pastry and the result will be quite similar. But if you want to learn the complete recipe, keep reading as I tell you the process.

Ingredients

For 6 people
  • Wheat flour 300 g
  • Water 100 ml
  • Eggs 1
  • Salt
  • Pippin apples 2
  • Sugar 75 g
  • Ground cinnamon 5 g
  • Vanilla sugar 5 g
  • Sultana raisins 20
  • Walnuts 8
  • Butter 50 g
  • Bread crumbs 20 g
  • Rum (liquor) 20 ml

How to make apfelstrudle or apple strudel

Difficulty: Difficult
  • Total time 1 hour
  • Elaboration 30 m
  • Cooking 30 m
  • Repose 15 m

To make the dough, we mix the indicated ingredients and work them until we make an elastic and smooth ball. Once kneaded, we pound it and hit it against the table to make it very elastic and then it can be molded and stretched well. We let it rest covered with kitchen film and while we make the filling. If you use filo pastry or purchased puff pastry, go to the next paragraph.

In a frying pan, melt the butter and mix it with the breadcrumbs, stirring until a kind of golden sand forms. Peel the apples and cut them into pieces adding the sugar and cinnamon. We soak the raisins with the rum to hydrate them.

In a bowl, mix half of the breadcrumbs with the apples, raisins and rum and stir well until the ingredients are mixed. Let it marinate while we go to the process of stretching the dough, which we will do with both homemade dough and if we have bought puff pastry. In the case of phyllo dough, you just need to fill and roll into a package as we will see later.

On a floured surface, we stretch the dough initially with the rolling pin and then, putting our hand underneath and stretching until it is practically transparent. Tradition says that you have to be able to read the newspaper through the dough, but you should not exaggerate either. Once stretched, we put it on a large floured kitchen cloth that will later be used to roll up the strudel.

On the dough we distribute the rest of the breadcrumbs that we toast with the butter without having to cover the entire surface, but putting a glob on each area without worrying too much. We also add the walnuts divided into pieces evenly and put the filling spread over a third of the surface. We save what is left for other preparations. You will see what good use we are going to give it in this cake as a recipe for use.

We fold the side edges of the dough and roll it starting from the side that has filling. If you are not skillful at doing it, the use of a cloth can come in handy to facilitate the task. Once the strudel is rolled, we paint it with beaten egg and bake it at 180º for about 30-40 minutes without going browning.

With what to accompany an apfelstrudle or apple strudel

Tradition says that this dish is consumed hot, but be careful because the recipe for apfelstrudle or apple strudel saves a lot of heat. That is why I recommend you enjoy it warm, accompanied by a scoop of vanilla ice cream, or better the traditional warm vanilla cream with which it is usually served. Surely neither you nor your mother will forget the first homemade strudel you make. You will tell me.

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