Apple planer
4 servings
30 minutes
Apple strudel is a fragrant and delicate pie that embodies the spirit of Austrian cuisine. Its roots go back to ancient baking traditions when every housewife aimed to create the perfect dessert from simple ingredients. Sweet apples mixed with sugar create a juicy filling, while the crumbly dough gently envelops them, providing lightness and airiness. The slight acidity of lemon juice highlights the rich flavor of the apples, and the caramel notes of baked sugar complement the composition. This pie is especially good on warm family evenings, accompanied by a cup of strong coffee or fragrant tea. It is perfect for cozy gatherings where each piece tells a story of traditions and homely comfort.
1
Mix softened margarine with flour in a large bowl, add baking soda. Rub 3/4 cup of sugar with the yolk, mix with flour and margarine. Knead the mixture a little with your hands. The result should be a crumbly mass consisting of small lumps. Pour 2/3 of this mass into a greased springform pan. Grate the apples, place them on the crumbly dough in the pan, and drizzle with lemon juice.
- Margarine: 150 g
- Wheat flour: 2 glasss
- Soda: 0.5 teaspoon
- Sugar: 1.5 glass
- Chicken egg: 1 piece
- Apple: 1 kg
2
We mix the remaining 3/4 cup of sugar with the egg white (no need to whip it into a foam) and spread it over the apples. Then we sprinkle the remaining dough on top and place it in a preheated oven for about 40 minutes (I don't time it, I look at the pie's appearance. If it turns golden, it's ready.)
- Sugar: 1.5 glass
- Chicken egg: 1 piece
3
This pie must be baked in a springform pan, otherwise you can't take it out - it's too delicate. I just remove the sides of the springform and cut it right on the bottom.