Apple strudel

Ingredients for 1 servings:

• 400 g flour
• n. B. Salt
• 3 tbsp oil
• 1 egg(s)
• 150 ml milk, lukewarm
• 40 raisins
• 50 ml apple juice or rum
• 50 g breadcrumbs
• 50 g butter
• 120 g sugar
• 750 g apples
• ½ tsp cinnamon powder
• ½ lemon(s), squeezed
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

delicious and guaranteed to succeed

To make the strudel dough, first knead together flour, salt, neutral cooking oil, egg, and lukewarm milk. If the dough starts to pull away from the sides of the bowl, knead it for a few more minutes by hand. If the dough is very sticky, feel free to add a little more flour. Then let the dough rest for two hours. To prevent a dry skin from forming, coat it with oil and cover with cling film. While the dough rests, soak the raisins for the filling. You can use rum or, like us, apple juice. If you don’t like raisins, simply leave them out. To prevent the strudel from becoming soggy from the apple juice, add breadcrumbs to the filling. Lightly toast these in a pan with butter and 50g of sugar, then set aside to cool. Once the two hours of resting time are over, prepare the filling. To make this, mix diced, slightly tart apples, sugar, ground cinnamon, freshly squeezed lemon juice, and the soaked raisins. Squeeze the raisins lightly to reduce the amount of liquid in the filling. Roll out the dough on a clean, floured kitchen towel and then stretch it with your hands. Roll out the dough thinly enough so that the pattern of the kitchen towel shows through. Trim off the thick edges and brush the entire surface with a little melted butter. Spread the toasted breadcrumbs and apple filling on top. Leave a little edge so that the strudel can be rolled up easily without the filling falling out. To roll it up, first fold in the sides and roll up the strudel using the kitchen towel. Place the strudel, open side down, on a baking sheet lined with baking paper and brush with the remaining melted butter. The strudel is then baked in a preheated oven at 190°C (top/bottom heat) for 20-25 minutes. After baking, it can be dusted with powdered sugar. If you want to serve the apple strudel warm, a scoop of vanilla ice cream goes perfectly with it. If you serve it cold, whipped cream and vanilla sauce go well with it. Here, Chef Kino shows you a wonderfully moist, fruity-sweet apple strudel with raisins. It’s super easy to make and goes perfectly with a cold winter afternoon, with vanilla sauce or a scoop of ice cream.