Recipe#11302

Title: Apple Strudel 02

Newsgroups: rec.food.cooking 
 Date: 24 Jan 1997 18:54:43 -0600 
 Message-ID: <5cblkj$abc@bonkers.taronga.com> 
 Subject: Apple Strudel 

1 1/2 lb strudel dough
 12 medium sized apples, peeled, cored and thinly sliced
 14 tbsp butter, melted
 1 1/2 cups dry bread crumbs, browned in 4 tbsp butter
 1 cup chopped pecans
 1/2 cup raisins, soaked in warm water for 15 minutes and drained
 2/3 cup sugar
 1/4 tsp cinnamon
 1/4 tsp cloves
 1 1/2 tbsp fresh lemon juice
 confectioner's sugar
 On a large, floured cloth, roll out the strudel dough and stretch it with
 your hands until it is almost transparent.  Sprinkle the dough with half
 the melted butter.  Leaving a 1-inch border, cover half of the dough with
 the apples, mixed with the bread crumbs, pecans, raisins, sugar, spices,
 and lemon juice.   Pour a little melted butter over the apple filling.
 Roll up the strudel so that the filing is completely enclosed in the pastry.
 (it's a pain to do this, however, this recipe gives no instruction on how
 to do so -- use the cloth the pastry rests on).
 Brush off any excess flour.  Cut the strudel into three 16-inch sections
 and place them on buttered baking sheets.  Bake in a 350F preheated oven
 for 30 to 40 minutes, basting occasionally with the remaining melted butter.
 The strudel is done when it is golden brown.  Sprinkle with powdered sugar;
 serve warm or room temp.
 Strudel Dough (makes 2 lbs)
 4 cups bread flour
 2 eggs
 2 1/2 cups water
 8 tbsp unsalted butter, melted
 Sift the flour into large bowl.  Make a well in center.  Lightly beat eggs,
 then beat in the water and half butter.  Pour egg mixture into the well in
 the flour.  Stir until dough is smooth.  On a floured board, knead for at
 least 10 minutes, or until smooth, shiny and blistered on the surface.
 Brush with melted butter and let rest for 30 minutes.
 Cover a large table with a floured cloth.  Place dough in center of cloth
 and working in all directions, roll out the dough as thin as possible.
 Spread a little butter over the dough and stretch it with your hands on all
 sides (ball them up into fists and use the backs of your hands) - working
 carefully to avoid tearing the dough - until it is very thin and transparent.
 Brush with more butter as necessary.  Cut off thick edges, and let dough
 rest 15 minutes.