John Myers
Apple Strudel Made from Potted Batter
The perfect apple strudel made from potted batter recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 250 g Butter
- 250 g Curd
- 1 pinch Salt
- For the abundance
- 1300 g Tart apples
- 100 g Granulated sugar
- 50 g Raisins
- 1 tsp Ground cinnamon
- Some rum
- For the toasted crumbs:
- 70 g Breadcrumbs
- 70 g Butter
- Some crystal sugar
- Also: 1 egg for brushing
- Sieve the flour on a work surface and mix with the curd cheese, the butter cut into small pieces and salt. Knead quickly until a smooth dough is formed. Wrap this in cling film and leave to rest for at least 2 hours. Peel the apples, quarter them and remove the core, then finely slice and mix with the sugar and a little rum. Melt the butter in a pan, toast the crumbs until golden brown with a little sugar, then let them cool. Cut the dough in 2 halves. Roll out each half on a piece of baking paper into a rectangle Apply the apple filling, fold the dough together, press the ends of the dough shut. Place on a baking sheet lined with baking paper and brush with the baked egg. Bake in the oven at about 180 ° C for about 40 minutes.
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