Classic Apple Strudel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tablespoon margarine
- 350 g flour
- 1 pinch (s) salt
- 3 tablespoon oil
- 120 g mararine
- 80 g breadcrumbs
- g 1,200 apples
- 80 g suar
- 1 teaspoon cinnamon
- 75 g raisins
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, melt 1 tablespoon of margarine and let it cool down again. Knead with the flour, salt and 2 tablespoons of oil to form a smooth dough - you should do this for 10 minutes so that the dough is soft and elastic. Then put the dough in a bowl, brush with 1 tablespoon of oil and let it rest for at least 60 minutes - at room temperature.
- After the resting time, roll out the dough very thinly on a floured cloth - I use a cotton tablecloth for this. Then pull the dough over your hands, the thick edges are then cut off.
- For the filling, roast the breadcrumbs in 50 g margarine until golden brown and let them cool. Peel, quarter and cut the apples into small pieces - mix with the raisins, sugar and cinnamon.
- Spread the breadcrumbs evenly over the pulled out dough, then pour the apples on top, but not over the entire dough (about 2/3 of the dough should be covered). Turn the side edges slightly - this prevents the filling from leaking out. Use the cloth to roll the strudel - the uncovered piece of dough forms the end.
- Melt the remaining margarine and brush the strudel with it. Bake in a preheated oven at 175 ° C for approx. 45 min.Gas: level 2.
- After baking, dust the still warm strudel with powdered sugar. The strudel tastes delicious the next day if you heat it up slightly in the microwave.
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