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LOCATION: Recipes >> German >> Apple Strudel 05

Print this Recipe    Apple Strudel 05

The Dough (makes 2):

2 cups unsifted flour
1/4 teaspoon salt
1 egg
1/2 cup lukewarm water
4 Tablespoons melted butter

6 or 7 tart cooking apples
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup plain breadcrumbs browned in 2 Tablespoons of butter

Mix the flour and salt. In a separate bowl, mix the water, egg and
2 tablespoons of the melted butter. When well blended mix into the
flour. Knead the dough for 5 minutes, it will be smooth, elastic
and slightly sticky. Don't let it get too dry or it wont pull. Cut
the dough into 2 pieces and wrap each in plastic wrap. Rest the
dough for 30 minutes. (I have halved the recipe to make 1 strudel
with good success.) While the dough is resting peel and slice the
apples thinly, set aside.

Set up a small table so you can walk around it, cover it with an
old table cloth and dust it with flour. IMPORTANT...REMOVE ANY
RINGS BEFORE WORKING THE DOUGH! Take 1 ball of dough and place it
in the center of the table. Roll it to about 9" using a rolling
pin. Spread the remaining 2 tablespoons of butter evenly over the
dough. Form a fist and slip your hands under the dough. Stretch
it from the center by bringing your hand from the center out. As
the dough gets thin gently grasp the edge and pull working your
way around the table. When the dough can't be pulled anymore you
should have a shape about 24" in diameter. It does not have to be
round, they almost never are!

Spread the apple slices on 2/3 of the dough surface, sprinkle with
cinnamon and sugar (do not mix the apples and sugar beforehand).
Sprinkle on the buttered breadcrumbs.

Starting at the end with the apples, slowly pick up the edge of
the tablecloth and keep lifting so the strudel rolls up. Work the
strudel onto a buttered pan, curve it if it is too big.

Bake at 400 F for about 30 minutes.


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