Strudel
calories: high
category: dessert
cost: medium
difficulty: high
preparation time: 180
Ingredients
For the pastry
Flour 300 gr.
Butter 50 gr.
Eggs 1
Egg yolks 1
Sugar 1 spoonful
For the filling
Apples 1 kilo
Butter 120 gr
Bread crumbs 80 gr.
Sugar 75 gr
Raisins 50 gr
Pine nuts 30 gr
Cinnamon 2 teaspoons
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Wine Tips
for your meals
Flour 300 gr.
Butter 50 gr.
Eggs 1
Egg yolks 1
Sugar 1 spoonful
For the filling
Apples 1 kilo
Butter 120 gr
Bread crumbs 80 gr.
Sugar 75 gr
Raisins 50 gr
Pine nuts 30 gr
Cinnamon 2 teaspoons
See our
Wine Tips
for your meals
Preparation Put 280 gr. of the flour and the sugar on the pastry board. Put the eggs in the well in the middle add 4 spoonfuls of water and the butter cut into pieces. Then knead the dough until it is smooth. Let it rest for 30”.
For the filling – soak the raisins in warm water for 15 minutes. Melt 50 gr. of the butter and roast the bread crumbs. Peel the apples and cut them into slices. Put the dough onto a cloth and sprinkle the remaining flour over it. Flatten it out with a rolling pin then work it with the back of your hands and afterwards with your fingers until it is nearly transparent.
Brush it with the 50 gr. of melted butter and sprinkle with the toasted bread crumbs. Then arrange the apple slices, the drained raisins, the pine nuts, the cinnamon in powder form, the sugar and half the remaining butter in flakes, on the pastry. Roll the pastry delicately.
Put it on an oven plate greased with the remaining butter and brush with the egg yolk diluted in a little water. Bake it in the oven at 190°C. for an hour. Sprinkle the strudel with icing sugar before serving. The Chef's tips Vin santo del Trentino is a red wine generally served with desserts. Curiosity This sweet is the most famous in this region and is world renowned. It is of Austrian origin as the name can be seen from the name.
For the filling – soak the raisins in warm water for 15 minutes. Melt 50 gr. of the butter and roast the bread crumbs. Peel the apples and cut them into slices. Put the dough onto a cloth and sprinkle the remaining flour over it. Flatten it out with a rolling pin then work it with the back of your hands and afterwards with your fingers until it is nearly transparent.
Brush it with the 50 gr. of melted butter and sprinkle with the toasted bread crumbs. Then arrange the apple slices, the drained raisins, the pine nuts, the cinnamon in powder form, the sugar and half the remaining butter in flakes, on the pastry. Roll the pastry delicately.
Put it on an oven plate greased with the remaining butter and brush with the egg yolk diluted in a little water. Bake it in the oven at 190°C. for an hour. Sprinkle the strudel with icing sugar before serving.
