Text 3450, 96 rader
Skriven 2010-11-05 18:58:00 av Dave Drum (1:124/311)
Ärende: Texas 102
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Strudel (Apfelstrudel)
 Categories: Pastry, Desserts, Fruits, Citrus, Nuts
      Yield: 7 servings
 
      8 c  Peeled, fine chopped, tart
           - apples
    3/4 c  Sugar
      2 tb Cinnamon
      2 ts Grated lemon zest
      6 tb Melted butter plus + tb for
           - baking
      5 tb Toasted white bread crumbs
      1 c  Slivered, toasted almonds
    3/4 c  Golden raisins
      2 c  All-purpose flour + more for
           - rolling
      2 lg Eggs, well beaten
    3/4 c  Lukewarm water
    1/4 ts Salt
    1/2 ts White vinegar
           Confectioners' sugar (opt)
 
  If you love making pastries, this recipe is a delight. Not
  something you're going to whip up right before the guests
  arrive, strudel takes time and loving care. Your first
  strudel effort may be less than perfect, but it will taste
  heavenly. Keep making it, and your baking prowess will be
  legendary. This is one of our recipes that celebrates the
  heritage of German settlers in the Central Texas Hill
  Country.
  
  Get the filling ingredients ready first. Combine the apples,
  sugar, cinnamon and lemon zest. Have ready 6 tablespoons
  melted butter, the bread crumbs, almonds and raisins.
  
  Heap the flour on a bread board, making a well in the
  center. Into the well pour the beaten eggs, water, salt and
  vinegar. Starting from the outside edge, combine the
  ingredients with your fingers, and knead until dough is
  smooth and pliable and does not stick to the bread board.
  Cover and set the dough aside in a warm place, or cover with
  a warm mixing bowl for 1 hour.
  
  While the dough is resting, preheat the oven to 400øF. Place
  a pastry cloth or large, clean dishcloth or tablecloth on a
  work surface (like a table) large enough to accommodate it.
  Sprinkle with several tablespoons of flour and lightly work
  it into the cloth.
  
  Roll out the dough on the pastry cloth in a rectangular
  shape, the thinner the better. Mix the 6 tablespoons melted
  butter with the bread crumbs and spread over the surface of
  the dough. Then, spread the apple mixture about 1 inch thick
  over the dough, leaving a 1-inch border of dough. Sprinkle
  evenly with toasted almonds and raisins.
  
  Starting on the long side of the dough, lift the cloth and
  begin rolling the dough and apple topping, jelly-roll
  fashion, to form the strudel. Seal seam and tuck the ends
  under to seal.
  
  Carefully slide the strudel onto a greased baking sheet.
  Nudge the strudel into a crescent shape or, if you can
  manage it, a horseshoe shape. Brush with 1 tablespoon melted
  butter. Bake at 400øF for 20 minutes. Then lower heat to
  350øF and brush with remaining 1 tablespoon butter. Bake for
  an additional 15 minutes or until golden brown.
  
  Remove from oven, dust with confectioner's sugar if desired,
  slice diagonally and serve.
  
  Note: There is no need to roll the dough tightly; it needs
  room to expand as it bakes. Also, any bits of dough that can
  be trimmed from the ends of the strudel can be used to patch
  the strudel, if necessary.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 09 October 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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