Whole Wheat Apple Strudel

Ingredients

• 150 g Whole wheat flour
• 150 g Type 550 wheat flour
• 2 tbsp Rapeseed oil
• 1 pinch salt
• 4 tbsp dried cranberries
• 750 g tart apples (4 tart apples)
• 75 g whole wheat crackers
• 1 Organic lemon
• 80 g coconut palm sugar
• 75 g almond flakes
• 1 tsp cinnamon
• 100 g butter
• powdered erythritol sugar (for dusting)

Instructions

1. 1.

   Sift the flours, mix with oil, salt and 175 ml lukewarm water, then knead into a smooth dough using the mixer’s dough hook.

2. 2.

   Shape the dough into a ball, brush with oil and wrap in cling film. Let rest at room temperature for 1 hour.

3. 3.

   Meanwhile, soak the cranberries in warm water for 10 minutes and then drain.

4. 4.

   Peel, quarter, core and slice the apples. Crush the crackers into fine crumbs. Rinse the lemon hot, dry it, grate 1 tsp of zest (use the rest elsewhere).

5. 5.

   Mix cranberries and apple slices with cracker crumbs, coconut palm sugar, almonds, cinnamon and lemon zest.

6. 6.

   Knead the strudel dough again. Place on a floured kitchen towel and roll out into a rectangle with a floured rolling pin.

7. 7.

   Dust your hands with flour and carefully stretch the dough to about 80×60 cm, trimming the thick edges.

8. 8.

   Melt butter and spread roughly half of it warm over two‑thirds of the dough. Set aside the remaining butter.

9. 9.

   Spread the apple filling on the oiled dough, leaving a 5 cm border along the sides.

10. 10.

    Roll the strudel with the kitchen towel, folding the ends downwards.

11. 11.

    Transfer the rolled strudel onto a greased baking sheet at an angle from the towel.

12. 12.

    Brush with the remaining butter and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for 25–30 minutes. Let it cool slightly after baking and dust with powdered erythritol sugar just before serving.