Strudel Dough (for 1 strudel)
- 1/2 stick unsalted butter, melted
- Water, enough to make 1 C liquid when added to the melted butter
- 3/4 tsp apple cider vinegar
- 2 1/4 C all purpose flour
- 1/2 tsp salt
- 1 tsp sugar
Apple Filling (for 1 strudel)
- 5 cups (~2 lb) apples, peeled, cored, cut into 1/2-inch cubes
- 3/4 C sugar
- 1/4 C fine bread crumbs
- 1 Tbsp cinnamon
- 3 Tbsp unsalted butter
- 3 Tbsp Crisco
- In a food processor using the metal blade, add dry ingredients and pulse several times to blend. Add vinegar to butter-water mixture and stir to combine. While the food processor is running, slowly add liquid. Run until dough forms a ball.
- On lightly floured surface, knead dough 10 times then beat dough with a rolling pin for 10 times. Alternate between kneading and pounding for 15 minutes. Dough will become bumpy (bubbly) on the surface and soft.
- Rest dough in a well-oiled bowl, making sure to turn cover entire dough with oil. Let rest in a warm area for at least 2 hours.
- Dough will be supple and smooth at the end of rest period. Dough should stretch easily when slightly pulled.
- While dough is resting, prep work area and prepare filling.
- About 30 minutes towards the end of rest, mix all apple filling ingredients in a bowl and set aside.
- In a small saucepan on low heat, melt 3 tablespoons each of unsalted butter and Crisco together. Keep warm until needed.
- Preheat oven to 425 degrees F on convection baking setting. If oven does not have convection, use same temperatures but will just need to bake a little longer and will need to rotate pan half way through baking.
- Cover work table with a clean tablecloth or bed sheet. Lightly dust sheet with flour. Put dough in the center of the table. Using a rolling pin, roll out the dough as long and narrow as possible. Brush the top of dough with melted Crisco/butter mixture.
- Using tips of fingers, gently stretch dough from the center and out. Go around the dough stretching until it becomes tissue thin. Cut or tear away the thicker edges around the stretched dough.
- Drizzle and brush the top of the stretched dough with melted Crisco/butter mixture, taking care not to tear the dough.
- Along a long edge of stretched dough 4 inches from the edge, sprinkle bread crumbs about 3-4 inches wide.
- Drain excess liquid from apple filling. Spread filling on top of bread crumbs.
- Fold dough edge over to cover filling. Fold the short side edges over to cover the ends. Lift the sheet slowly to gently roll the strudel.
- Grease a sheet pan with Crisco/butter mixture. If using parchment paper or silicone baking mat, grease the top of sheet/mat. Lift strudel into pan, making an "S" shape to fit. Generously brush the top and side of strudel with Crisco/butter mixture.
- Bake at 425 degrees F for 10 minutes. Lower oven temperature to 400 degrees F. If using convection baking, bake for another 20 minutes. If using standard baking, bake for 25-30 minutes, or until the strudel is golden brown.
- Cool a bit before serving. Best served warm.
- Reheat in oven at 325 degrees F for about 7-9 minutes to crisp up dough.
Recipe by CAB Cooks at http://www.cabcooks.com/2012/11/16/apple-strudel/