{"id":6655,"date":"2020-06-22T16:22:32","date_gmt":"2020-06-22T14:22:32","guid":{"rendered":"https:\/\/www.salzburgerland.com\/nl\/?p=6655"},"modified":"2020-06-22T16:37:04","modified_gmt":"2020-06-22T14:37:04","slug":"het-salzburgse-recept-voor-apfelstrudel","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/nl\/het-salzburgse-recept-voor-apfelstrudel\/","title":{"rendered":"Het Salzburgse recept voor Apfelstrudel"},"content":{"rendered":"<h2><strong>Ingredi\u00ebnten<\/strong><\/h2>\n<p><strong>Voor de vulling:<\/strong><\/p>\n<p>1 kg appels, 100g suiker, kaneel, 50g rozijnen, 50g paneermeel, vanillesuiker, 75g gesmolten boter, 3 druppels citroensap<\/p>\n<p><strong>Voor het deeg:<\/strong><\/p>\n<p>5 eetlepels warm water, een snufje zout, 200g bloem, 50g boter, 1 eetlepel azijn<\/p>\n<h2><strong>Bereiden<\/strong><\/h2>\n<p>Verwarm de oven voor op 180 graden.<\/p>\n<p>Zeef de bloem in een kom, voeg zout, water, een scheutje azijn en de gesmolten boter toe en meng met een blender. Eerst op minimale snelheid, dan op maximale snelheid zodat het deeg goed glad wordt. Let het deeg op een licht bebloemd oppervlak en kneed het verder met uw handen om een elastischer deeg te krijgen. Maak vervolgens een doek nat met kokend water en wring het doek uit. Vorm een bal en leg deze in de droge warme doek, dek af en laat 30 minuten rusten.<\/p>\n<p>Schil vervolgens de appels, snijd ze in stukjes en doe ze in een kom. Voeg een paar druppels citroensap toe en meng het goed door elkaar.<\/p>\n<p>Als het deeg 30 minuten heeft gelegen rol het dan uit op een licht bebloemd ondergrond tot minstens een oppervlakte van 50\u00d770 cm groot. Bestrijk het deeg met een beetje gesmolten boter, bestrooi het daarna met paneermeel en verdeel de vulling over het deeg in deze volgorde: appels, rozijnen, suiker, vanillesuiker. Laat aan de kortere zijden ongeveer 3 cm vrij en vouw deze stroken op de vulling. Rol het deeg aan de langste zijden en druk de twee uiteinden goed aan om het goed te sluiten. Leg het vervolgens op een goed beboterde bakplaat en bestrijk de strudel met een beetje boter.<\/p>\n<p>Bak de strudel in de voorverwarmde oven gedurende 45 tot 55 minuten. Bestrijk de strudel na 30 mintuen opnieuw met boter.<\/p>\n<p>Bestrooi het gebakken dessert met suiker en serveer de strudel warm.<\/p>\n<h3>Eet samkelijk!<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Ingredi\u00ebnten Voor de vulling: 1 kg appels, 100g suiker, kaneel, 50g rozijnen, 50g paneermeel, vanillesuiker, 75g gesmolten boter, 3 druppels citroensap Voor het deeg: 5 eetlepels warm water, een snufje zout, 200g bloem, 50g boter, 1 eetlepel azijn Bereiden Verwarm de oven voor op 180 graden. Zeef de bloem in een kom, voeg zout, water, [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":6662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[24],"class_list":["post-6655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","wl_entity_type-article"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - 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