Yep – again a recipe with apples. I am so waiting for the spring to come and for some really great fruits on the local markets. But anyway – there are still loads of great apples to be baked. This is my first attempt to Strudel and it is a bit tricky with the dough, but with a little touch and patience it will work.
For the dough:
250 gr. flour – Type 550
2 gr. salt
100 ml water (ludewarm)
20 ml oil
Oil to dap the dough for the dormant Phase
Melted butter for the dough
For the filling:
800 gr. chopped apples
1 lemon (the juice)
170 gr. raisins (watered)
100 gr. breadcrumbs
50 gr. butter
140 gr. sugar
10 gr. cinnamon
baking sheet, buttered
oven at 340°F/170°C (air circulation)
60 gr. melted butter
Mix all the ingredients for the dough in a bowl – flour salt egg water oil – until you have a homogenous dough. Dap the dough with oil and cover with foil. Let it rest for one hour.
That goes very quick. As a variation I bathed the dough in oil.
In a pan melt the butter at middle heat and roast the breadcrumbs until light brown – put aside to cool down. Water the raisins (for at least 15 or 20 minutes) and chop the apples. Into the chopped apples add the juice of a lemon, sugar, the cinnamon, the watered raisins and the breadcumbs – mix well.
Coat the dough with melted butter. Put the filling on and use the towel to make a roll.
Put it on the buttered baking sheet and let it bake for about 40 minutes in the oven at 340°F/170°C (air circulation). Always have an eye on it. It should be light Brown.