Apple Strudel

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Put flour, egg, salt, oil and 3 tablespoons of lukewarm water into a bowl and mix with the dough hook of the hand mixer. Knead to a smooth dough with your hands. Beat the dough repeatedly on the worktop so that all air bubbles are pressed out and the dough becomes elastic. Melt the fat. Place the dough on a plate and spread with some fat. Rinse a bowl with hot water, dry it and put it over the dough. Let it rest for 1 hour.

2. 2

   Peel, quarter and core apples and cut quarters into thin slices. Squeeze lemon and sprinkle apple pieces with it. Quarter prunes. Set aside 1 tablespoon of pistachios, fold the rest with the prunes and sugar into the apple pieces. Roll out the strudel dough on a floured cloth as thin as possible. Carefully pull out very thinly with your hands. Pull the dough over the back of your hands. Spread the dough with a little fat and sprinkle breadcrumbs over it. Spread the apple mixture on top. Leave a rim of 2 cm width. Wrap the narrow sides and roll up the dough from the wide side with the help of a cloth. Place on a greased baking tray and spread with some fat. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes.

3. 3

   Pull the dough over the back of your hands. Spread the dough with a little fat and sprinkle breadcrumbs over it. Spread the apple mixture on top. Leave a rim of 2 cm width. Wrap the narrow sides and roll up the dough from the wide side with the help of a cloth. Place on a greased baking tray and spread with some fat. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Gradually brush with the remaining fat. Let the ice thaw. Finely chop the remaining pistachio kernels. Sprinkle strudel with icing sugar and pistachios and cut open. Serve with ice sauce. Makes about 12 pieces

4. 4

   Gradually brush with the remaining fat. Let the ice thaw. Finely chop the remaining pistachio kernels. Sprinkle strudel with icing sugar and pistachios and cut open. Serve with ice sauce. Makes about 12 pieces