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Apple
Strudel
I’m not a
fan of cooked fruits, but I love apple strudel. When I lived in Berlin, the
baker around the corner prepared some lovely apple strudels, among other delicious
things. Just the scent was amazing—cinnamon, vanilla, butter. So, I wanted to
share the recipe.
Ingredients:
For the
dough:
Flour 300 g
Gluten free,
self-rising flour 3 tablespoons
Butter 160g
Margarine 2
tablespoons
Egg yolks 2
(plus one to decorate the strudel)
Egg (entire)
1
Brown sugar
150g
Grated zest
of one lemon
Two teaspoons
of vanilla essence
Pinch of
salt
For the
fillings
Apples 5 (I
buy New Zealand Envy. They’re big, juicy, and taste a bit like pears, but any
other type would do, except maybe Granny Smith)
Sugar 1
tablespoon
Two teaspoons
of vanilla essence
Cinnamon
Butter 1
teaspoon
Orange
marmalade.
The dough:
Cut the
butter into pieces and let them soften at room temperature until they’re malleable.
Add the sugar and the margarine and whip everything until it become fluffy and
soft. If you use an electric mixer, set it on low speed. I used high speed and
spent the next half an hour cleaning the kitchen from bits of butter. The dogs
helped though :)
Add the
yolks and the egg, beat again. Add the flours, the lemon zest, salt, an
vanilla, and start working the dough with your hands. When the flours are well
incorporated, form a ball and put it in the fridge for at least a couple of hours.
Don’t worry if it’s sticky. It’s okay. You can add more flour later when you
roll the dough.
Meanwhile,
prepare the apples. Peel them, cut them into thin slice, and place them in a
glass container. I know many people will cringe at this, but I cook the apple
for a few minutes in the microwave, to be sure everything is properly cooked.
Otherwise, some hard, uncooked bits might remain.
Put the
butter in a frying pan, add the sugar, vanilla, apples, and cinnamon. Let it
cook for 15 mins, mixing now and then. Set aside to cool.
Cut the
dough in half. You’ll need only half of it. You can store the remaining dough
in the freezer or make some cookies.
Roll ¾ of
the half dough into a 5mm wide slice. Spread the marmalade on top of it with a
tablespoon. Fill it with the apples. Roll the remaining dough and cover the
apples, then seal the borders. Before putting the strudel in the oven (180 C,
static) brush the top with egg yolk.
It takes 20
mins, more or less, to cook.
Let it cool
and enjoy!
Variations:
you can add sultanas and pine seeds to the apples, or chocolate chips.
Tips: the
yolks are the secret for a perfect dough. They make the dough elastic and easy
to roll. If you want to make homemade pasta for example, use only yolks. It’ll
be perfect!
Book to go
with it: Like Water for Chocolate by Laura Esquivel. I love South American authors,
and this book is one of my absolute fav.:)
Thanks for reading!!
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