Food & Wine Festival 2000 - Germany
Apple Strudel
Apple Strudel
Germany
Dough:
1/4 C. bread flour
1/2 C. all-purpose flour
1/4 t. salt
1/2 egg yolk
1/2 C. warm water
1/8 C. vegetable oil
oil to cover dough
Mix together the flours and salt in a mixing bowl using the dough hook on a mixer. Slowly add the egg yolk, 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 and place in a sealed container covering with vegetable oil. Place in the refrigerator overnight. Remove from refrigerator and gently wipe off 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.
Filling:
1 lb. apples, peeled, cored and sliced
1/4 C. butter, melted
2 T. bread crumbs, toasted
1/8 C. raisins
cinnamon sugar (2 T. sugar + 1/8 t. cinnamon)
3 T. bread crumbs, toasted
Once you have the dough stretched out, place the 3 T. bread crumbs on the long end of the dough closest to you, approximately 3 inches wide. Mix together the apples and raisins and place on top of the bread crumbs. Sprinkle the cinnamon sugar on the apples, then add the remaining toasted bread crumbs. 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 the apple mixture inside is even. Brush the outside of the dough with more of the melted butter. Bake at 400 degres for approximately 25-30 minutes or until the dough is golden brown. Let cool at room temperature for 30-45 minutes, then slice into 4 equal portions.
Germany
Dough:
1/4 C. bread flour
1/2 C. all-purpose flour
1/4 t. salt
1/2 egg yolk
1/2 C. warm water
1/8 C. vegetable oil
oil to cover dough
Mix together the flours and salt in a mixing bowl using the dough hook on a mixer. Slowly add the egg yolk, 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 and place in a sealed container covering with vegetable oil. Place in the refrigerator overnight. Remove from refrigerator and gently wipe off 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.
Filling:
1 lb. apples, peeled, cored and sliced
1/4 C. butter, melted
2 T. bread crumbs, toasted
1/8 C. raisins
cinnamon sugar (2 T. sugar + 1/8 t. cinnamon)
3 T. bread crumbs, toasted
Once you have the dough stretched out, place the 3 T. bread crumbs on the long end of the dough closest to you, approximately 3 inches wide. Mix together the apples and raisins and place on top of the bread crumbs. Sprinkle the cinnamon sugar on the apples, then add the remaining toasted bread crumbs. 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 the apple mixture inside is even. Brush the outside of the dough with more of the melted butter. Bake at 400 degres for approximately 25-30 minutes or until the dough is golden brown. Let cool at room temperature for 30-45 minutes, then slice into 4 equal portions.
