Apple Strudel Recipes, When Knowing How to Cook Apples Needs the Firmer Types of Apples

The secret of good apple strudel recipes lies in the pastry surrounding the apple filling. Strudels are dough filled with apple fillings or other fillings. The dough is wrapped around the filling in a long roll and often has to be laid in a circle on a tray to bake.

The old fashioned strudel pastry dough is very thin and elastic. It is rolled out in a very large size. After it is filled with the apple filling, the dough is rolled over and over the filling. When the strudel bakes the pastry dough becomes very flaky and delicious. The dough is very time consuming but the outcome is worth the effort. Today people take a shortcut in making apple strudel recipes. The buy pastry dough like puff pastry and the Filo dough. It too is good but does not compare with the homemade pastry dough.

APPLE STRUDEL RECIPE

• 1 Package Filo pastry (DO NOT LET DOUGH DRY OUT; ALWAYS KEEP IN A SLIGHTLY DAMP CLOTH).


• 8 Large apples, peeled and thinly sliced


• 1 Cup melted butter


• 2/3 Cup sugar


• 1 Cup bread crumbs


• 1 Tablespoon lemon juice


• 2 Tablespoons cinnamon

Place apples in 5 separate bowls.

In each bowl add ½ Teaspoon lemon juice, 1 Teaspoon cinnamon, 2 Tablespoons sugar and 3 Tablespoons bread crumbs; mix together.

Each strudel takes 4 sheets of Filo dough; Brush butter on each sheet and stack on top of each other.

Place one bowl of the apple mixture on the short end of the Filo dough and roll up like a burrito tucking sides in; brush top with butter. REPEAT PROCESS FOR OTHER FOUR STRUDELS.

Bake for 30 minutes. They can be frozen and then bake for 1 hour.

APPLE STRUDEL RECIPE (The old fashion dough)

• 1 ¾ Cups flour


• 1 Egg white


• Water


• ½ Cup oil


• 1/8 Teaspoon salt


• 4 Tablespoons butter


• 1/3 Cup dry bread crumbs


• 1 Pounds apples


• 1 Cup raisins


• ¾ Cup sugar


• ¼ Teaspoon cinnamon


• 1/3 Cup slivered almonds


• 1 Tablespoon lemon juice


• ¼ Cup powdered sugar

Preheat oven to 400F degrees.

Place flour in a bowl.

Place egg white in a cup and add enough water to make ½ cup.

Pour egg white mixture over the flour: and add the salt, oil, and stir until a ball forms.

Hold dough high above a floured countertop and hit the dough hard against the counter at least 20 times or until the dough is smooth and elastic.

Place dough in a bowl and brush the top lightly with lukewarm water.

Cover and let it rest in a warm place for ½ hour.

Melt 2 tablespoons of the butter, add the breadcrumbs and stir until mixed; set aside.

Peel and core apples and cut into thin slices; sprinkle with lemon juice.

Add the cinnamon, sugar, almonds and raisins; mix well and set aside.

Place a clean dish towel 25” x 15” on the counter and sprinkle liberally with flour.

Place the dough on top and roll it out on the towel.

The dough should be the size of the towel and at least thin enough that you can see the structure of the towel through it.

Spread bread crumbs on the dough leaving a 1 inch border around the outside.

Place the apple mixture in a 2 inch strip the long length of the dough.

Roll the dough over the apple strip (use towel to assist) and tuck in the ends.

Repeat laying the apples and continue folding and rolling the dough until the strudel if formed.

Place the strudel on a greased baking sheet with the seam down.

Melt remaining butter and brush all over the roll.

Bake for 35 to 45 minutes or until lightly brown.

Place on rack to cool and sift powdered sugar over it.

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