Apple Strudel
- 19 ingredients
- 5 steps
8 ingredients from our range, 1 pack each – adjustable in the cart
Ingredients
| 200 g | Spelt Dunst (Dinkeldunst) (available in our shop) |
| 1/8 l | lukewarm water |
| 1 tbsp | sunflower oil |
| 1 | egg |
| 1 pinch | of Salt (available in our shop) |
| Sunflower oil for brushing | |
| Light spelt flour for dusting (available in our shop) | |
| 1,5 kg | tart apples, peeled and cored |
| 150 g | raw cane sugar (available in our shop) |
| 150 g | breadcrumbs |
| 80 g | butter |
| 1 tsp | cinnamon (available in our shop) |
| 1 tbsp | vanilla sugar (available in our shop) |
| 80 g | raisins or sultanas (available in our shop) |
| 2-3 tbsp | chopped almonds |
| 2 tbsp | rum |
| 150 ml | sour cream |
| Approx. 100 g melted butter for brushing | |
| Icing sugar for dusting (available in our shop) |
Instructions
- The Dough: Sift the spelt dunst into a bowl, make a well in the center, and add salt, oil, egg, and gradually the water. Knead into a smooth dough. Brush thinly with sunflower oil and let it rest, covered, for 30 minutes.
- The Filling: Toast breadcrumbs in butter until golden brown and let cool. Slice apples thinly (approx. 3 mm) and mix with raw cane sugar, vanilla sugar, cinnamon, raisins, chopped almonds, and rum.
- Rolling & Stretching: On a floured cloth, dust the dough with spelt flour and roll out to finger-thickness. Brush with melted butter and let rest for 5–10 minutes. Preheat oven to 220 °C.
- Assembling: Carefully stretch the dough by hand until thin. Spread the toasted breadcrumbs, then the apple mixture, and finally the sour cream. Roll tightly using the cloth, tucking in and pressing the ends firmly.
- Baking: Roll onto a greased tray (seam side down), brush generously with butter, and bake for 40–45 minutes until golden brown. Dust with icing sugar and serve warm or cold.
A recipe by Stadtmühle Geisingen – more at www.dinkel.shop/rezepte
