Apple Crisp Strudel

Apple Crisp Strudel

Jen Phanomrat

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You may be inspired to sing while you bake — and eat. Don't say we didn't warn you.

Dough Recipe

Ingredients

  • 1 cup all-purpose flour, plus extra for dusting

  • 1/3 cup lukewarm water

  • 1/2 teaspoon kosher salt

  • Vegetable oil, enough to coat the dough

Instructions

  1. In a bowl, combine flour and salt.

  2. Slowly incorporate the water, while mixing until a mass is formed.

  3. Begin kneading the dough on a floured surface for about 10 minutes or until smooth.

  4. It should feel moist, but not sticky.

  5. Dust the dough with a little more flour if needed.

  6. Then beat or slam the dough a few times to help relax the gluten.

  7. Form it into a ball, and set it aside in a bowl of vegetable oil to rest for at least one hour.

Filling Recipe

Ingredients

  • 11/2 pounds apples (about 3-4 apples), cored, peeled, and sliced

  • 3/4 cup unseasoned bread crumbs

  • 6 tablespoons granulated sugar

  • 1 tablespoon ground cinnamon

  • 3 tablespoons raisins, soaked in rum

  • 6 tablespoons butter, melted

  • 1 tablespoon lemon juice

  • Egg wash (1 egg 1 tablespoon water, whisked)

Instructions

  1. In a pan, toast bread crumbs in 3 tablespoons of melted butter, until golden brown.

  2. Set aside to cool, and then combine with sugar and cinnamon.

  3. In a bowl, add the sliced apples and cover with lemon juice to prevent browning.

  4. Add raisins, without the rum, and mix everything well.

Crisp Apple Strudel

Ingredients

  • Whipped cream, flavored with rum, vanilla or almond extract

  • Confectioner's sugar

Instructions

  1. Preheat oven to 375F.

  2. Drip off the excess oil, and roll the dough in some flour.

  3. Then roll it out on a floured surface.

  4. When the dough reaches about a foot wide, place it on a clean, floured tablecloth.

  5. Pick up the dough with your the back of your hand and knuckles, and begin to gently stretch the dough from the middle outwards. The goal is to make it almost paper thin and rectangular in shape.

  6. Once the dough is too large to handle, carefully place it back onto the floured tablecloth.

  7. Go around the edges and continue stretching it, until it's thin enough to read through the dough. Use scissors to trim off the thick edges.

  8. Brush the entire surface with the remaining melted butter.

  9. Spread the bread crumb mixture on one half, and then place the apple mixture on top.

  10. Fold in all the edges. Starting at the end with the filling, use the tablecloth to gently roll the strudel all the way to the end.

  11. Carefully place it on a baking sheet, and brush it with melted butter and the egg wash. Bake on 375F for about 30 minutes or until golden brown.

  12. Allow it to cool before serving.

  13. Slice and serve with a dusting of confectioners sugar and a dollop of whipped cream.

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Transcript

- Where going to show you how to make Fraulein Maria's favorite Crisp Apple Strudel. So let's start at the very beginning, a very good place to start. What you need is-- - [Voiceover] Jen, see if you can make this easier. - Hmm. ♫ Dough, a mix of ingredients ♫ First the flour and the salt ♫ Then slowly pour water in ♫ While you're mixing with your hands ♫ Dough, a hand is turning wheat ♫ And give it a good beating ♫ Pound til it's good and ready ♫ Let it rest in the fridge for one hour ♫ ♫ And cover it with oil ♫ So before we work on the dough again, we're gonna start the first part of the filling. We're gonna melt some butter in a pan, and you're gonna toast up some bread crumbs. Now the bread crumbs are for two things, for texture to soak up all the moisture from the apples you have inside the strudel. And once they're a little golden brown, let them cool, and then you're gonna mix in with some sugar and cinnamon. Now we're gonna work on the apples. ♫ High on the hill was a lonely apple ♫ Lay ee odl lay ee odl lay hee hoo ♫ Juicy and sweet was the flesh of the apple ♫ Lay ee odl lay ee odl-oo ♫ So if peeling and slicing apples drives you crazy like me, then use this guy. It peels, cores, and slices. I'm using a combination of Red Delicious, Gala, and Granny Smith. Add raisins that have been soaked in rum, and some more sugar, and mix it up. Now we're gonna work on the dough. So the goal is to stretch it out until it's practically transparent. We're gonna do that by first using a rolling pin and then our hands. Now, I've laid out a clean tablecloth here, which Leo's gonna use later to help fill up the strudel, but first, I'm gonna dust it with some flour. Take the dough and shake off the excess oil. Roll that in some flour, too. And then we're gonna begin rolling it out to flatten out a bit. Now when you have a disc like this, you're going to use your knuckles and work from the middle outwards, stretching it out very gently. Now when it gets huge and unmanageable like this, just lay it across your tablecloth. Start going around stretching out the edges little by little. But what you're left with is some thick edges, so just take scissors and cut off the thick parts. You know it's thin enough when you can read through it. Now this dough is ready for Leo to fill up. - Now for the filling, we're gonna start by brushing on some melted butter. Sprinkle the bread crumbs on one half, and place the apples on top of that. Fold in the edges, and use the tablecloth to gently roll the strudel all the way to the end. Carefully place it on the baking tray. Then brush on melted butter, and then egg wash. Now we're gonna put it in the oven at 375 for about 20 minutes until golden brown. And it should be ready by the time our friends get here to watch The Sound of Music with us. ♫ So long, farewell ♫ I hope you make this strudel ♫ Goodbye ♫

Coming right up

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