Description
Crumbly shortcrust pastry and lots of juicy sour-sweet filling. What could be tastier and more aromatic tea on a gloomy autumn evenings? Try it and You will love it!
Ingredients
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Butter
100 g
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Chicken egg
1 piece
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Flour
300 g
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Sour cream
3 Tbsp
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Sugar
3 Tbsp
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Leavening agent
1 tsp
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Powdered sugar
-
Berry sauce
2 Tbsp
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Apple
3 piece
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Cranberry
100 g
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Sugar
3 Tbsp
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Butter
1 Tbsp
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Cinnamon
1 tsp
Cooking
Prepare the dough. If you have a food processor, all ingredients simultaneously loaded into the bowl: flour, butter (room temperature), cut into pieces, egg, sour cream, sugar, baking powder. Mix everything for 1 minute.
If no processor, then RUB the egg with sugar, put a little sour cream and softened butter. Stir until smooth. Add flour previously mixed with baking powder and knead a soft dough. Put the dough in plastic wrap and put into the fridge.
While the dough "rests", prepare the filling. Take apples, wash, remove the core, peel prefer to leave, and cut into small cubes.
In a pan melt the butter. Put sugar.
Put the apples and stew until soft for 5 minutes, add the cinnamon, stir.
Take the cranberry sauce D arbo.
Add cranberry sauce to the apples, stir and set aside the stuffing to cool.
Roll out the dough to a thickness of about 5 mm.
Put on top of cooled filling, retreating from the edges, so that it was convenient to turn. Sprinkle top of cranberries (fresh or frozen).
Collapsible roll, zasiyaet region. Top do punctures with a fork. Put the strudel on a baking tray, covered with baking paper, seam side down. Put in heated to 200 degrees oven for 30 minutes. Bake until it will turn brown.
Finished roll sprinkle with powdered sugar, cut into pieces. Bon appetit!
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