Storified by Arya McLean· Mon, Mar 25 2013 22:04:04
No amount of words can describe the taste and sensation of biting into a well-made apple strudel. The thin and crispy crust with warm sweet apples inside is a more refined and sophisticated version of apple pie, and one that is a whole new different level. Making apple strudel the traditional way is laborious and not exactly something that you can whip up when the craving calls for it. This special cooking recipe for apple strudel is a simple but nonetheless delicious and elegant dessert dish. Pair it with a glass of Jurancon and you are in heaven.
Apple strudel is made from simple ingredients. The crucial thing is to make very thin elastic sheet of leavened dough. This will be rolled and wrapped around the filling, which consists of apples, bread crumbs, and dried grapes (or raisins) flavored with cinnamon, butter, and sugar. The filling is very much like apple pie and you can use a variety of apples, as long as they hold their structure well when baked. Sweet and tart apples like Granny Smith, Pippin, Golden Delicious, and Jonagold are some of the popular apple varieties used to make pies and pastries.
Some like to top their strudel with whipped cream, vanilla sauce or ice cream for a more decadent version. A short-cut and easier way to make apple strudel is to use phyllo sheets, which are available frozen in most supermarkets. Like phyllo sheets, apple strudel pastry is paper thin and ideally, translucent that you can read a book through it.
The apple strudel is traditionally oblong-shaped. The dough is kneaded until smooth, supple and elastic. It is best to use a rolling pin and to stretch the dough with your hand. While the dough should be stretched very thinly, any holes that appear have to be mended.
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