Austrian apple strudel

Photo: Dmitry Bayrak / dbstudio
For the test
250 gramschicken egg1 piece (s)Butter (melted)1 tbsp.1 pinchWarm water125 millilitersButter (for lubricating dough)70 gramsCaster sugar (for sprinkling)
75 grams1 tbsp.Apples1 kgLemon1 piece (s)Breadcrumbs2 tbsp.Almond (peeled)40 gramsSugar100 gramsGround cinnamon1 tsp
  • Servings:
  • Cooking time:105 minutes

Sift flour on the table, make a hole, drive an egg, add the rest of the ingredients. Knead elastic dough, lubricate with oil, wrap in foil and leave overnight in a cool place. Divide into two parts. On the tablecloth covered with flour, we roll each into a thin layer, pick up the bottom of the backs of the palms and slowly stretch it to the thickness of the tissue paper. The less fat in the dough, the easier it is to roll it into the thinnest layer. Lubricate the dough with butter. Stepping back from the edges of 5-7 cm, lay out the stuffing. We roll the roll, we pinch the edges.Transfer to a greased baking sheet, sprinkle with melted butter and bake in the oven at 180 degrees for 45 minutes. Sprinkle with powdered sugar. We are also preparing the second roll. For the filling, mix the raisins soaked in rum, apple slices sprinkled with lemon juice with the rest of the ingredients.

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