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66 Baking
>> Tip:
Homemade custard or vanilla ice
cream go very well with apple
strudel.
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Automatic programmes »
Cakes/biscuits » Apple strudel »
Bake
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Function: Combination mode
Fan plus
Step 1
Temperature: 30°C
Moisture: 90%
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Temperature: 190°C
Moisture: 0%
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Shelf level: 1
Apple strudel
6
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crumbs, diced apple and
soaked raisins over the dough.
Fold the ends of the dough over
along the longer sides. Trim off
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strudel up from the shorter edge
using the tea towel.
Place the strudel on the
universal tray with the seam
underneath. Melt the
remaining butter and brush the
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8
After baking brush the
strudel with the
remaining butter and serve
warm and dusted with icing
sugar.
1
Melt the butter on a low
heat and allow to cool.
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form a shiny dough. Press this
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the remaining butter, wrap in
baking paper and place in an
uncovered bowl in the oven
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moisture.
Meanwhile, mix the raisins
with the Calvados and place
to one side.
3
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butter in a frying pan, add
the breadcrumbs, brown and
allow to cool.
Peel, core and dice the
apples and mix with
cinnamon and sugar.
5
Knead the dough again and
roll out into a rectangle on
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the dough thinner, so that you
can see the pattern on the tea
towel through it. To do this,
place your hands underneath
the dough and stretch it out
from the middle over the backs
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Ingredients
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30 g butter
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A pinch of salt
1 medium egg
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ON
Baking paper
Flour for dusting
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100 g raisins
3 tbsp Calvados
80 g butter
80 g breadcrumbs
900 g apples
1 tsp ground cinnamon
60 g sugar
Icing sugar
