Here is the real recipe for Apple Strudel
It is quite regularly in New York delicatessen that we find this cake from Austria on the dessert menu. Discover the traditional recipe for apple strudel, from the book Jewish Cuisine in New York by Annabelle Schachmes.
FOR 1 CAKE
PREPARATION: 20 min
COOKING: 45 mins
REST TIME: 10 min
INGREDIENTS
• 300 g of flour + 20 g to flour the work surface
• 25 g of margarine
• 2 eggs
• 15 cl of water
• Salt
• 5 apples
• 60 g of raisins • 60 g of nuts
• 100 g of brown sugar
• 1 generous tbsp cinnamon
RECIPE
1. Preheat the oven to 180°C.
2. Pour the flour, margarine, eggs, water and a pinch of salt into the bowl of a mixer then mix for 10 minutes using the paddle to obtain a homogeneous dough.
3. Let the dough thus obtained rest for 10 minutes at room temperature, away from drafts.
4. Peel the apples. Remove the cores then cut the apples into small pieces. Arrange them in a salad bowl. Add the raisins, walnuts, brown sugar and cinnamon. Mix everything.
5. Roll out the dough into a rectangle as thin as possible on a previously floured work surface using a rolling pin. Arrange the apple, raisin and walnut mixture in the center, about 4 cm from the top edge of the rolled out dough. Fold the sides of the dough then roll everything up a bit like a sort of large spring roll.
6. Place the resulting cake on a baking tray covered with parchment paper then bake for 45 minutes.
7. Let cool for a few minutes at room temperature before eating.
