Ingredients for the strudel
- 350 g all-purpose flour
- 150 g ARLA cream cheese
- 100 g granulated sugar
- 50 g LURPAK cow milk butter
- 40 ml fresh whole milk
- 20 g baking powder
- 1 medium egg
- 1 vanilla vial
Ingredients for the filling
- 2 medium red apples
- 40 g LURPAK cow milk butter
- 40 g brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- icing sugar for garnishing
Method for the filling
Peel the apples and cut them into uneven pieces about 2cm.
Then, place a nonstick frying pan over medium heat, add butter and brown sugar into it, and gently stir with a wooden spatula.
When the butter melts, add the apples and cinnamon, and stir intermittently. When the apples release their liquids, add the cornstarch and stir for about 1-2 more minutes.
Finally, remove from the stove and let them cool down.
Method for the strudel
In a mixer’s bowl, place all the ingredients needed and beat, using the hook attachment, at low speed until it forms into a smooth and soft dough.
Afterwards, cover the dough with plastic wrap and refrigerate for half an hour. When the dough has rested, remove the plastic wrap and place it between two pieces of parchment paper. Roll out the dough using a rolling pin, in a rectangular shape, about 1-1,5 cm thick.
Next, remove the upper parchment paper, and place the apple filling lengthwise the one side of the dough.
Right after, using the other parchment paper, wrap it carefully into a roll. Line a baking pan with parchment paper and transfer the strudel in it.
Finally, bake in a preheated oven on the middle oven rack, at 180 C fan, for about 35 minutes.
Garnish with icing sugar.
