Viennese Apple Strudel recipe pls! - for real super good one?!
Only for those tried and tested recipes, if not pls do not answer!. thanksWww@FoodAQ@Com
Answers:
here you are: (the answers given by others sound so complex and long!)
Apple Strudel (apfelstrudel)
strudel dough
1 1/2 cups all-purpose flour
1 large egg
1/4 teaspoon salt
1 1/2 tablespoons corn oil
1/3 cup warm water
1/4 cup unsalted butter, melted,for brushing
apple filling
1/4 cup fine dry breadcrumb
1/2 cup sugar
1 teaspoon ground cinnamon
5 large tart apple, peeled cored,and thinly sliced (such as granny smith)
1 tablespoon lemon juice
1/4 cup raisins
1 cup finely chopped walnut
1 tablespoon confectioners' sugar, for dusting baked strudel
Directions
1TO MAKE THE STRUDEL DOUGH, measure the flour into a large bowl and make a well in the center of it!.
2In a small bowl, beat the egg, salt, oil, and water until blended!.
3Pour the liquids into the well in the flour and mix until a soft dough forms!.
4Pick up the dough with one hand (coat your hand lightly with oil to prevent sticking) and slap the dough into the bowl or onto a lightly oiled surface about 100 times!.
5(Or place the dough into an electric mixer with dough hook and beat at high speed for 10 minutes!.) The dough will be sticky at first, but then will become elastic and will leave the board and hands clean!.
6Divide the dough into 2 lightly oiled bowls and let rest, covered, for 10 minutes!.
7Cover a table with a smooth, plastic tablecloth and rub very lightly with an oil-soaked cloth!.
8Dust one of the parts of dough lightly with flour and invert the bowl onto the plastic tablecloth-covered surface!.
9Dust the top with flour!.
10Pat the dough down as flat as possible, then with a lightly floured rolling pin, roll out to make a circle about 10 inches across!.
11Working from the underside of the dough with palms up, gently and slowly stretch the dough until measure 30 inches each way and is paper thin!.
12Brush the dough with 2 tablespoons of the melted butter!.
13Using the plastic tablecloth really makes it so much easier!.
14MAKE THE FILLING!.
15In a small bowl, mix the crumbs, 1/4 cup of the sugar, and 1/2 teaspoon of the cinnamon!.
16Sprinkle the dough evenly with 2 tablespoons of this mixture!.
17In a large bowl, mix the apples with the lemon juice, the remaining sugar, and cinnamon!.
18Sprinkle the dough with half the apple mixture and half the raisins and the chopped walnuts, leaving about one-quarter of one end of the dough uncovered, and 6 inches from 2 OPPOSITE ENDS uncovered!.
19Lift the 2 OPPOSITE SIDES of unfilled edges up over the filling!.
20Brush the fold edges with 1 tablespoon more of the melted butter!.
21Starting from the FILLED EDGE of the dough, lift the plastic cloth so that the strudel will roll up, rolling toward the UNFILLED EDGE of the dough, forming a roll!.
22Place the roll on a buttered baking sheet with the seam side down!.
23Brush the roll with 1 tablespoon more melted butter!.
24REPEAT the stretching, filling and rolling procedure with the SECOND HALF of the dough and the remaining filling ingredients!.
25Preheat the oven to 400 F!.
26Bake for 35 to 45 minutes or until golden brown!.
27Dust with confectioners' sugar!.
28Cut in slices to serve!.
2:
apples
1 1/2 c!. sifted flour
1/2 tsp!. salt
1 tsp!. sugar
1/2 c!. Wesson oil
2 tbsp!. milk
STRUDEL MIXTURE:
3/4 c!. sugar
2 tbsp!. flour
1/4 tsp!. salt
2 tbsp!. butter, cut in
Sift flour, salt, and sugar into 8 x 8 x 2 inch pan!. Combine oil and milk in cup and whip with fork!. Pour all at once over flour!. Mix with fork until blended!. Pat out to cover bottom of pan and pinch dough up along sides of pan to 1 inch!. Peel and core apples and cut in eighths!. Arrange apple slices on top of dough!. Sprinkle strudel mixture over top!. Bake at 425 degrees for 40 to 45 minutes or until brown!.
3!.
For the Pastry:
1 cup (4 oz/120 g) all-purpose (plain) flour
3 tbsp!. vegetable oil
3 tbsp!. cold water
For the Filling:
2 oz!. (1/2 stick/50 g) butter
1 oz!. (25 g) fresh breadcrumbs
1 pound (450 g) cooking apples, peeled, cored and thinly sliced (about 2 very large, 4 small, or 3 medium size apples)
4 oz (1 cup/120 g) granulated (caster) sugar
3/4 tsp!. ground cinnamon
1/4 tsp!. ground nutmeg
3 oz!. (3/4 cup/75 g) golden raisins, currants or sultanas
1 oz!. (1/4 cup/25 g) slivered almonds, chopped
Extra flour, for flouring work surface
Garnish (optional)
Confectioners' (icing) sugar, for dusting strudel when cool
Instructions:
Preheat oven to 400 degrees F (200 C)!.
For the Pastry:
Sift the flour into a large bowl and make a well in the center!. Combine the oil and water and pour into the well in the center of the flour!. Mix well to form a dough!. Turn dough out onto a floured surface and knead until completely smooth!. Keep the surface well floured and roll the pastry dough out to form a wafer thin circle, approximately 15 inches (38 cm) in diameter!.
For the Filling:
Melt 1 oz!. (25 g) butter in a small saucepan and use a little to brush over the pastry circle!. In a medium frying pan, melt the remaining 1 oz!. (25 g) butter and gently fry the breadcrumbs until golden!. Sprinkle over top of pastry dough!. Combine the sugar, cinnamon, nutmeg, chopped slivered almonds, and the raisins (or sultanas or currants, if using instead of raisins); sprinkle over the thinly sliced apples and toss lightly!. Place apple mixture over the pastry dough; spreading with a rubber spatula!.
Roll the pastry up and fold the ends underneath!. Transfer the strudel onto a greased baking sheet and shape into a semi-circle (crescent shape)!. Brush with the remaining 1 oz!. melted butter and bake for 35-40 minutes or until golden brown!.
Let strudel cool slightly!. Transfer to a wire rack to cool completely!. Dust with confectioners' sugar just before serving!. Cut into 2 to 2 1/2-inch slices, and serve hot or cold with whipped cream, or ice cream!.
Makes 6-8 servings!.Www@FoodAQ@Com
Apple Strudel (apfelstrudel)
strudel dough
1 1/2 cups all-purpose flour
1 large egg
1/4 teaspoon salt
1 1/2 tablespoons corn oil
1/3 cup warm water
1/4 cup unsalted butter, melted,for brushing
apple filling
1/4 cup fine dry breadcrumb
1/2 cup sugar
1 teaspoon ground cinnamon
5 large tart apple, peeled cored,and thinly sliced (such as granny smith)
1 tablespoon lemon juice
1/4 cup raisins
1 cup finely chopped walnut
1 tablespoon confectioners' sugar, for dusting baked strudel
Directions
1TO MAKE THE STRUDEL DOUGH, measure the flour into a large bowl and make a well in the center of it!.
2In a small bowl, beat the egg, salt, oil, and water until blended!.
3Pour the liquids into the well in the flour and mix until a soft dough forms!.
4Pick up the dough with one hand (coat your hand lightly with oil to prevent sticking) and slap the dough into the bowl or onto a lightly oiled surface about 100 times!.
5(Or place the dough into an electric mixer with dough hook and beat at high speed for 10 minutes!.) The dough will be sticky at first, but then will become elastic and will leave the board and hands clean!.
6Divide the dough into 2 lightly oiled bowls and let rest, covered, for 10 minutes!.
7Cover a table with a smooth, plastic tablecloth and rub very lightly with an oil-soaked cloth!.
8Dust one of the parts of dough lightly with flour and invert the bowl onto the plastic tablecloth-covered surface!.
9Dust the top with flour!.
10Pat the dough down as flat as possible, then with a lightly floured rolling pin, roll out to make a circle about 10 inches across!.
11Working from the underside of the dough with palms up, gently and slowly stretch the dough until measure 30 inches each way and is paper thin!.
12Brush the dough with 2 tablespoons of the melted butter!.
13Using the plastic tablecloth really makes it so much easier!.
14MAKE THE FILLING!.
15In a small bowl, mix the crumbs, 1/4 cup of the sugar, and 1/2 teaspoon of the cinnamon!.
16Sprinkle the dough evenly with 2 tablespoons of this mixture!.
17In a large bowl, mix the apples with the lemon juice, the remaining sugar, and cinnamon!.
18Sprinkle the dough with half the apple mixture and half the raisins and the chopped walnuts, leaving about one-quarter of one end of the dough uncovered, and 6 inches from 2 OPPOSITE ENDS uncovered!.
19Lift the 2 OPPOSITE SIDES of unfilled edges up over the filling!.
20Brush the fold edges with 1 tablespoon more of the melted butter!.
21Starting from the FILLED EDGE of the dough, lift the plastic cloth so that the strudel will roll up, rolling toward the UNFILLED EDGE of the dough, forming a roll!.
22Place the roll on a buttered baking sheet with the seam side down!.
23Brush the roll with 1 tablespoon more melted butter!.
24REPEAT the stretching, filling and rolling procedure with the SECOND HALF of the dough and the remaining filling ingredients!.
25Preheat the oven to 400 F!.
26Bake for 35 to 45 minutes or until golden brown!.
27Dust with confectioners' sugar!.
28Cut in slices to serve!.
2:
apples
1 1/2 c!. sifted flour
1/2 tsp!. salt
1 tsp!. sugar
1/2 c!. Wesson oil
2 tbsp!. milk
STRUDEL MIXTURE:
3/4 c!. sugar
2 tbsp!. flour
1/4 tsp!. salt
2 tbsp!. butter, cut in
Sift flour, salt, and sugar into 8 x 8 x 2 inch pan!. Combine oil and milk in cup and whip with fork!. Pour all at once over flour!. Mix with fork until blended!. Pat out to cover bottom of pan and pinch dough up along sides of pan to 1 inch!. Peel and core apples and cut in eighths!. Arrange apple slices on top of dough!. Sprinkle strudel mixture over top!. Bake at 425 degrees for 40 to 45 minutes or until brown!.
3!.
For the Pastry:
1 cup (4 oz/120 g) all-purpose (plain) flour
3 tbsp!. vegetable oil
3 tbsp!. cold water
For the Filling:
2 oz!. (1/2 stick/50 g) butter
1 oz!. (25 g) fresh breadcrumbs
1 pound (450 g) cooking apples, peeled, cored and thinly sliced (about 2 very large, 4 small, or 3 medium size apples)
4 oz (1 cup/120 g) granulated (caster) sugar
3/4 tsp!. ground cinnamon
1/4 tsp!. ground nutmeg
3 oz!. (3/4 cup/75 g) golden raisins, currants or sultanas
1 oz!. (1/4 cup/25 g) slivered almonds, chopped
Extra flour, for flouring work surface
Garnish (optional)
Confectioners' (icing) sugar, for dusting strudel when cool
Instructions:
Preheat oven to 400 degrees F (200 C)!.
For the Pastry:
Sift the flour into a large bowl and make a well in the center!. Combine the oil and water and pour into the well in the center of the flour!. Mix well to form a dough!. Turn dough out onto a floured surface and knead until completely smooth!. Keep the surface well floured and roll the pastry dough out to form a wafer thin circle, approximately 15 inches (38 cm) in diameter!.
For the Filling:
Melt 1 oz!. (25 g) butter in a small saucepan and use a little to brush over the pastry circle!. In a medium frying pan, melt the remaining 1 oz!. (25 g) butter and gently fry the breadcrumbs until golden!. Sprinkle over top of pastry dough!. Combine the sugar, cinnamon, nutmeg, chopped slivered almonds, and the raisins (or sultanas or currants, if using instead of raisins); sprinkle over the thinly sliced apples and toss lightly!. Place apple mixture over the pastry dough; spreading with a rubber spatula!.
Roll the pastry up and fold the ends underneath!. Transfer the strudel onto a greased baking sheet and shape into a semi-circle (crescent shape)!. Brush with the remaining 1 oz!. melted butter and bake for 35-40 minutes or until golden brown!.
Let strudel cool slightly!. Transfer to a wire rack to cool completely!. Dust with confectioners' sugar just before serving!. Cut into 2 to 2 1/2-inch slices, and serve hot or cold with whipped cream, or ice cream!.
Makes 6-8 servings!.Www@FoodAQ@Com
apple strudel
Ingredients :
Pastry :
250g flour
3 eggs
80g butter
Filling :
500g apples
50g raisins
80g chopped almonds
150g sugar
1 tablespoon cinnamon
Recipe :
Take a bowl and work the flour, butter, 2 eggs and a glass of warm water together!.
Whisk mixture with a fork until you have a smooth paste!.
Cover with a warm towel and leave to rest for half an hour!.
Lay out a cloth and dust with flour!. Roll out pastrty onto cloth and stretch out as much as possible!.
Peel and slice the apples and arrange on the pastry, along with the raisins and almonds and ust with sugar and cinnamon!.
Roll up the pastry with the aid of the cloth, to form a log shape and seal edges with egg yolk!. Brush egg yolk over top and put in oven for 45 minutes at 350°F (180°C)!.
Advice :
Try eating your apple strudel with whipped cream or custard and a cup of hot chocolate!.Www@FoodAQ@Com
Ingredients :
Pastry :
250g flour
3 eggs
80g butter
Filling :
500g apples
50g raisins
80g chopped almonds
150g sugar
1 tablespoon cinnamon
Recipe :
Take a bowl and work the flour, butter, 2 eggs and a glass of warm water together!.
Whisk mixture with a fork until you have a smooth paste!.
Cover with a warm towel and leave to rest for half an hour!.
Lay out a cloth and dust with flour!. Roll out pastrty onto cloth and stretch out as much as possible!.
Peel and slice the apples and arrange on the pastry, along with the raisins and almonds and ust with sugar and cinnamon!.
Roll up the pastry with the aid of the cloth, to form a log shape and seal edges with egg yolk!. Brush egg yolk over top and put in oven for 45 minutes at 350°F (180°C)!.
Advice :
Try eating your apple strudel with whipped cream or custard and a cup of hot chocolate!.Www@FoodAQ@Com
This is very good and authentic
kind of lengthy!.!.!.
Viennese Apple Strudel ( Wiener Apfelstrudel )
For the dough:
3 cups bread flour, 1 egg, 1/4 cup soft, unsalted butter, 1/2 teaspoon salt
1 cup cold water, Vegetable oil, Bread flour;
For the Filling:
3/4 cups coarse white bread crumbs, 1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples , 1/3 cup granulated sugar , 3/4 cup dark raisins
3/4 cup coarsely crushed nuts,2 teaspoon ground cinnamon, 5 ounces firm, unsalted butter
To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer!. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough!. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes!. Form the dough into a ball and coat it with oil!. Cover and let rest at room temperature for about 1 hour!.
For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes!. Break into pieces and place in a food processor!. Pulse the processor until the bread resembles large bread crumbs!. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown!. Reserve the sauteed bread crumbs and the remaining melted butter separately!. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs!. Cut the firm butter into chunks and gently toss together with the apple mixture!.
To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth!. The cloth is used to facilitate stretching and rolling the dough!. Make sure that the cloth is securely fastened to the table!. Dust the cloth lightly with the flour!. Place the rested dough in the center of the cloth!. Using a rolling pin, roll the dough into a large, thin rectangle!. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough!. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough!. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet!. Be very careful when you are pulling and stretching not to tear the dough!. After it is pulled to the proper size, let the dough relax on the table for a few minutes!. There will be a thick edge around the edges, trim this away!. You also want to trim off any parts of the dough that hang over the edges of the table!. Place the apple filling next to the long edge of the dough closest to you!. Form the filling into a thick log!. Brush some of the reserved melted butter generously over the remainder of the dough!. Sprinkle the remaining bread crumbs over the dough!. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side!. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper!. Brush the strudel with the last of the melted butter!. Bake in a preheated 375 degree oven F for about 35 minutes, Remove the pan from the oven and cool!. Slice the the strudel into individual servings and serve either warm or at room temperature!.Www@FoodAQ@Com
kind of lengthy!.!.!.
Viennese Apple Strudel ( Wiener Apfelstrudel )
For the dough:
3 cups bread flour, 1 egg, 1/4 cup soft, unsalted butter, 1/2 teaspoon salt
1 cup cold water, Vegetable oil, Bread flour;
For the Filling:
3/4 cups coarse white bread crumbs, 1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples , 1/3 cup granulated sugar , 3/4 cup dark raisins
3/4 cup coarsely crushed nuts,2 teaspoon ground cinnamon, 5 ounces firm, unsalted butter
To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer!. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough!. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes!. Form the dough into a ball and coat it with oil!. Cover and let rest at room temperature for about 1 hour!.
For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes!. Break into pieces and place in a food processor!. Pulse the processor until the bread resembles large bread crumbs!. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown!. Reserve the sauteed bread crumbs and the remaining melted butter separately!. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs!. Cut the firm butter into chunks and gently toss together with the apple mixture!.
To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth!. The cloth is used to facilitate stretching and rolling the dough!. Make sure that the cloth is securely fastened to the table!. Dust the cloth lightly with the flour!. Place the rested dough in the center of the cloth!. Using a rolling pin, roll the dough into a large, thin rectangle!. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough!. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough!. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet!. Be very careful when you are pulling and stretching not to tear the dough!. After it is pulled to the proper size, let the dough relax on the table for a few minutes!. There will be a thick edge around the edges, trim this away!. You also want to trim off any parts of the dough that hang over the edges of the table!. Place the apple filling next to the long edge of the dough closest to you!. Form the filling into a thick log!. Brush some of the reserved melted butter generously over the remainder of the dough!. Sprinkle the remaining bread crumbs over the dough!. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side!. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper!. Brush the strudel with the last of the melted butter!. Bake in a preheated 375 degree oven F for about 35 minutes, Remove the pan from the oven and cool!. Slice the the strudel into individual servings and serve either warm or at room temperature!.Www@FoodAQ@Com
Ingredients
6 cups apple, tart, sliced
3/4 cup raisins
1 tablespoon lemon, rind of, grated
3/4 cup sugar
2 teaspoons cinnamon
3/4 cup almond, ground
8 ounces filo pastry, 1/2 box,thawed
1 3/4 cups butter, (no margarine),melted
1 cup breadcrumbs, finely crushed
Directions
1) Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds!.
2) Set aside!.
3) Place 1 fillo leaf on a kitchen towel and brush witl melted butter!.
4) Place a second leaf on top and brush with butter again!.
5) Repeat until 5 leaves have been used, using about 1/2 c of butter!.
6) Cook and stir bread crumbs with 1/4 c of butter until lightly browned!.
7) Sprinkle 3/4 cup crumbs on the layered fillo leaves!.
8) Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border!.
9) Lift towel, using it to roll leaves over apples, jelly roll fashion!.
10) Brush top of the strudel with butter and sprinkle with 2 T crumbs!.
11) Repeat the entire procedure for the second strudle!.
12) Bake the strudels at 400 degrees F!. for 20 to 25 minutes, until browned!.
13) NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections!.Www@FoodAQ@Com
6 cups apple, tart, sliced
3/4 cup raisins
1 tablespoon lemon, rind of, grated
3/4 cup sugar
2 teaspoons cinnamon
3/4 cup almond, ground
8 ounces filo pastry, 1/2 box,thawed
1 3/4 cups butter, (no margarine),melted
1 cup breadcrumbs, finely crushed
Directions
1) Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds!.
2) Set aside!.
3) Place 1 fillo leaf on a kitchen towel and brush witl melted butter!.
4) Place a second leaf on top and brush with butter again!.
5) Repeat until 5 leaves have been used, using about 1/2 c of butter!.
6) Cook and stir bread crumbs with 1/4 c of butter until lightly browned!.
7) Sprinkle 3/4 cup crumbs on the layered fillo leaves!.
8) Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border!.
9) Lift towel, using it to roll leaves over apples, jelly roll fashion!.
10) Brush top of the strudel with butter and sprinkle with 2 T crumbs!.
11) Repeat the entire procedure for the second strudle!.
12) Bake the strudels at 400 degrees F!. for 20 to 25 minutes, until browned!.
13) NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections!.Www@FoodAQ@Com
I once spent almost a whole afternoon making Strüdel pastry!. When I presented it to my (UK) guests, my sister-in-law said, 'What's so special!? It's only rolled up apple pie!.
These days you can buy filo pastry!.
Filling: sharp apples, a mixture of raisins, currants and sultanas, brown sugar, cinnamon!. Place on at least 3 layers of filo pastry, moisten the edges with melted butter, roll up and seal!. Bake at 180°!. Serve with home-made custard (Crême anglaise), not Birds!. For an added kick you can soften the dried fruit in the spirit of your choice - Calvados, Brandy, Kirsch - but drain them well before adding to the apple, otherwise you^ll end up with a soggy mess!.Www@FoodAQ@Com
These days you can buy filo pastry!.
Filling: sharp apples, a mixture of raisins, currants and sultanas, brown sugar, cinnamon!. Place on at least 3 layers of filo pastry, moisten the edges with melted butter, roll up and seal!. Bake at 180°!. Serve with home-made custard (Crême anglaise), not Birds!. For an added kick you can soften the dried fruit in the spirit of your choice - Calvados, Brandy, Kirsch - but drain them well before adding to the apple, otherwise you^ll end up with a soggy mess!.Www@FoodAQ@Com