MAKE GOOD APPLE STRUDEL
German Apfelstrudel
Thin Crisp Elastic Shell - Butter Rich Strudel.
Ingredients
2 cups flour
3/4 cup warm water, add more
if needed a teaspoon at a time
1/2 teaspoon salt
6 tablespoon melted butter
1 beaten egg
Method
Sift the flour and salt into a bowl; add beaten egg and gradually add warm water mixing with hands. After all water is used, add melted butter. Knead dough in the bowl for 20 minutes or until dough is smooth, bubbly and elastic and no longer sticks to bowl or fingers. Place dough in the center of a floured cloth on a large table; place the bowl over the top and let rest for 20 to 30 minutes. While dough is resting prepare the filling.
Filling
1 cup sugar
6 tart cooking apples cubed small
½ cup fine bread crumbs
6 tablespoon melted butter, sprinkled over filling
Optional; 1 cup raisins and/or 1/4 cup chopped walnuts, 1/4 cup small cinnamon candies to sprinkle over filling before baking, one half cup pitted cherries.
Combine all the ingredients except cinnamon candy and butter
Dough is now ready to stretch. Take rolling pin and
roll-out the dough; brush generously with some melted
butter and begin stretching with hands very gently, pulling
and stretching until paper thin to almost a square about
24 x 20 inches. Let dry for about 5 minutes. Spread with
apple mixture and sprinkle with cinnamon candies and
6 tablespoon melted butter as evenly as possible.
Roll (fold) the end nearest you once or twice then
lift up the end of tablecloth and let the strudel gently roll
into a huge jelly roll. Cut in desired lengths to fit onto a non-stick baking sheet pan. Tuck in ends. Gently place into the greased pan. Bake for ½ hour in a 350-F oven or more until light golden brown and crisp. Sprinkle with powdered sugar when cool.
MainRecipe.com
