How to Make Apple Strudel

Apple Strudel is a delicious pastry from Germany that we enjoy as a dessert. To make it, thin dough is rolled and baked and it is filled with fruity filling. It takes patience to enjoy this decadent dessert, but it will be worth it once it reaches your taste buds.

Step 1: First we have to make the dough. Sift your flour and salt into a large bowl, and then dig a well in the center.

Step 2: Add the egg and oil to the flour mixture, and blend this well. You can either use your hands to do this or an electric mixer.

Step 3: Add water to the bowl and continue to stir the ingredients. Keep mixing this until a soft dough is formed.

Step 4: Once the dough is formed, turn it. It should be sticky by now. Place the dough onto a pastry board containing light flour on its surface.

Step 5: Hold the dough about 20 inches above the board and slam it down between 100 and 120 times. The dough should form a smooth and stretchy texture.

Step 6: Knead the dough and then shape it to form a disc. Brush oil over the top of the dough.

Step 7: Put the finished dough in a bowl and then cover it with a dampened towel. Let it sit for a half-hour as the filling is prepared next.

Step 8: It is now time for the filling. Get your apples, core and pare them. Slice them into pieces that are about 1/8-of-an-inch thick apiece, and put them in a bowl with vanilla extract and also two tablespoons of brown sugar, tossing lightly to ensure coating.

Step 9: Mix together: white sugar, cinnamon, Allspice and the rest of the brown sugar in a bowl and put aside.

Step 10: Melt two tablespoons of butter in a skillet and toss dry bread crumbs in the butter until they are coated with the butter.

Step 11: It is now time to stretch the dough. Cover a table with a cloth; the cloth should slightly overlap the table.

Step 12: Sprinkle the cloth with up to one cup of flour, with most of it in the center.

Step 13: Put the dough in the center of the cloth and shape it to form a square. Brush off remaining flour on top of the dough and brush with cooking oil.

Step 14: Reach beneath the dough to its center and lift it but be careful not to tear the dough. Pull arms of the dough in opposite directions and lower the dough to the table and pull each side evenly. Keep stretching the dough until it is at a very thin consistency, like tissue paper.

Step 15: Remove the thicker, outer edges of the dough and allow the remaining dough to dry for at least 10 minutes.

Step 16: It is now time to roll and bake the strudel! Brush the dough with a quarter cup of melted butter. Then sprinkle the buttery bread crumbs in the middle and place seasoned apples over the crumbs, sprinkling with lemon peel.

Step 17: Spread chopped nuts and raisins evenly through dough. Sprinkle spiced sugar mixture atop fruit and nuts; drizzle with a quarter-cup of melted butter.

Step 18: Fold dough on three sides so that filling is completely covered.

Step 19: Roll dough over filling, beginning at the narrow end. The strudel should now resemble a large jelly roll. Cut it in half and gently roll both pieces onto a baking sheet.

Step 20: Brush any extra flour off of each roll and pinch ends of the strudel together so filling will not escape during the baking process. Brush the top and sides with melted butter.

Step 21: Bake in the oven at 350 degrees for 30 to 45 minutes, or until the strudel is golden brown in color. Baste and brush it four times during the baking with melted butter.

Step 22: When it is done baking, place it onto a cooling rack. Let it cool, cut it in two-inch slices and serve it.

Tips

• Check the strudel in the oven to ensure you are not overcooking it.
• Serve the strudel warm for best results.
• Olive oil is not recommended for this recipe.

Items Needed

1. Flour
2. Salt
3. One egg, beaten
4. Two teaspoons of cooking oil (vegetable, canola, etc.)
5. 3/4 cups of warm water
6. Melted butter
7. Four cooking apples
8. Vanilla extract (two tablespoons)
9. White sugar (two tablespoons)
10. Cinnamon (1.5 tablespoons)
11. Allspice (one half tablespoon)
12. Brown sugar (six tablespoons)
13. Finely chopped walnuts (1 cup)
14. Grated lemon peel (two tablespoons)
15. Butter (two tablespoons)
16. Fine, dry bread crumbs (3/4-cup)
17. Raisins (optional) (5 cups)
18. Milk (1/3 cup)