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Apple Strudel
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Servings:
8 people
Author:
Prep Time:
1 hour, 30 minutes
Cook Time:
30 minutes
Total Time:
2 hours
Course:
Dessert
Cuisine:
Medium
🧂 Ingredients
145 g
all-purpose flour
1/4 tsp
fine salt
80 ml
lukewarm water
1/2 tsp
apple or cider vinegar
15 ml
vegetable oil
950 g
Royal Gala apples, Pink Lady or similar
any apples that aren’t completely dark red or green
80 g
walnuts
40 g
butter
+ more for painting (about 60g)
80 g
sugar
1 tsp
cinnamon
1/2 tsp
salt
70 g
raisins
as needed
icing sugar to garnish
300 ml
whipped cream
2 tbsp
icing sugar
1/2 tsp
vanilla essence
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Instructions
1
Mix the flour and salt. Make a hole in the center and pour the rest of the
ingredients in. Mix with a spatula first and then finish by kneading with your
hands without any extra flour.
2
Develop the gluten in the flour for a nice elasticity by slamming the dough on
the table for about 15-20min. For further reference, watch the video 🙂
3
Make a ball out of the dough and lightly coat it with vegetable oil. Let it rest
for 1 hour at room temperature in a bowl covered with a kitchen cloth. If you
want to make the dough ahead, you can leave it to rest in the fridge covered
with oil and cling film for a maximum of 3 days and then let it come completely
to room temperature before going to the next step.
4
While the dough is resting, go ahead and make the filling.
5
Once it has rested, stretch it out on a clean and lightly floured surface using
a rolling pin. Get it as thin as you can.
6
Lay the dough on a couple of kitchen cloths or on a table cloth and stretch out
the dough forming a rectangle, pulling gently. If you have long fingernails,
then make sure to use the back of your fists for this. If you can get someone
else to help you stretch it out from across the table, then it’s even faster.
Make sure it’s not wider than your baking tray so you don’t have to fold it for
it to fit.
7
Stop stretching once you can see through it. Then cut off the thick edges using
a clean pair of scissors and use these trimmings to stretch them and cover any
tears in the dough.
8
Toast the walnuts in the oven for about 5-10min at 180C / 350F or until they are
golden and smell of fresh popcorn. Chop them up until very fine or use a food
processor. The texture should be similar to breadcrumbs.
9
Mix the walnuts with the butter (melted and at room temperature) and half the
cinnamon, sugar and salt mix.
10
Peel, core and slice the apples. Don't make them too thin or they'll turn into
compote, when we actually want to feel their texture. Mix them with the other
half of the cinnamon, sugar and salt mix.
11
Rehydrate the raisins by adding boiling water (it could also be hot Rum,
Amaretto or Calvados) to them and letting them rest there for 5-10min.
12
Paint half the dough with some of the extra melted butter and on the other half
spread out the walnut mix. Make sure to leave about 3-4cm around the edges free
of walnuts so you can fold the dough in.
13
Place the apples on top of the walnuts and press down to make sure they're in
place and sprinkle the rehydrated raisins on top.
14
Fold the sides onto the filling and then use the kitchen cloths to help you roll
it into place. Watch the video for further reference :). Finally roll it onto a
baking tray with baking paper with the seams underneath.
15
Brush the strudel with some of the extra butter and it goes into a preheated
oven at 180C / 350F for about 30min or until evenly golden. Halfway through take
it out and brush it with more butter. If you see that the top is getting golden
way faster than the rest of the strudel, you can put tin foil on top to prevent
it from over-caramelizing.
16
Let it cool down about 15min before cutting or it will fall apart. Sprinkle some
icing sugar on top and whip some cream to serve next to it.
17
Whip all the ingredients together until fluffy. If it starts to go too hard you
can always bring it back by adding more cream and mixing with a spatula.
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