Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1/2 cup warm water
- 1/4 cup bread crumbs
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 4-5 medium-sized apples, peeled and thinly sliced
- 1/4 cup unsalted butter, melted
- Powdered sugar for dusting
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Clean kitchen towel
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the vegetable oil and warm water, and mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Place the dough back in the bowl and cover with a clean kitchen towel. Let it rest for 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. On a floured surface, roll out the dough as thinly as possible, then stretch it gently with your hands until it's almost translucent.
5. Sprinkle the bread crumbs over the dough, leaving a 2-inch border around the edges. Add the raisins, chopped walnuts, granulated sugar, and ground cinnamon on top of the bread crumbs.
6. Arrange the thinly sliced apples on top of the filling, leaving a 2-inch border around the edges.
7. Brush the melted butter over the apples and sprinkle with a little more granulated sugar and cinnamon.
8. Using the kitchen towel, carefully roll up the strudel, starting from the shorter side, and tucking in the edges as you go. Transfer the strudel onto the prepared baking sheet.
9. Brush the top of the strudel with more melted butter and bake for 35-40 minutes or until golden brown.
10. Remove from the oven and let it cool for 10 minutes before dusting with powdered sugar. Cut into slices and serve warm.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Total Fat: 17g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrate: 50g
Dietary Fiber: 3g
Sugars: 22g
Protein: 5g
Substitutions for ingredients:
- You can use any type of apple you prefer, but it's best to use a tart apple like Granny Smith.
- You can use any type of nuts you prefer, such as almonds or pecans.
- You can use brown sugar instead of granulated sugar for a richer flavor.
Variations:
- You can add a teaspoon of vanilla extract to the filling for extra flavor.
- You can add a tablespoon of rum or brandy to the filling for a boozy twist.
- You can add a tablespoon of lemon juice to the filling to balance the sweetness.
Tips and tricks:
- Make sure to roll out the dough as thinly as possible to achieve the traditional flaky texture of the strudel.
- Stretch the dough gently with your hands to avoid tearing it.
- Use a clean kitchen towel to roll up the strudel, as it will help you handle the delicate dough.
- Brush the melted butter generously over the strudel to ensure it gets crispy and golden brown.
Storage instructions:
- Store the strudel in an airtight container at room temperature for up to 2 days.
- You can also freeze the strudel for up to 3 months. Thaw it at room temperature before reheating.
Reheating instructions:
- To reheat the strudel, preheat the oven to 350°F (175°C) and place the strudel on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the strudel with powdered sugar before serving.
- Serve the strudel with a dollop of whipped cream or vanilla ice cream.
- Garnish the strudel with a few fresh mint leaves.
Garnishes:
- Powdered sugar
- Whipped cream
- Vanilla ice cream
- Fresh mint leaves
Pairings:
- Coffee
- Hot tea
- Mulled wine
Suggested side dishes:
- Vanilla custard
- Fresh fruit salad
- Cinnamon roasted sweet potatoes
Troubleshooting advice:
- If the dough tears while stretching it, patch it up with a little bit of extra dough.
- If the filling is too wet, sprinkle a little more bread crumbs on top to absorb the excess moisture.
- If the strudel is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the strudel in an airtight container to prevent contamination.
- Make sure the strudel is cooked all the way through before serving.
Food history:
- Apple strudel originated in Austria in the 18th century and quickly became a popular dessert throughout Central Europe.
- The traditional recipe calls for a paper-thin dough made from flour, water, and oil, filled with a mixture of apples, sugar, and cinnamon.
Flavor profiles:
- Sweet
- Tart
- Cinnamon-spiced
- Nutty
Serving suggestions:
- Serve the strudel warm with a cup of coffee or tea.
- Dust the strudel with powdered sugar and serve with a scoop of vanilla ice cream for a decadent dessert.
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Region: Czech
Taste: Sweet, Buttery, Cinnamon, Fruity, Cinnamon-Spiced