Apple strudel;)

Name: Apple strudel;)｜aястасияさんの料理レシピ
Ingredients: The dough; 250g Wheat flour; 1 2tsp Salt; 50ml Vegetable oil; The filling; 50g Wheat bread; 120g Butter; 100g Walnuts; 1 2pcs Lemon; 80g Dark raisins; 6pcs 160g Apples; 1tsp Powder cinnamon; 150g Sugar; 40g Powder sugar

レシピ

材料・調味料 (9 人分)

The dough:

Wheat flour: 250g

Salt: 1/2tsp

Vegetable oil: 50ml

The filling:

Wheat bread: 50g

Butter: 120g

Walnuts: 100g

Lemon: 1/2pcs

Dark raisins: 80g

Apples: 6pcs(160g)

Powder cinnamon: 1tsp

Sugar: 150g

Powder sugar: 40g

作り方

1: Dough: wheat flour 250g, Salt 1/2tsp, Vegetable oil 50ml

Sift the flour, add salt, oil and 125ml water into a wide bowl. Mix dough and knead vigorously for at least 10 minutes, the dough has to be smooth, silky and very elastic so as it is easy to work with it. Roll the dough into a ball, brush the surface with oil, wrap in plastic wrap and leave to rest for 30-40 minutes. Do not neglect this point, so you do not experience difficulties with stretching the dough.

2: The filling: butter 30g, wheat bread 50g

For strudel does not get wet, you need to thicken the filling. For this purpose, crush crackers. It is easy to prepare, dry the slices of white bread in the oven and grind in a blender. The resulting chips fry a little with butter a few minutes, do not forget to stir.

3: Dark raisins 80g, Walnuts 100g

Wash raisins, dry and combine with chopped walnuts. Put in a large bowl for the filling.

4: Apples 6pcs(160g), sugar 150g, Lemons 1/2pcs, Powdered cinnamon 1 tsp

Washed and dry apples clean from the core and cut into medium-sized cubes. Sprinkle with lemon juice. Put apples into a bowl with raisins and nuts, add sugar and cinnamon.

5: Wheat flour 20g

Sprinkle work surface with flour and gently roll the dough using a rolling pin. Then put the dough on a large clean wet towel. Insert your hand under the dough, palms down and gently stretch until it becomes so thin that the pattern on the fabric is visible. Try to act quickly so that the dough did not have time to dry, but do not tear it. Thickish edges you may either cut or stretch them as thin as the rest of the dough. You can even do this later, after putting some stuffing.

6: Butter 20g

Grease the dough with melted butter and sprinkle with prepared breadcrumbs. Leave about 4-5 cm from the edges, and 15 cm from one of the long sides - it will be upper strudel Crisp layer. Put the crumbs evenly over the filling. For the dough onto the filling on the long side (where we left free edge of the dough) with a towel. Fold the edge of the dough also laterally to avoid leaking out of filling during baking.

7: Better 20g

Lubricate the oil while wrapping the dough.

8: Butter 30g

Put ready strudel seam side down on a baking sheet, the laid with baking paper or foil, buttered. Place in preheated oven and bake for 40-45 minutes at 180C. During baking lubricate strudel with oil 1-2 times.

9: Butter 20g

Ready strudel, remove from the oven, to shift on the grid together with paper or foil, brush the top of the remaining butter.

10: Powder sugar 40g

Thickly sprinkle with powder sugar while hot strudel.
Serve strudel warm with vanilla ice cream( the best), cut into pieces of 5-7cm.