Organic Apple Strudel

5 servings

100 minutes

Organic apple strudel is a true delight that embodies the traditions of German cuisine. Its roots trace back to medieval Austria, where thin pastry with juicy fruit filling became a symbol of home comfort. The aroma of cinnamon infused with the sweetness of baked apples and raisins creates a sense of warmth and celebration. The crispy pastry brushed with butter complements the delicate fruit filling, giving the dessert a balance of flavors. This strudel pairs perfectly with a cup of fragrant tea or coffee, becoming the centerpiece of family gatherings and friendly conversations. Its organic origin highlights the simplicity and purity of ingredients, turning each bite into a culinary masterpiece. A magnificent choice for lovers of traditional European pastries!

Energy value per serving

• Calories: 423
• Proteins: 5.8g
• Fats: 12.6g
• Carbohydrates: 72.4g

Ingredients

• Whole wheat flour: 230 g
• Salt: pinch
• Vegetable oil: 20 ml
• Water: 125 ml
• Breadcrumbs: 40 g
• Seedless raisins: 50 g
• Apple: 500 g
• Lemon juice: 10 ml
• Ground cinnamon: 2 g
• Brown soft sugar: 75 g
• Butter: 45 g

Cooking steps

1. Combine sifted flour with vegetable oil and water, add a pinch of salt and knead a smooth elastic dough (knead longer to activate gluten for better stretching). Form a ball from the dough, grease the surface with a piece of butter, cover with a towel and let it 'rest' for 40-60 minutes.

   Required ingredients:

   • Whole wheat flour: 230 g
   • Vegetable oil: 20 ml
   • Water: 125 ml
   • Salt:  pinch
   • Butter: 45 g

2. Soak the raisins in boiling water for a short time and dry them. Wash the apples (preferably choose a medium-firm variety), remove the core, and cut into medium cubes. Place the raisins, apples with cinnamon, lemon juice, and sugar in a bowl and mix well.

   Required ingredients:

   • Seedless raisins: 50 g
   • Apple: 500 g
   • Ground cinnamon: 2 g
   • Lemon juice: 10 ml
   • Brown soft sugar: 75 g

3. On a floured clean and dry towel, roll out the 'rested' dough into a semi-transparent rectangle. Carefully stretch it by hand as thin as possible (about 2 mm) or simply use a rolling pin.

4. Retreat 3-5 cm from the edge, generously sprinkle half of the dough surface with breadcrumbs (can be replaced with bran or fine oatmeal), then add the filling. Grease the remaining surface of the dough with a piece of butter.

   Required ingredients:

   • Breadcrumbs: 40 g
   • Butter: 45 g

5. Carefully roll the strudel with a towel, seal the edges and place it under the strudel. Check for any tears in the dough, gently transfer to a parchment-lined baking sheet and brush with remaining melted butter.

   Required ingredients:

   • Butter: 45 g

6. Bake the strudel in a preheated oven at 180 degrees for 35-40 minutes.