Pulled Apple Strudel by @berkyofficial

1h20

8 servings

🌾

200 g

Plain flour

💧

110 ml

Water

🫗

1.5 tbsp

Vegetable oil

🧂

1 tsp

Salt

🧈

30 g

Butter

🍎

600 g

Apples

🍬

Caster sugar

🌰

Walnuts

🪵

1 tbsp

Ground cinnamon

Sponge biscuits

  1. Work
    • Plain flour
    • Water
    • Vegetable oil

    Work the flour, water, oil and salt together in a stand mixer into a smooth, elastic, non-sticky dough.

  2. Wrap

    Wrap the dough in plastic film and let it rest for at least 5 hours, ideally overnight in the fridge.

  3. Step

    Let the dough come back to room temperature before stretching it.

  4. Peel
    • Apples

    Peel the apples, remove the cores, and cut into thicker slices.

  5. Mix
    • Apples
    • Caster sugar
    • Ground cinnamon

    Mix the apple slices with sugar and cinnamon.

  6. Lay
    • Plain flour

    Lay a clean tablecloth on the table and dust it lightly with flour.

  7. Roll

    Roll out the dough first, then carefully stretch it out with the backs of your hands into an almost translucent sheet.

  8. Scatter
    • Butter
    • Sponge biscuits

    Brush the dough with melted butter and scatter crushed sponge biscuits over one half.

  9. Arrange
    • Apples
    • Walnuts

    Arrange the apples and chopped walnuts along the shorter edge.

  10. Fold

    Fold the longer edges over the filling, then use the tablecloth to roll the strudel up from the shorter side.

  11. Transfer
    • Butter

    Transfer the strudel to a baking tray, brush it with the remaining butter, and bake at 190°C for about 35-40 minutes until golden.

  12. Cool
    • Caster sugar

    Let it cool for 15 minutes, then slice and dust with sugar if desired.

Pulled Apple Strudel by @berkyofficial

1h20

8 servings

🌾

200 g

Plain flour

💧

110 ml

Water

🫗

1.5 tbsp

Vegetable oil

🧂

1 tsp

Salt

🧈

30 g

Butter

🍎

600 g

Apples

🍬

Caster sugar

🌰

Walnuts

🪵

1 tbsp

Ground cinnamon

Sponge biscuits

Preparation Steps

  1. Step 1/12

    Work the flour, water, oil and salt together in a stand mixer into a smooth, elastic, non-sticky dough.

    🌾Plain flour
    💧Water
    🫗Vegetable oil
    🧂Salt

  2. Step 2/12

    Wrap the dough in plastic film and let it rest for at least 5 hours, ideally overnight in the fridge.

    Plastic film

  3. Step 3/12

    Let the dough come back to room temperature before stretching it.

  4. Step 4/12

    Peel the apples, remove the cores, and cut into thicker slices.

    🍎Apples
    🔪Knife

  5. Step 5/12

    Mix the apple slices with sugar and cinnamon.

    🍎Apples
    🍬Caster sugar
    🪵Ground cinnamon

  6. Step 6/12

    Lay a clean tablecloth on the table and dust it lightly with flour.

    Tablecloth

  7. Step 7/12

    Roll out the dough first, then carefully stretch it out with the backs of your hands into an almost translucent sheet.

    🥖Rolling pin

  8. Step 8/12

    Brush the dough with melted butter and scatter crushed sponge biscuits over one half.

    🧈Butter
    Sponge biscuits
    🖌️Pastry brush

  9. Step 9/12

    Arrange the apples and chopped walnuts along the shorter edge.

    🍎Apples
    🌰Walnuts

  10. Step 10/12

    Fold the longer edges over the filling, then use the tablecloth to roll the strudel up from the shorter side.

    Tablecloth

  11. Step 11/12

    Transfer the strudel to a baking tray, brush it with the remaining butter, and bake at 190°C for about 35-40 minutes until golden.

    🧈Butter
    🖌️Pastry brush
    🍳Baking tray

  12. Step 12/12

    Let it cool for 15 minutes, then slice and dust with sugar if desired.

    🍬Caster sugar
    🔪Knife

Composition

Ingredients

Types

Grains, Liquid, Fats, Spices, Dairy, Fruits, Sugar, Nuts, Baked goods

Ingredients

Plain flour, Water, Vegetable oil, Salt, Butter, Apples, Caster sugar, Walnuts, Ground cinnamon, Sponge biscuits

Notes

Plain flour (plus extra for dusting), Butter (melted, for brushing the dough), Apples (500-700g, peeled and cored), Caster sugar (to taste), Walnuts (to taste, chopped), Sponge biscuits (as needed, crushed, children's sponge fingers type)

Allergens

Gluten, Milk, Tree nuts, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

240 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 38g, Fat: 8g, Fiber: 2.5g, Sugars: 18g

Nutritional Information

Minerals

Potassium: 150mg, Sodium: 180mg, Calcium: 20mg, Iron: 0.8mg, Magnesium: 15mg

Vitamins

Vitamin C: 4mg, Vitamin B1 (Thiamine): 0.05mg, Vitamin E: 0.6mg

Preparation

Time Information

Preparation

40 minutes

Cooking

40 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Plastic film, Tablecloth, Pastry brush, Rolling pin, Baking tray, Knife

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn Baking

Origin

Source

Platform

instagram

Original Creator

@berkyofficial

Origin

Cuisine

Czech, Eastern European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Flaky, Crunchy, Juicy

Flavors

Sweet, Spiced, Fruity, Cinnamon

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (covered with a clean cloth or airtight container), fridge : up to 4-5 days (store in an airtight container), freezer : up to 2 months (wrap tightly in foil or plastic, baked or unbaked)