“Delicious and very festive …. Try our delicious recipe for a perfectly baked Apple Strudel in your Gaggenau oven”
|Settings:||190°C top + bottom heat|
|Cooking time:||40 minutes|
|Preparation time:||30 minutes plus resting time|
Ingredients for 12 portions:
300g plain flour
100 ml water
3 tbsp oil plus extra for coating (Alternatively ready made filo pastry)
125g unsalted butter
75g fresh breadcrumbs
50g walnuts, chopped
60g caster sugar
2 tsp ground cinnamon
700g cooking or very tart dessert apples, peeled, cored and thinly sliced
75ml sour cream
Icing for dusting
- For the dough mix flour, egg, salt, water and oil in food processor about 10 minutes.
- Knead the dough by hand for a further 5 minutes.
- Coat in oil and leave to rest for 30 min under a hot metal bowl rinsed with hot water.
- For the filling, melt half the butter in a frying pan, slowly fry the breadcrumbs and walnuts until golden brown and set aside to cool.
- Mix sugar and cinnamon together in a small bowl.
- Thoroughly flour one side of a large clean tea towel, place the pastry on top and with your fingers gently stretch the dough to a large rectangle about 50cm x 40cm, cover with another tea towel and leave to rest for 15 minutes.
- Preheat oven on top and bottom heat cooking function at 190 degree Celsius.
- Combine apples with breadcrumb mixture, cinnamon and raisins.
- Melt the remaining butter and brush dough liberally with it reserving a little to brush the finished surface, sprinkle the apple mixture all over the dough and trim away the thick edges with a knife.
- Using a tea towel lightly roll up the strudel from the shorter side pushing away and down from you.
- Tip the strudel onto a baking sheet seam side down.
- Mix the remaining butter with the sour cream and use to brush the pastry surface with it.
- Place in the preheated oven on the second shelf position from the bottom and bake for 40 minutes or until pastry is golden brown in colour.
- Serve hot or warm dusted with icing sugar.
Tip: Layers of ready made filo pastry can be used as an alternative to making your own pastry.”