Bavarian Apple Strudel
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour, fine
- 1 teaspoon salt
- 2 tablespoons oil
- water, warm
For the filling:
- 200 g sour cream
- 1 ½ kg apples (e.g. Jonathan)
- 100 g suar
- 1 teaspoon cinnamon
- Butter for the mold
- Flour for the work surface
- 200 ml sweet cream (up to 400 )
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour with the salt on a board and, preferably with a fork, mix with the oil and lukewarm water (approx. 100 ml, depends on the quality of the flour). Knead the dough well and keep beating it on the board until it is completely smooth and shiny. Then cut in half and cover with a warmed bowl and let rest for 30 minutes.
- Then place the dough on a floured cloth, first roll it out into a large rectangle and then pull it out by reaching under with the back of your hand until it is wafer-thin. Then brush the dough with sour cream, spread the thinly sliced apples on top and sprinkle with sugar and cinnamon. When filling, make sure that about 3 cm remain free on the sides and 10–15 cm at the end.
- Roll up the dough tightly with the help of the cloth and place in a well buttered dish, seam facing down. Bake at 225 ° C for 20 minutes.
- Then pour 1-2 cups of whipped cream over it and bake for another 20 minutes.
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