Apple Strudel

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GOLDEN BROWN AND FLAKY, THIS APPLE STRUDEL IS EASIER TO MAKE THAN THOSEUSING PUFF PASTRY. THE APPLE FILLING IS SPICED WITH CINNAMON AND STUDDED WITHRAISINS, A CLASSIC STRUDEL MADE EVEN MORE INVITING WHEN SERVED WARM WITH ASCOOP OF ICE CREAM ON THE SIDE.

Apple Strudel Ingredients

  • ½ cup bread flour
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 egg yolk
  • 2 teaspoons canola oil or other vegetable oil
  • ¼ cup warm water
  • Apple Filling:
  • ¼ cup unseasoned bread crumbs, toasted
  • 2 pounds Granny Smith apples,peeled, cored, and sliced
  • ½ cup raisins
  • ¼ cup sugar
  • ½ teaspoon groundcinnamon
  • 8 tablespoons (1 stick) unsalted butter, melted

How Do You Make Apple Strudel: Step By Step

  • In the bowl of an electric mixer, combine the bread flour and all-purpose flourwith the salt and mix with the dough hook attachment.
  • Slowly add the egg yolk, oil, and the warm water at medium speed until thedough is well mixed and is pulling away from the sides of the bowl.
  • Turn the dough out into a bowl coated with a little vegetable oil or meltedbutter. Turn the dough over once to equally coat all sides.
  • Cover the bowl tightly with plastic wrap and refrigerate overnight.
  • Remove the dough the next day and blot the excess oil with paper towels.
  • Preheat the oven to 400°F.
  • On a work surface, lay the dough on a clean, lint-free kitchen towel and useyour hands to pull the dough into a paper-thin rectangle.
  • Fill and roll the strudel. With 3 tablespoons of the bread crumbs, make a 3-inch-wide stripe down one of the long sides of the dough rectangle.
  • Combine the sliced apples with the raisins and spoon them onto the breadcrumbs.
  • Combine the sugar and cinnamon and sprinkle over the apples. Top with theremaining 1 tablespoon bread crumbs.
  • Brush the uncovered portion of the dough with some of the melted butter.
  • Roll the strudel into a cylinder by using the towel on the same side as the applefilling to roll the dough to the other side, being careful to keep the apple fillingeven.
  • Brush the outside of the strudel with the remaining melted butter and transferthe strudel to a baking sheet. Bake for 25 to 30 minutes, until golden brown.Let cool before cutting into portions with a serrated knife.

Apple Strudel

Rifat
GOLDEN BROWN AND FLAKY, THIS APPLE STRUDEL IS EASIER TO MAKE THAN THOSEUSING PUFF PASTRY. THE APPLE FILLING IS SPICED WITH CINNAMON AND STUDDED WITHRAISINS, A CLASSIC STRUDEL MADE EVEN MORE INVITING WHEN SERVED WARM WITH ASCOOP OF ICE CREAM ON THE SIDE.
Course Dessert Recipes
Servings 9

Ingredients
  

  • ½ cup bread flour
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 egg yolk
  • 2 teaspoons canola oil or other vegetable oil
  • ¼ cup warm water
  • Apple Filling:
  • ¼ cup unseasoned bread crumbs, toasted
  • 2 pounds Granny Smith apples,peeled, cored, and sliced
  • ½ cup raisins
  • ¼ cup sugar
  • ½ teaspoon groundcinnamon
  • 8 tablespoons (1 stick) unsalted butter, melted

Instructions
 

  • In the bowl of an electric mixer, combine the bread flour and all-purpose flourwith the salt and mix with the dough hook attachment.
  • Slowly add the egg yolk, oil, and the warm water at medium speed until thedough is well mixed and is pulling away from the sides of the bowl.
  • Turn the dough out into a bowl coated with a little vegetable oil or meltedbutter. Turn the dough over once to equally coat all sides.
  • Cover the bowl tightly with plastic wrap and refrigerate overnight.
  • Remove the dough the next day and blot the excess oil with paper towels.
  • Preheat the oven to 400°F.
  • On a work surface, lay the dough on a clean, lint-free kitchen towel and useyour hands to pull the dough into a paper-thin rectangle.
  • Fill and roll the strudel. With 3 tablespoons of the bread crumbs, make a 3-inch-wide stripe down one of the long sides of the dough rectangle.
  • Combine the sliced apples with the raisins and spoon them onto the breadcrumbs.
  • Combine the sugar and cinnamon and sprinkle over the apples. Top with theremaining 1 tablespoon bread crumbs.
  • Brush the uncovered portion of the dough with some of the melted butter.
  • Roll the strudel into a cylinder by using the towel on the same side as the applefilling to roll the dough to the other side, being careful to keep the apple fillingeven.
  • Brush the outside of the strudel with the remaining melted butter and transferthe strudel to a baking sheet. Bake for 25 to 30 minutes, until golden brown.Let cool before cutting into portions with a serrated knife.
Keyword Apple Strudel

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