- Cooking Time:
- Preparation Time:
- 3 cups bread flour
- 1 egg
- 1/4 cup soft, unsalted butter
- 1/2 teaspoon salt
- 1 cup cold water
- Vegetable oil
- Bread flour
- 3/4 cups coarse white bread crumbs
- 1/2 cup, melted unsalted butter
- 1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples
- 1/3 cup granulated sugar
- 3/4 cup dark raisins
- 3/4 cup coarsely crushed nuts
- 2 teaspoon ground cinnamon
- 5 ounces firm, unsalted butter
- 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.
- 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.
- 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.
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