Applestrudel
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
170 °C
- Combi-steam
- 00:35 | -
- 2
R E C I P E
| 1,2 | kg | fresh apples chopped in small cubes |
| 80 | g | Sugar |
| 1 | pcs | big layer of fresh puff pastry or strudel pastry |
| 1 | pcs | Vanilla pod |
| 1 | tbs | grounded cinnamon |
| 2 | tbs | fresh lemon juice |
| 100 | g | Raisins |
| 2 | tbs | rum |
| 50 | g | grounded almonds |
| 50 | g | Butter |
| Ingredients | ||
| Mix all the ingredients together. Roll out the pastry and cover it with the apple mixture. Keep the edges free from filling. Melt the butter and brush it on the edges. Roll up the strudel and place it on the baking tray. Brush the surface of the strudel with the melted butter. Bake the strudel in the preheated Convotherm. After baking, let the Strudel rest for a while, so that the apple juice/sugar can set. |
| 1. Food Preparation |
| If you are doing more trays of Apple strudel, than you should use Convection air instead of combi. This will help that the surface of the strudel doesn't crack. |
| 2. Cooking Instruction |
| Serve the strudel in thick slices, still slightly warm, with whipped cream or vanilla sauce. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
