Makes 2*strudels Sheets:
250g flour
a pinch of salt
25g butter (room temperature)
130ml water
1 tbsp of vinegar
+16 tbsp of butter (room temperature)
Filling:
4 apples
ground cinnamon
ground nutmeg
3 teaspoons of sugar
One evening over this past week, out of a sudden, Marcel said—
’Let’s bake an apple strudel!’
’Let’s!’ I replied. [I had never baked one, but I told myself that I’ll combine the Dobrujan pie sheets and the apple pie filling. It can’t go wrong!]
How to make the dough for the sheets? Mix the flour, salt, butter at room temperature, water, and vinegar. Knead and split the dough into 6 equal parts. Roll them as thinly as you can (20x10cm). Brush 1 tbsp of butter onto each sheet before placing another sheet on top (I used 3 sheets for each strudel).
Wash and cut the apples into 4 (I didn’t remove their peel) and then crush them in a blender or cut them into small pieces. Mix in the cinnamon and the nutmeg (as much as you like) and add the sugar.
Spread the apple filling at the base of the last sheet and then roll. Close the ends (I twist them like candy paper) and stick the sheets where they overlap. Brush 2 tbsp of butter and slit the top every 3 cm. Repeat for the second strudel. Place the two strudels in a wide baking pan, on baking parchment.
Bake at 200°C, in the preheated oven, for 25 minutes. Take the baking pan out of the oven and brush 3 extra tbsp of butter onto each strudel. Then, leave the strudels in the oven for 5 more minutes.
You know the saying that involves an apple and a doctor, right? J
