Apfelstrudel
With its delicious flavour of apples, cinnamon and sultanas, Apfelstrudel is an iconic dessert that brings the cosy spirit of winter, perfect for festive moments accompanied by a good Port wine. We recommend a glass of Taylor's 20 Year Old Tawny to go with it.
Ingredients:
300 gr wheat flour
1 teaspoon fine salt
1 pc egg M
10 cl oil
125 cl water
1 tbsp icing sugar (for sprinkling)
20 cl rum
1 tbsp oil (to brush the dough)
80 g sultanas
100 gr butter
80 g breadcrumbs
1.5 kg Granny Smith apple
1 qb cinnamon powder
80 g walnut kernels
100 g sugar
2 und lemon
Preparation method:
- Preheat the oven to 180 ?C.
- In a bowl, combine the flour with the fine salt, the egg, the oil and the water. Knead everything together until you have a soft dough.
- Leave to rest for 30 minutes and roll out the dough into a rectangle until it is very thin (1mm). Trim the edges (set them aside) and brush the dough with oil.
- Marinate the sultanas in rum and set aside.
- Melt half the butter in a frying pan, add the breadcrumbs, let them brown and spread the mixture evenly over the pastry.
- Finely slice the peeled apples and mix with the sultanas.
- Add the roughly chopped walnut kernels, sprinkle with cinnamon and sugar and drizzle with the juice of the lemons.
- Place the apple and sultana mixture in the centre of the pastry, cover with the side edges, roll up the roll and turn it over with the ends down.
- Prick it with a toothpick and decorate with strips made from the reserved trimmings. Brush with the remaining melted butter and bake for 25 to 30 minutes.
- Brush the roll with melted butter as it bakes. Serve warm, sprinkled with icing sugar.
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