15 May, 2016
Traditional Apple Strudel with stretched dough
It is autumn and we were invited to a pot luck dinner. So what to bring? As it is the season for fresh apples, I thought making a traditional apple strudel.
In general there are two types of strudel common in Germany. In the northern region strudel is mainly made with puff pastry in the south a stretched dough is more common. This type comes originally from Austria.
As I like this Austrian version more than the puff pastry, I made this type of strudel.
For the dough mix
200g of pastry flour
125g of hand warm water
1 tbsp oil, I take a tasteless oil like rice bran
a pinch of salt
Mix it to a smooth dough and place it in a bowl. Brush the dough with some oil, cover with an other bowl and let rest at a warm place for at least 30 min.
In the meantime peel
1.5kg sour apples and cut in fine slices. Add
some lemon juice sot the apples do not turn brown and
1 teaspoon cinnamon
2 tbsp rum or some rum flavor (you can skip this easily)
Mine looked like this:
Next to do is to roast in a pan
150g bread crumbs
until golden brown. Set aside to cool down.
Finally melt 100g of butter and let cool down so it is still molten but not hot anymore.
Preheat your oven to 200C (390F)
Now it’s time to prepare the dough for the strudel.
You need a large table, covered with a table cloth. Place the dough from your bowl on the flowered table cloth. The dough should have a very smooth and soft structure.
Roll out the dough with some flour on the top. Take care that the dough does not stick to the fabric of the table cloth.
Once it is rolled out about 2 mm thick, brush the dough with some of the melted butter and let rest for 5 minutes. Cover with a cloth.
Now the dough should be elastic enough to be stretched to a very thin film.
To stretch the dough, go with both hands under the dough and use the back of the hand to stretch it out to the sides of the table. Do this from the middle to the sides of the dough until you have a thin film of dough. When you can read a newspaper through the dough it is thin enough.
Once you have stretched the dough cut off the thicker edges and place the bread crumbs on 1/3 of the dough.
On top the apples, but take care you do not pot the liquid on it as well. You can drain them before you do this.
Now start to roll it all up, starting at the side where apples are placed using the table cloth to roll it up.
Fold in the sides of the dough and continue to roll the strudel until all dough is rolled up.
Place the strudel on a baking tray with some baking paper and remove any access flour if some.
Brush the strudel with some of the butter, but not to much.
Place in the oven and bake for about 40 – 45minutes at 200C / 390F.
Once it is baked, get it out of the oven and brush with plenty of butter. Decorate with some Icing sugar and let cool down a bit until cutting in pieces.
Traditionally this dish is eaten warm with some vanilla ice cream or whipped cream.
- For the dough
- 200g of pastry flour
- 125g of hand warm water
- 1 tbsp oil, I take a tasteless oil like rice bran
- a pinch of salt
- for the filling:
- 1.5kg sour apples and cut in fine slices. Add
- some lemon juice sot the apples do not turn brown and
- 100g sugar
- 1 teaspoon cinnamon
- 80g raisins
- 2 tbsp rum or some rum flavor (you can skip this easily)
- 150g bread crumbs
- 80 gr butter
- 100 g butter melted for brushing
- Mix it to a smooth dough and place it in a bowl. Brush the dough with some oil, cover with an other bowl and let rest at a warm place for at least 30 min.
- Roast bread crumbs with the butter in a pan
- Melt the butter
- Peel the apples, slice them and mix with the other incredients
- Baking at 200C / 390F for 40-45 minutes