Apple Filling for Strudel
A Slovenian and International recipe. Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
apples
peel, cored and and sliced thinly |
|
| 1 | stick |
butter
|
|
| 1 | cup |
bread crumbs
very fine |
|
| 1 | cup |
sugar
or more if apples are tart |
|
| 1 | teaspoon |
cinnamon
|
|
|
lemon zest
grated from one lemon |
*
|
||
| ½ | stick |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
apples
peel, cored and and sliced thinly |
|
| 113 | g |
butter
|
|
| 237 | ml |
bread crumbs
very fine |
|
| 237 | ml |
sugar
or more if apples are tart |
|
| 5 | ml |
cinnamon
|
|
| 1 | x |
lemon zest
grated from one lemon |
*
|
| 56.5 | g |
butter
melted |
|
Directions
Melt stick of butter and lightly brown the bread crumbs. Set aside to cool.
Sprinkle the cooled bread crumbs over the stretched dough.
Spread the sliced apples evenly over the dough and sprinkle sugar, cinnamon and lemon rind over the apples.
Melt the ½ stick of butter and when it has cooled spoon over the apples.
Roll up dough. Place in well greased pan and bake in 350℉ (180℃) F oven for one hour.
notes: Be careful not to puncture the dough when transferring to the pan, otherwise the strudel will stick to the pan.
VARIATIONS:
Instead of lemon rind Grandma uses lemon juice.
Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown.
She also uses the slicer on the side of a grater to slice the apples really thin.
