How to Cook German Apple Strudel

" German Food | These delicious strudels have what you've been craving for this time of year: a thin layer of flaky crust and lots of juicy apples."

How to Cook German Apple Strudel

Ingredients German Apple Strudel:

• 3 cups all-purpose flour
• 1/2 cup canola oil, divided
• 3/4 cup warm water (120°)
• 1 large egg, room temperature, lightly beaten

content:

• 1-1/2 cups fresh breadcrumbs
• 6 cups chopped peeled apples (about 6 medium)
• 1/2 cup raisins
• 1 cup sugar
• 1-1/2 teaspoon cinnamon powder
• 1/3 cup butter, melted
• 3 tablespoons sour cream

How to Make German Apple Strudel:

1. Put the flour in the mixing bowl; whisk in 1/4 cup of oil (the combination will be slightly crumbly). In a small bowl, slowly whisk the warm water into the beaten eggs; Add to the flour mixture, mix until smooth. Jam in the remaining oil until soft. Transfer to a greased bowl, turning once to smooth the top. Cover and let rest in a warm location for about 30 minutes.
2. Preheat the oven to 350 degrees. Spread out the breadcrumbs to an uncoated 15x10x1 inch. pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.
3. Glue 30x15-in. a sheet of parchment on a worktop; sprinkle a little with flour. For the dough in half; Place 1 ration on parchment and roll out to be the thinnest 24x15 inch. four rectangles. (Keeping the remaining dough covered.) Remove the tape from the parchment.
4. Sprinkle 3/4 cup of breadcrumbs over the rectangle to 1 inch from the edges. Starting 3 inches from the short side, sprinkle 3 cups apples and 1/4 cup raisins over the dough about 3 inches wide. Mix sugar and cinnamon; sprinkle 1/2 of the combination over the fruit. Drizzle with 1/2 of melted butter.
5. Roll it jelly-roll style, starting with the fruit-covered end and lifting with parchment; Fold next to the dough as you roll for the filling. Using parchment, transfer strudel to 15x10x1-in. pan; adjust the parchment to match the pan.
6. Bake on low rack oven for 45-55 minutes or until golden brown, top with sour cream twice while baking. Repeat with remaining ingredients.
7. Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

Note:

To make fresh breadcrumbs, tear the bread into pieces and put it in a food processor; pulse until soft crumbs are formed. Two to three slices of bread will make 1-1/2 cups of crumbs.