John Myers
Ingredients
The strudel dough
- 200 g Wheat flour type 550
- 20 g Rapeseed oil
- 2 g Salt
- 1 teaspoon Apple Cider Vinegar
- 110 ml Water (approx.)
The apple filling
- 750 g Apple wedges
- 2 tablespoon Lemon juice
- 4 tablespoon Raw cane sugar
- 100 g Chopped almonds
- 50 g Raisins
The milk cream
- 350 ml Milk
- 4 piece Eggs size M
- 40 g Raw cane sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
....also
- 3 tablespoon Butter
Instructions
The strudel dough
- Knead all ingredients into a smooth, slightly shiny dough. Only add water in sips until the right consistency is achieved. The amount of water depends on the nature of the flour and can therefore differ. Takes about 5 - 10 minutes. Let the ball of dough rest under a hot porcelain bowl for at least 30 minutes. So the dough can relax and can be pulled out wonderfully.
- Now cut the dough in half and first roll it out on a kitchen towel and then pull it out from the middle until the pattern of the towel can be seen.
The apple filling
- Drizzle apple wedges with zirconia juice and mix with the other ingredients.
The milk cream
- The name is a bit misleading, since no cream is used, but it is the old name for this mixture.
- Beat all the ingredients with the blender. Then heat in a saucepan - DO NOT BOIL - and stir until the mixture begins to thicken.
The finish
- Spread half of the apples on the extended strudel pastry, fold over the pastry and use the cloth to lift the roll into a rectangular baking dish that has been greased with butter. Do the same with the second half of the dough. Brush the strudel with melted butter.
- Bake in a preheated oven at 160 degrees under / top heating for about 20 minutes
- After 20 minutes, distribute the milk cream evenly over the strudels and bake for another 40 minutes. Brush with butter in between.
- Sprinkle the lukewarm strudel with powdered sugar and serve.
- Note 10: 12 people = 12 servings
Nutrition
Serving: 100gCalories: 292kcalCarbohydrates: 34.8gProtein: 5.8gFat: 14.2g
