Apple strudel

Name: Apple strudel
Ingredients: 1.5 kg apples; 6 tablespoons sugar; 1 teaspoon cinnamon; 8 g vanilla sugar; 25 g fresh yeast; 400 ml water; 100 ml oil; 1 tablespoon sugar; 1/4 teaspoon salt; 1 kg flour; 1 egg; 2 tablespoons powdered sugar

Dessert - Apple strudel by Steluta N. - Recipia

Apple strudel is made with yeast dough wrapped around apples sautéed with sugar and cinnamon, then baked until the crust turns golden. I choose firm apples and cut them into thin slices so they soften as they cook without losing all their shape; when you cut into it, the filling stays in strips beneath the soft, lightly browned dough. Prep: 40 minutes. Cook: 40 minutes. Rest: 60 minutes. Total time: 140 minutes. Servings: 12. About 470 kcal and 9 g protein per serving.

Ingredients

1.5 kg apples
6 tablespoons sugar
1 teaspoon cinnamon
8 g vanilla sugar
25 g fresh yeast
400 ml water
100 ml oil
1 tablespoon sugar
1/4 teaspoon salt
1 kg flour
1 egg
2 tablespoons powdered sugar

Preparation

1. Peel and core the apples, then cut them into thin slices. Cook them with 6 tablespoons of sugar for 10 minutes, until softened and no liquid remains at the bottom of the pan. Stir in the cinnamon and vanilla sugar, then leave the filling to cool. 2. Dissolve the yeast and tablespoon of sugar in the lukewarm water. Add the oil, salt and flour, then knead the dough for 10 minutes, until smooth and elastic. 3. Cover the dough and leave it to rise for an hour in a draft-free place. In the meantime, the filling will cool. 4. Divide the dough and filling in two, roll out the dough and spread the apples over each piece. Roll them up into strudels and place them on a baking tray. Beat the egg and brush it over the rolls before baking, as I did. 5. Bake at 190°C for 30 minutes, until the strudels are browned. Sprinkle with powdered sugar while they are still warm.

Notes

Keeps for up to 3 days in the fridge in a closed container; let the slices sit at room temperature for a little while before serving. I slice it and serve it with black tea while the dough is still tender. Firm, slightly tart apples hold their shape better in the filling than very soft ones. If the apples release a lot of juice, cook them a little longer until you can no longer see liquid at the bottom of the pan, so the base of the dough doesn't go soft. Slices of similar thickness cook evenly, and very sweet apples may need less sugar than tart ones. The dough contains gluten, and it is topped with egg.