Post by Debbie on Jun 25, 2012 13:06:05 GMT -5
Dough (for 2 strudel)
4-1/2 – 5 cups flour
1/2 teaspoon salt
1 egg
1-1/2 teaspoon vinegar
1-1/2 tablespoon oil
1-1/2 cups tepid water
Start with 4 cups flour in the mixing bowl.
In a separate bowl, mix together the salt, egg, vinegar, oil and water.
Now combine the egg mixture into the flour in the bowl.
Use as little of the extra flour as possible (about 1/2 cup) in the kneading to get a dough that flows when you hold it by the top half. Knead the dough until it is smooth and comes clean off of the hand. Depending on how hard you knead, this could take 10-20 minutes.
Divide the dough into two parts.
Store in small, tight-sealing, oiled dishes.
Rest the dough overnight at room temperature.
Filling (for 1 strudel)
1/2 lb melted butter
3-4 cups apples, peeled, cored and chopped (1-1/2 pounds) – try to use a mix of tangy apples (Granny Smith, Golden Delicious, etc)
1/2 cup sugar
1/4 cup fine bread crumbs
1 tbsp cinnamon, or to taste
raisins, dried fruit, optional, to taste
Melt about 8 ounces of butter in over low heat.
For the pulling, you need a large table.
Spread and clip a clean cloth (a coloured table cloth works great) over a large rectangular table.
Flour the cloth and turn the dough from one dish out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible.
Brush the dough evenly with melted butter.
Lift and stretch the dough to about double its size.
Brush the dough evenly with melted butter, concentrating on the edges. Lift and stretch the dough (including the middle) until it hangs over all the sides.
When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off.
If the fruit is very juicy squeeze some juice out.
One one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then sugar, apples, raisins and cinnamon.
Fold the dough over at the short sides, by lifting the cloth and quickly flipping the dough over onto itself.
Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently.
Be careful not to roll the strudel over the opposite edge
Lift the roll in an S shape into a buttered pan (can use vegetable shortening since it is less likely to burn).
Brush the strudel with melted butter.
Pull and fill the second strudel.
Bake together in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F.
Bake until light brown for approximately another 25-35 minutes.
Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven.
Can be frozen and reheated.
4-1/2 – 5 cups flour
1/2 teaspoon salt
1 egg
1-1/2 teaspoon vinegar
1-1/2 tablespoon oil
1-1/2 cups tepid water
Start with 4 cups flour in the mixing bowl.
In a separate bowl, mix together the salt, egg, vinegar, oil and water.
Now combine the egg mixture into the flour in the bowl.
Use as little of the extra flour as possible (about 1/2 cup) in the kneading to get a dough that flows when you hold it by the top half. Knead the dough until it is smooth and comes clean off of the hand. Depending on how hard you knead, this could take 10-20 minutes.
Divide the dough into two parts.
Store in small, tight-sealing, oiled dishes.
Rest the dough overnight at room temperature.
Filling (for 1 strudel)
1/2 lb melted butter
3-4 cups apples, peeled, cored and chopped (1-1/2 pounds) – try to use a mix of tangy apples (Granny Smith, Golden Delicious, etc)
1/2 cup sugar
1/4 cup fine bread crumbs
1 tbsp cinnamon, or to taste
raisins, dried fruit, optional, to taste
Melt about 8 ounces of butter in over low heat.
For the pulling, you need a large table.
Spread and clip a clean cloth (a coloured table cloth works great) over a large rectangular table.
Flour the cloth and turn the dough from one dish out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible.
Brush the dough evenly with melted butter.
Lift and stretch the dough to about double its size.
Brush the dough evenly with melted butter, concentrating on the edges. Lift and stretch the dough (including the middle) until it hangs over all the sides.
When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off.
If the fruit is very juicy squeeze some juice out.
One one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then sugar, apples, raisins and cinnamon.
Fold the dough over at the short sides, by lifting the cloth and quickly flipping the dough over onto itself.
Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently.
Be careful not to roll the strudel over the opposite edge
Lift the roll in an S shape into a buttered pan (can use vegetable shortening since it is less likely to burn).
Brush the strudel with melted butter.
Pull and fill the second strudel.
Bake together in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F.
Bake until light brown for approximately another 25-35 minutes.
Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven.
Can be frozen and reheated.