Apple Strudel
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Nice and yummy autumn recipe. Sweet and soft apples with vanilla sauce will make your taste receptors smile :)
Step 1
Ingredients:
Doughi
180 g butter
250 g flour
1 pinch salt
125 g sour cream
Stuffingi
2 lemons
1.5 kg sour apples
125 g raisins in rum
100 g minced almonds
200 g sour cream
150 g sugar
0.5 teaspoon cinnamon
100 g butter
100 g ground almonds
20 g powdered sugar
Preparation Time: 60 min
Servings: 16
Calories: 390
Protein - 5g, Fat - 24g, Carbohydrate - 38g
Step 2
Step 3
Empty bowl on the working surface and knead dough. Roll in plastic wrap and let lay in warm place while you make the stuffing (about 30 minutes).
Step 4
Cut lemons into halves and squeeze out the juice. Peeli apples, cut into quarterns, take out hearts, slice thin and sprinkle with lemon juice.
Step 5
Whiski sour cream with lemon peel, powdered sugar and cinnamon to blend, add raisins in rum and minced almond, pour the blend onto apples and stir together.
Step 6
Sprinkle working surface with flour. Kneadi the dough once more and hit it several times with your fist. Its surface has to become smooth and shining.
Step 7
Roll the dough thin. Make short breaks while rolling, to let dough rest. In between times melt butter.
Step 8
Transfer dough onto colored kitchen towel with help of rolling pin. The dough must be thin enough to let you see the towel's pattern through it. Spread 2/3 of butter over the dough. Sprinkle with ground almonds and spread apple stuffing.
Step 9
Make a roll, helping yourself with towel. Holding its bottom with both hands, transfer it onto baking sheet.
Step 10
Carefully tuck in strudel's ends. Then oil it with rest of butter (you may heat it up a little) and bake for about 50 minutes.
When baked, take it out and let cool a little. Sprinkle with powdered sugar, slice and serve immediately with vanilla sauce, while warm.
Additional Info
Tips:
You have to mince apples very thin, if you want to obtain clearly-formed strudel. Stuffingi has to be well-stirred, and at the same time stuffing in made-strudel has to be crumbly, not hard-packed.
To make vanilla sauce:
Heat milk with pinch of vanilla. Whiski 1 egg yolk with 30 g powdered sugar, 10 g starch and 5 tablespoons cool milk. Pour it into hot milk and stir well. Whisk egg white and add to hot sauce, stir again and let thicken.
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