Recipe: strudel
This month’s Plucky Bakers notify didn’t so mighty as scramble up on me as stalk me all month. I eventually settled on a ravishing model much less out of inspiration and extra out of necessity, as I most racy had two days forward of the thunder!
i am a brave baker and we bleeping knead to bleeping bake!
Right here is the tremendous line: The Might perhaps perhaps also Plucky Bakers’ notify was as soon as hosted by Linda of waste life sweeter! and Courtney of Coco Cooks. They selected Apple Strudel from the recipe e-book Kaffeehaus: Beautiful Truffles from the Traditional Cafés of Vienna, Budapest and Prague by Rick Rodgers. Pointless to direct, we need to pay homage to our cherished, revered, and oh so beeeyootiful founders: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice.
straightforward dough: flour, salt, water, oil, and vinegar
the lumpy wad
I bet I used to be as soon as dreading the difficulty (question Tartelette, I used to be as soon as on the fence about punting the strudel all month) mostly attributable to the mess it concerned and the indisputable truth that I didn’t desire to ravishing it up. Nonetheless after I made a decision to offer it a lag, I rather enjoyed kneading the dough from the lumpy mass into a mute and silky dome. It helped accumulate some of my frustrations out to slam it on the work floor (per the instructions, nonetheless I did give it a pair of extras for appropriate measure…).
kneading
oiled and resting
Whereas the dough rested for a pair of hours, I received the filling ready. The default recipe referred to as for an apple filling, nonetheless we’ve received satisfactory sweets floating around this dwelling that I turned to my trusted Argentine empanada filling. Yes, dinner as a replacement of dessert. I will always contain dinner over dessert, chips over cookies, salt over sugar, yadda yadda and yadda. Shut up, Jen and accumulate on with it.
ravishing pink meat empanada filling
rolling out the strudel dough
So the fragment that received my OCD self questioning if I truly well-known to try this was as soon as rolling out the dough. Flour a tablecloth. I possess one gloomy tablecloth and I used to be as soon as now no longer about to rub flour into it. After some scrounging about the dwelling I stumbled on an dilapidated white curtain of forms, and then some cheesecloth (hello! I sold you three years within the past and in addition you’re peaceable within the obedient plastic packaging). I place of abode four layers of cheesecloth over the curtain on a piece table and then floured the hell out of it. This worked well for me – no stickage. I employed Jeremy’s support to stretch the dough out till it was as soon as skinny satisfactory to explore the texture of the cheesecloth beneath. Helen had given me a pair of principal programs forward of I started the difficulty (she perhaps knew I would contain blown a gasket if it tanked): 1) knead the dough well to beget the gluten and 2) flour the bejeezus out of the fabric. I did now no longer beget any holes. I heart Helen.
pulled as mighty as I could perhaps perhaps well with out making a huger mess
trimming the edges
After spreading melted butter over the dough by hand, I prick the well-organized sheet in half of so I could perhaps perhaps well roll two strudels as a replacement of folding one wide strudel into a horseshoe shape (that did now no longer allure to me). I blanked on making my possess bread crumbs, so I sprinkled retailer-sold bread crumbs as a replacement. As soon as the empanada filling was as soon as dispensed, I rolled each strudel up and brushed with melted butter.
spreading the butter by hand
rolling the strudel
brushed with extra butter
I truly enjoyed making the strudel dough and pushing (pulling?) the elasticity of the dough to its limits. The flavour of the dough itself left me indifferent, nonetheless I deem there are heaps of probabilities for future variations. Thank you to Linda and Courtney for rising our horizons and nudging us one other step outside of our comfort zones!
ravishing pink meat, potato, onion, olive, and egg strudel
Strudel
[print recipe]
tailored from Kaffeehaus – Beautiful Truffles from the Traditional Cafés of Vienna, Budapest and Prague by Rick Rodgers
strudel dough
1 1/3 cups (200g) unbleached flour
1/8 tsp salt
7 tbsps (105ml) water, plus extra if well-known
2 tbsps (30ml) vegetable oil, plus further for coating the dough
1/2 tsp cider vinegar
Mix the flour and salt in a stand-mixer fitted with the hump attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil combination to the flour with the mixer on low jog. You are going to accumulate a mild dough. Ensure that it’s now no longer too dry, add moderately of extra water if well-known. Opt the dough out of the mixer. Switch to the dough hook. Attach the dough ball wait on within the mixer. Let the dough knead on medium till you accumulate a mild dough ball with a considerably rough floor. Opt the dough out of the mixer and continue kneading by hand on an unfloured work floor. Knead for roughly 2 minutes. Personal up the dough and throw it down exhausting onto your working floor as soon as in some time. Form the dough into a ball and switch it to a plate. Oil the tip of the dough ball evenly. Quilt the ball tightly with plastic wrap. Enable to face for 30-90 minutes (longer is more fit). It’d be most racy in case it’s doubtless you’ll perhaps well contain got a piece dwelling that it’s doubtless you’ll perhaps well lunge around on all sides indulge in a 36 race (90 cm) round table or a piece floor of 23 x 38 inches (60 x 100 cm). Quilt your working dwelling with table cloth, dust it with flour and rub it into the fabric. Attach your dough ball within the center and roll it out as mighty as it’s doubtless you’ll perhaps well. Personal the dough up by preserving it by an edge. This manner the burden of the dough and gravity can support stretching it as it hangs. The utilization of the wait on of your palms to softly stretch and pull the dough. It’s doubtless you’ll perhaps well well utilize your forearms to make stronger it. The dough will was too well-organized to support. Attach it for your work floor. Depart the thicker fringe of the dough to dangle over the perimeter of the table. Arena your palms beneath the dough and stretch and pull the dough thinner the utilization of the backs of your palms. Stretch and pull the dough till it’s about 2 feet (60 cm) wide and 3 feet (90 cm) prolonged, this may perhaps perhaps even perhaps be tissue-skinny by this time. Decrease away the thick dough one day of the edges with scissors. The dough is now ready to be crammed.
ravishing strudel
1/2 empanada filling
1/2 cup (60g) butter, melted
1 1/2 cups (350 ml) bread crumbs
strudel dough (recipe above)
Preheat the oven to 400°F (200°C). Line a well-organized baking sheet with baking paper (parchment paper). Construct the strudel dough as described above. Spread about 4 tablespoons of the melted butter over the dough the utilization of your palms (a bristle brush may perhaps perhaps well plod the dough, it’s doubtless you’ll perhaps well utilize a various feather pastry brush as a replacement of your palms). Sprinkle the buttered dough with the bread crumbs. Spread the empanada combination 3 inches from the rapid fringe of the dough in a 3-race wide strip. Fold the rapid cease of the dough onto the filling. Do away with the tablecloth on the rapid cease of the dough in direct that the strudel rolls onto itself. Transfer the strudel to the ready baking sheet by lifting it. Curve it into a horseshoe to match (I prick my dough in half of and made 2 that didn’t need to be bent). Tuck the ends below the strudel. Brush the tip with the final melted butter. Bake the strudel for roughly Half-hour or till it’s deep golden brown. Frigid for on the very least Half-hour forward of slicing. Use a serrated knife and inspire both warm or at room temperature. It’s miles most racy on the day it’s baked.
apple strudel
2 tbsps (30ml) golden rum
3 tbsps (45ml) raisins
1/4 tsp floor cinnamon
1/3 cup plus 1 tbsp (80 g) sugar
1/2 cup (115g) unsalted butter, melted, divided
1 1/2 cups (350ml) unique bread crumbs
strudel dough (recipe above)
1/2 cup (60g) coarsely chopped walnuts
2 lbs. (900g) tart cooking apples, peeled, cored and prick into ¼ race-thick slices (utilize apples that relief their shape one day of baking)
Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in a single other bowl. Heat 3 tablespoons of the butter in a well-organized skillet over medium-excessive. Add the breadcrumbs and cook dinner at the same time as stirring till golden and toasted. This can buy about 3 minutes. Let it cold fully. Attach the rack within the better third of the oven and preheat the oven to 400°F (200°C). Line a well-organized baking sheet with baking paper (parchment paper). Construct the strudel dough as described above. Spread about 3 tablespoons of the final melted butter over the dough the utilization of your palms (a bristle brush may perhaps perhaps well plod the dough, it’s doubtless you’ll perhaps well utilize a various feather pastry brush as a replacement of your palms). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the rapid fringe of the dough in a 6-race-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mix over the walnuts. Fold the rapid cease of the dough onto the filling. Do away with the tablecloth on the rapid cease of the dough in direct that the strudel rolls onto itself. Transfer the strudel to the ready baking sheet by lifting it. Curve it into a horseshoe to match. Tuck the ends below the strudel. Brush the tip with the final melted butter. Bake the strudel for roughly Half-hour or till it’s deep golden brown. Frigid for on the very least Half-hour forward of slicing. Use a serrated knife and inspire both warm or at room temperature. It’s miles most racy on the day it’s baked.
Might perhaps perhaps also Twenty seventh, 2009: 12:00 am
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