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Apple Strudel

Austrian

Traditional dessert is ideally made on a weekend or holiday afternoon. With strudel made from scratch, family and friends can participate. Anyone who washes their hands can experience the magic of patiently pulling dough from a rolled out humble ball into a see-through skin that transforms to the size of a tablecloth. Filled with strudel mix, the many-layered dessert roll is so large that it must be bent into a horseshoe shape to fit most ovens, or simply cut in two. Children love the "snow" of sugar at the end. This recipe comes from being a busboy at the Old Vienna in Austin where Austrian chef Eric Kriel made this weekly. Great with coffee.- mark
Ingredients
filling
8 large green apples, peeled, cut to half-inch thin slices
3/4 cup sugar
2 teaspoons cinnamon
3/4 cup golden raisins
1 tablespoon lemon peel, grated or thickly zested
3/4 cup sliced almonds (optional)

dough
2 1/2 cups bread flour
3/4 teaspoon salt
3/4 cup warm water
1 egg lightly beaten
1/4 teaspoon white vinegar
2 tablespoons melted butter

layering
1 cup melted butter
3/4 cup finely crushed day-old bread crumbs

finish
1/4 cup confectionary sugar
Steps
1 Make filling in bowl by mixing apples, sugar, cinnamon, raisins, and lemon peel.

2 Make dough in bowl beating egg into water, vinegar, and melted butter. Mix by sifting in flour with salt until dough is firm. About 5 minutes.

3 On a board, place dough, throw it down, and knead for 10 minutes with even pressure, throwing to become elastic. As you knead, add half teaspoons of flour as required to keep from getting wet.

4 Ball up dough and cover with a warm bowl for 30 minutes to rest.

5 On a large clean tabletop (up to six feet long) Roll dough out to 1/8 inch thick. Slowly work with back of hands to thin out gently until the dough is a paper-thin skin. When it drapes over the table edges, trim outer rim with scissors.

6 Paint dough skin with butter. Cast bread crumbs evenly and almonds.

7 Pour filling along one side of rolled out dough, leaving room at ends to fold up before rolling.

8 Roll up the dough, turning over the filling as a log. Optionally, garnish with a handful of sliced almonds.

9 Bake at 450°F for 10 minutes in the middle of the oven, then 410°F for about 20 minutes. Remove from oven and let rest one hour.

10 When serving, dust each slice with confectionary sugar from a sifter.


Yield
servings  use metric
original recipe yield: 16 Servings
Notes NOTES: To roll out dough, use a dinner table of at least 4x4 foot will work. Be patient pulling out the dough. Fingers easily pierce the skin, so be gentle and as it grows, using only the back of your hands. It will become so thin you can almost see through it. Cooking throws a lot of juice when cooking, so adding flour in the apple mix can limit that. Optionally, an egg wash sugar glaze can be applied at the last 10 minutes of cooking. For more interest, use a mix of firm apples. Besides apple, other fillings to consider are cherry or peach.

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