Appelstrudel |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
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:
4-1/2 lb. apples (Golden Delicious), sliced
5-l/3 oz. granulated sugar
1-1/2 oz. dark rum (Myers)
5-1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
for the buttered breadcrumbs:
10-1/2 oz. butter (unsalted)
10-1/2 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 400 degrees F to 425 degrees F oven.
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