For 12 pieces:
250 g flour
50 g melted butter
1 pinch of salt
1 egg
approx. 125 ml lukewarm water
Filling:
50 g butter
100 g icing sugar
1 pinch of salt
grated zest of 1 untreated lemon
2 eggs
500 g low-fat curd
100 ml whipped cream
1 sachet cream custard powder
100 g sultanas
500 g tart apples (e.g. Cox Orange)
also:
2 tbsp ground hazelnuts
40 g melted butter
3 tbsp icing sugar
Preparation:
Place the flour, butter, salt and egg in a mixing bowl and knead into a smooth dough.Then knead with your hands for at least 10 minutes. The dough should be elastic and have a silky sheen. Brush the dough with a little oil and cover with a warmed bowl. Leave to rest for at least 30 minutes. Flour a large tea towel and roll out the strudel dough on it. Hold the back of your hand underneath it and roll out the dough until the tea towel pattern is visible. Cut off the thick
cut off the thick edges. For the filling, mix together the butter, icing sugar, salt and grated lemon zest. Add the eggs one by one. Stir in the curd, cream,
pudding powder and sultanas. Sprinkle the strudel dough with hazelnuts.
Spread the curd mixture on top. Peel the apples, remove the core, cut the apples into slices and place on top of the curd mixture. Press a little
and roll up the strudel with the help of the cloth. Place the strudel on a
grease tray lined with baking paper. Brush with melted butter. Bake in the preheated oven until golden brown. Dust with icing sugar.
Electric oven:
200° / fan oven: 180° / gas: level 4
Baking time: 40-45 minutes
Per piece approx.:
360 Kcal, 1500 Kjoule, 11 g protein, 16 g fat, 42 g KH
(FoodCentrale by ddp images)
