BY CHEF SOURAV BASU,
THE GRAND, ASANSOL
| Dish Name | Apple Strudel | |||
| Recipe Category | Laminated pastries | |||
| Meal Period | Lunch/Dinner | |||
| Prep. Time | ||||
| Cooking Time | ||||
| Finishing Time | ||||
| : _________ | ||||
| __________________________ | ||||
| __________________________ | ||||
| __________________________ | ||||
| Ingredients for _1600 gms dough | ||||
| Description | Unit | Qty | ||
| Vanilla Sponge crumbs | kg | 0.2 | ||
| Apples | kg | 0.236 | ||
| Raisins | kg | 0.15 | ||
| Cinnamon powder | kg | 0.004 | ||
| Strudle dough | kg | 0.3 | ||
| Melted Butter | kg | 0.2 | ||
| Icing Sugar | kg | 0.05 | ||
| Method: | ||||
| 1. Crumble the sponge and add the chopped fruits, raisins and the cinnamon powder. Mix well to get the mixture of the strudle. | ||||
| 2. Roll the dough on the cloth and then spread it with hands from four corners of the dough. | ||||
| 3. The dough should be so thin that one should be able to read a newspaper under it. | ||||
| 4. Brush the melted butter on the rolled sheet of dough and place the stuffing one end. | ||||
| 5. Now roll the dough lightly with the help of the cloth underneath. Bake at 180° C. | ||||
| 6 Dredge with icing sugar and serve hot | ||||
Advertisement:
Add Comment