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Ingredients
- Dough
- 250 Grams Flour Type 700 (bread Flour)
- 2 Grams Salt
- 1 Egg
- 100 Grams lukewarm water
- 20 Grams Oil
- Butter-Breadcrumbs
- 100 Grams breadcrumbs
- 50 Grams Butter -- Heat the butter in the pan. Add the breadcrumbs and roast them until they take on a gold-brown shine.
- Cinnamon Sugar
- 140 Grams sugar
- 10 Grams Cinnamon -- Mix the Ingredients.
- Filling
- Butter-breadcrumbs & Cinnamon Sugar From Above
- 170 Grams Raisins
- 1 shot rum -- Soak raisins in rum 24 hours
- 10 Grams Lemon Juice
- 1100 Grams Peeled Sour Apples (8) -- cored & Sliced
- Mix All Ingredients Well.
Preparation
Step 1
Dough
Mix all ingredients to a soft dough until the dough loses from hands and table.
Form the dough to a ball, and spread the pastry with oil and let it rest in vegetable oil for 20-30 minutes.
Put the dough on a flour-covered cloth and roll it in a rectangular shape. Extend it on back of your hands to a waferthin layer. Cut off the thick ends and roll it carefully with the cloth.
Put the filling on the extended layer of dough.
Roll the dough with a flour-covered cloth. Twist the ends and break off any excess dough. Brush melted butter on strudel.
Put the Strudel onto a buttered baking tray and bake it in the oven at 375 degrees (F) until it takes on a gold-brown shine.