Polish Apple Strudel
Baking and Desserts • Poland
Description
It's important not to overbake the strudel, or it will be dry. Serve with sour cream or without. No need for ice cream, raisins, or cinnamon — Antonovka apples are aromatic enough on their own, and their flavor should not be masked.
Ingredients
- Wheat Flour 5 oz
- Kefir 5 fl oz
- Antonovka apples 8 pieces
- Chicken Egg 1 piece
- Butter 0 oz
- Powdered Sugar 6 tablespoons
- Safflower Oil 1 tablespoon
Step-by-Step Guide
Step 1
Pour the flour into a bowl, crack the egg, add the kefir, and add salt to taste.
Step 2
Mix with a fork until the dough thickens, then turn it out onto a table and knead it vigorously, adding the remaining flour.
Step 3
When the dough becomes homogeneous, cover it with a cloth and set aside.
Step 4
Peel the apples and chop them finely into thin slices.
Step 5
Cut off a quarter of the dough and start rolling it out with a rolling pin until it forms a large circle about 2–3 millimeters thick.
Step 6
Place it on a kitchen towel.
Step 7
Sprinkle the apples inside, fold the edges of the strudel with the towel, and pinch the ends.
Step 8
Roll the strudel from the towel onto a baking sheet lightly greased with sunflower oil.
Step 9
Place in an oven preheated to 390°F.
Step 10
Bake for about 30–40 minutes, until the crust turns a creamy brown color.
Step 11
Remove from the oven, transfer to a plate, and brush the crust with butter.
Step 12
Dust with powdered sugar (it’s best to grind the sugar in a coffee grinder).
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