Apple Strudel

February 24, 2015
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Hey guys!I’m really excited about this strudel.I’ve conquered the dough:) I tried this some years ago but didn’t nail it.This time, I didn’t think to much and just did it.The secret, I guess, is to really knead the ball of dough just until you’ll get a nice and flexible structure.You’ll feel how the gluten develops.This is really important because you’ll have to stretch it in a very long rectangle.I’m sorry I don’t have any pictures to show you.It was late in the afternoon and the only source of light was from my light bulb.

When I first went to Vienna I visited some museums, quite a lot, I think.I remember that my boyfriend was a bit of …ok…let’s do something else…At Schonbrunn, after visiting the palace and the gardens with that terrific maze,we also attended a short pastry workshop on making the traditional strudel.Back then I wasn’t quite interested about the culinary world, but I still enjoyed, especially because we also received a piece of that goodie for tasting.It seemed so easy to reproduce that consistency of the dough.That pastry chef who showed us the process did some dough twists in the air and in no time got the perfect strudel.Oh well…

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Ingredients (serves 8-10):

For the dough (adapted from Culinary Austria,Krenn):

170 g bread flour, sifted

80 g plain flour, sifted

2 tbsp sunflower oil

pinch of salt

aprox 150 ml fermented water (from wheat bran) or water

For the filling (serves 8-10):

900 g apples,peeled and grated

2 tbsp of tapioca starch

lemon juice

30 g butter

40 g raw sugar

40 g raisins

1 tsp grounded cinnamon

clarified butter or ghee to brush

For the vanilla sauce (serves 3-4):

150 ml coconut milk

2 egg yolks

1 tbsp tapioca starch

3-4 tbsp raw sugar

seeds from 1/2 vanilla pod

cranberries and mint for serving

Sift the flour.Place the oil, salt and the fermented water in the bowl with the flour.I used this kind of water fermented from wheat bran which is fairly acidic and brings some softness to the dough,and gives no ulterior fragrance.But,if you don’t have this on hand,just use warm water.

Knead a couple of minutes with a mixer or about 10 minutes by hand.You need to obtain an elastic dough, relatively moist.Give it a ball shape and let it rest for at least 1/2 an hour.

Peel and grate the apples, squeeze some lemon juice over to avoid oxidation. Mix well with the tapioca starch, raisins and cinnamon.Set aside.Melt the butter in a large non-sticking pan and pour over the apple mix together with the sugar.Cook on low heat just until the filling comes together.

Preheat oven at 180 grades.Melt the ghee or the butter for brushing the dough in the preheated oven.

Lay a large cotton on the table.Put the dough in the center.Pat the dough in a rectangle and start rolling it with a pin.You should rotate it after couple of stretchings. You will have a small side of about 19 cm and the longer one will end up at 104 cm. The dough should be so thin that you can read the paper through it (or almost).After each rolling you should let the dough hang down outside the table. After reaching the sizes mentioned above, cut the dough in half to obtain 2 rectangles of about 19×52 cm. Roll each dough a couple of times with the pin and afterwards stretch it gentle with your hands.It will be very thin and easy to tear. One of my doughs had 2 holes but I managed to bind them easily enough.

Brush the melted ghee/butter with your fingers, especially the edges of each strip of dough.Line the dough so the longest side is parallel with the side of the table.Spread half of the filling on the edge nearest to you.Using the cloth to help lift the dough, roll the strudel in a tight roll.Seam the ends and place them under the strudel.Place the strudels on a baking tray lined with baking paper,brush them on top and bake until golden for about 20-30 min.

Meanwhile,prepare the vanilla sauce.Mix the egg yolks with the sugar and tapioca starch.Heat just a bit the coconut milk with the vanilla seeds.Easily pour the milk over the yolks and whisk well.Pour everything back in the pan and simmer at low heat just until it begins to thicken. Let it cool at room temperature.

To serve, put a couple of spoons of sauce on a plate, place a nice piece of strudel on top and sprinkle over some cranberries and mint leaves.


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