Recipes

  

Apple Strudel

Servings: 16 - 18

 

STRUDEL DOUGH :
1 lb. flour,

1 cup warm water

2 tablespoons oil

1 whole egg

dash salt

1 tablespoon oil to brush the dough

additional flour to dust the table cloth and work th boeard

STRUDEL FILLING :
     Bread crumbs:

2 cups bread crumbs white
4 oz butter melted to sauté with bread crumbs
2 oz butter melted to brush dough before filling, and before and during baking
    Apples/Nuts filling:

12 whole Granny Smith apples

1 cup walnuts crushed
1 cup sugar
1 cup raisins
2 tablespoons lemon juice
1 ½ tablespoon cinnamon
powdered sugar for dusting

PREPARING THE STRUDEL DOUGH:                                                       
Mix flour, oil, salt, egg and water in food processorto make a smooth and elastic dough.

If necessary, add flour to make dough firmer, or water to make dough softer.

When the dough has the right consistency, remove it from the processor and knead on a flour dusted board into a smooth and soft ball.

Set dough in flour dusted bowl and brush the dough with oil.

Cover the dough with a towel. Let the dough rest in a warm place for at least 30 minutes.

PREPARING THE FILLING:                                                                                                        

Peel apples and cut into slices (1/8th of 1 inch).

In a small skillet saute butter with breadcrumbs until golden brown, and set aside.

Combine apples, sugar, cinnamon, raisins, lemon juice and crushed walnuts.

 

 

 

FINISHING THE STRUDEL:
Cover a table top with a white table cloth (2 by 4 feet) and dust with flour.                       Photo: Demel’s in Vienna

Slowly and patiently stretch the strudel dough over the dusted table cloth

until the whole surface is covered and the dough is paper thin.

(Don't rush the stretching).

The surface size of the strudel dough should be app. 32 by 34 inches.

Brush the dough surface with melted butter before topping it with the breadcrumbs and the apple filling.

Cover 3/4 of the dough surface with an even layer of apple filling

(over the bread crumbs).

Trim off the excess dough along the edges to it make even (24x3").

Start rolling the strudel from the end that has the filling (keeping it relatively tight).

When strudel is completely rolled, cut strudel in half and fit both strudel rolls on a buttered baking sheet.

Brush the strudel with melted butter.
Bake the strudel in a preheated oven at 450 degrees until crisp and light brown.

After 20 minutes brush one more time with melted butter, and finish for another 10 to 15 minutes.

Total baking time 35 to 40 minutes.

Cool for 30 minutes before slicing. Dust with powdered sugar.
Ice cream or fresh whip cream makes an excellent addition.

Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com