RECIPE - Apple Strudel (Vorwerk)

This recipe is an official recipe of Vorwerk.
 

RECIPE - Apple Strudel (Vorwerk)
 
Ingredients:
(Strudel pastry)

• 370g flour, plus some extra
• 1 egg (about 60g)
• 70g sunflower oil
• 120g water, lukewarm
• 1 tsp wine vinegar
• 1/2 tsp salt

(Apple filling)

• 160g butter
• 150g breadcrumbs
• 100g hazelnuts
• 750g apples, cut into quarters, cored
• 1 tsp cinnamon
• 1 tbsp vanilla sugar
• 20g lemon juice
• 20g rum
• 80g raisins
• 100g sugar
• 50g milk
  

Preparation
Strudel pastry

1. Place flour, egg, 40g sunflower oil, water, wine vinegar and salt into mixing bowl, knead 2 min/ MC/ knead. Place dough on lightly floured surface and form dough into a loaf shape. Brush with remaining sunflower oil, cover with cling film and let rest at room temperature for 30 minutes. While it is resting, prepare filling.

Apple filling

1. Place 80g butter into mixing bowl, heat 2 min/ Varoma/ speed 1.
2. Add breadcrumbs and toast 6 min/ 100 degree Celsius/ speed 2. Transfer into a bowl and set aside.
3. Place hazelnuts into mixing bowl, chop 5 sec/ speed 7.
4. Add apples, chop 5 sec/ speed 4 with aid of spatula.
5. Add cinnamon, vanilla sugar, lemon juice, rum, raisins and sugar, mix 15 sec/ counter-clockwise/ speed 4. Transfer into a bowl and set aside. Clean and dry into mixing bowl.
6. Place 80g butter into mixing bowl, melt 2 min/ 100 degree Celsius/ speed 1 and set aside for brushing.

Strudel Preparation

1. Preheat oven to 190 degree Celsius.
2. Place a cloth (approx. 70 x 110cm) onto a table and sprinkle it with flour. Roll out dough into a thin, rectangular shape. Cover with another cloth and let rest for 5 minutes.
3. Remove top cloth and brush dough with some melted butter, lift dough with floured hands, place dough over the backs of hands and pull it with the knuckles toward the table edges. Move around the edge of the dough and keep pulling the dough slowly and carefully toward and finely over table edges. Cut off the dough where it hangs over the table edges. If holes appear in the dough while pulling, pinch them together lightly; small holes will not be visible after rolling the strudel.
4. Brush dough with some melted butter, sprinkle breadcrumbs along the longest edge of pastry leaving some space at the edge of the dough and top with apple filling. Lift up cloth at filling edge, use it to turn the dough and roll up the strudel by pulling up the cloth slightly upwards. Then cut the roll in the middle, close ends of both rolls and place them on baking tray covered with baking paper.
5. Brush top with remaining melted butter and milk. Bake in a preheated oven at 190 degree Celsius for 20-25 minutes until crisp and golden. Serve warm in slices.

Extra tools: cling film, 2 cloth, rolling pin, baking tray and paper

 Tips

• Sprinkle with icing sugar and serve with vanilla sauce
• Best known are apple strudel and quark strudel. There are other kinds of sweet and savoury fillings. (eg. cherries, apricots, spinach and vegetable with cheese)