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Germany:
Apple Strudel
(serves 4 people)
Dough:
- 1/4
cup Bread Flour
- 1/2
cup flour (all-purpose)
- 1/2
tsp. Salt
- 1/2
each Egg Yokes
- 1/2
cup water (warm)
- 1/8
cup Vegetable Oil
- Vegetable
Oil to cover dough
Filling:
- 1
lb Apples
- 1/4
cup butter (melted)
- 2
tblsp. bread crumbs (toasted)
- 1/8
cup raisins
- Cinnamon
Sugar (see recipe below)
Cinnamon
Sugar
- 2
tblsp. Sugar (granulated)
- 1/8
tsp. Cinnamon
Method:
Mix together the bread flour, all purpose
flour and salt in a mixing bowl using the
dough hook on a mixer. Then slowly
add the egg yokes, oil, and warm water on
medium speed until the dough pulls away
from the side of the bowl, but slightly
sticks to the bottom of the bowl.
Remove from the mixing bowl, cover with
oil and place in a sealed container.
Place in the refrigerator overnight.
Remove from refrigerator and gently wipe
off the excess oil from the dough.
For best results, place a clean, lint free
towel on the kitchen counter and gently
pull the dough with your hands until the
dough is paper thin. The dough should
be rectangular in shape.
Preparation Method:
Once you have the dough stretched out, place
3 tablespoons of the toasted bread crumbs
on the long end of the dough close to you,
appx 3 inches wide. Mix together the
sliced apples and raisins and place on top
of the toasted bread crumbs. Sprinkle
the cinnamon sugar on the apple and raisin
mixture. Then add the remaining toasted
bread crumbs on top of the apple mixture.
With a pastry brush, brush the melted butter
on the dough that is exposed. Next,
grabbing the towel with the side where the
apple mixture is, roll the dough to the
other end making sure that the apple mixture
inside is even. Brush the outside
of the dough with more of the melted butter.
Then bake in a 400 degree oven for
appx 25-30 minutes or until the dough is
golden brown. Let cool at room temp.
for 30-45 minutes, then slice with a serrated
knife into 4 equal portions. |
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