Strudel (shortcrust pastry)

Apples, Stevia, Butter, Cognac, Lemon zest, Cinnamon, Ground ginger, Egg, Egg white, Almond flour, Butter, Water, Soy protein isolate, Xanthan gum, Cooking salt, Baking soda, Citric acid

Slice: 10 min, Mix: 2 min, Combine the dry ingredients: 5 min, Fry: 1 min, Cooking: 1 min, Braise: 1 min, Let it stand: 20 min, Mix: 10 min, Knead the dough: 10 min, Chill in the refrigerator: 10 min, Cooking: 15 min, Bake in the oven: 35 min, Let it stand: 30 min, Chill in the refrigerator: 3 h

Peel the sour apple and cut it into small cubes (100 g).

Add the lemon zest (2 g).

Combine erythritol (20 g), cinnamon (1 g), ground ginger (0.5 g), and almond flour (5 g, optional).

Melt the butter (20 g) in a pan.

Sauté the apple for 1 minute over medium heat.

Add the dry mixture and stir.

Pour in the cognac, rum, or whiskey (10 g).

Simmer the filling for another 1 minute until the alcohol evaporates.

Cool the filling completely at room temperature or in the refrigerator.

Combine the egg white (60 g), almond flour (50 g), soy protein isolate (10 g), xanthan gum (0.5 g), salt (0.5 g), baking soda (0.5 g), and citric acid (0.5 g).

Add the chilled butter (40 g).

Rub the mixture with your hands until it resembles fine crumbs.

Add the cold egg (50 g) and vodka or cold water (10 g).

Quickly knead the dough and form a ball.

Place the dough in the refrigerator uncovered for 10 minutes.

Roll out the dough between two sheets of parchment into a rectangle about 15×20 cm.

Place the filling in the center of the dough, leaving space from the edges.

Roll it up and place seam side down.

Brush the strudel with beaten egg (20 g).

Preheat the oven to 160 °C.

Bake the strudel for 30–35 minutes until golden brown.

Cool at room temperature.

Refrigerate uncovered for 2–3 hours to stabilize.