Recipes

Strudel

Dough:

Mix ingredients, adding 1/2 flour first and then the rest slowly as you work it in. Knead for 10min. If too sticky add a little flour, but not more than 2T. Slam dough on table a few times. Shape into ball. Bush a bowl with oil, put the dough in, brush dough with oil. Let sit 1hr at room temperature.

Filling:

Melt butter in saucepan. Add breadcrumbs. Stir constantly until toasted, then let cool. Add sugar and cinnamon.

Swell the dried fruit.

Spiral apples through apple machine to remove core and skin. Cut each spiralled apple in four to get quadrant pieces. Mix with lemon juice to reduce browning. Add dried fruit (but not swelling water).

Combining:

Roll out the dough on floured surface. Keep adding flour as needed. When it gets ~14in, stretch like pizza dough in air with knuckles. When it gets too big for that put it down on a floured tablecloth. Get out all the wrinkles in the cloth and in the dough. Keep stretching, to get it as thin as possible.

Melt 2T butter and brush half the dough. Cover other half with breadcrumbs, leaving an inch at the edge, and pat flat. Spread apples over breadcrumbs. Using the tablecloth, and starting from the apple end, roll it all up. Roll it onto a bit of parchment paper, ending with the seam facing down. Put dough and paper onto baking sheet, brush outside with remaining melted butter.

Bake ~30min at 375F or until golden brown.

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