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Apfelstrudel (Apple Strudel)
For the dough:
10−1/2 oz. bread flour
l/6 oz. salt
1−l/2 oz. vegetable oil
5−1/3 oz. water, lukewarm
For the filling:
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−1/2 lb. apples (Golden Delicious), sliced
−l/3 oz. granulated sugar
−1/2 oz. dark rum (Myers)
−1/3 oz. raisins
/8 tsp. ground cinnamon
lemons (juice and peel)
For the buttered breadcrumbs:
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0−1/2 oz. butter (unsalted)
0−1/2 oz. bread crumbs
Knead flour, salt, oil and water into a medium−firm dough. Divide into 3 small round
loaves, brush each loaf with melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel,
lemon Juice, rum, cinnamon and blend together well.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet
with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs,
spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into
roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with
melted butter. Bake strudel for 60 to 90 minutes in a 400F to 425F oven.
Apfelstrudel (Apple Strudel)
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