Flour - 1.5 cup
Vegetable oil - 3 tbsp.
Creamy butter - 1 tbsp.
Salt to taste
Water - ½ cup
For filling:
Apples - 1-1.5 kg
Sugar - ¾ glasses (can be replaced by honey)
Raisins (no seeds) - 100 gr.
Nuts (almonds or any other crushed nuts) - 100 gr.
Rum (or brandy) - 50 ml.
Bread Sukhari - 3 tbsp.
Cinnamon hammer - ½ tsp.
To sift the flour, add a salt, pour warm water, vegetable oil and mix well. Cover the tank with a dough towel and leave for 30 minutes.
Apples wash, remove the skin, remove the core and cut into thin slices, fry a little on the creamy oil (it is possible to give them softness in the microwave). Stir slices with breadcrumbs, sugar, nuts, cinnamon and raisins, pre-filled Roma (brandy).
The most difficult is the dough, it should be very thin. Split the dough into 2 parts. So that the test layer was thin and in the cooking process did not break, stretch it on the kitchen flax (or other smooth and thin) towel (or napkin), flourished. You do not need to use the rolling pin, since it sticks the dough and rushes. If suddenly in the test it turns out a break, just curtail and press it carefully. The dough layer should be almost transparent!
Finished dough layers with melted cream oil. Then evenly decompose the stuffing, leaving the edges (about 2 cm) empty. Range dough layers with towels in a roll and lubricate it with creamy oil. To transfer to the tray is also better with a towel to strudel not lost shape.
Bake in a preheated oven to 200 degrees until golden color (depending on the thickness - from 20 to 30 minutes). Ready strudel decorate with powdered sugar, cinnamon, berries, nuts on your choice. You can apply warm with a ball of vanilla ice cream or with vanilla sauce.
For the filling, you can use not only apples and raisins. I, for example, do with the cherry, and with Kuragya. I also do not like breadcrumbs, so I replacing them on a tablespoon of corn flour.
For those who love unsweetened fillings, it is possible to start it with cheese, cheese, vegetables. Turn on your fantasy and surprise friends with freshly baked strzdel.
Other recipes for our chef look at Facebook page.