Strudel with Apples and Cinnamon
Dough and Apple filling — a Zeelandia recipe in 2 components. Uses Zeelandia Vancream Custard Powder, 25 kg.
- water temperature (dough)
- 20 °C
- baking temperature
- 190 °C
- baking time
- 30 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Oil | 150 g |
| Wheat flour type 550 | 500 g |
| Potato starch | 50 g |
| Sugar | 20 g |
| Salt | 10 g |
| Water (about 20 °C) | 250 g |
Apple filling
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 300 g |
| Apples | 4500 g |
| Raisins | 250 g |
Method
- Dough
Mix all ingredients with a dough hook until a uniform mass is obtained. Water at about 20 °C.
- Dough
Coat the dough with a thin layer of oil, wrap it in foil and leave it to rest.
- Dough
Roll out the dough into a square with sides of about 40 cm. Transfer it onto a cloth of about 100 x 100 cm and stretch the dough to 90 x 90 cm.
- Apple filling
Soak the raisins and drain them thoroughly. Peel the apples (firm, sweet-and-sour variety) and cut them into strips. Mix all filling ingredients thoroughly.
Spread the apple filling evenly over the dough.
Roll up the dough, lifting the cloth upwards. Divide the rolled dough into three pieces and place them on a baking tray.
Bake at 190 °C for about 30 minutes.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.