Freakin' Delicious!

This is a very simple recipe, like all apple strudel recipes are.

It may sound fancy and hard to make, but apple strudel is one of those “quick and easy gourmet style desserts”

that I love to make for dinner parties and special occasions.

There was no special occasion this time, just taste buds in need of the crispy and thin dough melting in my mouth.

The dough for apple strudel is super thin, it’s very elastic, so the results are paper thin, layered, crispy dough,

wrapped around an oozing apple filling.

Who doesn’t like that? Yum!

I attached a video showing the process of making this delicious pastry at the bottom of the recipe,

this recipe just so happens to be the one used in the video!

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INGREDIENTS:

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Strudel

2 cups flour

½ tsp salt

1 egg (medium)

½ cup lukewarm water

1 tbsp oil

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Filling

½ cup breadcrumbs

3½ tablespoons butter

? cup sugar

2½ teaspoons cinnamon

¾ cup raisins

2½ teaspoons lemon juice

4¾ cups peeled sour apples (cored & sliced)

1 shot of rum

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DIRECTIONS:

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Start out by mixing the rum and raisins together in a bowl, let that marinate for 1 hour, more if possible.

Preheat the oven to 400 º F/200 º C

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For the strudel

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Mix all ingredients to a soft dough until the dough loses from hands and table.

Form the dough to a ball, and spread the pastry with oil and let it rest for 20-30 minutes.

Put the dough on a flour-covered cloth and roll it in a rectangular shape.

Extend it on the back of your hands to a paper thin layer.

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For the filling

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Heat the butter in the pan, add the breadcrumbs and roast them until they take on a gold-brown shine.

Mix all of the ingredients from the filling together in a bowl.

Put the filling to the extended layer of dough, cut off the thick ends and roll it carefully with the cloth.

Put the Strudel onto a buttered baking tray and brush a little butter on top of the Strudel.

Bake it in the oven for 40 – 50 minutes, until it takes on a gold-brown shine.

Once out of the oven, brush on some more butter and dust with lots of powdered sugar.

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