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Apple strudel

Apple strudel

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In a saucepan, melt the butter over low heat and mix with 100 g of flour. Allow to cool.

Meanwhile, in a bowl, mix the previously sifted flour, baking powder, salt, egg, mineral water and oil. You can also add flour or water as needed until you get a non-sticky dough.

Knead well and spread a 2 cm thick sheet that is greased with the mixture of butter and flour previously prepared. Then roll, squeeze into a snail, wrap in plastic wrap and refrigerate for an hour.

This is an easy way to get a French-like dough (puff pastry).

Meanwhile, the filling is prepared as follows: the apples are peeled, put on a large grater and drain well of the juice. Mix with sugar and cinnamon, their amount being determined by taste depending on how sweet the apples are. I do not harden apples and generally no fruit when I use them in pies. That's what my grandmother used to do and it seems to me that the taste of fruits is better when they are not cooked before being used. If you want you can add raisins to the filling.

Cut a piece of dough (about a quarter) and spread a sheet as thin as possible. This in turn is cut in half and the strudel is formed. Here are several ways depending on your preferences:

1. spread the filling in a thin layer, roll. and at the end apply some cuts (notches)

2. spread the filling in a thin layer, roll about 3/4 of the dough and on the remaining side make three rows of cuts; they are spread over the roll formed and a mesh model is created

The rolls are cut into 3 pieces and placed in a tray lined with baking paper. Place the tray in the preheated oven at 170 degrees for about 50 minutes.

Immediately after baking, if you want the strudel to be softer, cover the tray with a kitchen towel. Then powder with vanilla sugar.

A simple, quick and delicious dessert!


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