Classic Apple Strudel

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Combine the flour and salt in a large bowl.

   Oko 1 min

2. 2

   Add the lukewarm water and vegetable oil to the flour mixture.

   Oko 1 min

3. 3

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Oko 2 min

4. 4

   Knead the dough for about 10-15 minutes until it is smooth and elastic.

   Oko 15 min

   Napomena kuhara: The dough should be somewhat sticky at first but will become smooth with kneading.

5. 5

   Form the dough into a ball, brush lightly with vegetable oil, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes.

   Oko 30 min

   Napomena kuhara: Resting the dough is crucial for it to become pliable enough to stretch very thin.

6. 6

   While the dough rests, prepare the filling by combining the sliced apples, granulated sugar, cinnamon, raisins, and lemon juice in a large bowl.

   Oko 10 min

   Napomena kuhara: Toss well to ensure all apples are coated.

7. 7

   Preheat your oven to 190°C (375°F).

   Oko 10 min

8. 8

   Lightly flour a clean kitchen towel or a large tablecloth and carefully transfer the rested dough onto it.

   Oko 1 min

   Napomena kuhara: Using a towel helps with stretching and rolling the strudel.

9. 9

   Gently stretch the dough with your hands, starting from the center and working outwards, until it is very thin and translucent, about 60x40 cm (24x16 inches).

   Oko 10 min

   Napomena kuhara: Be patient and gentle; avoid tearing the dough. If it tears, simply pinch it back together.

10. 10

    Brush the stretched dough with half of the melted butter.

    Oko 1 min

11. 11

    Sprinkle the bread crumbs evenly over the buttered dough, leaving a 5 cm (2 inch) border along the edges.

    Oko 1 min

    Napomena kuhara: The breadcrumbs absorb excess moisture from the apples and prevent the bottom crust from becoming soggy.

12. 12

    Evenly spread the apple filling over the bread crumbs.

    Oko 2 min

13. 13

    Fold in the shorter sides of the dough over the filling.

    Oko 1 min

14. 14

    Using the kitchen towel, carefully roll the strudel tightly, starting from one of the longer sides.

    Oko 2 min

    Napomena kuhara: Lift the towel to help roll the dough over itself.

15. 15

    Carefully transfer the rolled strudel to a baking sheet lined with parchment paper, seam-side down.

    Oko 1 min

    Napomena kuhara: You may need to gently lift and shift it with the help of the towel.

16. 16

    Brush the top of the strudel with the remaining melted butter.

    Oko 1 min

17. 17

    Bake for 45-50 minutes, or until the strudel is golden brown and the filling is bubbly.

    Oko 45 min

    Napomena kuhara: If the top browns too quickly, you can loosely tent it with foil.

18. 18

    Let the strudel cool on the baking sheet for at least 10 minutes before slicing.

    Oko 10 min

    Napomena kuhara: This allows the filling to set.

19. 19

    Dust with powdered sugar before serving, if desired.