After having a great Apple Strudel in Austria, I started looking for the perfect recipe. This was my fist trial and was successful. I have to admit that I didn’t do the dough from scratch. Next time I will try to cut the dough into 6 pieces and make small strudels. It will be easier to handle it.

For the Strudel
2 tablespoons (30 ml) golden rum (I skipped this)
3 tablespoons (45 ml) raisins (I skipped this)
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

For the Strudel dough
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

For the Apple Strudel

  • Mix the rum and raisins in a bowl (I skipped this).
  • Cut the apples into slices.

  • Mix the cinnamon and sugar in another bowl.
  • Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

  • Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper).
  • Make the strudel dough as described below, or used the store-bought one.

  • Spread the dough on the work surface.

  • Sprinkle the buttered dough with the bread crumbs.

  • Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip.

  • Mix the apples with the raisins (including the rum), and the cinnamon sugar.

  • Spread the mixture over the walnuts. (Make sure the filling is without any liquid. Sometimes if you leave the mixture (apple +cinnamon) for a while, the apple will ooze out liquid. Avoid it.

  • Fold the short end of the dough onto the filling.

  • Lift the parchment paper at the short end of the dough so that the strudel rolls onto itself.
  • Transfer the strudel to the prepared baking sheet by lifting it.  (I was apprehensive to use my hands, so used a wide spatula and lifted it slowly. It worked well)

  • Brush the top with the remaining melted butter.
  • Bake the strudel for about 30 minutes or until it is deep golden brown.

  • Cool for at least 30 minutes before slicing.
  • Use a serrated knife and serve either warm or at room temperature with powdered sugar. It is best on the day it is baked.

For the Strudel Dough

  • Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
  • Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
  • It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle
  • Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
  • The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.

Source: Chef In You

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