Apple strudel from Fantastic beasts and where to find them

If you have watched Fantastic Beasts and Where to Find Them, you’ll certainly remember the apple strudel that Queenie prepares for the stunned Kowalski 🙂 . Its fragrance enchants the confectioner almost as much as the beautiful sorceress.
apple strudel fantastic beasts and where to find them

Once the scene was over, our usual analysis and reconstruction of the recipe began. Let’s start with the obvious, it’s an apple strudel with sugar and raisins. The dough is not rolled up inside a spiral, as in the traditional strudel, but there are more layers of outer dough enclosing its sweet filling. The strudel is then decorated with garlands and dough roses 🙂 .

With these bases we began our experiments, following the example of Queenie we shook our wand and… nothing happened 🙁 . We came to the sad conclusion that by being Muggles, we must prepare recipes in the classic way, so with patience and enthusiasm let’s prepare the apple strudel inspired by fantastic beats and where to find them 😀 .


If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Stampa

Apple strudel from Fantastic beasts and where to find them

Cuisine Vegetarian
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Difficulty Medium

Ingredients

For the dough

  • 300 g flour 00
  • 1 egg
  • 20 g butter
  • 1 pinch salt
  • 100 ml water lukewarm

For the stuffing

  • 500 g apples
  • 50 g brown sugar
  • 30 g pine nuts
  • 50 g raisins
  • zest of half a lemon or half an orange
  • 1 pinch cinnamon
  • 50 g bread crumbs
  • 40 g butter

To assemble the cake

  • 50 g butter
  • brown sugar

Instructions

For the dough

  1. Mix the flour, the butter, egg and a pinch of salt; stir then add the water until you obtain a very elastic dough.
  2. Cover with plastic wrap and let rest in refrigerator for 30 minutes.

For the stuffing

  1. Mix sugar, pine nuts, raisins, lemon zest and a pinch of cinnamon. Then leave aside.
  2. Peel the apples, cut them into quarters and then into thin slices; leave aside.
  3. Heat the butter in a frying pan until it begins to sizzle, add the breadcrumbs and let it brown well, remove from heat.

Assembling the strudel

  1. Melt the butter.
  2. Set aside about 50 grams of dough, divide the rest into 3 equal parts.
  3. Roll out the dough into pieces of roughly equal rectangles. We suggest you to roll out the dough of the apple strudel on a towel or a cloth, as tradition dictates, this way you can spread it very thin and roll without tearing it.
  4. Take the first rectangle of dough with a brush grease the entire surface with butter, sprinkle with a little brown sugar.
  5. Overlap the second rectangle of dough and repeat the process.
  6. Overlap the last rectangle of dough, grease it with butter, leaving about 2cm edges on all edges.
  7. Sprinkle the breadcrumbs on the greasy area, then sprinkle half the sugar of the filling.
  8. Now lay the apple slices, overlapping them in layers, covering only one third of the rectangle of dough.
  9. Spread the rest of the filling sugar on apples, than shut the strudel by folding the empty half of dough over the apples, the folded edges under the strudel will avoid so that it opens during cooking.
  10. Now we can do is decorate the strudel, roll out the left over dough.
  11. For the roses: cut a long thin rectangle of dough, roll it slightly widening the edges of the upper part.
  12. It's easier to prepare garlands in two pieces each, leaving the part below the strudel undecorated. Cut a rectangle of dough about 10x6 cm, cut fringes on the long side, leaving about 1 cm entire in the center. Bend the fringes towards the central part, you have to stir them to go past the end of the fringe after in this way you will get the braided effect of the film.
  13. Brush the surface of strudel with melted butter and sprinkle with brown sugar one last time.
  14. Bake the apple strudel at 180 °C for 30-35 minutes, serve warm. If you can resist let rest 12 hours before eating it will be much better 🙂

 

P.S. 50 points to the first one who will recognize whose the wand of the photo is and write it in the comments?

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