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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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