Dough: This is the basic recipe for strudel dough. Use packaged strudel(puff pastry) or filo pastry instead. It requires a certain degree of skill and experience to make the dough.
2 cups flour
pinch of salt
1 - 2 tablespoons of melted butter (unsalted)
1/2 cup lukewarm water
melted butter for brushing the pastry
Place the flour and salt in a mixing bowl and make a well
in the center. Add the butter, egg and water. Stir until the dough is soft and comes away from the sides of the bowl.
Transfer the dough to a floured board and knead for approximately 15 minutes or until it is soft
Depending on the number of strudels to be made, divide the dough into 2 or 3 portions, and with a pastry brush, lightly brush the pieces with butter so they do not dry out.
Cover the dough with the heated mixing bowl and allow it to stand for 30 minutes.
Preheat the oven to 425F.
Place a large cloth onto the pastry board and on top of this roll out one of the pieces of dough with a
warm rolling pin, ensuring that the dough does not stick. Brush it frequently with melted butter.
Using your hand, spread out the sheet of dough as thinly as possible. Try to shape the piece into a rectangular form
so that it will be easier to roll into the strudel.
When the dough has been stretched to the desired thickness and shape, place the filling on it, leaving a 1 inch margin of dough on each side. Roll the strudel into
shape with the aid of the cloth, brushing the pastry with melted butter.
Place the strudel on a buttered baking dish, brush it with more melted butter, and bake for 30 to 45 minutes.
When the strudel is baked, let
it stand for a few minutes. Sprinkle it with powdered sugar and serve it cut into 2 inch thick slices. Vanilla sauce is a nice addition.
1 cup sour cream
3-4 lbs. apples
1/4-1/2 cup sugar (depends on desired sweetness)
1/3 cup raisins
1/2 cup finely chopped hazelnuts or almonds
3-4 tablespoons roasted breadcrumbs (optional)
Spread the sour cream over the rolled out dough.
Peel, core, and cut apples into very thin slices and arrange them on top of the sour cream. Sprinkle with sugar, raisins, and the nuts. If the mixture is too liquid, the breadcrumbs may be used.