Working at the bakery has its inspirations, including products to try making at home .. that smell of apple cinnamon wafting from the glass showcase each time it was opened is also incentive enough! I didn’t know that the strudel is more like pastry tissue encasing apple than that of danish dough, but the layers look really lovely in the end. I’ve also added some comments to the original recipe.
Recipe by Simone Rugiati and Licia Cagnoni in Dessert
Strudel Dough [allow 15 minutes for finished dough to sit before baking]
- 2 cups all-purpose flour
- 1 egg
- 1/3 cup warm water
- 1/2 tsp lemon juice (about one lemon)
- 6 tbspn butter
- 2 apples (they say Empire and Macintosh are good for baking)
- 2 tbspn raisins
- zest and juice of 1 lemon
- 1 tbspn honey
- 1 tbspn sugar
- 1 tsp cinnamon
- 2 tbspn breadcrumbs
- 2 tbspn butter, melted
- Let’s start with the strudel dough, shall we? Pour flour, egg, warm water and lemon juice into a large bowl, and begin to mix.
- Melt the butter and add to the mixture.
- Continue mixing until the dough is very smooth and elastic. At this point you can probably take it out of the bowl and knead with your hands. Make sure that the surface is clean, and dusted with some flour to avoid dough sticking to the surface.
- Roll the dough into a ball, and cover with plastic wrap. Let it sit in the fridge for15 minutes.
- Meanwhile, prepare the apple filling. Soak the raisins in warm water. Peel, core and chop the apple into small pieces. Toss the apple pieces with lemon juice and zest. Add the honey, sugar, cinnamon and drained raisins. Stir so that everything is combined.
- Preheat oven to 375ºF, and take out the dough from the fridge.
- Lightly flour the work surface again, and roll out the dough with a pan so that it is about 1/4 inch thick.
- Okay, this is the best hands-on part. Working carefully, take the dough with both fists and using the backs of your hands, stretch the sheet of dough until it is transparent (if you can see the light through the stretched dough, then you’re good.) Carefully is the key word here — my sister and I had a few rips to repair, and if you run into the same situation, just mend the rip by pushing dough to make a seam. You might also find that the edges are a bit thicker than the centre, so be sure to stretch those parts too. And just like other pastry dough, try not to overwork the dough, otherwise it will come out tough.
- Placing the dough back on the work surface, cut into a large rectangle and sprinkle with breadcrumbs. Pour the apple mixture overtop, spreading evenly. Eventually you’re going to roll up the rectangle, so don’t pile the apples too high. Roll up the strudel like a carpet, and seal the ends.
- Brush the strudel with melted butter and make two small diagonal incisions on the top of the strudel, so that it can breathe a bit. Bake in the oven for 30 minutes, so that the pastry is a flaky to the touch. Let it cool, and slice like you would a loaf, allowing the layers to be visible.