My family loves strudels. They love anything with apples in it. So when you make an apple strudel you know you have a winning dessert in the house.
Preparation Time: 60 min
Protein – 5g, Fat – 24g, Carbohydrate – 38g
180 g butter
250 g flour
1 pinch salt
125 g sour cream
1.5 kg sour apples
125 g raisins in rum
100 g minced almonds
200 g sour cream
150 g sugar
0.5 teaspoon cinnamon
100 g butter
100 g ground almonds
20 g powdered sugar
Preheat oven to 200 C. Line baking pan with parchment. Melt butter in little pot over low heat. Scalzi lemons with boiling water, let dry and then grate peel off.
Sift flour into a bowl. Make a hollow in the top of the mound, pour in melted butter, add salt, sour cream and stir with a fork to blend.
Empty bowl on the working surface and knead the dough. Roll in plastic wrap and let lay in a warm place while you make the stuffing (about 30 minutes).
Cut lemons into halves and squeeze out the juice. Peel apples, cut into quarters, take out hearts, slice thin and sprinkle with lemon juice.
Whiski sour cream with lemon peel, powdered sugar and cinnamon to blend, add raisins in rum and minced almond, pour the blend onto apples and stir together.
Sprinkle working surface with flour. Knead the dough once more and hit it several times with your fist. Its surface has to become smooth and shining.
Roll the dough thin. Make short breaks while rolling, to let the dough rest. In between times melt butter.
Transfer dough onto a colored kitchen towel with help of a rolling pin. The dough must be thin enough to let you see the towel’s pattern through it. Spread 2/3 of butter over the dough. Sprinkle with ground almonds and spread apple stuffing.
Make a roll, helping yourself with a towel. Holding its bottom with both hands, transfer it onto the baking sheet.
Carefully tuck in strudel’s ends. Then oil it with rest of butter (you may heat it up a little) and bake for about 50 minutes. When baked, take it out and let cool a little. Sprinkle with powdered sugar, slice and serve immediately with vanilla sauce, while warm.
You have to mince apples very thinly, if you want to obtain clearly-formed strudel. Stuffing has to be well-stirred, and at the same time stuffing in made-strudel has to be crumbly, not hard-packed.
To make vanilla sauce:
Heat milk with pinch of vanilla. Whiski 1 egg yolk with 30 g powdered sugar, 10 g starch and 5 tablespoons cool milk. Pour it into hot milk and stir well. Whisk egg white and add to hot sauce, stir again and let thicken.
Photo : RitaE