Strudel originates in central European countries like Germany and Austria, and it is a popular pastry that has fruit filling wrapped in laminated dough. The dough can be something like puff pastry, or what we introduce in this formula - an intensively mixed dough that is stretched paper thin on a table, brushed with melted butter and then rolled up. The butter and bread crumbs helps to separate the layers during baking and creates a flaky pastry. The process may seem intimidating, but give it a try! Full process video will be posted.
Yields 2 strudels, about 3"x16" each
Flour 420g / 3 3/8 cups
Water 235g / 1 cup
Egg 63g / 1 extra large egg
Salt 6g / 1 tsp
Oil 25g / 2 TBSP
Combine everything together, and mix until intensive window is achieved.
First speed: 5 min
Second speed: 10 - 20 min (test dough window - it should be smooth and very thin)
Place the dough on an oiled tray. Cover with plastic and rest in refrigerator overnight.
Butter 53g / 1/2 stick
Bread crumbs 120g / 1 cup
Apples, sliced 800g / about 5 medium sized apples
Currants 40g / 1/4 cup
Sugar 53g / 1/4 cup
Cinnamon 1g / 1/4 tsp
Zest of 1/2 lemon
Melt the butter in a saute pan. Add breadcrumbs, and toast until golden brown.
Combine the rest of ingredients together.
Roll the strudel dough on a floured table cloth.
Gently stretch the dough to about 3 feet by 4 feet with some excess at the edge.
Brush the dough with melted butter (not included in the recipe). Sprinkle with toasted bread crumbs.
Place the filling on once side of the dough.
Roll the strudel tightly by lifting the table cloth.
Trim off excess dough.
Place the dough onto a sheet pan. Egg wash and sprinkle with sugar.
Bake at 400F for 20-25 min or until the dough is golden brown.
Dust with powdered sugar, and serve warm.