Strakonice strudels

Last Updated on October 25, 2024

An honest apple strudel made from homemade dough and flavored with, among other things, nuts, raisins soaked in rum, cinnamon, vanilla sugar …

Ingredients:

Dough: 420 g of light, plain flour 250 g of fat (butter and lard 1:1) 10 tbsp cold drinking water 2 tablespoons of vinegar 2 pieces egg yolks pinch of salt For filling and coating: 1.2 kg ripe apples, sliced 150 g breadcrumbs 50 g butter 1 sachet vanilla sugar 1/2 cups raisins soaked in rum 2 handfuls chopped nuts powdered sugar for sprinkling rum for spreading ground cinnamon sugar meal butter Other: baking paper, flour to sprinkle on work surface

Procedure:

Dust the flour in a large bowl, add the butter and lard pieces, add the vinegar mixed with water, work into a dough, which, covered or wrapped in a bag, should preferably be put in the fridge overnight to rest (at least 2 to 3 hours!)

Divide the dough into four equal parts, roll each out on a floured work surface into a larger rectangle

Fry the breadcrumbs in butter, let cool

Start filling the individual legs; first, make a layer of breadcrumbs, spread apples, sprinkle them generously with cinnamon, raisins and nuts, fold part of the dough over the filling, spread another layer of apples, season now only with spices and sugar and finally fold the other end of the dough, repeat the process for the other three slices of dough

Bake in a preheated oven at 180 °C until golden brown, about 40 minutes

While still hot, brush the strudels with melted butter flavoured with a drop of rum and sugar liberally, cut off the ends of the legs, or pierce the legs in several places with a skewer or needle to release steam and moisture!

Note:

Photo: Nadia Indruchová