Austrian apple strudel

Austrian apple strudel

Ingredients:

For dough:
250 grams of flour
20 gr desi to kindle
1 egg
? glasses of warm water
1,5 tbsps of vegetable oil
For stuffing:
1 kg of apples to clean, cut with cubes
2 tsps of ground cinnamon
90 grams of sugar
60 grams of light ground crackers
60 grams of almonds without skin to grind
100 grams of raisin
30 grams of desi
Rum or cognac for soaking of raisin
For ornament:
Ground cinnamon
Icing sugar

Preparation:

1) All ingredients for dough to mix and vent quite soft dough which has to lag behind ware walls in which disturb.
2) To oil dough surface vegetable, to cover with kitchen towel and to leave at the room temperature to have a rest, for 1 hour.
3) To fill in raisin with boiled water, to give 5 minutes to stand, to merge water and at once to fill in with alcohol. To leave for 30 minutes.
4) To mix the apples cut with cube with cinnamon, sugar and raisin.
5) On the expiration of the specified time to warm oven to 190 s.
6) On table to spread old cloth, to powder with flour and is thin to roll dough, but do not go too far. If roll it is too thin, dough will tear during turning. Whenever possible give to rolled dough rectangular shape.
7) Properly oil surface of rolled dough the vegetable. Powder with half of nuts and crackers. Mix other half with apples.
8) Accurately lay out apples on dough, leaving free edges, as shown in photo. And ATTENTION! By means of cloth, raising it together with dough, download roll. And here in this moment if you have rolled it is too thin, dough can tear. And if it is not too thin, dough will only stretch, and will become translucent. As well as has to be in the real Austrian strudel.
9) Oil baking tray. Now it is careful, again by means of cloth, bring dough to baking sheet and carefully overturn strudel on baking tray so that the seam has appeared from below. (It is the easiest way of recarrying strudel on baking tray).
10) Bake strudel in the warmed oven of 40 minutes. The strudel will become more widely and will be reddened. Take out from oven and leave on baking sheet of 20-30 more minutes. During cooling the strudel will a little settle. So has to be. Can also, in places, slightly to burst during cooling.
11) Plentifully strew slightly cooled down strudel with icing sugar. To steal on your discretion cinnamon.
12) When the strudel completely cools down, cut off rough edges that it looked open as it is sold and give. Give with warm vanilla sauce.
Tea drinking pleasant to you with slice fragrant shtrudelya:-)

Time of rest of dough: 1 hour
Preparation time: 1 hour 30 minutes

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