Apfelstrudel In Milch Gebacken Apple Strudel Baked In Milk Food

APFELSTRUDEL (CLASSIC APPLE STRUDEL)

Steps:

• To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.
• For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.
• To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.

APPLE STRUDEL

Steps:

• Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
• Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
• Place a second leaf on top and brush with butter again.
• Repeat until 5 leaves have been used, using about 1/2 cup of butter.
• Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
• Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
• Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
• Lift towel, using it to roll leaves over apples, jelly roll fashion.
• Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
• Repeat the entire procedure for the second strudel.
• Bake the strudels at 400°F for 20 to 25 minutes, until browned.
• NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.

APFELSTRUDEL IN MILCH GEBACKEN (APPLE STRUDEL BAKED IN MILK)

Steps:

• Place the flour in a bowl. Make a well in the center and add the salt, oil, and egg. Add enough water to make a soft, sticky dough. The dough should come off the sides of the bowl, but still be moist.
• The dough must now be kneaded until it is very elastic and smooth. If kneading by hand, this will take around 15 minutes. If using a mixer, using the dough hook, mix for 10 minutes, then take dough out of the mixer and knead by hand an additional 5 minutes.
• Place dough in an oiled bowl. Brush the dough with a little oil also, cover with plastic, and allow dough to rest at room temperature for 1/2 hour.
• In the meantime, prepare the filling. Drain the raisins. Wash and peel the apples. Remove the cores and slice apples into chunks. Add apples to a bowl, add the lemon juice, lemon zest, sugar, raisins, and cinnamon. Mix together and set aside.
• Preheat oven to 375°F. Grease a large roasting pot with half of the butter. Cover a table with a clean, smooth table cloth. The table cloth should hang over the sides of the table. Rub flour into the cloth, especially in the center.
• Lay the dough on the cloth and sprinkle it with flour. Roll out the dough using a rolling pin to the size of a large handkerchief. Brush the dough with oil to keep it from drying out. Dip your fists in flour. Place your fists (palms down) under the dough. Stretch the dough with your fists, working from the center to the outside. If dough begins to dry out, brush it with oil. Stretch the dough until it is paper thin. The dough should be so thin that you can almost see through it.
• When the dough is evenly stretched out, cut off edges to make a rectangular shape. Brush dough with a thin layer of sour cream. Brush from the middle to the edges.
• Spread the apple filling evenly over the dough, leaving about a 1 1/2 inch border from the edges. Fold over the 1 1/2 inch flaps of dough to the right and left of the filling. Lift up the cloth on one of the long sides to start rolling up the dough. By raising the cloth, gently continue this procedure until all of the dough is completely rolled around the filling.
• Use the cloth to transfer the strudel into the prepared pan. Brush the dough with melted butter. Heat up the milk and pour hot milk into the roasting pan, so that the strudel is sitting in the milk. Bake the strudel for about 1 hour, basting it occasionally with milk, until the strudel is golden brown. Remove the strudel from the oven. Remove it from the pan and allow it to cool slightly. Dust the strudel with powdered sugar. Serve warm with vanilla ice cream, whipped cream, or a vanilla sauce.

APPLE STRUDEL -- APFELSTRUDEL

Steps:

• Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water.
• Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it.
• Put dough on it.
• Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind.
• Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes.
• Let cool.
• Cut in slices about 2 inches wide.

APPLE STRUDEL (APFELSTRUDEL)

Steps:

• TO MAKE THE STRUDEL DOUGH, measure the flour into a large bowl and make a well in the center of it.
• In a small bowl, beat the egg, salt, oil, and water until blended.
• Pour the liquids into the well in the flour and mix until a soft dough forms.
• Pick up the dough with one hand (coat your hand lightly with oil to prevent sticking) and slap the dough into the bowl or onto a lightly oiled surface about 100 times.
• (Or place the dough into an electric mixer with dough hook and beat at high speed for 10 minutes.) The dough will be sticky at first, but then will become elastic and will leave the board and hands clean.
• Divide the dough into 2 lightly oiled bowls and let rest, covered, for 10 minutes.
• Cover a table with a smooth, plastic tablecloth and rub very lightly with an oil-soaked cloth.
• Dust one of the parts of dough lightly with flour and invert the bowl onto the plastic tablecloth-covered surface.
• Dust the top with flour.
• Pat the dough down as flat as possible, then with a lightly floured rolling pin, roll out to make a circle about 10 inches across.
• Working from the underside of the dough with palms up, gently and slowly stretch the dough until measure 30 inches each way and is paper thin.
• Brush the dough with 2 tablespoons of the melted butter.
• Using the plastic tablecloth really makes it so much easier.
• MAKE THE FILLING.
• In a small bowl, mix the crumbs, 1/4 cup of the sugar, and 1/2 teaspoon of the cinnamon.
• Sprinkle the dough evenly with 2 tablespoons of this mixture.
• In a large bowl, mix the apples with the lemon juice, the remaining sugar, and cinnamon.
• Sprinkle the dough with half the apple mixture and half the raisins and the chopped walnuts, leaving about one-quarter of one end of the dough uncovered, and 6 inches from 2 OPPOSITE ENDS uncovered.
• Lift the 2 OPPOSITE SIDES of unfilled edges up over the filling.
• Brush the fold edges with 1 tablespoon more of the melted butter.
• Starting from the FILLED EDGE of the dough, lift the plastic cloth so that the strudel will roll up, rolling toward the UNFILLED EDGE of the dough, forming a roll.
• Place the roll on a buttered baking sheet with the seam side down.
• Brush the roll with 1 tablespoon more melted butter.
• REPEAT the stretching, filling and rolling procedure with the SECOND HALF of the dough and the remaining filling ingredients.
• Preheat the oven to 400 F.
• Bake for 35 to 45 minutes or until golden brown.
• Dust with confectioners' sugar.
• Cut in slices to serve.
• The Great Holiday Baking Book Beatrice Ojakangas.