Apple Strudel
Baking and Desserts • Jewish
Description
Recipe taken from a book on world cuisines.
Ingredients
- Wheat Flour 3 cups
- Salt to taste
- Chocolate eggs 2 pieces
- Vegetable Oil 3 tablespoons
- Water 6 tablespoons
- Walnuts 1 cup
- Crabapples 5 pieces
- Light Raisins, Seedless 5 oz
- Sugar 3 tablespoons
- Citrus Zest Mix 2 tablespoons
- Ground Cinnamon 2 teaspoons
- Meyer Lemon Juice 2 tablespoons
- Breadcrumbs 1 cup
Step-by-Step Guide
Step 1
Prepare the dough: sift the flour into a bowl, lightly salt it.
Step 2
Make a well in the center, add the eggs, 2 tablespoons of vegetable oil, and water, and knead into an elastic dough.
Step 3
Cover it with a napkin and let it rest in a warm place for 20–30 minutes.
Step 4
Prepare the filling: sort the walnuts, remove the partitions, and chop finely.
Step 5
Wash the apples, remove the cores, and chop finely.
Step 6
Rinse the raisins and dry them.
Step 7
In a bowl, mix the apples, raisins, sugar, zest, lemon juice, and cinnamon.
Step 8
On a floured surface, roll out the dough into a thin layer, drizzle with vegetable oil, and sprinkle with breadcrumbs and nuts.
Step 9
Evenly spread the filling and carefully roll it into a log.
Step 10
Grease a baking sheet with the remaining vegetable oil and place the log on it.
Step 11
Bake in an oven preheated to 200–430°F for about 30–40 minutes.
Step 12
Cut the hot strudel into pieces 4–5 cm wide and serve with tea.
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