Apples from Europe – high quality apples


Apple strudel


2 cups wheat flour
pinch of salt
1 small teaspoon icing sugar
1 tablespoon soft butter
2 tablespoons oil
1 egg
small amount of cold water


1.5 kg sour apples
3-4 tablespoons brown sugar (depending on sourness of apples)
1 large tablespoon cinnamon
1 teaspoon grated orange or lemon peel
handful of mixed nuts and dried fruit (raisins, walnuts, orange peel*)
1/2 block of melted butter
3-4 tablespoons homemade, delicate bread crumbs


Sift the flour on a board or into a large bowl together with salt and sugar. Break an egg, add butter and oil and combine the ingredients. When the dough begins to form lumps, knead it by hand. Leave the ready dough aside for minimum 30 minutes tightly covered with foil. Peel the apples and cut them into thin slices. Mix the apples with sugar, cinnamon, peel and dried fruits and nuts. Leave under cover so that juice is released. Melt butter in a pot, leave aside. On a large board, spread a small amount of flour, place half the dough on it, roll it into a rectangle. Cut off too thick edges of the dough. Spread melted butter on the dough, sprinkle bread crumbs and spread the apples on it. Next fold the ends of the Strudel into the middle and start to roll it tight. Put the rolled Strudel on a baking pan and spread butter on its surface. Put the ready Strudel into the oven heated to a temperature of 190°C and bake for about 30-40 minutes. The dough should be lightly browned. After baking, let it cool down somewhat, sprinkle icing sugar and serve. Strudel is most delicious hot, with whipped cream or ice cream.