Kats’ Kitchen

Apple Strudel – May’s Daring Baker’s Challenge May 27, 2009

Apple Strudle 1I’ve made many apple crisps and a few apple pies in my lifetime, but never have I made an Apple Strudel.  My attempt at the Apple Strudel turned out great!  The main challenge for this month was the strudel dough.  The filling was up to us, I used the recipe given which was a delicious apple filling.  The dough ingredients were simple to put together, but rolling and stretching the dough to make it paper-thin I knew would be the challenging part.

After making the dough and letting it sit for a few hours, I went to it, rolling and stretching.  I was pleasently surprised at how my dough stretched considering it was my first strudel dough.  Yes, I got holes, but I didn’t mind them and kept on stretching.  The only problem I ran into was part of my dough overlapped to make a thick edging, I ended up pulling that part off since it wouldn’t ‘stretch’ out after it got overlapped and I didn’t want a thick tough crust. 

I served this at room temp on it’s own.  I’m sure warming it up with a scoop of vanilla ice cream would also be great or even serving it at a brunch.

If you love apple pie/cobbler, you’ll love this apple strudel.  In my opinion, it’s not any more difficult or time consuming to make than a pie. 

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel doughApple Strudle 3
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

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8 Responses to “Apple Strudel – May’s Daring Baker’s Challenge”

  1. Mary Says:

    I agree, this was much simpler than I expected, and really as easy as pie. :-) It looks like you got your crust very thin and flaky. Great job!

  2. Anz Says:

    Look at that cute little black raisin, right in the middle of your strudel! You make goodlooking pictures and I bet your strudel was very good to the taste.

  3. Tina Says:

    Ooo… I like the layers in your strudel.

  4. Courtney Says:

    Its great and it seemed so effortless for you. Great job.

  5. Celeste Says:

    Pure strudel perfection…your strudel looks amazing!!! Well done!!!

  6. Jen Says:

    Great job on the challenge (and your photo of it)!

  7. ingrid Says:

    Wow, I think you’re the first blog I’ve read that truly seemed unintimidated by the whole paper thin dough thing. Kudos to you!
    ~ingrid

  8. Joanna Says:

    Love the photographs! Your strudel looks so amazing and tasty! Wish I could have a slice right now… although, by now it’s probably all eaten up :P Way to go on the May challenge :)


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