Apple Strudel

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Apple strudel is a great cooking project since the result is so impressive and tasty.  This recipe is adapted from Nick Maglieri’s instructions on Craftsy.

Dough for Pulled (Thin) Strudel

Apple Strudel Filling


1-2 Tbs. vegetable oil (as needed)

12 Tbs. (1-1/2 sticks) unsalted butter, melted

¼ cup bread crumbs

Preheat the oven to 435 degrees.

Set up a card table and cover it with a cloth.  Well flour the cloth so that the dough will not stick to it.  Pat the rested dough into a rectangle and flour the top of the dough.  Using a straight rolling pin, roll out the dough into a rectangle until it is about three times its original size.  Brush the dough with oil to keep the surface moist.  Remove any projecting jewelry or watch, and using the backs of your hands, lift up and stretch out the dough.  Walk around the table to stretch it from different angles.  When one side has been stretched enough to cover an edge of the table, drape the dough over the edge to anchor it in place.  Proceed to stretch until it covers all 4 edges, and then allow the dough to rest and dry slightly for about 5 minutes.  Here is a picture of a fully stretched dough.

With a pair of scissors, trim the dough to a rectangle covering the top of the table.  Sprinkle the dough with about half of the melted butter and then sprinkle evenly with the bread crumbs.

Take a half-sheet pan, and cover the bottom with two thicknesses of baking parchment.

Put the apple filling on one edge of the dough forming a rough cylinder slightly shorter than the long end of the sheet pan.  Using the table cloth, roll the filling in the dough.  After a couple of rolls, pat the filling to form it into a more even cylinder.  Continue to roll until all the dough is rolled up.  Trim off the ends slightly beyond the cylinder, and tuck the shortened ends underneath the cylinder.

Spread some butter on the baking parchment where the strudel will be.  Using the cloth to help, move the strudel onto the pan, seam side down.  Brush the top with some melted butter.  (I did not use it all.)  With scissors, cut some vent holes in a decorative pattern, as shown below.

Bake the strudel in the lower third of the oven about 30 minutes, until golden.  After about 20 minutes, rotate it to help it cook evenly.  Cool on a wire rack.  Cut into slices and serve plain, or with ice cream, whipped cream, or custard sauce.


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