Berlin Apple Strudel
Baking and Desserts • German
Description
Berlin Apple Strudel
Ingredients
- Chicken Egg 1 piece
- Water 6 tablespoons
- Margarine 1 tablespoon
- Vinegar essence 1 tablespoon
- Salt ¼ g
- Apple 20 oz
- Raisins 5 oz
- Sugar 5 oz
- Cake crumbs 5 oz
- Cognac 2 tablespoons
- Ground Cinnamon 0 oz
- Wheat Flour 10 oz
Step-by-Step Guide
Step 1
The preparation of the Berlin strudel begins with making the filling. Wash the apples, dry them, and cut them into thin slices.
Step 2
Sprinkle the apple slices with sugar and cinnamon, add raisins and cognac, and mix well.
Step 3
For the strudel dough, add salt and softened margarine to the flour. Rub together thoroughly, then add the egg.
Step 4
Add vinegar to the water and gradually pour it into the flour mixture with margarine and egg. If the dough seems too stiff, slightly increase the amount of water.
Step 5
Knead the soft, elastic dough until smooth for about 15 minutes. The kneading time is very important, so to make this process easier, you can use a food processor.
Step 6
Once the dough is ready, immediately knead it again and roll it out on a floured piece of cloth or linen napkin.
Step 7
Carefully stretch the rolled-out dough on your palms.
Step 8
Sprinkle the stretched dough with crushed breadcrumbs, then place the prepared filling on top.
Step 9
Roll it up and place it on a warm enamel tray or baking sheet.
Step 10
Bake the strudel for 40–45 minutes in a preheated oven — the first 10–15 minutes at 480°F, then remove from the oven and quickly brush with melted butter. Continue baking for the remaining time (25–30 minutes) at 100–300°F.
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