Apple Strudel

Ingredients

• 200 g Spelt flour Type 1050
• 1 pinch salt
• 2 tbsp Rapeseed oil
• 1 egg
• 700 g apples (e.g., Boskoop)
• 1 Organic lemon
• 50 g whole cane sugar
• 1 tsp cinnamon
• 1.5 tbsp cornstarch
• 4 tbsp raisins (60 g)
• 1 tbsp butter (15 g)
• 2 tbsp erythritol powdered sugar (ca. 20 g)

Instructions

1. 1.

   Knead a smooth dough from flour, egg, salt, oil and about 100 ml lukewarm water. If the dough does not hold together, add more water. Shape into a ball, brush with oil, cover and rest for ½ hour.

2. 2.

   Meanwhile wash, quarter, core and slice apples into thin strips. Halve the lemon, squeeze juice from one half and mix with apples (use the other half elsewhere).

3. 3.

   Mix sugar, cinnamon and cornstarch and stir into the apples with raisins. Melt butter.

4. 4.

   Roll out dough on a floured surface, carefully place on a lightly floured kitchen towel and stretch it thinly.

5. 5.

   Spread apple mixture on the dough, leaving a 2 cm border. Press the long side slightly inwards and roll the dough into a strudel using the towel, then lay seam-side down on a baking sheet lined with parchment paper.

6. 6.

   Brush with melted butter and bake Apple Strudel in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 25–30 minutes.

7. 7.

   Remove from oven, let cool, dust with powdered sugar and serve cut into pieces. Offer whipped cream or vanilla ice cream if desired.