Gluten-free nut-apple strudel
A delicious gluten-free dough strudel hiding the best autumn flavors.
Ingredients
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- 130 ml of milk
- 10 g of yeast
- 25-40 g granulated sugar
- 150 g Bakery mix Liana
- 40 g softened butter
Filling
- 600 g of sliced apples
- 1 bag Cinnamon sugar Liana
- 1 tbsp granulated sugar
- a handful of dried raisins soaked in rum or water
- 100 g of ground walnuts
- 1 PL Liana punch frosting
- 2 tablespoons powdered sugar
Next we need
- We prepare yeast from yeast, sugar and warm milk, which we leave to rise for at least 10 minutes. Mix the remaining sugar in the remaining milk.
- Bakery mix, already lukewarm sweetened milk, prepared yeast and softened butter. Mix with a mixer with kneading paddles, cover and leave to rise for 30 minutes.
- In the meantime, prepare the fillings. Mix the grated apples with dried raisins and season with cinnamon and granulated sugar. Season the ground nuts with punch glaze and powdered sugar.
- Roll out the leavened dough on a work surface sprinkled with rice flour. Place the nut and apple filling and roll up. Transfer to a tray lined with baking paper, brush with beaten egg and prick with a fork. Bake at 200°C for 20 minutes.
- Before serving, sprinkle with gluten-free decorative powdered sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 130 ml of milk
- 10 g of yeast
- 25-40 g granulated sugar
- 150 g Bakery mix Liana
- 40 g softened butter
Filling
- 600 g of sliced apples
- 1 bag Cinnamon sugar Liana
- 1 tbsp granulated sugar
- a handful of dried raisins soaked in rum or water
- 100 g of ground walnuts
- 1 PL Liana punch frosting
- 2 tablespoons powdered sugar
Next we need
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