Apple and Almond Strudel

Ingredients

Directions

1. 1

   Melt 85 g butter and let it cool down. Mix flour and salt in a bowl and make a depression in the middle. Pour egg yolk and 2 tablespoons of liquid butter into the hollow. Using the dough hooks of the hand mixer, start mixing or kneading from the middle, gradually kneading in approx. 1/8 litre of lukewarm water. The dough is ready when it looks soft and smooth and comes away from the bottom of the bowl. Knead the dough vigorously on the work surface, then beat on the table top until it is soft and elastic. Shape into a ball and spread thinly with melted butter.

2. 2

   Rinse a bowl with boiling water, place it over the dough and let it rest for at least 30 minutes. Coat a thin piece of aluminium foil with oil. Lightly roast whole almonds in a pan without fat. Add 50 g sugar and let it caramelize while stirring. Finally add 15 g butter and stir in. Place the roasted almonds on the aluminium foil and spread out flat (not in a heap). Let it cool down. Wash the lemon, dab dry and grate the peel. Squeeze the juice. Wash, peel and quarter apples, remove core. Cut apples into thin slices. Mix with lemon juice and zest and 50 g sugar. Roll out the dough thinly (approx. 45 x 60 cm) on a large tea towel dusted with flour.

3. 3

   Wash the lemon, dab dry and grate the peel. Squeeze the juice. Wash, peel and quarter apples, remove core. Cut apples into thin slices. Mix with lemon juice and zest and 50 g sugar. Roll out the dough thinly (approx. 45 x 60 cm) on a large tea towel dusted with flour. Spread with liquid butter and sprinkle with breadcrumbs. Spread the apples and roasted almonds on top so that there is a 3-4 cm wide edge on the long sides and a 10 cm wide edge on the short sides. Whip the long sides inwards and roll up the strudel from the narrow side using the cloth. Lift onto a baking tray lined with baking paper (lay diagonally if necessary). Brush with butter and bake in a preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas mark 4) for approx. 40 minutes. Brush with butter several times during the baking time. Take out, let cool and dust with icing sugar

4. 4

   Spread with liquid butter and sprinkle with breadcrumbs. Spread the apples and roasted almonds on top so that there is a 3-4 cm wide edge on the long sides and a 10 cm wide edge on the short sides. Whip the long sides inwards and roll up the strudel from the narrow side using the cloth. Lift onto a baking tray lined with baking paper (lay diagonally if necessary). Brush with butter and bake in a preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas mark 4) for approx. 40 minutes. Brush with butter several times during the baking time. Take out, let cool and dust with icing sugar