Making a traditional Apfelstrudel, or Apple Strudel, involves some advanced preparation but it is not too difficult. Apfelstrudel is a traditional pastry of southern Germany and other countries in the region. Apfelstrudel is an oblong stuffed pastry. Making the pastry requires skill and practice, and a well made Apfelstrudel pastry skin is nearly paper thin.
Instructions
1. Start preparing Apfelstrudel by creating the crust. Knead flour, salt, oil and water into a slightly stiff dough and divide into three small loaves. Lightly coat the surface of each loaf with butter and let stand for an hour.
2. Preheat oven to 400 degrees. Butter a baking dish and set aside. The pan can also be lined with parchment. Dust a large 4 by 4 foot clean cloth with flour.
3. Mix raisins, sugar, rum, cinnamon, lemon juice and lemon peel. Combine the filling ingredients vigorously to mix thoroughly.
4. Roll each of the three loaves as thin as possible. Stretch the dough sheets onto the clean cloth. The dough sheets should reach approximately 3.5 by 2.5 feet in size. Coat 2/3 of the dough sheet with the buttered breadcrumbs. Spread the remaining 1/3 of the rolled out sheet of dough with the filling mix. Trim away excess dough to form a regular shape.
5. Use the cloth to roll the dough into a roll like a jelly roll. Place the Apfelstrudel in a horseshoe shape on the baking pan. Brush the Apfelstrudel with the remaining butter and place in the oven.
6. Bake for approximately 35 minutes. Remove from oven and serve warm.
Tags: clean cloth, dough sheets
