LOCATION: Recipes >> German >> Apple Strudel 02
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Apple Strudel 02
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Apple Strudel
1 1/2 lb strudel dough
12 medium sized apples, peeled, cored and thinly sliced
14 tbsp butter, melted
1 1/2 cups dry bread crumbs, browned in 4 tbsp butter
1 cup chopped pecans
1/2 cup raisins, soaked in warm water for 15 minutes and drained
2/3 cup sugar
1/4 tsp cinnamon
1/4 tsp cloves
1 1/2 tbsp fresh lemon juice
confectioner's sugar
On a large, floured cloth, roll out the strudel dough and stretch
it with your hands until it is almost transparent. Sprinkle the
dough with half the melted butter. Leaving a 1-inch border, cover
half of the dough with the apples, mixed with the bread crumbs,
pecans, raisins, sugar, spices, and lemon juice. Pour a little
melted butter over the apple filling.
Roll up the strudel so that the filing is completely enclosed in
the pastry. (it's a pain to do this, however, this recipe gives
no instruction on how to do so -- use the cloth the pastry rests
on). Brush off any excess flour. Cut the strudel into three
16-inch sections and place them on buttered baking sheets. Bake
in a 350F preheated oven for 30 to 40 minutes, basting occasionally
with the remaining melted butter. The strudel is done when it is
golden brown. Sprinkle with powdered sugar; serve warm or room
temp.
Strudel Dough (makes 2 lbs)
4 cups bread flour
2 eggs
2 1/2 cups water
8 tbsp unsalted butter, melted
Sift the flour into large bowl. Make a well in center. Lightly
beat eggs, then beat in the water and half butter. Pour egg mixture
into the well in the flour. Stir until dough is smooth. On a
floured board, knead for at least 10 minutes, or until smooth,
shiny and blistered on the surface. Brush with melted butter and
let rest for 30 minutes.
Cover a large table with a floured cloth. Place dough in center
of cloth and working in all directions, roll out the dough as thin
as possible. Spread a little butter over the dough and stretch it
with your hands on all sides (ball them up into fists and use the
backs of your hands) - working carefully to avoid tearing the dough
- until it is very thin and transparent. Brush with more butter
as necessary. Cut off thick edges, and let dough rest 15 minutes.
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