Lenten strudel with apples
6 servings
40 minutes
Lenten apple strudel is the embodiment of German culinary tradition in a delicate, aromatic treat. Its roots trace back to Austria, where strudel became a symbol of cozy family evenings. Light, airy dough rolled to transparency envelops a sweet-sour filling of thinly sliced apples that add freshness to the pie. Fried breadcrumbs add a crunchy texture while sugar softens the fruit's tartness. In the oven, the dough transforms into a golden crispy layer filling the home with a warm aroma. This strudel is an ideal treat for those observing Lent but not wanting to give up delicious desserts. It is great as a standalone dish or with a cup of hot tea or coffee. Sweet but not cloying, light yet rich – a true gastronomic classic accessible to everyone.
1
First of all, you need to fry the breadcrumbs because they should cool down while you work on the dough. Take a pan, pour in about two tablespoons of vegetable oil, heat it up and add the breadcrumbs. The breadcrumbs should soak up the oil completely but not float in it. Stirring them, fry until golden brown, turn off the stove and let them cool down. If the pan has a thick bottom, it won't cool down immediately, so either stir the breadcrumbs for another three to four minutes or transfer them to a bowl to avoid overcooking.
- Sunflower oil: 200 ml
- Breadcrumbs: 100 g
2
Dough. Sift 200 g of flour onto the table, add 1/2 teaspoon of salt. Gather the flour into a mound and make a well in the center, pour in 2 tablespoons of vegetable oil and gradually add warm water (about 30 degrees). I gradually mix the flour, oil, and water with the same spoon; when half of the flour turns into a sticky mass, it's time to knead the dough. The dough should be soft but smooth and should not stick to hands or the table. You did everything right if your hands and the table are clean, the dough doesn't stick, and it can be rolled into a smooth ball. Roll the dough into a ball and brush it with a little oil. Then take a small (1.5 liters) metal pot or bowl, ensuring that when turned upside down, the edges fit tightly to the table surface. Pour a little water into the pot, just enough to cover the bottom, bring it to a boil, pour it into the sink, and cover the dough with the hot bowl. While the dough rests under this bowl (for 20 min), you can prepare the apples.
- Wheat flour: 300 g
- Salt: 5 g
- Sunflower oil: 200 ml
- Water: 100 ml
3
Filling. For the filling, use sweet-sour apples. Wash each one, cut in half, and remove the core. Slice them very thinly. If you have a food processor, you can use it.
- Apple: 650 g
4
We take a towel, lay it on the table, and lightly sprinkle it with flour. We make a flatbread from the dough and roll it out on the towel, constantly flipping the layer and lightly sprinkling with flour. The dough should not stick to the towel, but do not cover it with flour. Roll the dough into a rectangular layer until you can see the towel's pattern through it. When the dough is rolled into a thin rectangular layer, place breadcrumbs on it and distribute evenly, leaving edges of about 4-5 cm. Then, lay the apples in an even layer, as in the photo, also leaving the edges free. Evenly sprinkle the apples with sugar (2 tablespoons); if you like, you can add cinnamon to the sugar, but I prefer it without. Next, fold the horizontal edges of the dough and use the towel to roll the pie into a roll.
- Wheat flour: 300 g
- Breadcrumbs: 100 g
- Apple: 650 g
- Sugar: 60 g
5
Bake in a preheated oven at 200 degrees for 35-40 minutes. During baking, open the oven twice (first after about 15 minutes, then another 10 minutes later) and quickly brush the pie with vegetable oil. When the pie is golden and smells of apples, it is ready.
- Sunflower oil: 200 ml