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How to Make Traditional Apple Strudel

Vienna native Jürgen David, ICE’s Director of Pastry Analysis and Improvement, grew up making strudel along with his grandmother within the conventional vogue, stretching pastry dough extremely skinny throughout a cloth-lined desk, after which rolling it up. 

The truth is, it’s one of many causes he enrolled in pastry faculty within the first place. 

“Fridays in Switzerland was ‘Strudel Day,’ so I made strudel on my own all day,” he says of his time working on the Confiserie Himmel in Baden, Switzerland, the place he was a machine, making upwards of 16 to 20 strudels on any given Friday. Making his favourite pastry in massive portions by no means bothered him. “It’s enjoyable — and there’s nobody who doesn’t prefer it. For those who don’t prefer it, I can’t belief you.” 

Traditional Austrian strudel is a pastry comprised of skinny layers of dough with an apple filling of tart apples (usually Granny Smith), sugar, raisins and walnuts, in addition to bitter cream. 

Chef Jürgen suggests including the filling substances in a single layer after rolling out the dough; mixing the filling collectively prior to meeting will lead to a soggy strudel because the sugar will draw the water out from the apples. One other tip from the strudel professional? Roll it in its entirety earlier than trimming on the finish — and all the time serve with a dollop of recent whipped cream. 

Study extra about incomes a Pastry & Baking diploma at ICE.

apple-strudel  - How to Make Traditional Apple Strudel - How to Make Traditional Apple Strudel

 

Recipe

Apple Strudel

Yield: One 24”x4” strudel
 

 

Substances

For the Dough:

  • 135 grams all-purpose flour
  • 65 grams bread flour
  • 2 grams salt
  • 26 grams vegetable oil
  • 100 grams heat water
  • Further vegetable oil, as wanted

For the Cinnamon Sugar

  • 200 grams sugar
  • 8 grams cinnamon, floor

For the Filling:

  • 15 grams butter
  • 35 grams breadcrumbs
  • 2 tart apples, akin to Granny Smith, peeled and cored
  • Juice of 1 lemon
  • Flour, as wanted
  • 120 grams clarified butter
  • 35 grams sugar
  • 20 grams rum
  • 20 grams raisins
  • 35 grams chopped walnuts, elective
  • 35 grams bitter cream, elective

Instructions

For the Dough:

  1. Within the bowl of a stand mixer fitted with the dough hook attachment, mix the all-purpose flour, bread flour and salt.
  2. Add the 26 grams vegetable oil and water to the combination. Flip the mixer on low velocity and course of the combination till mixed.
  3. Improve the velocity to medium and proceed mixing till the dough has come collectively. The ultimate dough ought to fully come away from the perimeters of the bowl and have a clean, elastic texture. 
  4. Take away the dough from the bowl and form it right into a boule.
  5. Frivolously coat the dough with a small quantity of vegetable oil, then cowl with plastic wrap.
  6. Let the dough relaxation for 20–half-hour at room temperature.

For the Cinnamon Sugar:

  1. Mix all substances and blend properly. Retailer in an hermetic container till prepared to use.

For the Filling:

  1. Soften the butter in a medium saucepan over medium warmth. Add the breadcrumbs to the melted butter and stir till flippantly toasted.
  2. Switch the combination to a half sheet pan lined with parchment paper to cool rapidly.
  3. Minimize every apple into six wedges. Subsequent, lower every wedge into 1/8” slices. Toss the apple slices in a bowl with the lemon juice. Put aside till prepared to use. 

For the Meeting and End:

  1. Preheat the oven to 390˚F (199˚C). Line the workstation with a clear tablecloth measuring no less than 30” lengthy by 30” huge.
  2. Take away the dough from the plastic wrap, then gently stretch it on the workstation till it measures roughly 30” lengthy and 30” huge. Frivolously brush the dough with a portion of the clarified butter.
  3. Add the cooled toasted breadcrumbs, cinnamon sugar, rum and chopped walnuts (if utilizing) to the bowl of apple slices. Gently stir to coat. 
  4. Utilizing a spatula, unfold the apples in  a 4” huge strip over the decrease heart 2/3 of the dough. Pipe a line of bitter cream subsequent to the apples, if desired.
  5. Trim the sides of the dough with a chef’s knife and discard extra dough. 
  6. Roll up the strudel utilizing the tablecloth, then switch the strudel to a parchment-lined sheet pan. Brush the highest of the strudel with remaining clarified butter. 
  7. Place the strudel into the oven and bake for quarter-hour, or till crisp and golden.
  8. Cooked strudel needs to be cooled barely earlier than serving. Strudel could be cooled, wrapped and recrossed within the oven the next day.

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