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Fillings for Strudel
* Exported from MasterCook *
Fillings for Strudel
Recipe By : Ester Podcameni
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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8 tart apples
1 cup walnuts
1/2 cup white raisins
cinnamon
sugar
1/2 cup breadcrumbs ( unseasoned)
oil -- to brush dough
1. Peel, core and slice apples thinly or dice them
2. Place apples in a row at one end of stretched dough.
3. Top it with walnuts, raisins, sugar and cinnamon.
3.Brush all dough surface with oil. Sprinkle surface with sugar,
cinnamon,and breadcrumbs.
4. Roll dough with the help of kitchen towel underneath it.
5. Transfer roll to an oiled cookie sheet , make slits at 3' intervals.
6. Baste with oil.
7. Bake 1 hour in 300 F oven.
8. Remove from oven and move strudel so it doesn't stick.( because of the
sugar)
9.. Sprinkle confectioner sugar on top
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Strudel Dough
Recipe By : Ester Podcameni
Serving Size : 1 Preparation Time :0:00
Categories : Pastry
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups flour
1 egg
1/2 cup warm water
4 tablespoons oil
pinch salt
1/4 cup breadcrumbs
Place flour in a bowl. Make a well in the center and add the rest of the
ingredients. Stir with a spoon or fork then with your hands kneading and
adding more flour. Knead about 10 minutes or more. It will stick to your
hands and to the board, but keep kneading and adding very little flour. You
should have a soft and elastic dough.
Place in a bowl, brush with 1 T oil, cover and let rest in a warm place at
nearly room temperature, for 1 hour.
Divide dough into 4 balls. Place a small tablecloth on a 24" by 16"
(measures are approximate, you can use a smaller board) raised board or
table. Sprinkle it with flour. Meanwhile roll out dough on a floured board,
as thin as possible with a rolling pin, then lift it with your hands and
using your floured knuckles, start pulling underneath the dough closer to
the edges, turning it as you go. The weight will help stretch.
Carefully transfer it to the prepared board (the one with the floured
cloth). Slowly and delicately pull the dough toward the edges of the board
and down around the board. If some holes start showing, press them
together. If the holes are small don't worry, they won't show in the end,
but stop stretching.
Place filling along longer edge of dough, about 1 1/2" away from edge.
Brush dough with oil, sprinkle bread crumbs and holding one side of the
cloth roll up dough.
If making sweet strudel, sprinkle sugar and cinnamon as well.
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