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Apple Strudel

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Apple Strudel
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Apple Strudel

Added by: on Dec 15th, 2010
Strudel is made by wrapping paper-thin layers of dough around afilling. The dough is brushed with melted butter to keep the layers from sticking together and to add flavor. To make strudel dough, knead dough made with bread flour until it's smooth and very elastic. You need to make it at least .. more >
Rating:
5
Prep Time:
15 min
Cook Time:
0 min
Ready In:
15 min

Servings

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Original Recipe Yield: 1 serving (20 by 6 inch strudel)
 

Ingredients:

    * Dough
  • 2 cups bread flour
  • 10 tablespoons water
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • * Filling
  • 1 cup raisins (soaked in enough water to cover or in 3 tablespoons flavorful spirits, such as Cognac, rum, or grappa)
  • 5 tart apples (2 1/2 pounds) (preferably crisp heirloom local apples)
  • 1 1/2 cups coarsely chopped walnuts
  • 1/4 cup granulated sugar (or more as needed)
  • * Strudel
  • 1/2 cup butter (melted)
  • * 1/2 cup breadcrumbs (combined with 2 tablespoons melted butter)(optional)
  • 1/2 cup sour cream
  • Confectioners' sugar (for dusting)
Nutrition Facts
Apple Strudel

Servings Per Recipe: 1

Amount Per Serving

Calories: 19845

  • Total Fat: 910.9 g
  •     Saturated Fat: 232.5 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 644.3 mg
  • Sodium: 11034.6 mg
  • Total Carbs: 2760.2 g
  •     Dietary Fiber: 149.8 g
  •     Sugars: 1638.4 g
  • Protein: 255.8 g
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Directions:

Apple Strudel

1

Stir together all the dough ingredients until the dough comes together in a shaggy mass.

Apple Strudel

2

Knead the dough by hand for about 15 minutes, or until it is perfectly smooth on the surface. It's ready when you stretch a section and can see through it. Wrap the dough and let it rest.

Apple Strudel

3

Combine the diced apples, soaked raisins - with their soaking liquid, if you used spirits - chopped walnuts, and sugar. Use your hands to combine the mixture.

Apple Strudel

4

Cover a work surface with lint-free cloth. Pull on the dough to shape it into a disk.

Apple Strudel

5

Continue pulling on the sides of the dough with your fingers to stretch it. Slide your hands, back sides up, under the dough and gently lift while separating your hands.

Apple Strudel

6

Fold one end ofthe dough over the corner ofthe work surface and continue to use the back of your hands to stretch it.

Apple Strudel

7

Continue stretching and pulling...

Apple Strudel

8

...until you can see your hands through the dough.

Apple Strudel

9

Anchor the dough with a roll of aluminum toil. It's also helpful to have two people working.

Apple Strudel

10

Immediately brush the stretched dough with melted butter to keep it from drying out.

Apple Strudel

11

Arrange the filling in an elongated mound running along the width of the dough. Leave 2 or 3 inches at each end with no filling and about 6 inches extra dough on the end you'll be rolling.

Apple Strudel

12

Place the buttered breadcrumbs in a line over the mound of filling. Use a pastry bag to pipe a line of sour cream over the filling.

Apple Strudel

13

Lift the cloth and fold it over the filling bringing the dough with it.

Apple Strudel

14

Use your hands to compress the log. Alternate lifting the cloth and pressing the log until all the dough is completely rolled up.

Apple Strudel

15

Trim the dough where it ends so the seam is straight.

Apple Strudel

16

Trim off excess dough from each end of the log. Leave two inches of extra dough at each end of the log to fold over and seal in the filling.

Apple Strudel

17

Fold under the excess dough at each end ofthe log.

Apple Strudel

18

Transfer the log to a sheet pan by rolling it up in a sheet of parchment paper and sliding a long metal spatula under the length of it. Make sure the seam is hidden at the bottom. Brush with melted butter.

Apple Strudel

19

Bake until golden brown. Allow to cool and dust with confectioners' sugar.

Apple Strudel

20

Serve the finished strudel in slices.

Cooks' note:
To make the dough, combine the flour, water, oil, and salt in a bowl and stir with a wooden spoon until the mixture pulls together into a single, shaggy mass.
On a floured work surface, knead the dough with the heel of your hand for about 15 minutes, or until it's very smooth and you can form a thin translucent sheet when you pinch it in 2 places and pull up a little. The dough can also be made in a food processor by processing for 2 minutes and then kneading by hand for 2 minutes. Cover with plastic wrap and let rest for at least 2 hours or, better, overnight.

To make the filling, drain the raisins if soaked in water. Peel, core, and dice the apples. Toss together the raisins, apples, walnuts, and the 1/4 cup granulated sugar, including any spirits used for soaking the raisins. Taste the mixture. If the apples are especially tart, you may want to add more sugar. Cover until needed.
To assemble and bake the strudel, preheat the oven to 350°F and line a sheet pan with parchment paper. Cover a table with a lint-free cloth (polyester is good) at least 3 feet square. Leave at least 6 inches of cloth hanging over one end and one of the corners of the table. Flatten the dough into a disk and start by stretching it all around with your hands. As the dough gets thinner, slide your hands, with the palms down, under the dough and lift while separating your hands. Alternate stretching and lifting until the dough is about 2 by 2 1/2 feet. Fold one end of the dough over the corner of the work surface where the cloth is hanging over. Anchor the dough by pinching it over the edges of the table and placing a roll of aluminum foil or other object on the edges where you're not pulling. Continue stretching until the dough is about 2 by 3 feet and you can see your hands through it; brush it with melted butter to keep it from drying out.
Arrange the filling in a 14-inch-long, 6-inch-high mound about 8 inches in from one of the shorter ends of the dough - the end you left the extra cloth hanging from. Leave at least a couple of inches at each end of the mound. Place the breadcrumbs in a line along the top of the filling. Pipe or spoon over the sour cream.
Lift the extra cloth hanging over the end and pull it over the mound of filling so that it brings the 6 inches of dough with it. Peel the cloth away and leave the dough over the filling. Use the flats of your hands to push the dough against the sides of the filling. Roll the cylinder until you’ve used up all the dough. Press all over the log to make sure the dough adheres. Cut off any excess dough from the ends of the log, but leave a couple of inches on each end to seal it. Fold the extra dough under the ends of the log. Transfer to the prepared sheet pan and brush with melted butter.
Bake for about 60 minutes, or until golden brown. Let cool. Just before slicing, dust with confectioners' sugar, then cut into 1-inch-thick slices.

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