|German Apple Strudel|
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Dough: This is the basic recipe for strudel dough. Use packaged
2 cups flour
Place the flour and salt in a mixing bowl and make a well in the center. Add the butter, egg and water. Stir until the dough is soft and comes away from the sides of the bowl.
Transfer the dough to a floured board and knead for approximately 15 minutes or until it is soft and pliable.
Depending on the number of strudels to be made, divide the dough into 2 or 3 portions, and with a pastry brush, lightly brush the pieces with butter so they do not dry out. Cover the dough with the heated mixing bowl and allow it to stand for 30 minutes. Preheat the oven to 425F.
Place a large cloth onto the pastry board and on top of this roll out
one of the pieces of dough with a warm rolling pin, ensuring that the
dough does not stick. Brush it frequently with melted butter. Using your
hand, spread out the sheet of dough as thinly as possible. Try to shape
the piece into a rectangular form so that it will be easier to roll into
the strudel. When the dough has been stretched to the desired thickness
and shape, place the filling on it, leaving a 1 inch margin of dough on
each side. Roll the strudel into shape with the aid hen the strudel is
baked, let it stand for a few minutes. Sprinkle it with powdered sugar
and serve it cut into 2 inch thick slices. Vanilla sauce is a nice addition.
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