Homemade Apple Strudel
Ready in: 2 1/2 hours
Yield: 1 strudel // 12 pieces
For the strudel dough:
7 oz (200 g) all-purpose flour
1 pinch of salt
0.7 fl. oz (20 ml) sunflower oil
4 fl. oz. (120 ml) water
1. Sieve the flour and salt onto a big bowl. Make a well in the center and pour in the water and sunflower oil. With your hands, mix until the dough forms a ball. Knead lightly until smooth. (The dough has to be smooth, soft and non-sticky.)
2. Grease a separate bowl lightly with sunflower oil. Put the dough into the bowl and brush the dough all over with sunflower oil. Cover with kitchen paper and allow the dough to stand for 30-40 minutes. In the meantime, prepare the filling.
3. Sprinkle a large, clean and dry kitchen towel lightly with flour. Put the dough onto a lightly floured surface. With a rolling pin, roll the pastry to a large rectangle. Now transfer the dough onto the kitchen towel. Use both hands to stretch out the dough evenly until thin and transparent. Start from the middle and work to the edges. (You have to be able to see the pattern of the kitchen towel!)
For the Roasted White Bread Crumbs:
2 1/2 oz (70 g) butter
3 1/2 oz (100 g) white bread crumbs
1 tablespoon granulated sugar
1 packet (8 g) vanilla sugar
1. In a big bowl, combine the bread crumbs, granulated sugar and vanilla sugar.
2. Melt the butter in a large non-stick frying pan. Add the breadcrumbs mixture to the pan and toast them over low heat, about 5-7 minutes, stirring often. Set the mixture aside to cool. (The roasted breadcrumbs will make the filling more aromatic.)
For the Apple Filling:
35.3 oz (1 kg) apples
3.2 oz (90 g) sugar
lemon juice + grated lemon zest from 1/2 lemon
2.1 oz (60 g) raisins
1.8 oz (50 g) ground almonds
1/2 teaspoon of ground cinnamon
1. Finely zest the lemon half and squeeze the lemon juice into a bowl. Wash, peel, core and quarter the apples. Cut them into thin slices. Drizzle over with the lemon juice, to keep them from turning brown. Wash the raisins in hot water and thoroughly pat them dry with kitchen paper.
2. Combine the granulated sugar with the lemon zest and ground cinnamon. Put the mixture onto a large cutting board. Using a tablespoon, firmly rub the lemon zest into the sugar. (This method is used to give the mixture an extra fine flavour.)
3. In a big bowl, combine the apples with the ground almonds, sugar mixture and raisins. Use your hands to mix everything together.
1.8 oz (50 g) melted butter
2 tablespoons confectioners’ sugar
Arranging the Apple Strudel:
1. Preheat the oven to 350 °F (180 °C). Lay a baking tin with baking paper.
2. Cover 1/4 of the strudel dough with the breadcrumbs. Top with the apple filling. (See picture!)
3. Brush the remaining dough lightly with melted butter. Use a pizza cutter to remove the thick edges of the dough. With the help of the kitchen towel, carefully roll the strudel dough. Transfer the Apple Strudel onto the prepared baking tin. Brush lightly with melted butter.
4. Put the baking tin in the middle of the oven. Bake the Strudel for about 50-60 minutes. Once the Apple Strudel starts to turn lightly brown, (after about 20 minutes), brush again all over with melted butter. Repeat this step, after 40 minutes and bake until golden brown and crispy.
5. Sprinkle over with the confectioners’ sugar while still warm. Before you start cutting the strudel, allow the Apple Strudel to rest for about 20-30 minutes.
6. Serve warm, with whipped cream or vanilla ice cream, if you like.
Per piece (If you cut the strudel into 12 pieces):
Energy: 310 kcal / 1296 kJ
Fat: 14 g
Carbohydrates: 42,3 g
of which sugars: 23,4 g
Protein: 4 g
Fibre: 3,3 g