Apple Strudel
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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 two hours before you plan to use it; it's even better made the day before. After resting the dough, pull on it and stretch it until it's almost paper thin. It is easier if you have two people working. This recipe uses a classic filling of raisins and apples, but strudel can be made with virtually any filling, sweet or savory such as sautéed chicken livers, diced dried fruits, foie gras, or cheese such as brie or Camembert.
ingredients
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serves: 1
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)
Servings Per Recipe: 1
Amount per Serving
Calories: 20075
- Total Fat: 914.2 g
- Saturated Fat: 233.3 g
- Trans Fat: 3.7 g
- Cholesterol: 644.9 mg
- Sodium: 12090 mg
- Total Carbs: 2801.2 g
- Dietary Fiber: 152.7 g
- Sugars: 1641.8 g
- Protein: 264.2 g
preparation
1. Stir together all the dough ingredients until the dough comes together in a shaggy mass.
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.
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.
4. Cover a work surface with lint-free cloth. Pull on the dough to shape it into a disk.
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.
6. Fold one end ofthe dough over the corner ofthe work surface and continue to use the back of your hands to stretch it.
7. Continue stretching and pulling...
8. ...until you can see your hands through the dough.
9. Anchor the dough with a roll of aluminum toil. It's also helpful to have two people working.
10. Immediately brush the stretched dough with melted butter to keep it from drying out.
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.
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.
13. Lift the cloth and fold it over the filling bringing the dough with it.
14. Use your hands to compress the log. Alternate lifting the cloth and pressing the log until all the dough is completely rolled up.
15. Trim the dough where it ends so the seam is straight.
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.
17. Fold under the excess dough at each end ofthe log.
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.
19. Bake until golden brown. Allow to cool and dust with confectioners' sugar.
20. Serve the finished strudel in slices.
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comments
Mommy_loves_to_cook
May 8, 2012