Apple strudel

Apple strudel is one of Austria's most famous and arguably most popular baked goods. This sweet roll consists of a thin strudel dough enclosing a filling of apples, aromatic raisins, cinnamon, and breadcrumbs fried in butter. Baking apple strudel with xylitol The success of any apple strudel recipe lies in the masterful preparation of the strudel dough, but above all, it depends on the right choice of apples. They should not be too sweet, as they provide a flavor contrast to the rest of the strudel filling. In Austria, suitable apple varieties are therefore also called "strudlers." These include varieties such as Boskoop, Jonagold, Cox Orange, or Elstar. Apple strudel is traditionally served warm and can be dusted with erythritol powder or served with a scoop of vanilla ice cream. We've added a vanilla sauce to our apple strudel recipe, which goes wonderfully with apple strudel.

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Total Time

95 min

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Difficulty

Medium

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Calories

159

Instructions

1. For the apple strudel dough, melt the butter over low heat in a small saucepan or in the microwave. Then, combine the spelt and wholemeal spelt flour with the egg yolk, salt, and 2 tablespoons of the melted butter. Carefully add the water to the ingredients and knead well until a supple, smooth dough forms. Form the dough into a ball, brush with a little butter, and cover and let rest in the refrigerator for half an hour.
2. In the meantime, prepare the strudel filling. Grate the lemon zest and squeeze the juice of half a lemon. Mix the lemon zest and juice with Xucker Premium and cinnamon in a small bowl. Peel, core, and cut all the apples into small pieces. Pour the lemon-Xucker mixture over the apples, evenly coating them. The lemon not only adds flavor, it also prevents brown spots from forming on the apples.
3. Next, roast the almonds. To do this, add the chopped almonds to an ungreased pan and fry over low heat until golden brown. Toss the almonds occasionally or stir with a wooden spoon to ensure even color.
4. Preheat the oven to 200°C fan/convection oven. The apple strudel dough should now be nice and elastic and easy to roll out. Dust the work surface with flour and gradually roll out the dough into a rectangle, turning the dough over and dusting it with flour. Once the dough is about 30 x 40 cm, transfer it to a floured kitchen towel. Continue rolling out the dough until it reaches the size of the kitchen towel. If the edges are too thick, trim some of the dough.
5. Brush the rolled out dough with melted butter, leaving a 4 cm border all around. Then spread the breadcrumbs over about two-thirds of the dough and top with the apple mixture, almonds, and raisins. Fold in the sides and roll up the strudel, using the kitchen towel, starting with the topped side. Place the strudel on a baking sheet lined with parchment paper and brush with the remaining butter. Bake for about 35 minutes until golden brown.
6. Meanwhile, prepare the vanilla sauce. Place the cream and milk in a saucepan with the vanilla bean seeds and bring to a boil over medium heat. Carefully remove the pan from the heat to prevent the vanilla milk from burning.
7. Whisk the egg yolks with the sugar and slowly add to the milk mixture, stirring constantly. Heat the vanilla sauce again briefly over medium heat, stirring continuously, but do not bring to a boil.