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Apple strudel
German recipe
| Preparation : 20 min | Resting : 30 min |
| Cooking : 55 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
| Programmes : | accessories : |
Serves SERVES 4 to 6
:
| Strudel pastry | |
| 250 | g flour |
| 1 | pinch salt |
| 1 | egg |
| 80 | ml water (at room temperature) |
| 25 | ml canola oil |
| For vanilla sauce | |
| 5 | egg yolks |
| 60 | g caster sugar |
| ½ | vanilla bean |
| 350 | ml full cream milk |
| For filling | |
| 150 | g sultanas |
| 1 | tblsp lemon juice |
| ½ | tsp lemon zests |
| 1 | tblsp rum |
| 50 | g beurre |
| 100 | g breadcrumbs |
| 1 | tblsp cinnamon |
| 140 | g sugar |
| 1 | kg cooking apples (Belle de Boskoop), sliced |
| 30 | g melted butter |
| 2 | tblsp icing sugar |
| 1 | Put all the pastry ingredients in bowl and run EXPERT programme 2 minutes/speed 6 (without heating). Put a spoonful of oil in a bowl and add pastry to oil it. Rest pastry for 30 minutes at room temperature covered with a moist tea towel. |
| 2 | Soak sultanas in lemon juice and lemon zests in rum. |
| 3 | Put butter in bowl and melt with EXPERT programme 1 minute/speed 0/110°C. |
| 4 | Add breadcrumbs and brown with EXPERT programme, 3 minutes/speed 3/120°C. |
| 5 | Add cinnamon, sugar and sultanas with juices and blend using EXPERT programme 30 seconds/speed 3 (without heating). |
| 6 | Preheat oven to 190°C. |
| 7 | Spread tea towel on table and sprinkle with a little flour. Sprinkle oiled pastry with a little flour. Place pastry on tea towel and roll out. Then gently stretch the edges of the pastry with the hands, using a circular movement. |
| 8 | Place sugar and sultana mixture on top of pastry then add sliced apples. Roll up the strudel loosely using a tea towel and place on a lined baking tray. Bake strudel for about 50 minutes. |
| Vanilla sauce | |
| 1 | Put egg yolks in bowl with castor sugar and vanilla bean seeds. Install whisk, remove cap and run EXPERT programme, 8 minutes/speed 5/65°C. |
| 2 | Run EXPERT programme for 8 minutes/speed 3/80°C. Gradually pour milk through opening of lid and then close the cap. |
© Photo Sandra Mahut
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