Apfelstrudel classique au four

Ingrédients

• 250 g flour (plus extra for dusting)
• 1 pinch of salt
• 130 ml lukewarm water
• 3 tbsp sunflower oil
• 1 tsp white wine vinegar
• 80 g melted butter (for brushing)
• 1 kg tart apples (e.g. Elstar or Jonagold)
• 80 g granulated sugar
• 2 tsp cinnamon
• 80 g raisins
• 1 tbsp lemon juice
• 60 g breadcrumbs
• 30 g butter (for the breadcrumbs)
• Powdered sugar for dusting
• Whipped cream or vanilla ice cream to serve

Préparation

1. 1

   Mix flour, salt, lukewarm water, oil and vinegar in a bowl until you have a smooth dough. Knead the dough well for 8 to 10 minutes, shape into a ball and let it rest covered for 30 minutes at room temperature.Preheat the oven to 190°C (conventional oven). Grease the roasting pan with a little melted butter.Prepare the filling: peel the apples, remove the cores and slice them thinly. Toss the apple slices with sugar, cinnamon, raisins and lemon juice. Toast the breadcrumbs very briefly in a frying pan with a knob of butter until light golden and add them to the filling.Lay a clean tea towel on the counter and lightly dust it with flour. Roll the dough out here as thin as possible with a rolling pin. Then gently stretch it further with your hands until it's almost translucent, about the size of the tea towel.Brush the rolled-out dough generously with melted butter. Spread the apple filling evenly over two-thirds of the dough, leaving the edges free.Roll the strudel up using the tea towel: lift the towel at the side with the filling and roll the strudel tightly. Fold the sides inwards so the filling doesn't spill out.Place the strudel seam-side down in the greased roasting pan. Brush the top once more with melted butter.Bake the Apfelstrudel for 35 to 40 minutes until golden-brown and crisp. Brush it again with melted butter halfway through baking for an extra-nice crust.Let the strudel rest for 5 minutes, dust generously with powdered sugar and cut into large slices. Serve warm with whipped cream or vanilla ice cream.