Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
^Basically, this is a LONG process
Filling:
1 tablespoon vanilla extract
1 tablespoon water
3 tablespoons (45 ml) raisins
2 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar – I used organic cane sugar and the 1 tablespoon I used organic brown sugar
1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into 1/8 inch-thick slices (use apples that hold their shape during baking) – I used 2 each of: Granny Smith, Cortland, and Golden Delicious
1. Mix the vanilla and water and raisins in a bowl. Mix the cinnamon and sugars in another bowl.
2. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Sprinkle the dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts. I did not use all my apple mixture, so I made a crisp out of the leftovers!
3. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself, holding the apples in place so they do not move. Roll up. Transfer the strudel to the prepared baking sheet by lifting it. Curve it to fit. Tuck the ends under the strudel. Brush the top with about 1 tablespoon melted coconut oil.
4. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough:
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) flour- My GF mix was:
¼ cup brown rice flour
¼ cup sorghum
¼ cup blanched almond flour
2 Tablespoons quinoa flour
2 Tablespoons arrowroot flour
1/3 cup tapioca flour
2 tsp xantham gum
1/4 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon apple cider vinegar
1. Combine the flours and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary; make sure it is not too sticky, press in a little more flour as needed with your hands.
2. Take the dough out of the mixer and continue kneading by hand on a floured work surface (my dough was a little sticky so here is were I kneaded in my extra flour). Knead for about 2 minutes or until no longer sticky.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly – I used organic safflower oil. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better) – mine stood for at least, if not over, 90 minutes.
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm) – my kitchen has an island J. Cover your working area with a pastry cloth/sheet/mat, dust it with flour (I used sorghum) and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can with a wooden rolling pin.
4. Roll the dough as thin as possible. Mine was not very big – 18 x 18 and was oddly shaped. The dough is now ready to be filled.
5 comments:
Lovely strudel!!! Great job!
But it was quite hard to find the comment link - as the font is really small ;)
Thanks, Anula!
I can definitely change that :0
It looks tasty. I also did gluten-free strudel, and one with apple filling as well as cherry and one with blueberry. I didn't find the perfect dough recipe yet- and I'm a little strudeled out at this point! hehe.
-Sea
Great job on making the strudel gluten-free, looks like a 'regular' strudel, with layers and all!
Isn't it funny how we're always harder on ourselves than others! Looks great.
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