APPLE STRUDEL Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
1 1/2 cups flour
1/2 tsp salt
2 tbsp oil
1/2 cup lukewarm water
1/4 cup butter or oleo, melted
Filling:
6 cups thinly sliced pared tart apples (about 6 medium)
3/4 cup sugar
2/3 cup golden raisins
1 tbsp cinnamon
1 tbsp grated lemon peel
2 tbsp dry bread crumbs (Gm always used corn flakes)
1/4 cup blanched almonds, ground
Confectioner's sugar
Note: Do not use self=rising flour in this recipe
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Directions: |
Directions:1. Measure flour, salt, oil and water into bowl. Mix with fork until all flour is moistened and dough cleans bowl. (It will look pretty small, but it is enough). Turn dough onto lightly floured surface; knead until dough does not stick to surface and is satiny smooth, about 10 minutes. If necessary, sprinkle surface with small amount of flour while kneading. Shape dough into ball; brush with melted butter and cover with a warm bowl. (To warm bowl, rinse with hot water, drain and dry.) Let dough rest about 30 minutes - this makes the dough easier to handle.
2. While dough is resting, cover a space on counter or table about 3 feet square with a large dish towel or tablecloth. Tuck ends of cloth under and secure with tape. Sprinkle cloth with a small amount of flour. Assemble ingredients for the filling but do not mix.
3. Heat the oven to 425º. Roll dough on the cloth to 1/8 inch thickness. Place hands palms down and close together under the dough; gently lift and move hands apart until dough is paper thin (and I mean really paper thin) and is stretched evenly to form a 30- to 36-inch square. Trim thick edges with kitchen scissors.
4. Brush square with melted butter and sprinkle with fine bread crumbs. Sprinkle almonds in a 3-inch strip along one edge facing you. Mix Apple Filling; and spread over strip of almonds to within 2 inches of right and left edges. Lift the edge of cloth nearest apples (and you) with both hands; roll up square as for jelly roll.
5. NOTE: Filling is not spread over the entire square, but only on edge facing you. All the layers of thin dough -once rolled up- will be the flaky thin multiple sheets of dough wrapping up the strudel.
6. Place roll seam side down on a large greased baking sheet, and if necessary, in a horseshoe shape to fit. Brush with melted butter.
7. Bake 15 minutes. Decrease oven temperature to 375º. Bake until golden brown, about 15 minutes. Remove from oven; sieve confectioners' sugar over the top. Serve warm or cool. Cut into 1-inch slice, and if desired, serve with ice cream or sweetened whipped cream. |
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Number Of
Servings: |
Number Of
Servings:16 to 18 servings |
Personal
Notes: |
Personal
Notes: As a child, I would watch our grandmother (Frances Sefcik) make apple strudel. It fascinate me the way she would stretch the dough to get it so paper thin it looked like it would break. It took me so many years to get close to her technique and how she did it and I'm still not there yet, but I'm not giving up. Though I watched and learned, as you know, she never used a recipe, so from watching her and studying, this recipe is the closest I can come to her magic and the way she did it. She was an expert.
Note: the only thing grandma ever used in her baking was either "oleo" or butter as she called it.
This recipe is not as complicated as it sounds, it just takes practice.
by Fran Abel
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