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Apple strudel with nuts and raisins
Apple strudel with a flour, lard, and milk dough, filled with grated apples, cinnamon, nuts, and raisins. Bakes in 25–30 minutes; serves 12.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 30 min
- Total time
- 1 hr
- Temperature
- 170 °C (340 °F)
- Servings
- 12 servings
- Difficulty
- Medium
This apple strudel requires no weighing: measure the all-purpose flour, powdered sugar, and lard by the tablespoon, then mix the dough with milk or kefir and egg yolks. After half an hour in the refrigerator, roll it into two rectangles, fill with grated apples, cinnamon, nuts, and raisins, and bake for about half an hour.
Ingredients
Dough
Filling
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Instructions
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Dough
Combine all the dough ingredients and knead into a supple dough that does not tear. Wrap and refrigerate for half an hour.
Filling
Peel and grate the apples, then mix with the cinnamon.
Fill the strudels
Divide the dough into two portions and roll each into a thin rectangle. Spread the apples over the dough, sprinkle with the nuts and raisins, and roll up into strudels.
Bake
Transfer the strudels to a baking sheet lined with parchment paper, prick with a fork, and brush with the beaten egg. Bake at 170 °C (340 °F) for 25–30 minutes, until golden brown.
Recipe by: Andrea Rozkošová
Tip: Gently squeeze excess juice from juicy apples before filling so the bottom of the dough does not become soggy. Use level tablespoons, not heaping ones, or the dough will be tough.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 109 kcal
- Protein
- 2.5 g
- Carbohydrates
- 14 g
- of which sugars
- 5.5 g
- Fat
- 4.9 g
- of which saturates
- 1.7 g
- Fiber
- 1.2 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Lyžičkový jablkový závin s orechmi a hrozienkami
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