|
FILLING
for STRUDEL
1 C. butter, melted and set aside to cool
4 medium size cooking apples (about 1 ¼ pounds)
2 Tablespoons Vanilla extract
2 Tablespoons brown sugar
*
2 Tablespoons white sugar
1 ½ teaspoons Cinnamon
½ teaspoon Allspice
2 Tablespoons brown sugar
1 C. walnuts, chopped finely
(This lemon peel was done with a zester. I
then diced it fine.
You can also use a hand grater)
2 teaspoons grated lemon peel
2 Tablespoons butter
¾ C. fine dry bread crumbs (about 2 slices bread)
2 Tablespoons dark seedless raisins
3 Tablespoons Currants
1. Wash, core, and pare apples. Cut into slices about 1/8
in. thick and put into bowl with Vanilla extract and 2 Tablespoons
brown sugar. Toss lightly to coat slices evenly. Set aside
for at least 30 min., tossing occasionally.
2. Mix together white sugar, Cinnamon and Allspice. Blend
in 2 Tbs. brown sugar and set this mixture aside.
3. Chop walnuts and set aside. Grate Lemon peel and set aside.
Melt 2 Tbs. butter in skillet and toss dry bread crumbs in
butter until thoroughly coated.
ROLLING
AND STRETCHING THE DOUGH:
1.
Cover a table (about 48 in. by 30 in.) with a clean cloth,
allowing the edges to hang down.
2.
Sprinkle with about ½ C. flour, most of it in the center
of the cloth.
3. Place dough in the center of the cloth and roll into a
square. If necessary, sprinkle more flour under the dough
so it doesn't stick. With a soft brush, lightly brush off
any flour on top of dough, and brush top with cooking oil.
(Oil aids in preventing holes during stretching.)
4. With palms of hands down, reach under dough to its center
(dough will rest on backs of hands) and lift slightly, being
careful not to tear the dough. To stretch dough, gently and
steadily pull arms in opposite directions. Lower dough to
table as you walk around table, pulling to one side and another,
but not too much in one place. Keep dough close to table.
(If any torn spots appear, do not try to patch.) Keep pulling
and stretching dough until it is as thin as tissue paper.
5.
With scissors, cut off thick outer edges of dough. Allow stretched
dough to dry for a short time--not more than 10 minutes.
FILLING, ROLLING and BAKING:
1. Paint dough with ¼ C. of the cooled melted butter.
2. Sprinkle the buttered bread crumbs evenly over ½
the buttered dough, in the center, leaving sides free of filling
so they can be folded over the apples.
3. Cover the crumbs with apple slices, sprinkle lemon peel
over apples.
4.Toss
on evenly the chopped nuts, raisins and currants. Sprinkle
the spiced sugar mixture over the nuts and fruit.
5. Drizzle mixture with ½ C. melted butter.
6. Fold dough on 3 sides over the filling. Beginning at the
narrow folded end of dough, grasp tablecloth with both hands.
Holding it taut, slowly lift cloth, rolling dough over filling.
Pull cloth toward you, again lift cloth, and slowly and loosely
roll dough until it forms a largejelly-roll.
7.
Cut Strudel into halves, and lifting half on cloth, gently
roll onto baking sheet. Brush off excess flour from each roll.
Cut off ends of dough and pinch together so filling won't
ooze out during baking. Roll may be shaped into a large circle
or "horse-shoe" shape if desired. Brush top and
sides with melted butter.
8.
Bake at 350° for 35 to 45 min., or until golden brown.
Baste and brush about 4 times during baking with melted butter.
9. When Strudel makes a crackling sound when touched, it is
done. (The baked dough should not be smooth.) 10. Remove to
cooling rack; cool slightly. Sift confectioner's sugar over
top if desired. Cut in two-inch slices and serve warm.
|
