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Apple Strudel (Apfelstrudel)
🇧🇷Brazil
•View in original language
(Português)
120 min(s)
6 servings
Geovana Mendes
@geovanamendes- Ingredients
- Recipe
- Wheat flour75 g
- Oil1 tablespoon
- Water40 ml
- Pinch of salt to taste
- Green apple400 g
- Breadcrumbs40 g
- Melted butter35 g
- Butter30 g
- Raisins25 g
- Chopped walnuts20 g
- Refined sugar20 g
- Cinnamon to taste
- Sliced Almonds to taste
- dough preparation Sift the wheat flour straight on the bench, make a hole in the middle of the flour and add the oil and salt. Mix Gradually add the water and knead the dough for 10 minutes. Beat the dough on the countertop to activate the gluten. After kneading, form a ball with the dough, brush it with oil and cover with cling film. Let it rest for 30min.
- Filling In a frying pan, put 30g of butter and melt, then add the breadcrumbs and let it lightly toast. Reserve
- Peel the apples and cut them into very thin slices. Reserve
- In a bowl mix the sugar, cinnamon, raisins and walnuts. Reserve
- Mounting Place a clean cloth on the countertop, sprinkle with wheat flour and place the dough resting on the cloth. Open the dough with a rolling pin to break up the ball. Then, finish opening the dough with your hands, always pulling outwards from the center, being careful not to tear the dough. The dough should be very thin and transparent. Austrians say pasta is perfect if you can read a love letter through their pasta lol I did that and it worked hahaha
- Melt 35g of butter and sprinkle over the dough.
- Place in the dough spreading the breadcrumbs with butter mixture. Then put the apples and add the mixture of sugar with cinnamon, raisins and walnuts. Leave the sides of the dough free
- Close the sides and with the help of the cloth roll the dough until it closes completely.
- Place the dough with the zipper facing down on the baking sheet lined with parchment paper. Brush melted butter over the steudel and place the sliced almonds on top.
- Bake in a preheated oven at 200°C for 30 minutes.
- optional tip Once ready, sprinkle icing sugar on top. To accompany ice cream or crème anglaise.
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