Apple Strudel with Almonds
Die zart-knusprige Hülle, gefüllt mit süßem Apfelkompott schmeckt auch pur, doch mit einer cremigen Vanilleeiskugel oder warmer Vanillesoße ist es perfekt abgerundet.
Ingredients
For the dough
250
g
Wheat flour
1
Teaspoon(s)
Salt
100
ml
Water
1
Piece(s)
Egg
20
ml
Oil
For the filling
100
g
Breadcrumbs
50
g
Butter
140
g
Sugar
10
g
Cinnamon
170
g
Raisins
100
g
Almond flakes
10
g
Lemon juice
1.2
kg
Apples, sour, cored and sliced
10
g
Butter, liquefied
Some
Rum
Preparation
1. First, marinate the apple slices with lemon, cinnamon, sugar and rum, then set aside to allow the marinade to absorb into the apples.
2. While the apples are resting, put all the ingredients for the dough together in a large bowl and knead until the dough no longer sticks to your hands.
Then shape the dough into a ball and brush it with oil to make it easier to roll out the dough thinly. Now let the dough rest for about 30 minutes so that the oil can be absorbed.
3. Meanwhile, prepare the filling: Melt the butter in the pan, then add the breadcrumbs and the pickled apples.
Then roll the dough in flour, roll it out into a very thin rectangle on a baking mat and spread with butter. Then spread the filling, the raisins and the almond flakes on the dough and then roll up the strudel using the baking mat.
4. Bake the rolled strudel in a preheated oven at around 180°C (top/bottom heat) for 35-45 minutes until golden brown. After baking, brush the strudel with a little soft butter and then let it rest for at least 20 minutes.
