iwdx@vax5.cit.cornell.edu (12/15/90)
I tried this recipe last night and it's fun and delicious. It is based
on a recipe that I photocopied from a cookbook whose name I
unfortunately forgot to record. I have added my own comments and
scaled the recipe down to a reasonable size. Enjoy!
APPLE STRUDEL
Dough: Filling:
1/2 C. lukewarm water 6 med. to large green cooking apples,
1 egg, lightly beaten 1/4 C. granulated sugar
2 T. butter, melted 2 t. cinnamon
1 2/3 C. bread flour 1/2 C. white raisins (or 1/3 C. white raisins
1/2 t. salt plus 1/3 C. currants)
----- 1/2 T. lemon juice
4 to 6 T. butter, melted 3/4 C. ground almonds
1/4 to 1/2 C. bread crumbs
In small mixing bowl, combine water, egg, and butter, all of which
should be at room temperature. In large mixing bowl, combine flour and
salt. Add liquid ingredients and stir for 5 minutes. Form dough into
a ball and knead for 10 minutes. Knead in the traditional manner for
strudel, by repeatedly lifting it up about 2 feet and throwing it
against the table, or as for bread dough, by pulling it into an oblong
shape, pressing it down and pushing it forward several times with the
heels of the hands, then turning it slightly and repeating the
process. The kneaded dough should be smooth and elastic. Form dough
into a ball, cover with a warm (not hot) inverted bowl, and let it rest
on the counter for 1/2 to 6 hours. Meanwhile, prepare the filling.
Peel and core the apples, and cut into half-inch thick slices. Toss
slices with remaining ingredients in a large mixing bowl.
Preheat oven to 450 degrees F. Spread pastry cloth on table, sprinkle
generously with flour, rub flour into cloth, and gently scrape off the
excess with the side of a spatula. Place rolling pin cover on rolling
pin and rub in flour. Divide dough into halves; leave one half covered
by the bowl. Roll out the other half to a thickness of about 1/8
inch. Coat top of dough with melted butter using a pastry brush (Note:
If you don't have a rolling pin cover, brush dough with butter before
rolling.). Begin stretching it over the backs of your hands with your
fingers loosely curled. Gently pull your hands outward and apart,
stretching the dough until it is nearly transparent and paper thin.
Work outward, with the thicker outer rim of the dough resting on your
knuckles. Work quickly, so that the dough does not dry out. If dough
tears, patch with a trimming from the edge. Dough should nearly cover
an 18 by 24 inch pastry cloth. Brush with melted butter and sprinkle
with bread crumbs. Trim off the thick outer rim with a pastry cutter.
Loosen the edge of the dough from the cloth. Place half of the filling
in a 3 inch strip parallel to a long edge, leaving a margin of about 3
inches along the long edge and about an inch on the short edges. Lift
up one edge of the cloth, flip the three-inch margin over the filling,
tapping the back of the cloth to dislodge it, if necessary. Slowly
lift the cloth, so that the strudel rolls up like a jelly roll halting
with the loose edge on the bottom. Cut strudel in half and close up
all of the ends by pinching the dough. Brush the top of the strudel
with butter, and sprinkle lightly with bread crumbs. Lightly butter
(or cover with parchment paper) a heavy baking sheet (preferably an
insulated baking sheet). Carefully slide the two sections onto the
baking sheet, keeping the loose edge on the bottom. Bake on the center
oven rack for 10 minutes, then reduce heat to 400 degrees F. Bake for
20 to 30 minutes longer, or until the strudel is crisp and brown.
Repeat with the other half of the dough.
Note: Frozen strudel dough (usually called "phyllo" or "fillo" dough)
is available in many supermarkets. Defrost the dough overnight in the
refrigerator then let the unopened package sit at room temperature for
2 to 4 hours. Preheat oven to 400 degrees F. Prepare filling and
spread a slightly damp (not wet) kitchen towel on the table. Open
package, unroll one sheet on the towel, brush lightly with melted
butter, and sprinkle with bread crumbs. Unroll a second sheet over the
first, brush lightly with melted butter, and sprinkle with bread
crumbs. (Note: Some recipes call for using 6 sheets of dough; all
except the top sheet should be lightly buttered and sprinkled with
bread crumbs). Spread filling and roll up strudel as described above.
Brush top with melted butter and sprinkle lightly with bread crumbs.
Bake on the center rack of the oven for 25 to 30 minutes, or until
crisp and golden brown.