A very popular cake in Italy, it is a traditional Viennese strudel, previously it belonged to Astro Hungarian Empire, it is very yummy as it consists of an oblong strudel pastry jacket with an apple filling inside as the name suggests it is made up of juicy apple , it should be baked with aromatic,tart and crisp apples for apple strudel winesap apples are the best, its dough made up of salt, flour and oil.
All you need:
* Juice from half a lemon
* 1 Ready rolled puff pastry sheet
* 4 Apples
* 60 g (2 ½ oz) raisins
* 60 g (2 ½ oz) Pine kernels
* 100 ml (4 fl oz) Dark rum - about a glass
* 50 g (2 oz) Apricot preserve
* 50 g (2 oz) Sugar
* 2 or 4 g (½ tbs or 1 tbs) Ground cinnamon - depending on your taste
* Orange zest from one orange
* 10 g (½ oz) Butter
* 30 g (slightly more than 1 oz) Breadcrumbs
* 15 ml (1 tbs) Milk
* 1 Egg yolk
* Icing sugar for garnish
* 15 ml (1 tbs) Milk
How to make:
* Soak the raisins an hour before into the glass of rum.Then separate and seive.
* Put the raisins in a small container and keep the raisins aside, rum would be used at later stage.
* Now slice and peel apples 2-3 mm thick, put them into a large bowl, now mix lemon juice.
* Then add raisins,pine kernels,orange zest,cinnamon,sugar and apricot preserve.
* Add 2-3 desert spoons of rum,mix and cover the bowl with cling film and set it aside in the refrigerator.
* Now roast bread cumbs in butter don't make it brown just light brown, then let them cool down.
* Now spread some flour on working surface,Unroll your pastry and start stretching it with a rolling pin and make it thinner (about 2 mm thick).
* Cut the border with a pastry wheel,then spread the bread cumbs over pastry sheet.
* Then take out the bowl from the fridge and fill the contents in pastry sheets,Do the same with the opposite side.
* Set the tray in oven at 180 c cover the bottom of the tray with a layer of baking paper, brush it melted butter.Cover it with foil
* Put the egg yolk into a small bowl and add the milk and beat properly.
* Brush it all over the strudel.
* Take out the tray after 30 min,remove the foil.
* Put the tray back in the oven and cook for another 15 minutes.
* Set the strudel onto a wire rack to cool down.
* When the strudel is tepid, cut a slice and put the slice onto a plate. Garnish with some icing sugar.
* Serve it with vanilla ice-cream.
* Enjoy!
All you need:
* Juice from half a lemon
* 1 Ready rolled puff pastry sheet
* 4 Apples
* 60 g (2 ½ oz) raisins
* 60 g (2 ½ oz) Pine kernels
* 100 ml (4 fl oz) Dark rum - about a glass
* 50 g (2 oz) Apricot preserve
* 50 g (2 oz) Sugar
* 2 or 4 g (½ tbs or 1 tbs) Ground cinnamon - depending on your taste
* Orange zest from one orange
* 10 g (½ oz) Butter
* 30 g (slightly more than 1 oz) Breadcrumbs
* 15 ml (1 tbs) Milk
* 1 Egg yolk
* Icing sugar for garnish
* 15 ml (1 tbs) Milk
How to make:
* Soak the raisins an hour before into the glass of rum.Then separate and seive.
* Put the raisins in a small container and keep the raisins aside, rum would be used at later stage.
* Now slice and peel apples 2-3 mm thick, put them into a large bowl, now mix lemon juice.
* Then add raisins,pine kernels,orange zest,cinnamon,sugar and apricot preserve.
* Add 2-3 desert spoons of rum,mix and cover the bowl with cling film and set it aside in the refrigerator.
* Now roast bread cumbs in butter don't make it brown just light brown, then let them cool down.
* Now spread some flour on working surface,Unroll your pastry and start stretching it with a rolling pin and make it thinner (about 2 mm thick).
* Cut the border with a pastry wheel,then spread the bread cumbs over pastry sheet.
* Then take out the bowl from the fridge and fill the contents in pastry sheets,Do the same with the opposite side.
* Set the tray in oven at 180 c cover the bottom of the tray with a layer of baking paper, brush it melted butter.Cover it with foil
* Put the egg yolk into a small bowl and add the milk and beat properly.
* Brush it all over the strudel.
* Take out the tray after 30 min,remove the foil.
* Put the tray back in the oven and cook for another 15 minutes.
* Set the strudel onto a wire rack to cool down.
* When the strudel is tepid, cut a slice and put the slice onto a plate. Garnish with some icing sugar.
* Serve it with vanilla ice-cream.
* Enjoy!
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