Recipe#11304

Title: Apple Strudel 04

rec.food.recipes archive

Dough: This is the basic recipe for strudel dough. Use packaged strudel
 (puff pastry) or filo pastry instead. It requires a certain degree of
 skill and experience to make the dough.
 2 cups flour
 pinch of salt
 1 - 2 tablespoons of melted butter (unsalted)
 1 egg 
 1/2 cup lukewarm water
 melted butter for brushing the pastry
 powdered sugar
 Place the flour and salt in a mixing bowl and make a well in the center. Add
 the butter, egg and water. Stir until the dough is soft and comes away from
 the sides of the bowl.
 Transfer the dough to a floured board and knead for approximately 15 minutes
 or until it is soft and pliable.
 Depending on the number of strudels to be made, divide the dough into 2 or
 3 portions, and with a pastry brush, lightly brush the pieces with butter
 so they do not dry out.  Cover the dough with the heated mixing bowl and
 allow it to stand for 30 minutes.  Preheat the oven to 425F. 
 Place a large cloth onto the pastry board and on top of this roll out one of
 the pieces of dough with a warm rolling pin, ensuring that the dough does
 not stick. Brush it frequently with melted butter.  Using your hand, spread
 out the sheet of dough as thinly as possible. Try to shape the piece
 into a rectangular form so that it will be easier to roll into the strudel.
 When the dough has been stretched to the desired thickness and shape, place
 the filling on it, leaving a 1 inch margin of dough on each side. Roll the
 strudel into shape with the aid hen the strudel is baked, let it stand for
 a few minutes. Sprinkle it with powdered sugar and serve it cut into 2 inch
 thick slices. Vanilla sauce is a nice addition.
 Apple Filling:
 1 cup sour cream
 3-4 lbs. apples
 1/4-1/2 cup sugar (depends on desired sweetness)
 1/3 cup raisins
 1/2 cup finely chopped hazelnuts or almonds
 3-4 tablespoons roasted breadcrumbs (optional)
 Spread the sour cream over the rolled out dough.
 Peel, core, and cut apples into very thin slices and arrange them on top
 of the sour cream.  Sprinkle with sugar, raisins, and the nuts. If the
 mixture is too liquid, the breadcrumbs may be used.