Total Time
2hrs
Prep 1 hr 15 mins
Cook 45 mins

This recipe makes one 6 foot strudel cut into sections, or two smaller strudels, by splitting the dough before rolling it out (as Nonna used to do). In fact, she used to make the pastry dough ahead of time and freeze it - that way it was "always ready"...

Ingredients Nutrition

Directions

  1. In a small mixing bowl, combine water, egg, vinegar and butter (all at room temperature).
  2. Add the mixture to the flour and salt in a large mixing bowl, and stir for 5 minutes, or until the mixture becomes a firm dough.
  3. Form the dough into a ball and transfer it to a floured surface to knead it. Pull the dough into an oblong shape, pressing several times with the heels of the hands, then turning it slightly and repeating the process until smooth and elastic (approx. 10 minutes).
  4. Form the dough into a ball again, place it on a floured surface. Cover it with a warm (but not hot) metal or earthenware bowl and let it rest for 30 minutes. (At this point the dough can be refridgerated for about 4-5 days or frozen for a month.).
  5. In a large bowl, combine apples (remember to squeeze them slightly of some of their juice, and drink it - of course!), cinnamon, sugar, raisins, zest and currants.
  6. Meanwhile, cover a large table (about 6 x 4 ft.) with a clean tablecloth, and sprinkle the cloth with flour.
  7. With a pastry brush, coat the top of the dough with melted butter. Roll it out to a thickness of about 1/8" then begin stretching it over the backs of your hands.
  8. Working quickly, continue lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the side of the table.
  9. With scissors, trim off the thick outer edges of the strudel dough.
  10. Brush the stretched dough generously with melted butter and sprinkle it with some toasted breadcrumbs.
  11. Place the filling along the edge nearest you, in a 3 inch strip, to within 2 inches of the ends. Then lift the tablecloth on that side and use it to roll the dough in a 3 inch strip, to within 2 inches of the ends.
  12. Then lift then tablecloth on that side and use it to roll the dough around the filling, jelly-roll fashion.
  13. With a sharp knife, cut the roll into sections that will fit comfortably on baking sheets.
  14. Brush the tops of the rolls with butter and close the ends.
  15. Lightly grease the baking sheets and place the sections of strudel seam side down with the aid of a.

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