Apple Strudel

Name: Apple Strudel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 50 g Raisins; 4 TABLESPOONS Rum; 100 g Sugar; 250 g Flour; 7-10 Tbsp Salt; 2 Eggs (size M); 4 TABLESPOONS Oil; 1 kg sour apples (e.g. Boskop); 4 TABLESPOONS Lemon juice; 75 g chopped hazelnuts; 1-2 TEASPOONS Cinnamon; 50 g Butter; 50 g Breadcrumbs; 1 Vanilla pod; 450 ml + 5 tablespoons of milk; 1-2 TABLESPOONS Cornstarch; 1 Egg yolk (size M); 2-3 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

50 g Raisins
4 TABLESPOONS Rum
100 g Sugar
250 g Flour
7-10 Tbsp Salt
2 Eggs (size M)
4 TABLESPOONS Oil
1 kg sour apples (e.g. Boskop)
4 TABLESPOONS Lemon juice
75 g chopped hazelnuts
1-2 TEASPOONS Cinnamon
50 g Butter
50 g Breadcrumbs
1 Vanilla pod
450 ml + 5 tablespoons of milk
1-2 TABLESPOONS Cornstarch
1 Egg yolk (size M)
2-3 TABLESPOONS Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash and drain the raisins, mix with rum and 25 g sugar. Cover and let stand. Knead flour, salt, eggs, oil and 3 tbsp. water with your hands to a smooth dough. Knead vigorously for about 10 minutes on the worktop. If necessary, add a few drops of oil if the dough becomes too dry. Cover and leave to rest for approx. 30 minutes.
2
Peel and quarter the apples and cut out the core. Cut quarters into pieces, sprinkle with lemon juice and mix with nuts, raisins, cinnamon and 50 g sugar. Melt butter. Roll out the strudel dough on a tea towel dusted with flour. Then pull out very thinly with floured hands (approx. 60 x 45 cm). Spread the dough with the butter. Sprinkle with breadcrumbs. Spread the apple mixture over the dough, leaving about 5 cm free on each of the short sides and beat over the apples. Roll up the strudel from the long side using the tea towel. Place the strudel diagonally on a baking tray lined with baking paper (seam facing down). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 25-30 minutes. Let the strudel cool down a little. Cut the vanilla pod lengthwise and scrape out the pulp.
3
Sprinkle with breadcrumbs. Spread the apple mixture over the dough, leaving about 5 cm free on each of the short sides and beat over the apples. Roll up the strudel from the long side using the tea towel. Place the strudel diagonally on a baking tray lined with baking paper (seam facing down). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 25-30 minutes. Let the strudel cool down a little. Cut the vanilla pod lengthwise and scrape out the pulp. Bring 450 ml milk, vanilla pulp and vanilla pod, 25 g sugar and 1 pinch of salt to the boil, turn off the heat. Whisk 5 tbsp. milk, starch and egg yolk, stir into the milk and simmer for about 1 minute in the after-heat. Remove vanilla pod. Dust the strudel with icing sugar. Add vanilla sauce
4
Bring 450 ml milk, vanilla pulp and vanilla pod, 25 g sugar and 1 pinch of salt to the boil, turn off the heat. Whisk 5 tbsp. milk, starch and egg yolk, stir into the milk and simmer for about 1 minute in the after-heat. Remove vanilla pod. Dust the strudel with icing sugar. Add vanilla sauce
5
waiting time 30 minutes