Apple strudel with caramel topping

Submitted by enr on 06 Dec 2010
# For the dough:
250 g of flour and a little to knead
100 g soft butter
1 egg
70 ml lukewarm milk
1 tsp dry yeast
50 g sugar
# For the filling :
1 kg apples
100 g sugar
50 g honey
70 g walnuts
100 g butter
2-3 tbsp crushed biscuits
juice of 1/2 lemon
# For the caramel topping:
20 g walnuts (I used fried peanut)
1 cup sugar
2/3 cup cream
3 tbsp butter
1 egg (divided into white and yolk) spreads the finished roll
brown sugar for sprinkling
Apple strudel with caramel topping
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First prepare the filling. Peeled, cleaned and cut into pieces the apples. Sprinkle them with sugar and lemon juice to not tarnish and put them in a deep saucepan. Together with cow butter stew them about 10 minutes over medium heat. Finally, mash them and sprinkle them with cinnamon and honey. Confusion and leave them to cool. Meanwhile Knead a smooth dough of all necessary products. Let dough rest 40 minutes. I put it in the oven (turned off), but do not cover. When finished, it Roll out on floured surface or directly onto the paper, which will cover the court in which it will bake. This makes it easier to move it then. Roll out approximately rectangular shape with a thickness of 5 mm. Sprinkle apples with crushed crackers and pour it in the middle of the dough (in length). Wrap roll to press the edges. With the white of an egg sticking ends not open and smeared with yolk roll. Sprinkle with brown sugar. With a toothpick holes do not to crack when baked. Bake at 170 C for 40 minutes. Vadim from pan and cut the after completely cooled down. Finally, prepare caramel topping. In a deep skillet or frying pan send down sugar and put it on the stove to melt. When browned, add the nuts and confusion. Get out of the fire and add the butter. Keep in mind that you will boil, so beware not to get splashed. After mixing the caramel and the butter, little by little, add the cream - here I will boil. Confuse well and if they lumps, put back on the stove to melt. Immediately place the container in ice water to cool topping. You can store in a jar in the refrigerator for a long time and use different topping for cakes, pancakes or even French toast. Serve cake sprinkled with caramel and maybe ice cream.
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06 Dec 2010