Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (serves 8):
– 250 g flour
– 2 egg yolks (the second used to brown the Strudel)
– 1/8 liter of water
– 3 tablespoons oil
Preparation of the recipe:
Put the flour into a bowl, make a well. Then put an egg yolk, salt, oil, and water. Mix the dough into a ball and then complete the work on the floured surface.
Upon achieving a smooth ball that does not stick, rest with the bowl placed upside down over 30 minutes (it should stay warm).
Place a damp cloth on the work surface, a dry top.
Roll dough on the towel, stretch with hands without tearing. This gives a 50×60 rectangle around. The lowers become transparent; we should be able to read the newspaper through the dough.
Spread the filling on the dough, leaving a 2 cm border all around.
Roll up the dough (like a rolled cookie) by lifting the cloth. Place the strudel on a baking sheet covered with parchment paper. Brush with the egg.
Bake 25 to 30 minutes in an oven preheated to 225 ° C.
Apple strudel recipe
Ingredients / 8 people
For the dough:
250 g flour + for the work plan
25g unsalted butter
10 cl of warm water
2 pinches of salt
2 egg yolks (the second used to brown the Strudel)
20 g of powdered sugar
1 puff pastry
For the filling:
20 cl whole liquid cream
30g unsalted butter
60 g of blond raisins
60 g of powdered sugar
60 g whole hazelnuts
100 g bread crumbs
Juice of one lemon
1 teaspoon powdered cinnamon
1 fresh orange
2 tablespoons liquid honey
30 g of icing sugar
Prepare the dough
Put the flour in a bowl and make a well, add an egg yolk, salt, melted butter, sugar and warm water. Work the dough to form a soft ball without being sticky, then finish kneads on floured surface.
Upon achieving a smooth ball and does not stick, let stand 1 hour or 2 at room temperature, away from drafts, under a cloth or a bowl placed upside down on top. Place a damp cloth or baking sheet on the work plan and a dry cloth over it.
Roll dough on the cloth, and then spread roller stretch with hands without tearing to obtain a rectangle of 50 x 60 cm approx. The lowers becomes transparent.
While the dough rests, peel and seed the apples, then cut into thin strips. Then put in a bowl with the lemon juice, orange juice, sugar, raisins, blanched hazelnuts and a little crushed, honey, cream, breadcrumbs, butter and cinnamon. Mix up.
Preheat the oven at 210 °. Spread the filling on the dough, leaving a 2 cm border all around. Roll up the dough by lifting the cloth (like a rolled biscuit). Place the strudel on a baking sheet lined with parchment paper or a baking sheet and basking in the egg yolk.