Apple-Cranberry-Strudel

Name: Apple-Cranberry-Strudel
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 pack of (120 g) Drawn strudel dough; 4 extra tender Viennese strudel sheets (refrigerator shelf); 30 g Walnut kernels; 500 g Apples; 4 TABLESPOONS Lemon juice; 30 g dried cranberries; 2 TABLESPOONS Breadcrumbs; 40 g Butter; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 pack of (120 g) Drawn strudel dough; 4 extra tender Viennese strudel sheets (refrigerator shelf)
30 g Walnut kernels
500 g Apples
4 TABLESPOONS Lemon juice
30 g dried cranberries
2 TABLESPOONS Breadcrumbs
40 g Butter
7-10 Tbsp Icing sugar
baking paper

Directions

1
Leave the strudel dough in its packaging to rest for approx. 10 minutes at room temperature. (If you have frozen it in between, the edges will break!) Meanwhile, melt butter. Chop the walnuts. Peel, wash and quarter apples, remove core. Cut the fruit flesh first into columns, then into small pieces. Mix with lemon juice, cranberries, walnuts and breadcrumbs.
2
Moisten a tea towel and spread it out, place a dry one on top. Unfold the strudel leaves and place them slightly flaky on the towels, each turned at 90°C. Spread each sheet with melted butter. Spread the apple mixture on the lower half of the dough, leaving 3 cm of edge free. Whip the ends of the dough at the sides. Wrap the strudel into a roll using the cloths. Place on a baking tray lined with baking paper. Coat again with melted butter. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.
3
Wrap the strudel into a roll using the cloths. Place on a baking tray lined with baking paper. Coat again with melted butter. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Dust with icing sugar while still hot and thick. Delicious with vanilla ice cream