Apple strudel

Real homemade strudel with apples turns out so tasty that you don't even want to compare it with what is usually served in cafes and mid-level restaurants. The correct apple strudel is juicy, but not soggy, the dough is the thinnest, with an appetizing crispy crust. At the same time, preparing strudel is not at all as difficult as it might seem at first. Try it yourself, just follow exactly all the recommendations outlined in the strudel recipe.

Products :
Dark raisins 80 g
Lemons 1/2 pcs Wheat flour 270 g Wheat bread 50 g Peeled walnuts 100 g Ground cinnamon 1 tsp .
Vegetable oil 50 ml Sugar (sand) 150 g Powdered sugar 40 g Butter 120 g Salt 1/2 tsp .
Apples (160 g) 6 pcs.

For the dough, sift the flour into a wide bowl, add salt, oil and 125 ml of water. Knead the dough and knead vigorously for at least 10 minutes until the dough becomes smooth, silky, very elastic and easy to work with. Roll the dough into a ball, grease its surface with oil, wrap in cling film and leave to rest for 30-40 minutes. Do not neglect this moment, so as not to experience difficulties with stretching the dough later.

To prevent the strudel from getting wet, you need to thicken the filling. Crushed crackers are used for this. They are easy to prepare by drying slices of bread in the oven and grinding them in a blender. The resulting crumbs need to be fried in butter for a couple of minutes, remembering to stir.

Wash the raisins, dry them and combine with chopped walnuts. Place in a large bowl for filling.

Core washed and dried apples and chop into small pieces. Sprinkle with lemon juice. Place the apples in a bowl with the raisins and nuts, add sugar and cinnamon.

Sprinkle your work surface with flour and lightly roll out the dough using a rolling pin. Then transfer the dough to a large clean towel, also sprinkled with flour. Slide your hands under the dough, palms down, and gently stretch until it is thin enough to show the pattern on the fabric. Try to act quickly so that the dough does not have time to dry out, but do not tear it. Thick edges can either be cut off or stretched as thin as the rest of the dough. You can do this even later, after laying out the filling.

Brush the dough with melted butter and sprinkle with prepared breadcrumbs. Step back 4-5 cm from the edges, and leave 15 cm on one of the long sides - this will be the top, crispy layer of strudel. Spread the filling evenly over the crackers. Fold the dough over the filling from the long side (where we left a small free edge of the dough) using a towel. Also fold the edges of the dough at the sides so that the filling does not leak out during baking.

Brush the dough with oil while rolling .

Place the finished strudel, seam side down, onto a baking sheet lined with baking paper or greased foil. Place in a preheated oven and bake for 40-45 minutes at 180 degrees. During baking, brush the strudel with oil 1-2 times.