「Apple Strudel」を編集中

Serves 6-8<br>Prep time: 50 minutes<br>Dough Resting time: 2 hours<br>Cooking time: 40 minutes<br>FOR THE DOUGH<br>100g butter plus extra for greasing<br>400g plain flour plus extra for dusting<br>1 tsp salt<br>1 egg yolk<br>3 tbsp oil<br>icing sugar, for dusting<br>FOR THE FILLING<br>1.2kg apples, peeled, cored and diced<br>50g butter<br>100g walnuts<br>60g light brown sugar<br>100g raisins<br>1 tsp ground cinnamon plus extra for dusting<br>40g breadcrumbs<br>         Step 1: Preheat the oven to 190C/ 170C fan/gas 5.<br><br>Grease a baking tray. Prepare the dough: sift the flour into a large bowl. Add the salt and egg yolk to 200ml warm water. Step 2: Pour the egg mixture and the oil into the centre of the flour and work rapidly to make a soft ball of dough.<br>         Step 3: Knead on a lightly floured surface until the dough is smooth and elastic.<br><br>Cover it and allow to rest for 2 hours. Step 4: Prepare the filling: brown the apples over a high heat for about 5 minutes with the butter.<br>         Step 5: Blitz the walnuts in a food processor then toast them.<br><br>Add the walnuts, sugar, raisins, cinnamon and breadcrumbs to the apples then leave to cool. Step 6: Place 2 clean tea towels, about 40cm x 100cm, on a flat surface. Dust them with flour. Roll out the dough then stretch and press it with your fingers so it comes out very thin.<br>         Step 7: Cut the edges of the dough neatly to obtain a large rectangle.<br><br>Melt the 100g butter and spread some liberally over the dough using a brush. Step 8: Spread the filling over the dough,  [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] leaving a 3cm margin on each long edge, then roll the strudel towards you using the tea towels as an aid.<br>         Step 9: Carefully place the strudel on the baking tray, bending both ends if it is very long and placing the seam underneath. Step 10: Brush the top of the strudel with the rest of the melted butter, then bake for 35 minutes.<br><br>Use a tea strainer to sift some icing sugar and cinnamon over it.<br>Styling: Blandine Boyer, Anne Loiseau<br>   RELATED ARTICLES                     Share this article Share     <br>   <br><br>adverts.addToArray({"pos":"inread_player"})Advertisement