John Myers
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Layered Apple Strudel with Caramel Topping
The perfect layered apple strudel with caramel topping recipe with a picture and simple step-by-step instructions.
Pastry:
- 150 g Sifted wheat flour
- 15 g Sunflower oil
- 80 ml Lukewarm water
- 0,5 tsp Vinegar
- 1 pinch Salt
- Flour for processing
- Oil for brushing while resting
Filling:
- 100 g Macadamia nuts fresh
- 80 g Sugar
- 5 Pc. Apple boskop
- 1 packet Dr Oetker vanilla pudding for boiling
- 500 ml Apple juice naturally cloudy
- 1 Pc. Vanilla pod
- 1 pinch Cinnamon
- 2 tsp Sugar
- 1 packet Sultanas for layering
- 1 packet Cranberries for layering
- 2 tsp Butter for brushing
Decoration caramel hood:
- 200 g Sugar
pastry
- Put the ingredients that have been weighed as precisely as possible together in a bowl and slowly mix with a dough card or spatula from the inside out. As soon as the dough is smooth, place it on the work surface and knead vigorously with the balls of your hands until the dough is smooth and bubbles. The dough can be formed into a strand several times and beaten on the work surface. Then mix it up again and again. The dough can also be prepared in the mixing bowl with the dough hook, but should also be kneaded briefly with your hands at the end. If the dough sticks to the work surface, work in a little more flour. Then shape the dough into a ball, brush with oil and place in an aluminum bowl (wash out with hot water beforehand) and cover. Let stand for about 30 minutes and in the meantime prepare the filling.
filling
- Peel and core apples, cut into slices (approx. 13 slices per serving). Melt the butter in a pan and steam the apple slices. Roast the chopped macadamia nuts in another pan, remove them, add sugar to the pan, caramelize, add nuts, remove from the pan, spread out on baking paper and let cool. The vanilla pudding is prepared with apple juice. Scrape out the vanilla pod, add a pinch of cinnamon and 2 teaspoons of sugar and let stand covered. In between, the dough is rolled out evenly lengthways and widthways using a rolling pin.
Fill form
- Reach under the strudel dough with your hands (back of your hand up), pick up the dough and gently pull it apart with the back of your hand. Put it back on the floured surface and pull it out from the center outwards towards the edge of the table. The strudel dough should be pulled out so thin that it is translucent. Thick edges of the drawn strudel dough are cut away. The mold is greased and lined with strips of dough. Then add a spoon of vanilla pudding and layer the apple slices, macadamia nuts, raisins and cranberries on top of each other until the pan is full. The layering process is completed with a little vanilla pudding. The dough is closed, brushed with butter and baked in the oven for about 35 minutes at 180 degrees. After 20 minutes, the oven is set to circulating air.
Decoration
- The sugar is caramelized in a pan, poured over an inverted ladle, peeled off and left to cool on baking paper.
Serving
- The cakes are arranged on a plate, dusted with powdered sugar and the caramelized topping is placed on top. Outside there are a few sultanas for decoration.
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