| T.R | Title | User | Personal
Name | Date | Lines |
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| 387.2 | Apple Strudel | HECTOR::RICHARDSON | | Tue Oct 28 1986 16:52 | 32 |
| 1 lb cooking apples (weight after being peeled and croed)
1/2 c sugar
1/2 c raisins
(I use 1/2 c finely chopped nuts, also)
1 1/2 c breadcrumbs
2/3 c butter
one box of phyllo dough
This is to make one strudel out of 16-inch wide dough:
Put a damp dish towel on the counter or table.
Do not open the phyllo dough package until you are ready to use the dough,
since it dries out and becomes brittle very fast.
Toast the breadcrumbs by mising them with 1/4 c melted butter and baking them
in the oven at 375 oF (as it heats up for the strudel) for about ten minutes
until they are crisp and golden brown (you can skip this if you aren't
using fresh breadcrumbs).
Grate the apples and mix with sugar and raisins (and nuts if you use them).
Melt the rest of the butter.
Open the phyllo package and take out two sheets of pastry (I usually use three).
Lay one piece on the towel and brush with melted butter and sprinkle with
crumbs. Put the second sheet on top and do the same with it.
Arrange apple filling over half of the top piece of pastry, leaving one inch
clear at the edges.
Turn in the edges and gently roll up the dough from the apple end towards the
uncovered end, using the towel to help roll.
CAREFULLY transfer the strudel to a greased cookie tray.
Brush with reamining butter.
(Cover with wax paper - I don't bother.)
Bake for 40 minutes. If you covered it, uncover for the last five minutes so
it will brown.
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| 387.3 | Apple Strudel --> Central European Style! | FORTSC::CHERETON | Either beg me or slap my face! | Mon Feb 11 1991 19:46 | 22 |
|
Maybe Austria-Hungary was it's birthplace? I haven't had any of this
since I was a little kid! (^% My grandmother would literally spend a
day making this for us kids! (^% I did a keyword search with no luck!
I need APPLE-STRUDEL! I remember grandma used white raisins, chopped
walnuts, cinammon and apples. Anyone have a recipe for this? I don't
even know which kind of apples bake and taste the best? I think there
are lots more ingredients, but I just don't know! There was a special
dough that gets flaky and can be stretched by hand --> this is used to
wrap the apples and other goodies up --> sort of like a blintz to bake
them with! Now I did it --> my mouth is watering as I think about
this! (^% I don't know how I will live through another weekend without
this!!!!!!!!!
This Apple Strudel is not like anything you would find in a
contemporary bakery today --> it is really sort of like a blintz that
you bake!!!!!!!! Now for a real special treat --> add a couple of
dollops of sour cream on top or on the side..... A few more chopped
walnuts in the sour cream and voila!!!!!! Help!!!!!!!!!!!
--dc
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| 387.4 | some answers - recipe later | TYGON::WILDE | why am I not yet a dragon? | Mon Feb 11 1991 20:06 | 24 |
| re: the dough
this is not something a "first-timer" wants to try and create...however,
all is not lost. Strudel sheets (sometimes called phyllo sheets) may be
purchased in the freezer section or refrigerated section where the eggs
are kept in many markets. If you used several sheets, generously buttered
between each sheet (with melted and cooled butter, of course), you will
get a nice flakey strudel like grandmothers used to make. I happen to know
you are in Silicon Valley, so try either Petrini's or Cosentino's for the
strudel sheets. Cosentinos in Campbell has them right over the eggs.
re: the filling
that, I'll have to dig my German grandmother's cookbook out for....later
this evening, I'll enter the recipe she used...with a little imagination,
it can become any strudel filling.
re: the apples
well, I prefer to use winesap when I can get them. However,
traditional pie/strudel baking apples are usually the granny smith or other
tart green variety. I also used some gala apples with very nice results
in a pie....pick your favorite eating apple (except for delicious - too mealy
when baked).
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| 387.5 | Better Dough! | POBOX::SCHWARTZINGE | i'd rather be shopping | Fri Feb 15 1991 16:35 | 19 |
| I am not an expert on the filing, but I will tell you what is better
than phyllo dough....>
If you have a really good Polish or French bakery around your house, go
in and ask them to purchase the dough for pastry. They will either
sell it fresh, or if they have it frozen they will sell it frozen.
They usually sell it by the pound (at least they do here in Chicago)
it is a lot easier to roll out and when you get it pretty thin, to pull.
It is extremly flaky when it is baked and you can do so much with it!
Would love to know your recipe for the filling, after you try some and
get it just right!
When you back some, let's meet for coffee! ha ha
Jackie ;-)
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| 387.6 | Dough from Joy of Cooking | CSG001::WYSOCAN | | Mon Mar 04 1991 13:51 | 16 |
| After much experimenting, my wife has found that the strudel dough
recipe in the Joy of Cooking always works with excellent results.
Basic filling for Austrian style Apfelstrudel:
Bread crumbs sauted in a little butter or oil, sprinkled liberally over
the stretched dough.
Sliced apples, usually use Pipin or Granny Smith
sugar and cinamon
raisins
The trick for crispy strudel is to brush the dough with lots of melted
butter as you roll it up.
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| 387.7 | Authentic Recipe for Strudel: Dough and Filling | PINION::HACHE | Nuptial Halfway House | Mon Jan 27 1992 15:49 | 109 |
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Note 1605.7 German Recipes 7 of 23
MPGS::COSTA 30 lines 26-JAN-1989 07:26
-< Strudel Dough >-
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I AM GOING TO START THIS WITH THE STRUDEL DOUGH. MIND YOU REAL GERMAN
STRUDEL IS NOT TO EASY AT THE BEGINNING, BUT YOU'LL GET THE IDEA AFTER
A WHILE. I HAD TO MEASURE THIS FOR YOU PEOPLE.
STRUDEL DOUGH!
3c sifted flour
1/2tsp salt
1tbl veg. oil
1 beaten egg
1c lukewarm water
IF YOU HAVE A KNEADING ATTACHMENT TO YOUR MIXER, GREAT. DO NOT USE
A FOODPROCESSOR! INSTEAD MIX IT BY HAND. SIFT FLOUR AND SALT INTO
LARGE BOWL. MAKE A"WELL"IN THE CENTER OF THE FLOUR; PLACE OIL AND EGG
IN THE DEPRESSION. WORK FLOUR GENTLY INTO OIL + EGG AND GRADUALLY ADD
WATER TO MAKE SOFT DOUGH (DOUGH WILL BE STICKY).
TURN DOUGH OUT ON LIGHTLY FLOURED PASTRY BOARD. HOLD DOUGH HIGH ABOVE
BOARD AND CRASH IT DOWN AGAINST THE BOARD. REPEAT THIS ABOUT 100 TO
125 TIMES OR UNTIL THE DOUGH IS SMOOTH AND ELASTIC, AND LEAVES THE
BOARD CLEAN (AFTER 15 OR 20 TIMES IT WILL NO LONGER STICK). KNEAD
SLIGHTLY AND PAT INTO A ROUND. LIGHTLY BRUSH SURFACE OF DOUGH WITH OIL
(NOT OLIVE OIL). COVER DOUGH WITH AN INVERTED WARMED BOWL AND ALLOW TO
REST FROM 30 MIN. TO 1 HRS.
PS. MAKING THIS DOUGH FROM SCRATCH IS A GREAT WAY TO GET RID OF FRUS-
TRATIONS. ALSO MAKE UP THE FIRST BATCH FOR PRACTICE. THE STRETCHING
PART IS THE HARDEST, BUT WITH A LITTLE PRACTICE YOU'LL GET THE HANG OF
IT!
I'LL BE BACK TOMORROW FOR THAT PART.
TIMES
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Note 1605.10 German Recipes 10 of 23
MPGS::COSTA 28 lines 27-JAN-1989 07:26
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TO STRETCH DOUGH NO RINGS ON YOUR HANDS
SPREAD A LARGE TABLE (KITCHENTABLE AROUND 3 BY 5 FEET) WITH A CLEAN
CLOTH, LET CLOTH HANG OVER THE EDGES. SPRINKLE CLOTH LITELY BUT THOROU
LY WITH ABOUT 1/2 CUP OF FLOUR. PLACE DOUGH IN CENTER OF CLOTH AND
ROLL OUT INTO A LARGE OBLONG, TURNING IT OVER SEVERAL TIMES TO PREVENT
IT'S STICKING TO THE CLOTH, AND ROLLING THE OUTER EDGES AS THINLY AS
POSSIBLE......WITH A SOFT BRUSH LITELY BRUSH THE DOUGH WITH VEGETABLE
OIL, THE OIL AIDS IN PREVENTION OF HOLES DURING STRETCHING.
NOW REACH UNDER THE DOUGH AND START STRETCHING (DON'T PULL) GENTLY FROM
THE CENTER TO THE OUTER EDGE...... I WORK WITH THE BACK OF MY HANDS,
PALMS TURNED DOWNWARD STRETCHING WITH SLIGHTLY RAISED KNUCKLES. MY
MOTHERPREFERRED WORKING WITH PALMS UP - FINGERS STRAIGHT OUT; WITH A
CIRCULAR MOTION UNDER THE DOUGH. USE WHATEVER METHOD IS MOST CONVEN-
IENT FOR YOU. JUST DON'T DIG INTO DOUGH WITH THE FINGERS. WORK AROUND
THE TABLE UNTIL THE E V E N L Y STRETCHED DOUGH IS AS THIN AS PAPER
AND DRAPES OVER THE EDGES OF THE TABLE ON ALL SIDES. AS YOU STRETCH,
KEEP THE DOUGH CLOSE TO THE TABLE. THE DOUGH SHOULD NOT HAVE ANY TORN
SPOTS. IF SOME SHOULD APPEAR, DO NOT TRY TO PATCH THEM. WITH SCISSORS
TRIM OFF THE THICK OUTER EDGES, THAT HANG OVER THE TABLE. ALLOW THE
DOUGH TO DRY A LITTLE, ABOUT 10 MIN. IT SHOULD LOOSE IT'S STICKINESS
BUT AVOID DRYING IT TO LONG BECAUSE IT BECOMES BRITTLE..............
RELAX THE WORST IS OVER, IF YOU'RE HAVING PROBLEMS LET ME KNOW, I'LL
TRY TO HELP........HOW TO FILL AND ROLL WILL BE TOMORROWS AGENDA..
HAVE FUN!
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Note 1605.12 German Recipes 12 of 23
MPGS::COSTA 28 lines 31-JAN-1989 07:44
-< I didn't promise low calories! >-
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To fill and roll!
1/2c melted butter or marg.
1/2c breadcrumbs
4 to 6 apples - cored and finely sliced
1/2 to 3/4c sugar ( how tart are the apples)
1tsp cinnamon
1c raisins
1c walnuts or almonds
PLUMSTRUDEL: Use about a doz. sliced pitted italien plums in place of
apples
PEACHSTRUDEL: Use sliced peaches instead of apples
Brush the entire surface with part of the melted butter. Sprinkle with
the breadcrumbs. Only cover 1/2 to 3/4 of surface with the filling.
Fold over the overhanging flaps on 3 sides of filling. Butter the
turned up edges. And then with the aid of the tablecloth (starting on
the long filled side, the empty part of dough must be on opposite side)
start to roll the dough over, pulling the cloth and dough toward you
with both hands. Roll fairly loosely to give room for expansion. With
the last roll slide the strudel on a well buttered baking sheet,
bendingit into a horseshoe shape. Brush with melted butter and bake in
a moderate oven until golden brown, about 40 - 50 min. Brush with
melted butter several times during baking. When strudel makes crackly
sound on touching, it's done. It shouldn't be smooth.
Keep tuned lots more good eating comming up. ENJOY!!!!!!!!!!!!!
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| 387.8 | Pseudo FILO Struedel | PINION::HACHE | Nuptial Halfway House | Mon Jan 27 1992 15:50 | 17 |
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Note 1605.14 German Recipes 14 of 23
BOOKIE::AITEL "Everyone's entitled to my opinion." 10 lines 31-JAN-1989 12:07
-< Pseudo FILO struedel. >-
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I have, being as I often don't have the time and patience to make
struedel dough and stretch it, used FILO pastry instead. Using
the struedel fillings and FILO works ok - not REAL STRUEDEL but
it's delicious. My grandmother used to make the real stuff - my
dad tells of grinding ("for HOURS") raisins and nuts in a hand-
cranked grinder. I suppose, since he lived in a city, the hours
of grinding story takes the place of the stories of walking miles
to school, through blizzards....
--L
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| 387.9 | Strudel Workshop Hints | PINION::HACHE | Nuptial Halfway House | Mon Jan 27 1992 15:50 | 24 |
| <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
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Note 1605.16 German Recipes 16 of 23
MEIS::LEATHERBERRY 17 lines 29-MAR-1989 15:07
-< Strudel Workshop at Boston Center for Adult Ed >-
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Gudrun,
I finally gave up trying, my dough still would tear. I took a
class with Ursula Agropoulos? (spelling) at the Boston Center for
Adult Education. Ursula stated that two things may cause the dough
to tear. 1) the lack of elasticity in the dough and/or 2) technique.
She said to add 1/4 teaspoon of vinegar to your mixture and to make
sure you use a flour with a high gluten content (~15%).
Ursula also said that one should never double the recipe and divide
it. She said natural strands inthe dough forms and they should
never be seperated. Guess what I successfully stretched my first
dough. She suggests that it should always be a group effort.
Just wanted to share the tid-bits
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