Apple strudel - I type

Submitted by enr on 21 Jun 2003
1 and 1/4 cup (250 g) flour
egg 1
3 tbsp (30 ml) sunflower oil
pinch of salt
1 tsp (5 ml) vinegar
butter spreads
# Stuffing:
1 kg apples
100 g raisins
100 g almonds
100 g breadcrumbs
1/2 cup (100 g) sugar
pinch of cinnamon
Sift the flour on a board, in the middle is done well and it stirred egg, fat, 3-4 tbsp cold water, a little salt and vinegar. Involved solid elastic dough. Dough is rolled out and fight in the board until no more sticky and begin to emit bubbles. Then dry sprinkle a little flour, the dough is placed on it, sprayed with warm water and cover with warm earthen vessel. Allow 30 minutes to rest. On the kitchen table lean clean towel and sprinkle with flour. Gently roll the dough in the shape of a rectangle placed on the towel and stretch arms in all directions until it becomes transparent. Sprinkle in flour hands lie under the dough and fingertips glide and stretch from the center to the edge. The resulting thickened edges are cut. If the holes are formed, carefully deleted with dough. Evenly thin dough is left for some time to dry. To facilitate the dough can be divided and roast two or three smaller strudel. Spread the dough with melted butter and stuffing is allocated to 2/3 of its area. By carefully lifting the cloth shtrudelat screwed like a snail, the edges are pressed tightly and put in a well-oiled baking dish. Sprinkle top with melted butter and bake in moderate oven about 45 minutes. From time to time the roll is brushed with melted butter. Then shtrudelat sprinkled with powdered sugar and cut into pieces with a width of 2 to 4 cm long. Serve warm or cold. On the stuffing: To prepare the stuffing apples are peeled, cleaned of seeds and cut into thin slices (or grate). Fried in butter and sugar crumbs spread on greased dough. On it are distributed apples, raisins and chopped long (or chopped) almonds. Everything is dusted with cinnamon mixed with sugar, then shtrudelat curl.
Very difficult
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21 Jun 2003