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Sarahjkelly
Apple strudel
Traditional Austrian pastry with apple, raisins, cinnamon and almonds in a crusty dough crust.
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Ingredients
Directions
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Bring a pot of water to the boil.
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Mix the flour, butter, lukewarm water and salt.
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Add the rest of the flour and knead by hand smoothly.
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Pour the cooking water out of the pan. Put the baking paper in the pan and put the dough on it. Cover and rest for 1½ hours.
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Preheat the oven to 190 ºC.
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Halve the apples and cut into quarters. Remove the cores and cut the parts into cubes of 0.5 x 0.5 cm (brunoise).
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Mix the apple pieces with the sugar, raisins, cinnamon, vanilla sugar, clove, lemon juice and almond shavings.
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Use a rolling pin to roll out the dough on a floured sheet to a piece of 20 x 30 cm.
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Place on a suitable piece of baking paper and stretch it further by hand to 50 x 70 cm, until the dough is almost transparent.
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Brush generously with the butter. Crumble the biscuit over the dough. Spread the apple mixture in half and leave 4 cm at the edges.
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Fold the sides inwards. Roll up the strudel with the help of the baking paper. Brush with the rest of the butter.
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Place the strudel on a baking sheet covered with parchment paper. Bake for about 55 minutes in the oven. Allow to cool slightly.
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Nutrition
355Calories
Sodium1% DV15mg
Fat22% DV14g
Protein12% DV6g
Carbs16% DV49g
Fiber12% DV3g
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