Bavarian Millirahmstrudel
Ingredients for Bavarian Millirahmstrudel
| Amount | Ingredient |
|---|---|
| 250th Vienna Griessler g flour | 1st Pinch of salt |
| 3rd Tablespoons canola oil | |
| 1 / 8 L of warm water | |
| For the filling: | 1st kg sour, grated apples |
| 1st large cup sour cream | 60th g raisins |
| 100th g sugar | 1st Teaspoon cinnamon |
| Icing sugar for dusting | |
| some hot milk | |
Bavarian Millirahmstrudel Directions
Flour on the work surface, salt - in the pit of flour from the center of the oil and stir in the lukewarm water. Process to a soft and pliable dough. Divide the dough into two portions, smooth shapes, brush lightly with oil and covered with wet / hot pot 30 minutes before using.
Vortex off: At a sparsely floured cloth, roll out large plate, then with the back, then move out thinly and evenly with a flat hand. Recently the edge with fingertips off thin. There should be no thick edges.
Immediately spread with sour cream, cover with the grated apples, raisins and sugar and cinnamon on top. Roll up the sides about 2 inches and strike. Pour into a greased roasting pan.
Turn brown at 200 degrees for about 50 minutes in the oven. After 15 minutes baking time with a little hot milk poured over it. In between, brush with butter. Before serving, dust with powdered sugar.
