Lenten Strudel
8 servings
120 minutes
The apples in this dessert should be green, juicy and crisp, ideally the "Granny Smith" variety. Recipe by the teacher of the School of "Food", pastry chef Alexander Kozhanov.
1
Pour sifted flour into the mixer bowl, add water, vinegar, vegetable oil, and salt. Start kneading with the hook attachment on low speed for 5 minutes. Then increase the speed to medium and knead for 10 minutes. The dough should be elastic and pull away from the sides of the bowl.
- Wheat flour: 500 g
- Water: 250 ml
- Vinegar 9%: 3 ml
- Vegetable oil: 60 ml
- Salt: 9 g
2
Cover the prepared dough with plastic wrap and refrigerate for 3 hours.
3
Peel the apples and remove the core.
- Green apples: 1.3 kg
4
Cut the apples into small cubes.
5
Transfer the sliced apples to a baking sheet lined with parchment paper and place in an oven preheated to 180 degrees for 10-15 minutes. Then let them cool.
6
Divide the dough into three parts; only a third is needed for the strudel, and the rest can be frozen for next time.
7
Stretch the dough slightly, dust the table with flour, and roll it out as thin as possible so that it is transparent. Stretch the dough into a rectangular sheet.
8
Mix apples with raisins, sugar, and cinnamon.
- Green apples: 1.3 kg
- Light raisins: 150 g
- Sugar: 200 g
- Ground cinnamon: 5 g
9
Spread the filling along the long side of the rectangle and carefully roll it up into a roulade without compressing tightly. Trim or tuck the edges of the dough under the strudel.
10
Spread a waffle towel next to the strudel, roll the strudel onto it, and transfer it to a baking sheet lined with parchment. Bake at 240 degrees for 20-25 minutes. If the strudel browns quickly on top, reduce the temperature to 180 degrees and continue baking until the time is up.
11
Let the strudel cool before slicing it. Dust with powdered sugar when serving.
- Sugar: 200 g