Apple strudel
8 servings
80 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Sift the flour into a bowl and add a little salt.
- Wheat flour: 3 glasss
- Salt: to taste
2
Make a well in the center, pour in eggs, 2 tablespoons of vegetable oil and water, and knead a flexible dough.
- Chicken egg: 2 pieces
- Vegetable oil: 3 tablespoons
- Water: 6 tablespoons
3
Cover it with a napkin and leave it in a warm place for 20-30 minutes.
4
Prepare the filling: sort the walnuts, remove the partitions, and chop finely.
- Walnuts: 1 glass
5
Wash the apples, remove the core, and chop finely.
- Apple: 5 piece
6
Wash the raisins and dry them.
- Seedless raisins: 190 g
7
In a bowl, mix apples, raisins, sugar, lemon zest, lemon juice, and cinnamon.
- Sugar: 3 tablespoons
- Lemon zest: 2 tablespoons
- Ground cinnamon: 2 teaspoons
- Lemon juice: 2 tablespoons
8
On a floured table, roll out the dough into a thin layer, drizzle with vegetable oil, and sprinkle with breadcrumbs and nuts.
- Vegetable oil: 3 tablespoons
- Breadcrumbs: 1 glass
- Walnuts: 1 glass
9
Evenly spread the filling and carefully roll it into a log.
10
Grease the baking tray with the remaining vegetable oil and place the roll on it.
- Vegetable oil: 3 tablespoons
11
Bake in an oven preheated to 200–220 degrees for about 30–40 minutes.
12
Cut the ready hot strudel into pieces 4–5 cm wide and serve with tea.