Apple Strudel

I've always been fascinated watching bakers making strudel dough on TV. It seems impossible to stretch the dough so thin without it breaking. So in the last few days, I've been trying to see if I can do it too. Even more than technique, I've discovered it's important to find the right recipe.

My first attempt used an old world recipe that didn't have any shortening in it. Maybe something got lost in the translation, but I ended up with a tough alligator skin strudel -- not close to the light flaky texture I was hoping for.

The second attempt wasn't much better. This recipe had a little butter in it, but still, it seemed much too dry from the start. It also turned out tough.

But then I came across a recipe on baking911.com. That's the one I've listed below. The result was an amazingly stretchy and forgiving dough that you can use to amaze your friends. After it's baked, the texture is light, flaky, buttery--just right.

Apple Strudel

(Makes 2 large or 4 small strudels)

There are endless ways to shape and decorate strudel. 
The Xs shown here are made with a sharp scissor.

For the Dough (can be made up to 2 days ahead):

• 3/4 cup warm water
  
• 1 teaspoon lemon juice
  
• 2 eggs
  
• 1 teaspoon salt
  
• 1 tablespoon sugar
  
• 1/3 cup oil
  
• 3 1/2 cups bread flour
  

In the food processor bowl, add water, lemon juice, eggs, salt, sugar, and oil and pulse to combine. Add flour and process until a smooth mass forms. Add more flour as required. Dough should be smooth, elastic and slack. Remove from work bowl, cover with a damp towel and let rest one hour before using. Otherwise, place in a plastic bag, refrigerate until required (1-2 days) and allow to warm to room temperature before stretching.

Divide dough in two portions. Gently roll dough with a rolling pin to flatten. Let dough rest 5 minutes. Begin stretching strudel. Use your fists to do this (make sure you are not wearing anything that might tear the dough or make holes) and stretch dough from center out - much like pizza dough. Stretch, move your hands around the edges, lift and stretch each new section. Every once in awhile, rest (good for you and the dough). Cover dough with a damp towel or clean, damp tablecloth for the rest. Use your fingertips to stretch dough when you can no longer use your fists (dough may be too large at some point to get at from sides into center). Always allow dough a chance to rest so that it will not resist your efforts. Once you get a rectangle of some 18 by 12 inches you can fill dough. This size doesn't have to be exact. The dough is flexible so you can use whatever size is convenient. I stretch it over the edges of my chopping block which makes it easy to trim off the edges.

  

For the Filing:

• 5-6 medium granny smith apples, peeled, cored and sliced thinly
  
• 1 tablespoon lemon juice
  
• 1/2 cup white sugar
  
• 2 teaspoons cinnamon
  
• 2 tablespoons flour
  
• 1/2 cup plumped, well drained raisins

Mix above ingredients in a mixing bowl and let sit while you stretch the dough.

Breadcrumbs:

• 3/4 cup breadcrumbs (about 2 slices of bread) sauteed in 2 tablespoons butter until golden brown. (In a pinch, you can use crushed cookie crumbs or graham crackers.)
  

  

Assemble: 
Brush surface of dough generously with melted butter. Sprinkle on bread crumbs or cookie crumbs. On edge closest to you, spread about six cups of filling. Using the table cloth to lever the dough up and start rolling strudel into a log. Do this until the loaf is about 3 inches thick. Trim and gently lift up log onto prepared baking sheet. Brush top with melted butter or egg wash, then sprinkle with sugar. Make small air slits--decorate as you wish. Repeat with remaining dough and filling.

     

Bake at 375 F. on a parchment lined baking sheet until golden and juices begin to ooze (about 30-35 mins.). Dust with confectioner's sugar. Cut into single portions. Serve with ice cream or whipped cream.