4 hrs 45 mins
As per Susan's recipe request, this is from Joan Nathan's Jewish Cooking in America. Prep time includes resting time for the dough.
My Private Note
Units: US | Metric
- 3 -3 1/2 cups gluten flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup lukewarm water
- 12 cortland apples or 12 granny smith apples or 12 rome apples or 12 golden delicious apples (about 2 quarts -- do not use McIntosh, they are too wet)
- 1 cup sugar (depending on the tartness of the apples)
- 2 teaspoons cinnamon
- 1/2 cup good apricot jam or 1/2 cup strawberry jam or 1/2 cup other jam or 1/2 cup orange marmalade
- 3 cups finely ground and dry leftover sweet rolls or 3 cups challah or 3 cups cake
- 1/2 cup vegetable oil
- 1Preheat the oven to 150 degrees or to it's lowest setting, and leave the door open.
- 2Or, make sure your kitchen is very warm.
- 3To make the dough, mix 3 cups of flour, sugar, and salt on a board.
- 4Make a well in the flour and pour into the well the oil and the water.
- 5Mix with a fork and then knead well with your hands, sprinkling on more flour as necessary until the dough forms a workable mass.
- 6Roll it back and forth to seal it.
- 7Using your hands, grasp a fistful of the portion nearest you, then swing your arm and slam it down treating the dough as you would a club.
- 8As it hits the board the dough will stretch.
- 9Keep taking additional fistfuls until the dough is pliable and does not show any tears.
- 10It should be as smooth and elastic as a baby's bottom.
- 11Gather the dough together, place it in a well-greased ceramic or wooden bowl, cover, and let rest in a warm place, either in the oven, which you will turn off now, ior a warm spot, for about 2-3 hours.
- 12(Although Mrs. Salander does not do this, you can also make the dough in a food processor, pulsing it until it is as smooth as possible.) On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet or old tablecloth so that the edges hang slightly over the sides.
- 13Sprinkle the sheet with flour and roll out the dough to form a 9 X 11 inch rectangle.
- 14Then with your fingers press the dough out as thin as possible, trying not to make any tears in the dough.
- 15Then, using your hands, start stretching from the center, drawing your fingers over the entire length of the dough, manipulating it from underneath, and gently lifting the dough with your fingertips until you can read a newspaper through it.
- 16The novice may want to ask a friend to help stretch the dough.
- 17When you are finished, the dough will cover the entire table's surface.
- 18Try to minimize the number of holes, but a few won't matter.
- 19Pull off any thickened edge of unstretched dough.
- 20Let the dough dry for about 5 minutes.
- 21Peel and chop the apples.
- 22Scatter them along the wide edge of the dough in a loing mound about 2 to 3 inches wide and 1 to 2 inches high, leaving about a 2 inch border of dough.
- 23Sprinkle the apples with the sugar and cinnamon.
- 24Drop dollops of jam over the apples.
- 25Sprinkle the cake crumbs over the rest of the dough-- this will keep the layers separate-- and drizzle the oil over the same stretched dough.
- 26Taking hold of the sheet on the 5-foot side, lift the sheet up and over the apples to start rolling up the dough jelly-roll style.
- 27When completely rolled, roll the strudel back and forth to gently seal.
- 28It will be about 3 inches in diameter.
- 29Take a little oil in your hands and rub on the tob and sides of the strudel.
- 30Please a greased jelly-roll pan or cookie sheet next to the strudel.
- 31Using your hands, gently lift one half of the strudel on the sheet or pan and then carefully transfer the rest onto the cookie sheet.
- 32You may have to form the pastry into a large crescent or spiral or you may have to use 2 cookie sheets and break the strudel in half.
- 33In you break it in half make sure to seal the ends.
- 34If desired, you can freeze the strudel at this point.
- 35Bake in a preheated 375 degree oven on the top rack of the oven for 45 minutes or until golden.
- 36If the strudel begins to brown too quickly, lower the heat.
- 37Remove from the oven and immediately brush the strudel with the apple juices surrounding it.
- 38Let it rest on the cookie sheet until lukewarm.
- 39Slice and serve.
- 40Tip: You can add nuts and raisins if you like.
- 41You can also substitute pears for the apples, adding some fresh ground ginger.
- 42Tip: A shortcut dough is Pepperidge Farms' puff pastry.
- 43Use the above filling without the cake crumbs and 4 sheets of the pastry.
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Nutritional Facts for June Salander's Vermont Apple Strudel
Serving Size: 1 (59 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 267.1
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 125.8 mg
- Total Carbohydrate 29.8 g
- Dietary Fiber 2.2 g
- Sugars 22.1 g
- Protein 13.8 g
The following items or measurements are not included: