Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> German >> Apple Strudel 02

Print this Recipe    Apple Strudel 02

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.