Strudel is a type of baking that can be filled with almost everything. Most common is the Apple Strudel but you can fill it with meat and vegetables to make a savory type of dish. In Saxony, Strudel is not as typical as in the Southern regions of Germany and Austria. I remember my grandmother making Strudel but not on a regular basis. Now that I have my own kitchen I try a lot of new recipes and Strudel is certainly one of them. Some say it is rather difficult, which I would have not believed after my first attempt. Now I see though that is can be somewhat of a challenge.
This recipe comes from a woman that lived in Canada for a good portion of her life. I haven’t met her personally but I know of her recipes. Once again, this will be in European measurements, I believe it is more accurate than a conversion.
– 300g flour
– 1 egg
– 1 tbsp. oil
– 1/2 tsp. salt
– 1 tsp. lemon juice
– warm water as needed
You need to combine all ingredients to a good, elastic dough. Make sure it is well combined and place it in a warm spot for 20 min. I preheat my oven and place it on top, where it usually doesn’t get too hot but warm enough anyway.
– 1.5kg golden delicious apples
– 120g sugar
– 1 tsp. cinnamon
– 75g shaved almonds
– 100g raisin or currants
– zest from one lemon
– 75g melted butter
– 1 cup fine breadcrumbs
– 1/4 cup rum (optional)
Core, peel and cut the apples into small pieces. Mix them with sugar, cinnamon, lemon zest, raisins or currents and rum. Put the mixture aside and let it sit for a while. Now take the dough and roll it out on a table cloth that was dusted with flour. You need to make the dough as thin as possible, which can not be achieved solemnly with a rolling pin. You need to use the back of your hand to pull the dough until it is paper thin. You probably end up with a large square. Once you are finished, brush the dough with the melted butter and sprinkle with breadcrumbs and almonds. Along the long side, spread the filling and roll it up makeing sure you tuck in the ends so that no liquid will leak. Use the table cloth to help rolling the dough up. Place on a baking sheet lined with baking paper. Brush the top with butter again and add some more breadcrumbs.
Bake at 200°C for about 45 to 50 min.
It takes some practice to pull the dough with the back of your hand. So far, I have not been able to do it. The dough might tear, you can mend that but try to avoid it. Watch while baking, you do not want the dough to dry out. This happened to me the second time I made it, the out layer of the dough rose and became rather dry. Cover it with some aluminum foil and it might not do that. (I will try that next time.)
Tip: I don’t like raisin and not so much currents, I left those out. I also had no shaved almonds but almond meal, so I used that, it worked fine I think. Furthermore, I cut my apples into little squares, maybe grating them would be a better idea. If you have leftover juice from the filling mixtures, pour it over the Strudel before baking it.
I made two Strudel. With the first one I left out more things than I should have. Quite frankly, I believe that Strudel was better than the second. Of course I will not give up and try again.