8/7/2019 Dessert - Apple strudel

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Apple Strudel

Small white bread croutons 115g

Melted unsalted butter 170g

Cooking apples 1.2k

Granulated sugar 85g

Raisins (dark) 170gCrushed nuts 170g

Cinnamon 1tsp

Firm unsalted butter 115g

Strong white flour 340g

Egg 1

Soft butter 55g

Salt tsp

Cold water 180g

Vegetable oil

Method

1. Place the flour, egg, soft butter and salt into a mixer bowl. Mixing with the sough

hook at low speed, add enough of the cold water to make a soft dough.

2. Knead the dough at medium speed until it is smooth and elastic, about 5 minutes.

3. Form the dough into a ball and coat it with oil, cover and let rest at room

temperature for about 1 hour.

4. Saut the croutons in 55g melt butter over medium heat until they are golden brownand crisp, 5-7 minutes.

5. Separate the butter from the croutons and save for later.

6. Peel and core the apples. Cut them in half lengthwise form the stem end. Cut each

half cross wise into thin slices.

7. Combine the sliced apples, granulated sugar, raisins, nuts, cinnamon and about half

of the croutons.

8. Cut the firm butter into small chunks and gently toss together with the apple

mixture. Set aside.

9. Cover a work surface measuring

approximately 3 x foot with a clean

tablecloth. Fasten it under the table withpegs.

10. Sprinkle flour lightly and evenly over the

cloth.

11. Place the relaxed dough in the centre of

the cloth. Using a rolling pin, roll out the

dough to make a small rectangle.

12. Using first you fingertips and then the top

part of your hands, gradually and evenly

lift and pull the dough into a thin

membrane, approximately 1m x 75cm .

13. Let the dough relax and dry on the tablefor 2 to 3 minutes.

14. Trim away any thick edges or overhangs.

8/7/2019 Dessert - Apple strudel

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15. Distribute the apple filling next to the long edge of the dough closest to you.

16. Form the filling into a thick rope with your hands.17. Brush some of the melted butter reserved from earlier generously over the

remainder of the dough..

18. Sprinkle the remaining croutons over the dough

19. Remove the pegs to free the cloth.

20. Using the cloth to help lift the dough, roll the

strudel, starting at the filling side, into a fairly

loose spiral.

21. Place the strudel seam-side down in a

horseshoe shape on a silicon lined baking tray

and brush to top with the remaining melted

butter.22. Bake at 190C for about 35 minutes.

23. Brushing several times with butter and any

juices that run out of the pastry.

24. Let the strudel cool, slightly, trim the ends and

slice into 16 servings, approximately 5cm in

length.

25. Sift icing sugar over the top.

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