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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Strudel Dough. | 2. Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky). | 3. Let it rest for 1/2 hour covered with a warm saucepan. | 4. Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough. | 5. Apple Strudel. | 6. Prepare Strudel Dough & have rolled out very thin on floured cloth. | 7. Soak your raisins in the rum. | 8. Preheat oven to 470*. | 9. Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration. | 10. Brush the pulled-out strudel dough with the warm melted butter. | 11. Dab the sour cream out and spread in a smooth layer over butter. | 12. Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges. | 13. Sprinkle with rum soaked raisins (discard excess rum). | 14. Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar. | 15. Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely. | 16. Slide the strudel into a well-buttered baking dish. | 17. Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish. | 18. Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes. | 19. Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
egg	2			143.0	0.72	12.56	9.51
salt	1	pinch		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
water	1/2	cup		0.0	0.0	0.0	0.0
tart apple	3 -4		sliced	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
raisin	5	ounces		428.0773	112.7176	4.8052	0.652
rum	5	tablespoons		-	-	-	-
butter	4	tablespoons	melted	342.0	15.714	10.686	28.8
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cinnamon				-	-	-	-
nutmeg				-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.