Apple Strudel

14 Nov

APPLE STRUDEL The most common apple strudel is the one you can buy at European-style supermarkets. But that’s not the one I grew up with. The one my granny used to make is a Bavarian-style strudel, which means no raisins. I like that, and that’s the strudel that I make. Making the dough might seem a bit daunting but honestly it is simple and anyone can master it. And, I use an old tablecloth to help roll up the strudel! We usually only have a light soup before digging into this delicious treat because it is so rich… but so good. 4-6 servings

You need:

For the dough:

2 ½ cups (625 mL) all purpose flour

1 egg

2 tbsp (30 mL) plus 1 tsp (5 mL) vegetable oil

Pinch of salt

1/2 cup (125 mL) tepid water

For the filling:

8 big apples, peeled and thinly sliced

2 cups (500 mL) sugar

3 tbsp (45 mL) cinnamon

2 sticks (1 cup/250 mL) unsalted butter

For the sauce:

4 cups (1 L) milk

1 cup (250 mL) sugar

2 cups (500 mL) heavy cream

Put the flour on your counter and make an indentation in the middle. Add the egg, 2 tbsp (30 mL) oil, salt, and water, and work from the outside to the inside. Fold the dough over and over until you have soft, smooth dough. If the dough feels a bit hard, add a bit more water. Knead the dough for a few minutes more. Form the dough into a ball, and brush with oil. Put in a dish and let sit for at least 30 minutes. Put an old tablecloth on your counter, and sprinkle flour evenly over the cloth. Put the dough ball in the middle, sprinkle more flour on the dough, and start rolling it to the outside of the cloth. Roll the dough until it is very thin, (you should almost be able to see the cloth through the dough). Once the dough is rolled out, spread the apples over the top of it. Sprinkle the sugar and cinnamon over the top and dot apples with bits of butter. Take two ends of the cloth and pull it slowly over – so that the dough starts to roll. Continue rolling all the way so that the apples cannot fall out. Carefully lift the cloth and set it into a big roasting pan. Remove the cloth slowly. Preheat over to 375ºF (190ºC). For the sauce, heat the milk on the stove. Add sugar and stir until the sugar is totally dissolved. Pour the hot milk over the strudel and put in the oven. Bake for about 20 minutes and then add the cream. Bake for another 40 minutes, spooning some of the liquid over the strudel every so often. Remove from the oven, and let sit for 20 minutes. Serve with the sweet and creamy ‘white gravy’.

Tags: , ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.