Apple & raspberry strudel

Apple & raspberry strudel

Total: 50 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 313 kcal
, Fat: 16 g
, Carbohydrate: 34 g
, Protein: 5 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

500 g apples, coarsely grated
200 g frozen raspberries, slightly defrosted
80 g ground almonds
50 g dried cranberries
2 tbsp sugar
1 tbsp lemon juice

Strudel

1 parcel strudel pastry (approx. 120 g)
50 g butter

To bake

icing sugar to dust
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How it's done

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Filling

Mix the apples with all the other ingredients up to and including the lemon juice.

Strudel

Carefully unfold the pastry sheets, brush with a little butter and stack all the pastry sheets on top of each other on a tea towel. Spread the filling over the bottom third of the pastry, leaving a gap of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking. Remove from the oven, allow to cool a little, then dust with icing sugar.

Good to know
Tip: This strudel tastes best fresh
Tip: Use pears instead of apples.
Serve with: Vanilla ice cream

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