The expanses of the apple straddle or apfelstrudel have reached as far as the Arabia, Egypt, Syria, Turkey and the whole of Europe as well. The strudel is however a German word whose etymological roots go back to the Middle High German which when translated means whirlpool or eddy.
Recipe
There are many ways to make the apfelstrudel. Classically speaking, the apple strudel does not require fancy preparatory performances. Moreover, it can also be served and consumed either cold or warm. You can also drizzle over it some vanilla sauce or whipped cream or a beautiful scoop of vanilla ice-cream and partner it with a beverage, either tea or coffee. The featured recipe requires just as much as the traditional recipe demands that is apples of-course, raisins, sugar, and cinnamon.
For the purpose of the following and to also maintain the traditional spirit of the recipe it is advisable to use homemade dough rather than a readymade one from the market. The noodle like dough is an important feature of the recipe and not at all difficult. Though it might be tough for some to get it right on the first time, but there is nothing that cannot be achieved through practice.
The following recipe is how German families would prepare a traditional apfelstrudel. Furthermore, the total time involved is about 180 minutes. You will see that the cooking and preparation time are divided almost equally. Finally, through this process you can easily get 12 to 16 pieces.
Ingredients:
For the dough
- All-purpose flour: 2 ½ c
- Salt: ¼ tablespoons
- Neutral oil: 2 T and 1 tablespoons
- Lukewarm water: 13 T
For the fillings
- Butter: 7 T
- Breadcrumbs: 1 c
- Raisins: ½ c
- Rum or Orange juice: 4 T
- Chopped baking apples: 6 to 8 c (use 5 to 6 large apples of the best quality available)
- Granulated sugar: ¾ c or 150 grams
- Lemon zest: 1 to 2 teaspoons
- Lemon Juice: 4 T (out of about ½ large sized lemon)
- Cinnamon: ¼ teaspoons
- Melted butter: ½ cup
- Powdered sugar for the purpose of decoration
Preparation
It is important that you always begin with the preparation of the dough first.
Now, in the same regard, take a large sized, heat proofed, glass bowl and place the all-purpose flour in it along with the mentioned quantity of salt, then the water and finally the oil. You will first be required to stir the mixture using a spoon to begin with. Later-on when the dough starts to get tougher you can use your hands after washing them thoroughly. One must go on kneading the dough till the point it becomes smooth and tacky. It is also important to keep in mind that the dough should not be sticky. If it in any case appears to be sticky then you will have to add some more of the all-purpose flour, but make sure that you do not go overboard with the quantity. Go one tablespoon at a time. Usually it will not take up more than just one spoon. In the due course you will notice that the dough become smooth on the outside.
With the dough ready, you will then have to turn the dough into small, smooth balls. Then you may go on brushing the exterior of the balls with some oil and then store them for a period of an hour, in the bowl at the room temperature. You may also cover the mouth of the bowl with a plastic wrap, but not too tightly, there should be enough room.
Remember the Apfelstrudel requires two kinds of fillings. So,
For filling 1: You will first need a non-stick pan of regular size and then place it on the heat. Then go on adding butter and let it foam. When that happens, you can go on adding the breadcrumbs. You are required to toast the breadcrumbs therefore, constant stirring is important. When the golden brown colouring appears, take the pan off the heat and allow the breadcrumbs to cool down.
For filling 2: Take a medium sized bowl first. Here you are required to soak the raising either in some rum or orange juice, depending upon your preference. Putting the raising in the microwave for a period of 30 seconds and then going on to soak them also helps. Let them be for as long as necessary. In the mean time you can peel the apples, remove their cores and then go on chopping them into small pieces. With that done, place the chopped apples in a bowl and then add the sugar along with sugar, lemon juice, lemon zest, raising and the cinnamon and then go on mixing them well enough for a good whole minute or two.
For the purpose of rolling out the dough:
You will first be required to prepare the work surface by sprinkling a reasonable amount of the all–purpose flour. Then you can roll out the dough on the surface and turn them into 9 inches by 13 inches. Also take a clean towel and lightly spread some of the flour on it. Next, you will have to place the towel on top of the dough. Then grab the both ends of towel and the dough and then flip over in an instant action. You might have to straighten the ends.
Now, using your hands carefully stretch the dough in all directions. This has to be done to the point when the dough begins to get evenly thin on all sides. You will have to work throughout the surface gently by stretching and the aim is to reach a point when the surface of the dough begins to look slightly translucent. Make sure that at those spots on the surface do not tear open, moreover, even out such tendencies on the surface by stretching the other side. Don’t worry about the thick edges, just in case they are hard to avoid then they can be cut out. With that done, take the melted butter and brush it on the surface of the dough.
You can then go on spreading the breadcrumbs on approximately 2/3rd of the surface. Then immediately drain the apples and then place them on the remaining 1/3rd of the surface. You will have to judiciously spread them out on the surface. Also trim the remaining thick edges.
Now, using the kitchen towel fold the one side over the other which has the fillings. Now, on the surface which is exposed brush some more of the melted butter. Then go on folding the ends of the dough as you would fold an envelope or like that of a burrito. Then fold the other side of the dough while also brushing the surface with butter. Then place the strudels on baking sheets which are lined with parchment paper. Next, while rolling the strudels onto the parchment paper brush some more melted butter on both the sides.
In the mean time you can preheat the oven. When the strudels are ready place them into the oven and bake for 20 minutes at 400 degrees Fahrenheit. Then bake them again for 40 to 60 minutes at 350 degrees Fahrenheit.
When that is done, take the strudels out and sprinkle some of the powdered sugar forming a fine even layer along with brushing some of the melted butter also. All of this has to be done while the apple strudels are still warm. Then you can go on transferring them onto a serving plate. Cut them in slices carrying 1 ½ inches width.
Finally, you can serve the apfelstrudel with whipped cream or vanilla sauce or the regular vanilla ice-cream.
Also remember, if one has to serve the apfelstrudel the next day. In that case you might as well leave the apfelstrudel on the parchment paper and then loosely cover the top using a foil or any other clean means. Then immediately before serving you can re-crisp them in the oven. Microwaves do not usually do the job well. Moreover, as far as making strudels is concerned you will have to practice it a couple of times before you get the shape right.
Quick tips while making the strudel:
The first thing in the process as any professional chef would tell you, you have to simply be a little patient and also get the dough right.
There are also a few tools that you will need. For instance: clean cotton towel without a nap, a large sized baking sheet, parchment papers, rolling pins, pastry brush, couple of bowls of various shapes and sizes and a board that can be used for rolling out the dough.
When you are done mixing all the ingredients for the dough, the important thing to remember here is that initially you will have to knead the dough using your hands till the point it turns tacky but does not remain sticky. This is equally crucial to mark and be careful about.
Then when the desired softens is achieved it is time to turn the dough into a ball and then brush it with oil or melted butter and then finally set aside. Now, you can prepare the filling as mentioned above. Next, when you go on using the filling make sure that it is completely drained off the juices and/or the excess flowing liquid.
Then comes the part where you will be spreading and packaging. Make sure that when you seal the strudel it is forms a nice and tight packet. Don’t worry about the amount of filling, just keep in mind that you should have enough to have a proper seal.
The secret for having a good strudel is to not having any number of holes or steam vents in them. This way the consistency of the filling tastes different than the pies which have vents in them.
You can then place the strudels in the oven for straight 90 minutes at 350 degrees Fahrenheit or till the point the apples are browned. You can check this by using a skewer. For the perfect crust you can brush in some more of the melted butter and when they come out of the oven use some more of the butter and then the powdered sugar.