HUNGARIAN APPLE STRUDEL
Serves 10-20
Source: -Contra Costa Times
Submitted by Betty G.
FOR DOUGH:
2 c. all-purpose flour, plus 1/2 c. to sprinkle on cloth
1/2 t.salt
1 T. unsalted butter or margarine, room temperature
1 egg, room temperature
3/4 c. water
FOR FILLING:
1 cube butter or margarine for brushing strudel
1 1/2 lbs. Granny Smith apples, thinly sliced (or Pippin apples)
1 lb. cherries in syrup
1 c. dry bread crumbs, finely ground
1 c. granulated sugar
1/2 t. cinnamon
2 c. ground walnuts, medium coarse
1/2 c. dark or white raisins, plumped with warm water
1/2 c. powdered sugar to dust the strudel
The recipe calls for mixing the dough in an electric mixer, but it can also be done by hand.
1. To make dough: Place 2 c. flour in an electric mixing bowl. Sprinkle with the salt. Attach dough hook; turn on low speed.
2. Add in butter and egg. Add 1/2 c. of the water; blend well before adding more liquid. The dough will be soft but not wet. It will clean off the sides of the bowl when there is a proper balance of flour and water.
3. Knead at low speed for 6 min. Stop the machine; remove mixing bowl. Feel dough to make certain it is soft and elastic, not sticky. Place dough under an inverted warm bowl or pan; allow to rest for 10 min.
4. Flatten dough into a rectangle, about 18X8" . Brush lightly with butter. Allow to rest for 10 min. Sprinkle remaining flour on a long cloth; place dough on top. You will now stretch the dough until it is almost transparent. Do this by letting the dough rest on the back of your hands and pulling it slowly from the center. Continue around the dough, carefully pulling, stretching it with the back of your hands. Do not pinch with
your fingers. Pay close attention to thicker areas. Work until dough is a uniform thickness. Patch large holes with pieces taken from an end. Ignore small tears, which will not be noticed when the pastry is rolled. Trim off any heavy edges with a sharp knife. Allow the dough to dry for 15 min. on the cloth.
5. While dough is drying, melt butter or margarine and keep warm. Peel, slice apples.
Preheat oven to 375 degrees. Prepare a baking pan by greasing and flouring an 18X12" sheet pan or use parchment paper.
6. For filling: Sprinkle dough with melted butter or margarine. Be careful not to tear dough. Combine crumbs, sugar, cinnamon and nuts. Sprinkle over entire surface.
7. Drain cherries; reserve 2 T. cherry syrup to drizzle over cherries and apples later. Dry
apples on paper toweling before placing on dough. Scatter the raisins and apples evenly over the lower third of the dough (lengthwise). Place a row of drained cherries down the center of the raisins and apples.
8. To roll the strudel, grasp the cloth with both hands nearest the filling; gently lift the dough to start it rolling. When the strudel is complete, shape it uniformly with your hands. Cut into lengths which will fit baking pan; tuck in the ends. The seam should be on the bottom. Brush the strudel with the melted butter.
9. Place in the middle rack of the oven. Halfway through the baking time, turn pan around to balance baking. Bake until golden, about 35-45 min. Dust with powdered sugar before serving.
