Photo credits http://10eke-stock.deviantart.com/art/Food-003-192516397
The Apple Strudel is a delicious dessert great to have after dinner or with your 5 o’clock tea as little sweet snack. Basically you can make a strudel of any kind of fruit or nut but today we are going to make the well known Apple Strudel. You can prepare the dough in advance and keep it rest over night in the fridge, wrapping it properly to keep it fresh with Kitchen plastic wrap. Ingredients for 2 Strudel, Serves ~12:
For the dough:
0,20 kg White Flour
0,09 l warm water – not hot!
1 Tbs. Oil
Salt
1 Egg
The Filling
1,5 kg Apples
0,12 kg Breadcrumbs
0,08 kg Butter or Margarine
Sugar – depends on how much you want and how sweet those apples are.
Cinnamon
0,07 Raisins
Work with the dough:
0,10 kg White flour
To coat Strudel
0,10 kg melted Butter
Start with putting the flour on the clean prepared working place. Make a hole in-between the white flour and add in that whole the Egg, water, oil and the salt. Now you will have to use your hands to mix everything and then take all your energy to work it out, so that the end result is a non sticky, soft, glowing, smooth dough. Pick it up, make the test like shown underneath. If it drops slowly then the dough has the right consistency. This is important later while working it thinner out.
Form and polish 2 loaves of the whole dough and apply Oil with a brush. Have a ready warm hollow plate or bowl to cover the oily loaves. This helps to relax the flour in the dough faster. Let it rest 30 min.
The Filling
Peel, quarter,remove the core and cut the apples into thin leaves and trickle some lemon juice on them. Heat up a pan, roast the breadcrumbs in butter and add them to the apples. Season with sugar raisins, cinnamon and keep aside.
Dough work out
Spread on a big cloth flour and roll out 1 loaf thin out. The next step is best succeeded if 1 or 2 persons could assist you. Now you and your Assistant, pick up with both your hand backs the thinned dough and turn it with your fist towards your neighbour. This procedure will make the dough so thin, you will be able to read a newspaper underneath it. The thinned multiple layers are what makes a real strudel! If the dough is not stretchable enough, it will tear and you will have to roll it out again. (preheat oven 180 C right after that)
Sprinkle some butter flakes on the whole dough and fill 2/3 of the dough’s area with the apple filling. Don’t forget to keep half of the filling aside for the other strudel! After filling in, fold in the side borders 1-2 inch (Fat borders should be cut off before folding in). Now roll in the filled dough regularly, starting with the filled side and with the cloths help, as seen in the picture below.
Coat and bake
Prepare the second Loaf as the first and place the Strudel on a ready, fatted or covered with baking paper, baking dish. Cover and brush the surface of the strudel with Egg or melted Butter and bake it at 200 C. for 30-45 min. Check if it’s ready and not burning in-between. Cool for 5 min and cut it and serve it best with cold whipped cream. Delicious, mouth watering, Yummy!
{ 3 comments… read them below or add one }
I never made apple strudel ever but the way you explained and with those pictures .. you made it sound absolutely doable
will try soon!
http://www.sunshineandsmile.com
It is a total traditional recipe worth trying out. You need help, then you know where to look for!
visit http://www.guidetotastyfood.blogspot.com for amazing indian recipies