Apfelstrudel

Apfelstrudel (AHP-fehl-SHTROO-d’l) is delicious, inexpensive and time-consuming. If you have never made it before, give yourself plenty of time-possibly a whole afternoon. It requires a great deal of practise to make a perfect strudel and the more often you make it, the better it will be. The quantity given in this recipe should make enough dough for a 6-foot strudel. But beginners may wish to start by making a 3- or 4-foot strudel. Because the’ dough must be very smooth and thin it is important that it is kneaded very thoroughly. Otherwise the texture will be heavy instead of light and flaky and as it is important to use a large surface, you may have to use your dining room table.

Serve Apfelstrudel as a hot or cold dessert with cream.

10 oz. flour

2 teaspoon salt

1 egg, lightly beaten

7 fl. oz. tepid water

2 tablespoons melted butter

1 lb. cooking apples, peeled, cored and cut into thin slices

1 oz. sugar

1 teaspoon ground cinnamon

3 oz. raisins

3 oz. almonds or walnuts, chopped grated rind of

1 lemon

4 oz. melted butter

2 oz. white breadcrumbs

Sift the flour and salt into a large mixing bowl. In a small bowl mix together the egg, water and butter. With a wooden spoon, stir the egg-and-water mixture into the flour and mix well. Then knead until a firm dough is formed.

Place the dough on a floured board and continue kneading until it is smooth and elastic. This will take about 10 minutes.

Place the dough in a warm, large mixing bowl. Cover the bowl with a cloth and set it aside in a warm draught-free place for 30 minutes.

Meanwhile prepare the filling. In a medium-sized mixing bowl mix together the apples, sugar, cinnamon, raisins, almonds or walnuts and lemon rind.

Spread out a large, clean cloth (a sheet is ideal) on a table. Sprinkle the cloth with flour. Place the dough on the cloth and, with a floured rolling pin, roll the dough out as thinly as possible.

With the back of your hands, lift and stretch the dough, pulling the dough until it is paper thin. This should be done as carefully as possible. Do not worry if a few small holes appear in the dough. With scissors, trim the outer edges of the dough so that the sides are straight.

Preheat the oven to very hot 450°F (Gas Mark 8, 230CC). Grease two baking sheets with 1 tablespoon melted butter.

Brush the dough with half of the melted butter and sprinkle it with nearly all of the breadcrumbs. Spoon the apple mixture in a long strip on to the dough, 3 inches away from the edges of the pastry nearest to you, and within 2 inches of each end.

Using the cloth, lift the dough over the filling and roll it up like a Swiss roll. Tuck in the ends.. Brush the top of the dough with the remaining melted butter and cover it with the rest of the breadcrumbs.

With a sharp knife, divide the strudel into pieces long enough to fit the baking sheets. Place the strudel on the baking

For the Apfelstrudel, on a large clean cloth sprinkled with flour, roll out the dough as thinly as possible.

With the backs of your hands pull the dough until it stretches over the table and is wafer thin.

Brush the stretched dough with the melted butter and then cover it with almost all of the breadcrumbs.

Place the apple filling on the edge nearest to you 3 inches from the edge and to within 2 inches of the ends.

Lift the cloth and use it to roll the dough over the filling. Continue rolling until all the pastry is rolled.

Brush the top of the roll with melted butter and sprinkle it with breadcrumbs before cutting. sheets with the seams underneath.

Bake the strudels in the centre of the oven for

10 minutes, then reduce the oven temperature to fairly hot

400 F (Gas Mark

6,

200°C), and continue to bake for a further

20 minutes or until the apfel-strudel is crisp and golden brown.

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