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LOCATION: Recipes >> German >> Apple Strudel 04

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Bavarian Apple Strudel

Dough: This is the basic recipe for strudel dough. Use packaged
strudel (puff pastry) or filo pastry instead. It requires a certain
degree of skill and experience to make the dough.

2 cups flour
pinch of salt
1 - 2 tablespoons of melted butter (unsalted)
1 egg
1/2 cup lukewarm water
melted butter for brushing the pastry
powdered sugar

Place the flour and salt in a mixing bowl and make a well in the
center. Add the butter, egg and water. Stir until the dough is soft
and comes away from the sides of the bowl.

Transfer the dough to a floured board and knead for approximately
15 minutes or until it is soft and pliable.

Depending on the number of strudels to be made, divide the dough
into 2 or 3 portions, and with a pastry brush, lightly brush the
pieces with butter so they do not dry out. Cover the dough with
the heated mixing bowl and allow it to stand for 30 minutes.
Preheat the oven to 425F.

Place a large cloth onto the pastry board and on top of this roll
out one of the pieces of dough with a warm rolling pin, ensuring
that the dough does not stick. Brush it frequently with melted
butter. Using your hand, spread out the sheet of dough as thinly
as possible. Try to shape the piece into a rectangular form so that
it will be easier to roll into the strudel. When the dough has
been stretched to the desired thickness and shape, place the filling
on it, leaving a 1 inch margin of dough on each side. Roll the
strudel into shape with the aid hen the strudel is baked, let it
stand for a few minutes. Sprinkle it with powdered sugar and serve
it cut into 2 inch thick slices. Vanilla sauce is a nice addition.

Apple Filling:

1 cup sour cream
3-4 lbs. apples
1/4-1/2 cup sugar (depends on desired sweetness)
1/3 cup raisins
1/2 cup finely chopped hazelnuts or almonds
3-4 tablespoons roasted breadcrumbs (optional)

Spread the sour cream over the rolled out dough. Peel, core, and
cut apples into very thin slices and arrange them on top of the
sour cream. Sprinkle with sugar, raisins, and the nuts. If the
mixture is too liquid, the breadcrumbs may be used.


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