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Klara Sotonova’s Apple Strudel

Apple Strudel dough

FILLING

3 pounds apples, peeled and diced

2 tablespoons lemon juice

2 cups sugar, divided use

½ cup raisins

1⁄3 cup walnuts, chopped

¼ cup breadcrumbs

1 teaspoon lemon zest, grated

1 teaspoon cinnamon

Cut the apples into small dice. Mix with the lemon juice and 1 cup of the sugar.

Let stand for 30 minutes while preparing the pastry.

Drain the apples very well. The sugar will have drawn out juice that, if left in the filling, will make the bottom of the strudel soggy.

Mix the apples with the remaining ingredients

PASTRY

1¼ cups bread flour

¾ cups water

¾ teaspoon salt

1 egg

2 teaspoons vegetable oil

Mix all ingredients into a smooth dough. The dough will be very soft. Coat dough with oil and place on an oiled sheet pan. Rest dough for 1 hour at room temperature.

Dust surface with flour for rolling. We like to roll out the dough as thinly as possible. At this point place your hands gently under the dough and stretch it gently to increase its size. The goal with this amount of dough is a sheet 3 feet by 5 feet that you should be able to see your hands through.… Read the rest

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