For the Apple Strudel
Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.
It was very hard for me to spread melted butter over the dough although I used my fingers. The dough was super thin and I was left with no option but to sort of lightly pat the butter on top. But it dint hinder the taste and it came out beautifully even then
Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
Make sure the filling is without any liquid. Sometimes if you leave the mixture (apple +cinnamon) for a while, the apple will ooze out liquid. Avoid it. This will help
To make this step easier, it is v essential to flour the tablecloth liberally. I used my instincts to flour generously though I thought may be I over did it, but I hardly had any problems. In fact I had no issues and then when I lifted the cloth, the dough rolled beautifully and did not stick at all
Transfer the strudel to the prepared baking sheet by lifting it.
I was apprehensive to use my hands, so used a wide spatula and lifted it slowly. It worked well
You gotto make it to believe the aroma that filled the house. It was too good to be true!Cool for at least 30 minutes before slicing.
For the Strudel Dough
Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
Since I made it on a weekend, I had time to kill, hence I allowed the dough to stand for close to 2 hours. The dough turned out to be amazing to work with!
It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle
To repeat what I mentioned previously : Flour welland roll it out as much as you can.
recipe from “kaffeehaus – exquisite desserts from the classic cafés of vienna, budapest and prague” by rick rodgers
Apart from fresh ingredients from the market I used brown sugar and left the apples a bit in lemon water :)
just got back from austria, my cousin's wife showed me how to make strudel. gave me a metric recipe. used your recipe and it turned out fabulous, danke!
Hey Suzanne, thank you for reaching out to me. Hope it works out great just like your dads. This is our family favourite and hope it becomes yours as well :) --DK
Thank you Patti :) Merry Christmas to you and yours --DK
Why go back and forth? While making the dough, see the instruction for the dough and when finished see for the strudel. Nothing involves going back and forth! --DK
They are added to absorb the excess juices from the apples and to keep the filling together in the strudel. Keep this in mind before making them without :) --DK
Equal amount of water or white grape juice or apple juice. I actually used apple juice for this recipe
Oh yes! I made non alcoholic version too - u can use water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. I used apple juice
store bought FILO pastry is your best bet for the traditional strudel :) -DK
Oh yes you sure can Diana :) It will make it all the more easier :) Just make the stuffing and the rest if easy -DK
Thank you so much Carol. I hope that you win the challenge :) -- DK
I am glad you liked it Sridhar :) Its our fav too --DK
You can make the dough without Vinegar of course - The purpose of this vinegar is to help the dough to stretch....Keep the dough longer before stretching it.. Any dough made with all purpose flour benefits from sitting for longer hours...so try keeping it for 3-4 hours if skipping vinegar. It will be great to work with while stretching. Hope this helps -- DK
Thanks Clairet, I think you very well can :) :) Hopefully you do get to make it for christmas -- DK
Can you please elaborate what you are asking for? I didn't quite understand your question --DK
Thank you Sagar :) You can prepare the dough the previous day and refrigerate it overnight or freeze them in case of much later use. Just like Phyllo/Filo pastry. You can prepare the filling too overnight. Just make sure it does not have liquid before filling it with the dough (the apples tend to ooze liquid ). Hope this is what you were asking for--DK
Hi, Thank you for your kind words. I am glad you like what you see :) --DK
Hi Robert, I have no idea about this variation! The only one I know is the one I have shown in the post. I will surely keep a lookout on this version, does look interesting and will update in case I get to know about it! Thank you -- DK
Hi, Actually I did not use any gizmo for this. I used my best tools - hands :). They worked out pretty well!. mm as for as raisins go, I have heard that dried cranberries make good substitutes, Tyler from Food Network once said that dried black figs also has raisin like texture and taste. If you dont get any of these, just skip them altogether - they are just 3 tbsp! Add 3 tbsp of nuts of you like :) -- DK
Thank you Christy :) --DK
You can easily skip the rum. Just use some hot water instead along with the raisins, for them to plump up. You wont find any difference in the taste - DK :)
Hi Cheryl, the only thing I can think of is to reduce the amount of liquid. May be its the quality of the flour. First mix in all the liquids together and then add tbsp by tbsp to the flour mixture until you reach a soft dough stage. Don't add all the liquid if its not necessary. Hope this works out for you and also that you haven't "washed your hands" off yet on this one yet ;). This recipe makes an amazing dough.
Hi Cila, I am grateful for such a generous comment. I am so glad that it worked out amazing for you. I know how it feels after all that effort to watch and smell the aroma of the strudel. Nothing beats that satisfaction. Thank you for your kind words :) -- DK
Unbleached flour should be available in your local grocery stores itself. Its nothing but all-purpose flour. In the US mostly two types of all purpose are available - unbleached and bleached. Unbleached is better nutritionally and also works great for breads and pastry. If anything called 'Unbleached all purpose flour' is not available in your local stores, simply use 'all purpose flour'.
The thinner the crust the better. Stretch it as much as you can. It should v flimsy and close to tearing. Thats ideal :) Depending on the Oven, it should take only about 20-30 minutes for the crust to turn golden brown. Hope this helps
Hi Mary, thank you for the compliments. Glad to know that it came out v well - yes! I agree with you about the aroma! It was amazing :) --DK
Hi Hannah, Thank you such a wonderful compliment. Made my day! :) ----- DK
Hi Karen, thank you for your kind words :) appreciate it. yes, it freezes well unbaked (just like pizza dough). Though few online resources tell me that you could possibly freeze baked strudel too, my gut feeling says that its better frozen when unbaked. :) As for serving size, it depends on how much you are able to stretch the dough - I was able to stretch it as thin as possible and it was good and a decent portion for 4 of us - I think you can easily use this recipe for 4-6 ppl - 2 slices each. Hope this helps :) --- DK :)
Hi Roya, thanks for trying it out :) The aroma is fantastic isnt it ?:) Yes, you need to cool it in a rack for at least 30 minutes before slicing it. It is best the day it is baked unfortunately but the good news is, it won't last that long :) - DK
I think it should be perfectly ok to divide the dough. You can divide into small pieces and then stretch it out thin and roll it with whatever filling you desire. :) - DK
I had goosepimples all over when I read your comment. Thank you :)
Thanks for your wonderful comment Patricia! I appreciate it :) As for the frozen part, I am really not sure although what you say seems like a sensible thing to me. I mean if Pizza dough can be freezed, I think this dough can be refrigerated too. Lemme do a bit of research and if I get anything handy, will surely update you the same :)
Most of my strudel was gone on the same day itself, I just had a few inches of the strudel left. I forgot to refrigerate it and left it in the Oven - but the next day nothing happened. The only problem was the flaky layer had become chewy and moist and not as crisp as on the first day. Re-heating only made the filling warm but did nothing for the outer layer. So my guess is it is best on the same day....!
Thanks Lisa :) This challenge was amazing...wasnt it?