Did you know there are over 7,500 types of apples in the world. But the best ones are from right here, of course. Like the Jonagold in our fruit recipe of the month, courtesy of Master Baker Kris Goegebeur from Bakkerij Brood in Roeselare.
Master Baker Goegebeur’s Apfelstrüdel
- 400g White flour
- 4g Salt
- 180g Water
- 100g Butter
- 5 Jonagold or other firm apple varieties (No Boskoop types, as they will turn into applesauce when baking)
- 50g Raisins
- 50g Cassonade sugar
- 1 grating of a lemon and lime
- 200g Dried cake or breadcrumbs
- 10g Cinnamon
You can make the dough by mixing the flour, salt and water well until you have a smooth dough.
Wrap it in foil and place in the refrigerator for 24 hours.
Peel the apples and cut them into 1 cm cubes, mix them with the raisins, cassonade sugar, cinnamon, lemon zest and lime zest and the dried cake powder into a nice mixture and cover the mixture.
Put it in the fridge for 24 hours.
Putting everything together:
After 24 hours you can roll out the dough very finely and stretch a little until it is 2 mm thick, or, until you can see your hand through it. Place this on an oven plate with butter paper, crumble the apple filling over it and drizzle with the melted butter, gently rolling it up. Place in a preheated oven at 230°C for 30 minutes. Remove the pastry from the oven and sprinkle with icing sugar.
Serving tip: Extra tasty with a scoop of vanilla ice cream and/or vanilla sauce.