Apfelstrudel (Classic Apple Strudel)
- 3 c. bread flour
- 1 x egg
- 1/4 c. unsalted butter softened
- 1/2 tsp salt
- 1 c. cool water Vegetable oil Bread flour
- 3/4 c. coarse white bread crumbs
- 1/2 c. melted unsalted butter
- 24 ounce thinly-sliced peeled cored Granny Smith, Pippin or possibly other cooking apples
- 1/3 c. granulated sugar
- 3/4 c. dark raisins
- 3/4 c. coarsely-crushed nuts
- 2 tsp grnd cinnamon
- 5 ounce hard 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 in sufficient of the cool water to make a soft dough. Knead the dough in the electric mixer at medium speed till it is smooth and elastic, about 5 min. 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: To make the coarse bread crumbs, toast slices of white bread in the oven till crisp, about 10 min. Break into pcs and place in a food processor. Pulse the processor till the bread resembles large bread crumbs.
- In a saute/fry pan, over medium heat, saute/fry the bread crumbs in 1/4 c. of the melted butter till they are golden. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, grnd cinnamon and about half of the bread crumbs. Cut the hard butter into chunks and gently toss together with the apple mix.
- To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure which the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough.
- To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough till 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 min. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough which hang over the edges of the table.
- 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. Using the cloth to help lift 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 oven for about 35 min. Remove the pan from the oven and cold. Slice the strudel and serve.
- This recipe yields about 16 servings.
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