Apple and Walnut Strudel

Instructions

1. Step 1

   Combine the flour and salt in a mixing bowl. Add the water, oil, and vinegar, then stir until a rough dough forms.

   Ingredients used: 250.0 gr All-Purpose Flour, 3.0 gr Fine Salt, 30.0 ml Vegetable Oil, 125.0 ml Water, 5.0 ml White Wine Vinegar

   Cookware: mixing bowl, wooden spoon

2. Step 2

   Knead the dough until smooth and elastic.

   Timer: 8 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Shape the dough into a ball, cover it, and let it rest at room temperature.

   Timer: 30 min (fixed)

   Cookware: kitchen towel, mixing bowl

4. Step 4

   Preheat the oven to 190°C and prepare a sheet pan.

   Cookware: oven, Sheet Pan

5. Step 5

   Warm 2 tbsp (30 gr) of the melted butter in a skillet over medium heat. Add the breadcrumbs and stir until lightly golden, then remove from the heat.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Plain Breadcrumbs, 30.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

6. Step 6

   Peel, quarter, and core the apples, then cut them into thin slices. Toss them with the lemon juice in the mixing bowl.

   Ingredients used: 6.0 piece Apple, 30.0 ml Lemon Juice

   Cookware: Chef Knife, cutting board, mixing bowl

7. Step 7

   Add the granulated sugar, chopped walnuts, and cinnamon to the apples and toss until evenly combined.

   Ingredients used: 4.0 gr Cinnamon, 100.0 gr Granulated Sugar, 120.0 gr Walnut

   Cookware: mixing bowl, wooden spoon

8. Step 8

   Spread the kitchen towel flat and dust it lightly with flour from the dough surface if needed. Roll the rested dough out, then gently stretch it by hand into a very thin rectangle about 60 by 45 cm.

   Cookware: kitchen towel, rolling pin

9. Step 9

   Brush the stretched dough with 5 ¼ tbsp (75 gr) of melted butter. Scatter the toasted breadcrumbs over it, then distribute the apple filling evenly, leaving a clear border around the edges.

   Ingredients used: 75.0 gr Unsalted Butter

   Cookware: kitchen towel, mixing bowl, pastry brush, skillet

10. Step 10

    Fold the short side borders over the filling. Use the towel to roll the strudel from a long side, then transfer it seam-side down to the sheet pan.

    Cookware: kitchen towel, Sheet Pan

11. Step 11

    Brush the strudel with the remaining 2 tsp (10 gr) of melted butter. Bake at 190°C until deeply golden and crisp.

    Timer: 40 min (fixed)

    Ingredients used: 10.0 gr Unsalted Butter

    Cookware: oven, pastry brush, Sheet Pan

12. Step 12

    Let the strudel cool on the pan, then dust it with powdered sugar before slicing.

    Timer: 20 min (fixed)

    Ingredients used: 15.0 gr Powdered Sugar

    Cookware: Sheet Pan