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Apple Strudel

From “Kaffeehaus – Exquisite desserts from the classic cafés of vienna, budapest and prague” by Rick Rodgers. See http://chefinyou.com/2009/05/austrian-apple-strudel/ for more details and notes

For the Strudel
2 tablespoons (30 ml) golden rum (or use apple juice)
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
For the Strudel dough
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

For the Apple Strudel

Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the breadcrumbs.

Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

Fold the short end of the dough onto the filling.

Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.

Transfer the strudel to the prepared baking sheet by lifting it.

Curve it into a horseshoe to fit.

Tuck the ends under the strudel.

Brush the top with the remaining melted butter.

Bake the strudel for about 30 minutes or until it is deep golden brown.

Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

For the Strudel Dough

Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle

Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.

Cut away the thick dough around the edges. The dough is now ready to be filled. Note: A few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

Spiced Apple Strudel

This easy-to-assemble strudel from author Eugenia Bone makes use of Preserved Spiced Apples and store-bought phyllo dough. From Saveur SERVES 4

4 8 x 11 sheets phyllo dough
4 tbsp. melted unsalted butter
1 cup bread crumbs
1/4 cup sugar
2 cups spiced apples
1 tbsp. plus 1 tsp. poppy seeds
Confectioners sugar, to garnish

Heat oven to 425°. Line a baking sheet with parchment paper. Lay 1 sheet of phyllo on the parchment. Brush the surface of the phyllo with butter. Then repeat the process with the remaining phyllo, brushing each layer with butter before topping with another sheet.

Combine bread crumbs and sugar in a small bowl, then sprinkle the mixture over the top phyllo sheet. Gently spread the spiced apples evenly over the bread crumb mixture. Sprinkle 1 tbsp. poppy seeds over the apples. With the short side of the phyllo sheet facing you, grasp the edge of the dough closest to you and gently roll up the dough, tucking in the sides as you near the end. Brush the top of the strudel with remaining butter and sprinkle with the remaining poppy seeds.

Bake strudel until golden brown, about 30 minutes. Transfer baking sheet to a rack and let cool to room temperature. Dust the strudel with confectioners¡¯ sugar, if you like. To serve, slice into rounds with a serrated knife.

Spiced Apples

These spiced apples make a great foundation for apple pie or Strudel. Adding citric acid and freezing the apples allows you to preserve them for up to six months, and freezing them in one- to two-cup batches makes them easy to defrost in small amounts. MAKES ABOUT 8 CUPS

6 lbs. golden delicious apples (about 15 medium apples)
1 cup sugar
1 tsp. powdered cinnamon
1/2 tsp. grated nutmeg
1/2 tsp. powdered citric acid
1/4 tsp. ground cloves

Set a colander over a large bowl. Line the colander with 3 sheets of cheesecloth. Grate apples into the colander using the large holes of a box grater. (The apple juice should drip through the cheesecloth into the bowl.)

In a small bowl, combine sugar, cinnamon, nutmeg, citric acid, and cloves. Add the sugar mixture to the apples and gently toss to combine.

Gather together the ends of the cheesecloth and wring out the grated apples, draining excess juice into the bowl. Divide the apples into 1–2-cup portions and transfer to freezer bags. Press the air out of the bags, seal, and freeze. Use within 6 months.