Romertopf Apfelstrudel Recipe
Ingredients
| Apples | 2 Pound | |
| Nuts | 4 Ounce, chopped | |
| Sugar | 4 Ounce | |
| Raisins | 2 Ounce | |
| Juice and Grated Rind of Lemon - 1/2 no | ||
| Vanilla Essence - a few drops | ||
| Milk | 1 Cup (16 tbs) | |
| Rum | 1 Small | |
| Cinnamon - a sprinkling | ||
| Melted Butter - to brush pastry | ||
| Flour | 1/2 pound (For the Pastry:) | |
| Melted butter | 3 Tablespoon (For the Pastry:) | |
| Egg | 1 (For the Pastry:) | |
| Water | 3 Tablespoon (For the Pastry:) | |
| Salt - a pinch | ||
Directions
GETTING READY
1) Preheat the oven to 400F.
2) In a large bowl, add the flour, egg, butter, water and salt. Knead the mixture into a smooth dough. Form a ball out of the dough. Allow it to rest in a warm place for 30 minutes.
MAKING
3) Roll out the ball of dough very thin, so as to be able to see light through it.
4) Brush the dough with melted butter.
5) Meanwhile, peel, core and slice the apples.
6) Add the apples into a bowl containing rum and lemon juice. Mix well to coat the apples.
7) Next, add in sugar, nuts, vanilla essence and grated lemon rind into the apple mixture. Mix well and spoon onto the pastry sheet.
8) Sprinkle cinnamon on top.
9) Roll up the pastry sheet and slice into two halves.
10) Place the stuffed pastry rolls in a soaked romertopf. Brush the rolls with a little melted butter each and sprinkle sugar over them.
11) In a small bowl of milk, add in sugar and vanilla essence. Mix and pour into the vessel.
12) Cook for about 60 minutes.
13) Take the lid off and cook further till the crust browns.
SERVING
14) Serve the Romertopf Apfelstrudel with fresh cream or custard.
1) Preheat the oven to 400F.
2) In a large bowl, add the flour, egg, butter, water and salt. Knead the mixture into a smooth dough. Form a ball out of the dough. Allow it to rest in a warm place for 30 minutes.
MAKING
3) Roll out the ball of dough very thin, so as to be able to see light through it.
4) Brush the dough with melted butter.
5) Meanwhile, peel, core and slice the apples.
6) Add the apples into a bowl containing rum and lemon juice. Mix well to coat the apples.
7) Next, add in sugar, nuts, vanilla essence and grated lemon rind into the apple mixture. Mix well and spoon onto the pastry sheet.
8) Sprinkle cinnamon on top.
9) Roll up the pastry sheet and slice into two halves.
10) Place the stuffed pastry rolls in a soaked romertopf. Brush the rolls with a little melted butter each and sprinkle sugar over them.
11) In a small bowl of milk, add in sugar and vanilla essence. Mix and pour into the vessel.
12) Cook for about 60 minutes.
13) Take the lid off and cook further till the crust browns.
SERVING
14) Serve the Romertopf Apfelstrudel with fresh cream or custard.
Chef
