Apple Strudel

Apple Strudel

Tags: Cakes | Cookies Desserts


For the dough:
125 g
3 tbsp
90 ml
lukewarm water
1 Prise
For the filling:
500 g
50 g
1/2 tsp
grated lemon peel
40 g
40 g
40 g


1. For the filling, toast breadcrumbs and butter in a pan. Peel apples, grate and stir in the lemon zest.


2. For the dough, combine flour, salt and oil in a bowl. Using a mixer fitted with dough hooks, gradually add the warm water and swiftly knead into a soft dough; mix until it separates from the edge of the bowl. Then on the lightly floured work surface, knead the dough by hand and form into a smooth ball.


3. Roll out the dough as thinly as possible with a rolling pin on a clean tea towel dusted with flour. Cut the strudel dough into an approx. 40 x 40cm square.


4. Spread butter crumbs evenly over the dough, then evenly distribute the apple mixture over the crumbs and sprinkle with cinnamon and sugar.


5. Tuck the sides in and roll up with the aid of the tea towel.


6. Place into a greased dish or onto a tray lined with baking parchment.


7. Put the strudel into the preheated oven and brush it with cream after about 10 minutes. Brush with cream repeatedly while baking so that the strudel turns a nice golden brown colour (the lactose in the cream helps give the strudel colour).


Bake: 200°C convection, approx. 30 minutes


Please note: If you let strudel dough sit, it will become dry and tear when rolled out, so start with the filling.