Ingredients |
|
| 250 g | flour |
| 250 g | butter |
| 250 g | curd (low-fat) |
| 80 g | Erythritol+Stevia |
| 1 pinch | Pink Himalayan Salt |
| 750 g | apples |
| 20 g | custard powder (vanilla) |
| 1 pinch | cinnamon |
| Erythritol+Stevia Powder | |
| 1 | egg for coating |
|
Also, if required: |
|
| 50 g | breadcrumbs |
| 50 – 100 g | (Rum-) raisins |
How it's done:
Mix together butter, flour and the curd with a pinch of Pink Himalayan Salt. Rest the dough in the fridge for about 30 mins.
Peel the apples and grate them course. Mix the grated apples with Erythritol+Stevia, custard powder and a pinch of cinnamon (if required, add also the raisins and a small amount of breadcrumbs).
Roll out the cool dough thin and rectangular. Space it out evenly with the apple-mass and roll up to a classical strudel. Put your strudel on a baking tray which is prepared with baking paper and coat it with a whisked egg.
Bake at 200°C for about 30 – 40 mins. until the strudel is golden-yellow. Reduce the heat after 20 mins. on 160 – 180°C.
Sift some Erythritol+Stevia Powder over the top of the strudel.