Recipe

Apfelstrudel Recipe

	Bondc / All my dishes 2 years, 5 months ago Time consuming, but well worth the effort. Serve warm with slightly sweetened whipped cream and strong black coffee. Prep:60m Cook:75m Servings:8	Bondc
	apple strudel cinnamon butter

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paprikamam

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Ingredients

Dough:

2 c. all-purpose flour

1 egg

1/4 c. oil

1 T. vinegar

1 c. water

Strudel:

2 lb. tart apples

1/3 c. white sugar

1/3 c. brown sugar, packed

1/2 c. raisins

1/2 c. bread crumbs

1/2 lemon, juice and grated peel

1 T. cinnamon

1/2 c. melted butter

1/2 c. milk

Directions

Mix the flour, vinegar, egg, and salt. Gradually mix in the water until the dough just cleans the sides of the bowl (the amount of water is approximate, depending on the time of year and the humidity in the air, of course, so you may need more or less than exactly one cup). Put the dough in an oiled (I use Pam) bowl, spray the top of the dough with Pam, and cover. Let it rest in a warm place for 40 minutes.

Before you proceed with the dough, mix up the filling. Peel, core, and chop the apples (thin is good). Add the raisins, sugar, lemon juice and peel, and cinnamon. Mix well. While you finish the dough, the ingredients will blend.

Preheat the oven to 375.

Finish the dough--and be careful here. You need to use your kitchen table, and I mean it needs to be completely clear of anything. Cover it with a clean, cotton tablecloth. Flour the entire tablecloth, and put the ball of dough in the center.

Roll it gently into larger and larger circles with a rolling pin until it's about 24 inches across. Now, gently place your hands under the dough, backs up, and use them to gently stretch the dough thinner and thinner (this isn't too unlike making pizza dough, though you have to treat this gently). Work in a circle to stretch it evenly (stretch it only a little at a time), until it's as thin as a sheet of paper. Congratulations! You've just made your first phyllo dough!

Brush the melted butter over the dough, and sprinkle with the soft bread crumbs, leaving a border of about two inches all the way around. Place the filling on top of the crumbs, then roll the strudel up with the towel. Place on a lightly greased (Pam is good) baking sheet, and brush all over with melted butter.

Bake the strudel for 55 minutes. Pour the milk over the strudel and bake for another 10 minutes.

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Comments

paprikamama 2 years, 5 months ago said:
Bravo.....my mother made this almost weekly..only using different fillings each time.....and hers was as big as the table and needed to be cut into 4 large logs....this is such a treat when made properly...and I think you have all of it listed here.....Thanks again sweety.