Easy Apple Strudel
|Butter||225 Gram, melted|
|Sifted confectioners sugar||1 Ounce|
|For strudel filling|
|Toasted bread crumbs||4 Tablespoon|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Tart apples||3 Pound, peeled, cored and finely sliced|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ground almonds||50 Gram (1 Cup)|
|Blanched toasted and chopped almonds||125 Gram (2 Cup)|
|Sugar||125 Gram (1/2 Cup)|
|Ground cinnamon||2 Teaspoon|
First prepare the filling.
Lightly mix all the ingredients together in a bowl.
To shape the strudel, cover a large table with a cloth or sheet.
Dust the cloth lightly with flour.
Put the dough in the center of the cloth and roll it out as thinly as possible.
Put your hands, palms downward, under the dough.
Gradually stretch the dough by lifting it on the backs of your hands until it is paper thin.
Work your way around the table stretching the dough to a uniform thickness.
If a few small holes appear in the dough do not worry.
When the dough is as thin as paper, straighten the edges with a pair of scissors.
Preheat the oven to 425°F (220°C).
Grease 2 or 3 baking sheets.
Brush the dough with two-thirds of the butter.
Starting at one of the shorter ends, lay the filling in a long strip on the dough.
Leave a clear 2-inch (5-cm) margin on each side and in front of you.
Fold the margins of the two longer sides over the filling and brush the folds with butter.
Now lift up the cloth in front of you and roll the dough over the filling.
Continue rolling until the filling is completely rolled up in the dough.
Using a sharp knife, cut the strudel into lengths to fit on the baking sheets.
Put the strudel on the baking sheets with the seams underneath.
Brush generously with butter and put in the oven.
Reduce the oven temperature to 350°F (180°C) and bake for 45 minutes or until the strudel is golden brown on top.
Serve the strudel warm or cold, dusted with confectioners' sugar.