Apple strudel
Delicacies from the Tyrolean mountains
Enjoy a ‘delicacy from the mountains’ every day and conjure up some holiday memories on your table. We have selected seven different favourite dishes for you and hope you enjoy cooking and, above all, savouring them. Good luck!
Dough:
check200 g flour
check30 ml oil
check140 ml water
check1 pinch of salt
To spread:
check40 g lukewarm butter
check40 g hot butter
Apple filling:
check1,2 kg sliced apples
check1/2 tablespoon of lemon juice
check80 g sugar
check1 packet of vanilla sugar
check1 pinch of cinnamon
check40 g walnuts (roughly chopped)
check60 g raisins
Preparation
Dough
Put all the ingredients into a mi-xing bowl and knead it together. Coat it with warm butter, cover it and let it rest for about 1 hour. Roll out the dough as large as possible on a floured cloth. Put the floured back of both hands under the dough and stretch it until it is very thin. Coat it with warm butter again. (You can also use pastry instead of strudel dough.)
Apple filling
Peel the apples and cut it into slices, then mix it with lemon juice, sugar, vanilla sugar, cinnamon, nuts and raisins and put it on the dough. Fold the dough in at the sides by approx. 3 cm and roll it up with the help of the cloth. Put the strudel on a greased baking tray (with the seam down) and cover it with warm butter. Bake it for about 40 minutes (180 °C upper/lower heat, 160 °C hot air). After about 20 minutes baking time, cover the strudel with the rest of the warm butter and sprinkle with icing sugar before you serve it.
