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Recipe #1
Ingredients:
Prepared Studel Dough: See Recipe for strudel dough.
2 pounds tart apples, peeled, cored and sliced
Juice of 1 lemon
1/2 cup of sugar
1 cup raisins
Rind of 1 lemon
1/2 teaspoon cinnamon
Preparation:
1. Cut apples and mix with all the ingredients in a bowl after the strudel dough is prepared.
2. Spread the apple mixture on a long edge of the dough. Carefully roll the dough, jelly-roll fashion, into a compact cylinder. Tuck in the edges and seal.
3. Transfer the strudel to a buttered baking sheet. Brush lightly with the egg yolk and bake until golden, about 45 minutes.
Though strudel is delicious served still warm from the oven, let it cool slightly. Use this time to make the vanilla custard sauce that is invariably served along with fresh strudel in Germany.
Guten Appetit!
German Embassy<<
Recipe #1
APPLE STRUDL
Ingredients:
3 c. sifted flour
4 eggs, beaten (separate 2 beaten eggs and 2 beaten eggs)
1/2 c. warm water
2 tbsp. melted butter
3 lb. lg. Sweet McIntosh apples or tart Grany Smiths
7-9 tsp. sugar
4 tsp. bread crumbs
Cinnamon
1/4 lb. melted butter
Powder sugar to dust strudel or prepared frosting to drizzle over finished strudel
Preparation:
1. Make well in the three cups of sifted flour.
2. Place the 2 beaten eggs in the well of the flour and then mix with wire beater.
3. Add 1/2 cup warm water and 1 tablespoon melted butter.
4. Mix well with spoon and then knead with fingers for about 2 minutes, adding flour as needed to prevent sticking, and making it into a ball.
5. Put dough in a bowl covered with a dish towel and set aside in a warm place (I use my oven which is warm because of the pilot light. Don't light oven until much later on). This whole procedure is quite time consuming and takes about 1 1/2 hours to prepare. Let dough "rest" while peeling and slicing:
MEANWHILE:
6. Peel 3 pounds large McIntosh apples. (Pick largest apples you can find.). If you like apples that aren't as sweet, use Grany Smith.
BACK TO THE DOUGH:
7. Cut dough in half. Put half back in bowl covered with dish towel in warm place.
8. On top of a well floured cloth tablecloth roll out 1/2 dough. Drizzle on 1 tablespoon melted butter spreading all over rolled out dough.
9. Pick up rolled out dough and "stretch" as much as possible. , Making fists with your hands to push the dough will prevent making too many holes in dough -- usually a hole or two appears which is not unusual).
10. . Put the dough back on well floured tablecloth. Next tray to achieve a paper thin dough by pulling all around and around it with the fingers. Don't worry if there are a few holes here and there.
11. Using half of the thinly sliced apples, spread them all uniformly over dough that you covered with the tablecloth .
12. Sprinkle on top of apples: 7 to 9 teaspoons sugar according to taste and depending on tartness of apples -- 4 teaspoons bread crumbs -- sift cinnamon all over above- drizzle on 1/4 pound melted butter -- also 2 beaten eggs spreading the eggs with a fork in a circular motion.
13. Pick up the tablecloth and make a long roll and carefully lift roll into a large ungreased shallow baking pan. If you prefer you may put the roll into a pie plate starting in the middle and making a circle with the roll.
14. Repeat steps 2 and 3, using second half of dough and the remaining half of apples. Since these steps take about 20 minutes, allow about 10 minutes to preheat the oven to 400 degrees.
15. After making the roll, if you choose to use a large shallow baking pan carefully put the roll in the pan right along with first half of roll. You will have about four strips in the pan because the roll will be that long. If you used a pie plate, take a second pie plate for the second half of the strudl.
16. Place the strudl in the oven: 400 degrees for 40 minutes then turn the oven down to 350 degrees and bake about 15 minutes or a little longer if needed..
17. Drizzle frosting while it's still hot or dust with powder sugar.
18. Allow strudl to cool 20 to 25 minutes before slicing.
19. Serve.
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