Apfel Strudel
Approx yield 6 – 8 rolls
Prep
—
Cook
40m
Total
40m
Servings
7
Difficulty
easy
Ingredients
| Qty | Unit | Item |
|---|---|---|
| DOUGH | ||
| 1 | kg | Flour |
| 2 | pinches | Salt |
| 4 | Egg Yolks | |
| 500 | ml | Milk Luke Warm |
| 120 | gm | Melted Butter |
| FILLING | ||
| 5 | kg | Apples (peeled and cored) |
| 600 | gm | Sugar |
| 700 | gm | Sultanas |
| 8 | gm | Cinnamon |
| 600 | gm | Apricot Jam |
| 100 | gm | Butter |
| 500 | gm | Breadcrumbs |
Preparation
- 1Dough
- 2• Sift the flour and salt into bowl.
- 3• Make a well and add milk, butter and egg yolk.
- 4• Mix to a smooth dough, cover and rest for 30 mins in a warm place.
- 5Filling
- 6• Thinly slice apples into bowl, add sugar, sultanas, cinnamon, jam.
- 7• Melt butter in a pan and add breadcrumbs and fry till golden brown.
- 8Making Of
- 9• Cut dough into 4.
- 10• Roll out dough into a square as thinly as possible.
- 11• Place a clean cloth on the table and sprinkle with flour and place the rolled out dough on top.
- 12• Brush melted butter over top of dough then sprinkle some breadcrumb mix over top.
- 13• Cover with apple mixture and roll into a thick roll.
- 14• Place the rolls on a greased tray, brush with butter and bake at 190 C for 40 mins.
- 15• Dredge with icing sugar and serve with anglaise.