Munich Apple Strudel

READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Strudel Dough.
  • Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
  • Let it rest for 1/2 hour covered with a warm saucepan.
  • Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
  • Apple Strudel.
  • Prepare Strudel Dough & have rolled out very thin on floured cloth.
  • Soak your raisins in the rum.
  • Preheat oven to 470*.
  • Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
  • Brush the pulled-out strudel dough with the warm melted butter.
  • Dab the sour cream out and spread in a smooth layer over butter.
  • Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
  • Sprinkle with rum soaked raisins (discard excess rum).
  • Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
  • Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
  • Slide the strudel into a well-buttered baking dish.
  • Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
  • Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
  • Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.
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