Mary Perpich's Apple Strudel
- Total Time
- 1 hour 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups bread flour or unbleached all-purpose flour
- 1teaspoon salt
- ½cup warmed vegetable oil, plus 2 tablespoons
- 2eggs
- ⅔cup lukewarm water
- 12apples, peeled and diced
- 1 to 2cups sugar, depending on the tartness of the apples
- 2teaspoons cinnamon
- 1cup bread crumbs
- ½pound unsalted butter, melted
Nutritional analysis per serving (12 servings)
531 calories; 29 grams fat; 11 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 6 grams dietary fiber; 21 grams sugars; 8 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 150 degrees or to its lowest setting.
- Step 2
Combine 3 cups of the flour and the salt. Make a well in the flour, and into the well add the ½ cup of the oil, the eggs and water. Mix with a fork, and then knead well with your hands, about 20 minutes. Add more flour -enough to make a soft but not sticky dough. Put the dough in a ceramic bowl, cover with the remaining 2 tablespoons oil, and place in the oven until the dough is warm and easy to pull, about 20 minutes.
- Step 3
On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Sprinkle the sheet with flour, and roll out the dough to form a 9-by-13-inch rectangle.
- Step 4
The novice may want to ask a friend to help stretch the dough. Using your hands, start stretching and lifting the dough with your fingertips until you can see through it. When you are finished, the dough should cover the table's surface. Try to minimize the number of holes, but a few won't matter.
- Step 5
Scatter the apples over the dough. Sprinkle with sugar, cinnamon and bread crumbs. Dribble about three-fourths of the melted butter over the mixture. Taking hold of the sheet on the longer (5-foot) side, lift the sheet up and over the apples to start rolling up the dough jellyroll-style. Place the strudel in a greased jellyroll or baking pan, large enough to hold the pastry comfortably. You will probably have to form the pastry into a large crescent to fit. If desired, freeze the strudel and bake later, or pour the remaining butter on top of the strudel and bake at 350 degrees for 50 to 60 minutes or until golden. If the strudel begins to brown too quickly, cover with foil.
Private Notes
Comments
This turned out very well except it is big enough to serve the whole Austrian army. I'm glad we saw the 20 min knead advice. A Kitchen Aid dough hook will save your arm from falling off. We used brown sugar instead of white, we mixed in a few pears, and we used about 2 cups of finely chopped walnuts.
Not a typo. Strudel dough requires a long knead to make the protein strands strong enough to structure the dough and keep it elastic even when stretched paper thin. Don't know what happened to yours but I suspect you didn't knead it long enough and then didn't stretch it thin enough. The woman who taught me said to stretch the dough until you can read a newspaper through it. She was right, and I've heard that same advice many times since.
My mother used to make this for special holidays. She kneaded her homemade dough for approx 1/2 hour (!), then stretched it across the dining room table with all the leaves in (family of 6). And yes you could actually read thru it! Agree with Angie on the details added and other reviewers as well. TBH I now use store bought pastry, neither the patience nor perseverance. But this recipe, with added reviewers' details, is the authentic Swiss/German/ Austrian one. Unbelievably good!
This turned out very well except it is big enough to serve the whole Austrian army. I'm glad we saw the 20 min knead advice. A Kitchen Aid dough hook will save your arm from falling off. We used brown sugar instead of white, we mixed in a few pears, and we used about 2 cups of finely chopped walnuts.
It’s true my oma made hers paper thin and hers is still the lightest flakiest strudel I have ever had. she also used rum soaked raisins and the bread crumbs were mixed with cinnamon and sprinkled on the dough first to keep the apples from softening the dough. At Christmas she would also add some ground toasted nuts...either almonds or hazelnuts or walnuts.
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