{"id":2341,"date":"2011-07-31T17:23:54","date_gmt":"2011-07-31T17:23:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2341"},"modified":"2011-07-31T17:23:54","modified_gmt":"2011-07-31T17:23:54","slug":"apfel-pflaumen-strudel-mit-rosinen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/apfel-pflaumen-strudel-mit-rosinen\/","title":{"rendered":"Apfel-Pflaumen-Strudel mit Rosinen"},"content":{"rendered":"

Zutaten<\/strong>
\n2 EL Butter\/Margarine
\n250 g Weizenmehl
\nSalz
\n2 Eigelb
\n300 g \u00c4pfel
\n600 g Pflaumen bzw. Zwetschgen
\n60 g Zucker
\nabgeriebene Schale von einer unbehandelter Zitrone
\n100 g ungeschwefelte Rosinen
\n50 ml trockener Wei\u00dfwein
\n2-3 EL fl\u00fcssige Butter zum Bestreichen<\/p>\n

Zubereitung<\/strong>
\nFett zerlassen. Mit Mehl, Salz und Eigelb in eine R\u00fchrsch\u00fcssel geben. Mit den Knethaken des Handr\u00fchrgeraetes gut verkneten. Nach und nach 1\/8 l lauwarmes Wasser zuf\u00fcgen, bis ein geschmeidiger Teig entstanden ist. Weiterr\u00fchren, bis sich der Teig vom Sch\u00fcsselrand l\u00f6st. Teig auf bemehlter Fl\u00e4che mit den H\u00e4nden kr\u00e4ftig durchkneten, bis er weich und elastisch ist. Zu einer Kugel formen, in Klarsichtfolie wickeln und ca. 1 Stunde kalt stellen.
\n\u00c4pfel vierteln, sch\u00e4len, entkernen und grob w\u00fcrfeln. Pflaumen waschen, halbieren, entsteinen und in Spalten schneiden. \u00c4pfel, Pflaumen, Zucker, Zitronenschale, Rosinen und Wein mischen.
\nEin Geschirrhandtuch ausbreiten und mit Mehl best\u00e4uben. Strudelteig darauf tellergro\u00df ausrollen. Mit dem Handr\u00fccken unter das Handtuch fahren und den Teig ausziehen, bis er hauchd\u00fcnn ist (ca. 55 x 50 cm).
\nTeig zur H\u00e4lfte mit fl\u00fcssiger Butter bestreichen. Apfel-Pflaumen-Mischung daraufgeben. Teig mit Hilfe des Handtuches von der breiten Seite her aufrollen. Ober-fl\u00e4che mit restlicher fl\u00fcssiger Butter bestreichen. Auf ein mit Backpulver belegtes Backblech legen.
\nIm vorgeheizten Backofen (E-Herd: 225 Grad\/Umluft: 190 Grad\/Gasherd: Stufe 4) 45-50 Minuten backen. 10 Minuten ruhen lassen. Dann erst aufschneiden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 EL Butter\/Margarine 250 g Weizenmehl Salz 2 Eigelb 300 g \u00c4pfel 600 g Pflaumen bzw. Zwetschgen 60 g Zucker abgeriebene Schale von einer unbehandelter Zitrone 100 g ungeschwefelte Rosinen 50 ml trockener Wei\u00dfwein 2-3 EL fl\u00fcssige Butter zum Bestreichen Zubereitung Fett zerlassen. Mit Mehl, Salz und Eigelb in eine R\u00fchrsch\u00fcssel geben. Mit den … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[11,286],"class_list":["post-2341","post","type-post","status-publish","format-standard","hentry","category-geback","tag-apfel","tag-pflaume","item-wrap"],"yoast_head":"\nApfel-Pflaumen-Strudel 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Mehl, kaltes Fett in St\u00fcckchen, 100 g Zucker, Salz und 1 Ei\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5616,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/12\/pflaumenkuchen-mit-hefeteig\/","url_meta":{"origin":2341,"position":4},"title":"Pflaumenkuchen mit Hefeteig","author":"Steffen","date":"12. M\u00e4rz 2014","format":false,"excerpt":"Zutaten F\u00fcr ca. 20 St\u00fccke 1 W\u00fcrfel Hefe 1\/4 l lauwarme Milch 500 g Weizenmehl (Type 405) 60 g Zucker 1 Prise Salz 2 Eier 1 Packung (100 g) 8-Kern-Mix (z.B. Schwartau) 50 g Butter\/Margarine 2 kg Pflaumen bzw. Zwetschgen 40 g Hagelzucker Zubereitung 1. Hefe zerbr\u00f6ckeln, in der Milch\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":215,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/bohmische-buchteln\/","url_meta":{"origin":2341,"position":5},"title":"B\u00f6hmische Buchteln","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"B\u00f6hmische Buchteln 30 g Hefe250 ml Milch1 El Zucker2 El Mehl500 g Mehl90 g Zucker100 g Butter2 Eier1 Prise Salz1 Packung Vanillezucker0,5 Zitrone100 g Butter (zerlassene, f\u00fcr die Form und zum Bestreichen)F\u00fcr die F\u00fcllung: (Quarkf\u00fcllung)125 g Quark (Magerstufe)0,5 Packung. 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