MICHAEL'S AUSTRIAN APFELSTRUDEL

MICHAEL'S AUSTRIAN APFELSTRUDEL image

Number Of Ingredients 14

Previous Next

Filling:
600 g tart apples
120 g sugar
2 pinches cinnamon
60 g browned bread crumbs
2 tsp lemon juice
120 g raisins or currants (soaked in rum)
a few drops of vanilla extract
Pastry:
150 g all purpose flour (make a well)
80 g water
3 cl oil
1 pinch salt
tepid water and corn oil

Steps:

Combine the ingredients for the pastry quickly with your fingers working from the outside of the well. Knead on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with oil. Cover the dough with a bowl and let it rest for 30 minutes. Spread a large cloth (ca.60cm x 60cm) out on the pastry board and sprinkle with flour. Roll out as thin as possible. Begin to stretch the dough gently from the center, trying not to tear it. Sprinkle the apple mixture over this and roll up. Slide the strudel onto a greased baking sheet. Brush the surface of the roll with melted butter and bake at 200˚C for about 30 minutes.