Polish Apple Strudel
6 servings
60 minutes
Polish apple strudel is a refined dessert infused with the spirit of Polish cuisine. Its roots go back centuries to when the tradition of making thin layered pies with filling began in Europe. In this version, the delicate dough made with kefir achieves an airy texture, while the filling of fragrant Antonovka apples adds a light tartness and fruity freshness to the dish. During baking, the strudel develops a golden crust that is brushed with butter after cooking, adding softness and richness to the flavor. Powdered sugar gives the dessert an exquisite sweetness and festive appearance. This strudel pairs perfectly with a cup of hot tea or coffee, creating cozy moments of enjoyment. It is prepared both in everyday life and for special occasions, turning simple ingredients into true gastronomic pleasure.
1
Pour a cup of flour into a bowl, crack an egg, add kefir, and add salt to taste.
- Wheat flour: 1.5 glass
- Chicken egg: 1 piece
- Kefir: 0.5 glass
2
Mix with a fork until the dough thickens, then dump it on the table and knead it with all your strength, adding the remaining flour.
- Wheat flour: 1.5 glass
3
When the dough becomes uniform, cover it with a cloth and set it aside.
4
Peel the apples and chop them into thin pieces.
- Antonovka apples: 8 pieces
5
Cut a quarter of the dough and start rolling it out with a rolling pin until it forms a large circle 2-3 millimeters thick.
6
Put it on a kitchen towel.
7
Fill the inside with apples, wrap the edges of the strudel, and pinch the ends.
- Antonovka apples: 8 pieces
8
Roll the strudel from the towel onto a baking sheet lightly greased with sunflower oil.
- Sunflower oil: 1 tablespoon
9
Send to the oven preheated to 200 degrees.
10
Bake for 30-40 minutes until the crust turns milky-brown.
11
Remove from the oven, transfer to a plate, and brush the crust with butter.
- Butter: 10 g
12
Sprinkle with powdered sugar (it's best to grind the powder in a coffee grinder).
- Icing sugar: 6 tablespoons
