Knead into a soft, pliable dough, using more of the water as necessary. In a large bowl, sift together all-purpose flour, baking powder and salt. The outside is a pastry dough that’s a cross between pie crust and puff pastry and the filling is apple pie. The best seemed to be the ones at 350 for about 15-20 minutes - also be sure to not let the strudels get too brown if you roll your dough out very thinly. This dough is ready to form into a ball, brush with oil or melted butter and rest for an hour. Advertisement Step 2 5 from 5 votes. This dough was so dry tough and bland it was really disappointing. Cuisine Austrian, Vegan. Place everything, strudel, and cloth, onto the baking sheet and then roll your strudel gently off your cloth and onto the parchment paper, seam-side down. In a large bowl, sift together all-purpose flour, baking powder and salt. Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Mix well and let stand 10 minutes. Stir in brown sugar and golden raisins; set aside. The pastry is finished! The trick is to make sure to let it set for at least an hour so that it is easier to work with and be able to stretch it thin. (The edges are a little thick so we cut those off.). A traditional German apple strudel (apfelstrudel) made simple with flaky layers of pre-made phyllo dough and a deliciously sweet apple filling. For me, the secret to a good strudel is to have no holes or steam vents in the strudel. this link is to an external site that may or may not meet accessibility guidelines. It is not possible to roll dough out even close to thin enough to be a true strudel dough. Brush melted butter over exposed layers of dough. at 400 degrees and I had a great dessert. I used it for lamb with dried tomatoes strudel. Apples seem to be in my DNA, given that my mother made apple pies to be frozen each year and apple sauce. The dessert is super light because all you taste is delicious apples … The perfect apple strudel … You can start to see the cloth (with kangaroos) underneath the dough in this picture. try using whole-wheat flour. Then place that bowl in a sink of hot water and let them sit for about 15-20 … This is the noodle dough I use to make mom's strudela recipe. Dough recipe for one large or two small strudels: After mixing all ingredients together initially with a spoon you will want to knead the dough by hand for several minutes until it is tacky, not sticky (whole wheat strudel recipe demonstrates "sticky"). The first roll: Using the towel, fold about 1/3 of the dough over the filling. This is NOT a strudel dough! Strudel can have many different fillings. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. You may make two smaller strudels with the dough but we find the results dissatisfying because the ratio of filling to dough is not the same. Steps to Make It. I made a nice topping for my strudel too.....1/2 cup flour 1/2 cup white or confectioners sugar 1/2 tsp. Quickly stir into the flour mixture. Place the baking sheet up close to the strudel (slide it underneath the cloth). A strudel dough is traditionally stretched so thin that you can see newsprint through it. We have been so busy over here! Put the apple mixture down the bottom half of the long side of the pastry, leaving a 1-inch border around the outside. Easy to make but not too interesting a flavor either. Mix the apple filling and let stand until your dough is ready. To use, divide into two parts. Roll into a log. Cook Time 30 mins. Drain the juice before using the filling on the dough. It makes the top a little sweet and cruchy. Apple strudel is a dessert that holds memories. A slight golden color is plenty. it can get pretty hard to eat if its thick. … Any filling can be baked inside this easy, basic strudel dough! Roll out dough on a floured surface until about 12" x 16". My ham and pepperoni rolls were quite dry while my buffalo chicken roll was perfect - the tons of blue cheese dressing prevented drying out of the dough in the oven. Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Continue to stretch the dough with your hands from the middle to the outside edge until it's thin enough for your liking. Put a sheet of parchment on your baking sheet. We have buttered bread crumbs on one side and an apple-raisin mixture on the other. No gift befits the food-obsessed people in your life like a cookbook.