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 |
![](https://thetravelandtourismtimes.com/wp-content/uploads/2023/03/1-33.jpg)
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