Traditional Apple Strudel
(0)
60 min
Under an hour
Sezamo
Descoperă secretul unui ștrudel cu mere autentic, preparat cu un aluat întins manual, incredibil de subțire și fraged. Umplutura generoasă de mere suculente, scorțișoară parfumată, stafide și nuci crocante transformă acest desert tradițional într-o experiență culinară de neuitat. Perfect pentru a fi savurat alături de o cafea de specialitate sau o cupă de înghețată de vanilie.
Preparation method
Sift the flour onto the work surface to aerate it. Make a well in the center, add the egg, oil, a pinch of salt, and a little lukewarm water. Begin to gradually incorporate the flour towards the center and knead until you obtain an elastic and homogeneous dough. If it's too stiff, add a little more water; if it's too soft, add a little more flour. Knead until the dough becomes smooth, shiny, and no longer sticks to your hands. Form a ball, wrap it in cling film, and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 160 °C. Line a baking tray with baking paper. Peel the apples and grate them on the large grater. In a small saucepan, melt the butter.
Divide the rested dough into two equal parts. Roll out each part on a lightly floured surface, forming the thinnest possible rectangle.
Chef's tip
If the dough tears slightly while you're stretching it, don't worry; you can 'patch' the hole with a small piece of dough cut from the edges.
The secret to a successful strudel is for the dough to be so thin that you can see the pattern of the towel through it.
You can replace the apples with sour cherries for a tartier and equally delicious variation.
15 min
Under an hour
