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🍰 Crunchy Whole Wheat Apple Strudel

575 kcal · 30 min · 4 servings

Ingredients

• 150 g wheat whole wheat flour
• 150 g wheat flour (Type 550)
• 2 tbsp rapeseed oil
• 1 pinch salt
• 4 tbsp dried cranberries
• 750 g tart apples (4 tart apples)
• 75 g whole wheat zwieback
• 1 organic lemon
• 80 g coconut blossom sugar
• 75 g sliced almonds
• 1 tsp cinnamon
• 100 g butter
• powdered sugar from erythritol (for dusting)

Instructions

1. 1. Put the flour into a bowl.
2. 2. Add the oil, salt, and 175 ml of lukewarm water.
3. 3. Knead the ingredients with the dough hooks of the hand mixer until a smooth dough forms.
4. 4. Shape the dough into a ball.
5. 5. Lightly coat the ball with oil.
6. 6. Wrap the dough ball in cling film.
7. 7. Let the dough rest at room temperature for 1 hour.
8. 8. Place the cranberries in a bowl with warm water.
9. 9. Let the cranberries soak for 10 minutes.
10. 10. Then squeeze the soaked cranberries well.
11. 11. Peel the apples.
12. 12. Quarter the apples and remove the core.
13. 13. Slice the apple pieces.
14. 14. Crush the breadcrumbs into fine crumbs.
15. 15. Rinse the lemon with hot water and dry it.
16. 16. Grate 1 teaspoon of lemon zest.
17. 17. Use the rest of the lemon for something else.
18. 18. Mix the cranberries with the apple slices.
19. 19. Add the breadcrumb crumbs.
20. 20. Add the coconut blossom sugar.
21. 21. Add the almonds.
22. 22. Add the cinnamon.
23. 23. Add the lemon zest.
24. 24. Knead the dough briefly again.
25. 25. Sprinkle flour onto a kitchen towel.
26. 26. Place the dough on the floured towel.
27. 27. Dust the rolling pin with flour.
28. 28. Roll out the dough into a rectangle.
29. 29. Dust your hands with flour.
30. 30. Carefully stretch the dough with the back of your hands to approx. 80x60 cm.
31. 31. Cut off the thick edges of the dough.
32. 32. Melt the butter.
33. 33. Let half of the butter become lukewarm.
34. 34. Brush 2/3 of the strudel surface with the lukewarm butter.
35. 35. Set aside the remaining butter.
36. 36. Distribute the apple filling on the buttered dough.
37. 37. Leave a border of approx. 5 cm on the sides.
38. 38. Use the kitchen towel to help roll up the strudel.
39. 39. Fold the ends of the strudel downwards.
40. 40. Roll the strudel diagonally from the towel onto a greased baking sheet if necessary.
41. 41. Brush the strudel with the remaining butter.
42. 42. Preheat the oven to 200 °C (convection 180 °C, gas level 3).
43. 43. Bake the strudel on the middle rack for 25–30 minutes.
44. 44. Let the strudel cool down slightly after baking.
45. 45. Dust the strudel with erythritol powdered sugar before serving if desired.

Nutrition per serving

• kcal: 575
• Protein: 9 g · Fett/Fat: 26 g · Carbs: 75 g