APPLE STRUDEL RECIPE preparation methods

apple strudel

 

Ingredients required for apple strudel

Flour                                                                     100gms

Oil                                                                         10ml

Egg                                                                       1/2nos.

Water                                                                   60ml

Salt                                                                      a pinch

FILLING INGREDIENTS which can be used for apple strudel

Ingredients       

Apple                                                                    2nos.

Cinnamon powder                                               5gms

Sugar                                                                    30gms

Cake Crumb                                                       20gms

Sultana                                                                 10gms

Method on how to Prepare Apple Strudel Recipe :

  • Prepare the dough.
  • Sieve together the flour and salt.
  • Add the oil, egg and water then thoroughly mix together. Until a smooth soft dough is prepared.
  • Knead the dough for several minutes.
  • Cover and allow to rest in a cool place for an hour.
  • Roll out the dough into a very thin rectangular then transfer it to a floured clothes.
  • Carefully stretch the dough with the black of the hands. Working out words from the centre. Until it is very thin and almost transparent.
  • Trim of the ends to produce a neat rectangle cover with clean cloths until a filling is ready.
  • Mean while prepare the filling.
  • Cut the apples into segments (Quarter if you are using small apples).
  • Care the segments peel than slice thinly.
  • Add the sugar, sultana, cinnamon and lemon zest and mix together.
  • Heat the butter in a frying pan, then add the bread crumbs and fry until crisps & golden brown allow to coat.
  • Remove the cloth from the dough, sprinkle the bread crumbs over if then cover with the filling leaving a margin of about (3/4inch) on 3 of the size & aside margin of 100mm (4inch) at the top end.
  • Turn over the edges then using the cloth roll up the dough and filling. Stopping at the top edge.
  • Lightly brushed the inside of the top edge with butter so that when you have finished rolling it up it secure the roll.
  • Transfer the strudel to a lightly greased and floured baking fray. Carefully handling it with a cloth and making sure the edge you have just secure with butter is upper most.
  • Give a final brushing of melted butter over the whole roll to form a glaze then bake at 200°C (395°F) until cooked and golden brown about 40 minutes.
  • Remove the strudel from the oven and sprinkle lightly with icing sugar.
  • If it is to be served hot place it. (Either whole of sliced) on a warm serving dish. Alternatively leave it to cool until required.
  • Accompany with Chantilly cream.

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