| Preparation time: 30 minutes
Oven temperature: 210°C (425°F)
Cooking time: About 35 minutes
Strudel is cooked at a high temperature so that the fruit doesn’t
lose its juice. If the dough starts getting "dangerously"
brown, lower the heat and/or loosely place a sheet of aluminum foil
over top without folding it over the strudel.
Serve with crème anglaise or Chantilly cream.
If you don’t feel up to making the dough yourself, use phyllo
pastry… the result will be a less traditional but equally delicious
- 1.2 kg Boskoop or Granny Smith apples
- 250 g strudel dough (see recipe below)
- 200 g fresh cream
- 110 g melted butter
- 60 g raisins
- 50 g ground hazelnuts
- 60 g sugar
- 100 g bread, dried in the oven and ground into bread crumbs
- The juice of half a lemon
- A pinch of cinnamon
- Icing sugar
| Peel, core and thinly slice the apples. Immediately
place into a bowl with the lemon juice, sugar, raisins, hazelnuts,
fresh cream and cinnamon.
On a floured work surface, roll out the dough in a rectangular
shape, place on a buttered baking sheet and brush with melted
Sprinkle the bread crumbs over top and pile the apples in the
middle of the dough. Fold the dough over the apples, brush on
a bit of melted butter and place in a preheated 210°C (425°F)
oven for about 35 minutes. Take the strudel out of the oven,
let cool and sprinkle with icing sugar.
- 250 g flour
- 120 ml warm water
- 20 ml oil
- 1 egg
- 1 pinch salt
| Mix all of the ingredients together in a bowl
and knead the dough until smooth. Brush with oil and let rest
for one or two hours at room temperature, away from drafts,
covered with a dish towel or bowl. Roll out the dough a floured
work surface. Lay the dough on a damp dish towel and stretch
in every direction.