I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons.
For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted ALL day for 3 months), after the yucky feeling was gone, I had no inspiration whatsoever because honestly I was just SO tired! like all the time!
On top of it all, and not that I’m complaining about it here, we had guests all summer long and the days were warmer than usual so it all felt like one big whirl of things that were all happening at once. Good things but still, sometimes it almost felt like an overload.
BUT I’m here now and woke up this morning with a strong craving for apple strudel! A nice warm apple strudel to compliment this beautifully pleasant fall morning. Our apple tree also finally gave us some pretty decent apples this year and when the fruit flies started hovering over them, I knew I had to act, so it’s not only a craving it’s also a rescue mission (the apples’ and my sanity’s – these fruit flies are everywhere!).
Traditionally apple strudels are made from flaky buttery dough but that also means more work sometimes and you know me by now, if I can use less ingredients and put less work into it – I have to own it.
This strudel’s dough is made with only 3 ingredients (4 if you count the vanilla extract) and is ready to use as soon as you’re don;e preparing it.
The filling is also only 4 ingredients and my daughter helped me make it, it’s so so lovely and easy.
I guess you can make this strudel with other fruits as well but I haven’t tried it…yet.
Easy, quick, minimum ingredients – I’m in.
- 3 Cups Whole Wheat Flour
- ½ Cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 Cup Hot Water
- For the Apple Filling:
- 7 Medium Apples - Cored, Sliced and Diced into Small Pieces
- 60 gr Butter
- 5 Tbsp Sugar
- ½ tsp Ground Cinnamon
- Place the butter in a medium pot and let it melt over medium heat. Add in the apples and mix to cover them with butter.
- Add in the sugar and cinnamon and mix. Place lid on pot and cook for 10-15 minutes or until apples soften. Stir occasionally.
- Once ready, set aside until completely cool.
- In a stand mixer bowl place the flour, oil, vanilla and water and using the paddle attachment mix on medium speed until everything's combined. If you see the dough is sticky you can sprinkle with an additional tablespoon of flour while mixing. Dough should come out soft and non-tacky.
- Preheat oven to 185C (375F) and line a baking sheet with parchment paper
- Divide the dough and filling into 2
- On a lightly floured surface start rolling out the first half of the dough until you get a this (but not too thin) rectangular leaf.
- Place half of the filling on the dough and spread evenly along the length. Do not cover the dough edges since this is where you will close the strudel roll.
- Gently roll the strudel, tuck the edges underneath or fold them into the roll and make sure the "seams" are at the bottom of the strudel (this is the part that will be on the baking sheet).
- Carefully transfer to the baking sheet and repeat with the second half of sough and filling.
- Bake in the preheated oven for about 20-25 minutes until golden.
- Cool completely in the baking sheet and only then sprinkle with sugar powder.
