Apple strudel

Ingredients for Apple strudel

Instructions for Apple strudel

To prepare the Apple strudel recipe, please follow these instructions:

Melt the butter in a saucepan, pour the mixture in and grate it easily. Cool.

Chicken, smut and mal almonds coarsely.

Peel the apples, remove the kærnehus and cut into very thin slices (use evt. grøntsagssnittemaskine).

Mix the toasted bread crumbs, almonds, apples, sugar, raisins, lemon zest and cinnamon in a bowl.

Butter a large baking pan with butter.

Place a large, damp, well wrung out dishcloth on the table (greater than dejfladerne), so that viskeskykket in front of you juts some cm beyond the table edge. Put a dejflade on Tea towel, so that a narrow edge of the dough when the table edge. The iron melted butter in with the brush. Put another dejflade accurately on the first. Butter with melted butter. Put a strip of dough near the borterste border fill. Do not get fill of approx. 5 cm of the left and right end. Roll out dough together using Tea towel. When the filling is rolled into the dough (before the roll is finished), you fold the side edges on top. Scroll ahead all the way to the table edge. Dejrullen is now closed at both ends. Keep the saucepan to table edge (in the stomach) and roll on with the Tea towel, so that dejrullen gently coming down in the roasting pan. Roll it so that dejendekanten is facing down and move it, so that there is room for the next drop-down. Iron roll with butter.

Repeat the whole operation, until the saucepan is filled with rolls with a little space between (2-3 rolls).

Preheat oven to 225 degrees c. alm. oven. Behind in the midst of the furnace, the first 10 minutes, then at 200 degrees c. alm. oven to strudlen are light brown. (approximately 20 minutes).

Serving: Eaten cold or slightly tempered as dessert or for tea or coffee. Before serving sprinkled powdered sugar through a sieve over the strudlen. Glow for approx. 5 cm wide slices with sharp knife. It is a crazy case (it does not matter that the dough breaks a little here and there), but it tastes wonderful!

Tips:
*) purchased in ethnic stores, either as Strudeldej (Austrian) or as Yufka or Fillo (Oriental). Beware, the raw dough has little durability, it should preferably be used quite fresh, otherwise disintegrate it when unpacked. If the purchased frozen, it must be melted all the way up before it unpacked. Thawed dough can not refreeze. Wherefore, be prepared to make a big deal of Strudel, like 3-4 pieces. The finished baked Strudel can be frozen (approx. 6 months). Try not to do Strudeldej myself, it is very cumbersome.