Apples
are best as apple pie, but the German traditional dessert, the strudel, is also
a perfect recipe using
apples. With its thin and crisp crust, the apple strudel has an apple filling
which takes the apples to a different level. Unlike the apple pie, which must
be sliced before serving, the apple strudel is handier to eat because of its
shape. Make this delicious treat especially during apple picking season.
When
making the apple strudel, make sure to create good pastry dough with which to
wrap the apple filling. The unleavened dough should be rolled into thin and
elastic sheets. The rest of the ingredients of the apple strudel offer
simplicity: the apples themselves mixed with bread crumbs and dried grapes (or raisins).
It is then flavored with cinnamon, butter, and sugar. Just the combination of
apples and cinnamon are enough to make you want more of this pastry.
Apple Strudel
Ingredients
Dough: Pepper Garnishing:
½
lb. flour 6
apples
1
spoon oil 1.8
oz. molten butter
1/2
spoon vinegar 1/3
lb. sugar
1/3
lb. sugar 2/3
oz. cinnamon
1
egg 1.8
oz. dry grapes
1
cup lukewarm water 1.8
oz. breadcrumbs
Salt 0.35
oz. milk
1. Make
the pastry dough. In a bowl, mix the flour and salt and gradually add the water
and the oil. Add the vinegar and egg and blend until you get supple dough.
Knead for about five minutes until it is not sticky. Form into a ball and cover
it with plastic wrap. Allow dough rest for 2 hours in an ambient temperature.
3. After
two hours, spread the dough as thin as possible (about 1/10 inch). Spread the
molten butter, then the macerated apples (except the milk) over the thinly
spread dough. Add the breadcrumbs. Further garnish with the macerated apples.
4. Preheat the oven to 400 degrees
F. Roll together the pastry with apple filling to create a cylinder of about 2
inches in height. Use a brush to glaze the top with milk. Bake in the preheated
oven for about 40 minutes.
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