Apfelstrudel
| Pastry | Pastry Filling | Cream Topping |
|
½ pound all-purpose flour Salt 2 ½ tablespoons vegetable oil |
2 pounds tart apples Juice of 1 lemon 1 teaspoon grated lemon rind ½ cup sugar ½ teaspoon ground cinnamon 2 tablespoons dark rum ¼ cup raisins ¼ cup coarsely chopped hazelnuts 3 tablespoons unsalted butter 4 tablespoons breadcrumbs |
½ cup milk |
For the pastry, sift the flour into a bowl. Add ¾ cup of warm water, 2 tablespoons of oil and a pinch of salt. Knead until smooth. Brush with the remaining oil and allow the pastry to rest at least 30 minutes.
For the filling, peel, quarter and core the apples. Cut into thin slices. Put the apple slices into a bowl and sprinkle with lemon juice. Add the lemon rind, sugar, ground cinnamon, rum, raisins and nuts. Mix well.
Melt 1 tablespoon of butter in a pan and fry the bread crumbs until they are golden. Heat the oven to 375°F. Brush a baking tin with butter.
Spread a clean kitchen towel over the work surface, flour it and place the pastry on it. First, spread the pastry with a rolling pin. Then flour your hands and put them with the backs up under the pastry. Start to stretch the pastry in all directions. Ultimately, the pastry has to be as thin as a sheet.
Brush the pastry with the remaining melted butter. Cover with the apple filling and the fried breadcrumbs leaving a 3-inch border free. Fold in two sides. To roll up the strudel, take two corners of the towel and lift them a little, so that the strudel starts rolling up. Proceed until it is rolled up. Depending on the size of the baking tin, cut the strudel into 2 or 3 pieces and place them alongside each other into the tin. Bake in the preheated oven for 25 minutes.
For the topping, heat the milk, cream and butter in a pan. Remove the strudel from the oven and pour over the topping. Return the strudel to the oven and bake for 30 minutes.
Remove the strudel from the oven and sprinkles with some confectioner’s sugar. Cut the strudel into thick slices and serve it hot or cold.
