Monday, August 18, 2008

Classic Apple Strudel


Friday night Darren and Kryssa came over to relive some good Europe times. In Austria we fell in love with classic apple strudel. We did our best to follow this recipe although we certainly did not stretch the dough out to 3 1/2' by 2 1/2'. We also watched the sound of music to check out all the places we had been in Salzburg.

For the dough:
3 cups bread flour
1 egg
1/4 cup soft, unsalted butter
1/2 teaspoon salt
1 cup cold water
Vegetable oil
Bread flour
For the Filling:
3/4 cups coarse white bread crumbs
1/2 cup, melted unsalted butter
1 1/2 pounds, peeled, cored and thinly sliced Granny Smith
1/3 cup granulated sugar
3/4 cup coarsely crushed nuts
2 teaspoon ground cinnamon
5 ounces firm, unsalted butter

To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.

For the filling: In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.

To Assemble: Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve with ice cream!

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