Apple strudel or strudel used to be part of the Christmas menu in many families. The supply of apples from the autumn harvest was used. The dough varied depending on the individual regions and the availability of their raw materials – we can meet leavened dough, stretched dough, currently the most used is the so-called puff pastry, which is easy and quick to prepare. The filling can also be changed according to the availability of raw materials – for example, poppy seeds or nuts were used instead of apples.
- 200 g semi-coarse flour
- 130 g of butter
- 1 pc yolk
- 4 tablespoons of water
- 500 g of apple
- 50 g of raisins
- 10 g of cinnamon
- 20 g sugar (according to the sweetness of the apples)
- 1 piece of vanilla sugar
- We make a smooth dough from flour, butter, egg yolk and water, which we let rest for a while.
- In the meantime, peel the apples, remove the cores and cut them into slices (you can also grate them).
- Roll out the finished dough into two thinner (approx. 2 mm thick) rectangular sheets, place sliced apples on the lower part, sprinkle with cinnamon or sugar, add raisins and wrap.
- We press the edges of the strudel so that the juice from the apples does not flow out during baking.
- Brush the surface of the strudel with egg white, bake for 20-25 minutes at 170°C.
- Sprinkle the baked strudel with powdered sugar and cut into 4 cm thick portions.
Of course, apple strudel can be eaten warm immediately after baking, when it is beautifully crunchy.
It is possible to decorate it, for example, with homemade whipped cream or boiled pieces of apples. If we prefer it to be softer, it is advisable to close it, for example, in a jar with a lid until the next day. Currently, it is also possible to meet gluten-free variants.