John Myers
Apple Strudel with Extra Apples
The perfect apple strudel with extra apples recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 60 g Sugar
- 75 g Butter
- 250 ml Milk
- 20 g Yeast fresh
- 1 piece Egg
- 1 pinch Salt
- 1 tbsp Liquid butter
- 1100 g Freshly picked apple myself
- 50 g Raisins
- 100 g Chopped hazelnuts
- 2 tbsp Ground cinnamon
- 1 teaspoon Sugar
- This is my very first strudel. I haven’t been a hobby baker for a long time. The vortex is torn and doesn’t look so good as a result. I like the strudel with a lot of filling, but then the thinly rolled out dough tears (picture 10). But it’s still very tasty. If you don’t like the strudel that full, take 300 grams less apples. That’s a matter of taste. The many pictures explain the work steps.
- Heat the milk and sugar, dissolve the butter and yeast in them. Add the milk mixture with the egg to the flour and work everything into a smooth dough.
- Let the dough rise in a warm place, e.g. oven at 50 degrees, for about 45 minutes.
- Mix the cinnamon and sugar. Peel and core the apples and cut into small cubes.
- Mix with the raisins and nuts, then stir in the cinnamon / sugar mixture.
- Knead the dough well again and roll it out thinly.
- Spread the apple mixture on top and carefully roll up from the longer side. Place on a baking sheet with parchment paper and let rise for another 15 minutes.
- Preheat the electric oven to 180 degrees (top / bottom heat) and then bake the strudel on the second rack from the bottom for about 40 minutes.
- Brush the strudel with melted butter 5 minutes before the end of the baking time and then finish baking.
- Before serving, sprinkle with powdered sugar.
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