Buckwheat flour strudel with apples
I embarked on an adventure!
- Mix both types of flour, make a depression in the middle, add oil and vinegar and knead the dough with lukewarm water as for any strudel. From the kneaded dough, make two balls, coat them with oil, place them on a floured cloth and cover and leave to stand.
- Meanwhile, prepare the stuffing: For the stuffing, wash, peel and grate the apples (I don’t peel them), add a tablespoon of vanilla sugar and cinnamon to your liking. I don’t put sugar in apples because there’s no need.
- Spread the tablecloth, flour it, take one ball of dough and roll it out as thin as possible (this dough can't be stretched with your hands, you have the feeling that everything will fall apart, but don't be afraid it will roll out fine). Place 1/4 of the fillet on each side of the rolled dough and roll the ends towards the middle with a tablecloth. Cut the pieces immediately and place in an oiled pan. Do the same with the other ball. Grease with oil and put in the oven. I baked at 200, and towards the end I stepped up to 250.
I sprinkled the kids with powdered sugar and didn’t tell them what it was made of, and they didn’t even ask questions, it mostly disappeared. This is the first time I have used this flour so this was really an adventure for me. Another time with another fil! Good apetite!