Apple Strudel
Ingredients
- Ingredients for basic strudel dough or readymade dough
- 3⅓ lbs 1.5 kg Apples
- 4¼ tbsp 60 g Butter
- 3.5 oz 100 g Breadcrumbs
- ½ cup 120 g Sugar
- 2 oz 60 g Raisins
- Ground cinnamon
- 4 tsp 20 g Vanilla sugar
- Zest of 1 lemon
- 7 tbsp 10 cl Rum
- 7 tbsp 100 g Butter, melted
- Flour for the work surface
- Confectioner’s sugar for dusting
Instructions
- Preheat oven to 350 °F (180 °C).
- Prepare the strudel dough according to the basic recipe.
- For the filling, heat butter in a pan and lightly brown some of the breadcrumbs in it.
- Peel, quarter, and core the apple and cut them into thin slices.
- Mix with raisins, the rest of the breadcrumbs, sugar, vanilla sugar, cinnamon, lemon zest, and rum.
- Lay a cloth on the work surface and flour evenly.
- Lightly flour the dough as well and place on the cloth.
- With a rolling pin, roll the dough out as thinly as possible.
- Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
- Be very careful not to tear the dough.
- Saturate the dough with ¾ of the melted butter.
- Lay the filling on the dough in a strip.
- With the help of the cloth, fold the dough over the filling and then fold around once.
- Cut off extra.
- Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
- Bake for about 40 minutes.
- Dust with confectioner’s sugar and serve while still warm.
Notes / Tips / Wine Advice:
As with all sweet strudels, the best time to eat it is when it is freshly baked and almost still warm. Never serve refrigerated strudel.