Thursday, March 31, 2011

Apple strudel

Apple strudel is traditional Austrian pie and a correct name is Viennese strudel. A main point of strudel is very thin, so tiny, that can read a newspaper via layer. (It's not a joke!)Strudel
wheat flour: 1/2 lbs (250g)
butter: 2 tbsp.
egg yolks: 2 pcs.
salt: pinch

For the filling:
apples: 2 - 2.2 lbs(1 kg)
sour cream: 1/3 lbs(125g)
fresh white bread crumbs: 1/5 lbs(100g)
butter: 1/5 lbs(100g)
raisins: 1/5 lbs(100g)
sugar: 1/5 lbs(100g)
almonds, chopped: 1/8 lbs(75 g)
cinnamon: 1 tsp.
powdered sugar: 2 tbsp.

How to prepare:
Mix flour, salt, 125 ml of warm water, egg yolks and melted butter kneaded dough. Roll it into a ball, brush with oil, wrap in foil and leave for 1 hour.

Clean apples, slice it?? and mix with lemon juice, raisins and almonds. Fry crumbs of bread in 1 tbsp. of butter.

Throw out the dough on the floured surface. Heat oven to 200 ° C. Melt the remaining butter.

Roll out the dough on a floured kitchen towel to very thin layer (very important!). Grease the dough by half of the butter, then sour cream, sprinkle with breadcrumbs, spread the filling.

Sprinkle with cinnamon mixed with sugar. Roll the dough by a towel to roll. Put the strudel on the oiled baking sheet, brush the remaining butter.

Bake in preheated oven for about 45 minutes. Get out, slightly cool and sprinkle with powdered sugar. Serve.

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