Apple Strudel

If there is anything I'm not, it's a baker.
Although I was a chef in my own business for years I just can't seem to bake a good dessert.. but I don't stop trying!


It's been so cold here for the past week and the downstairs of my house is drafty. We do have central  heating but I hate what it does to my sinus. So I keep it off and only use my  heat surge fireplace in the living room and it does quite a good job of keeping the draft away... but the kitchen today is really chilly.... 
Time to bake something!

I found this recipe many years ago for Apple Strudel and it was good.. so lets give it a try again.

Strudel dough

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake @ 400f
30 min to cool

 The recipe will keep the kitchen warm for several hours and the smell,, so much better than any scented candle or warming oil.

I think I put too many nuts in the apples, but that's just the way I like it!

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers 2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

 Is it sounding like a lot of work,, yep,,, it was!

 Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.
My Notes: It was very hard for me to spread melted butter over the dough although I used my fingers. The dough was super thin and I was left with no option but to sort of lightly pat the butter on top. But it did'nt  hinder the taste and it came out beautifully even then 

I then mixed a little powdered sugar and milk to dribble over the top, for looks mostly.

What more can I say but Whow! 

  

Does not help with the diet but it is really good.
You may want to try this Apple Strudel on your next Sunday morning gathering.  Your family and friends will love it! 

Happy Weekend Everyone!