Apple, Poppy Seed and Marzipan Strudel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 17 mins |
| Total Time | 1 hr 47 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 1 egg (s)
- 100 ml water, lukewarm
- 20 ml cooking oil, neutral
- 1 pinch (s) salt
For the filling:
- 800 g apples
- some lemon juice or orange juice
- some cinnamon
- 5 tablespoon rum or calvados
Also: (for the poppy seed and marzipan mixture)
- 180 g poppy seeds
- 60 ml milk
- 40 g butter
- 1 pack marzipan paste
Also: (for the basic filling)
- 100 g suar
- 60 g butter
- 100 g breadcrumbs
Also:
- 30 g butter, melted, for brushin the stud
- Almond sticks, roasted, for sprinkling the strudel after baking
Print Recipe
Pin Recipe Instructions
- For the dough, work all the ingredients into a smooth ball, adding a little flour if necessary.
- Put the dough to rest in a bowl with oil to cover it in a warm place for about 30 minutes, cover with cling film.
- In the meantime, peel and core the apples, cut them into small pieces and put them in a bowl with the juice, cinnamon and alcohol and put them in the refrigerator for steeping.
- Heat the milk in a saucepan, dissolve the butter in it, add the poppy seeds and continue to simmer while stirring. Then pick up the marzipan mixture, gradually add it and dissolve in the poppy seed milk while stirring constantly. Let the mixture simmer a little more to thicken the mixture. After cooling, it thickens a little, as the seeds swell a little and the marzipan also binds. The consistency should then be thick.
- Roll out the dough on cling film or - the Austrian way - a floured tea towel into a rectangle and then carefully pull it further and further (for example over the back of the hand) and thus thin out it (the strudel dough should be relatively thin, almost transparent towards the end) . Don`t lose patience when a hole appears. Then just cut something off the thick edges and mend it on the table.
- To fill the foundation:
- First melt 60 g butter in a pan, then let the sugar caramelize and briefly toast the breadcrumbs. Let cool down briefly and distribute it in the middle of the dough (serves as a liquid sponge for the juice of the apples).
- Leave a free edge all around so that the vortex can be folded in there later.
- Spread the apples on the breadcrumbs and spread the poppy seed mixture over them with a spoon. Then coat the left, right, top and bottom edges of the dough with the melted butter, which serves as an adhesive when wrapping.
- Now fold in the edges and roll up the strudel, starting from below, away from you using the tea towel / foil. The seam on the back of the strudel, where the edges of the dough meet, should be at the bottom and not be visible.
- Brush everything well with the melted butter so that it becomes crispy and bake at around 180 ° C fan oven for 17 minutes (watch the dough, if it turns golden brown, it is ready, maybe check again and again so that it does not become too hard) .
- Sprinkle with toasted almond sticks as desired.
- A homemade vanilla sauce made from milk, sugar, cream, vanilla pulp and beaten egg yolk goes well with it.
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