Strudel!


Strudel Dough
Strudel dough is a laminated dough that we made from scratch and stretched across the workbench over a tablecloth. It started as a small square of dough, but the high amount of gluten in it allowed it to stretch, a lot. Stretching this dough took 4 people. If you have the equipment, help, patience, and time, then why not try a strudel dough recipe?

Filo Dough
 If not, here is a recipe using store bought filo dough. Filo dough is greek for "leaf". It is simply unleavened paper-thin sheets of dough that can easily be assembled by creating layers by brushing butter between each sheet of filo. 

Apple Strudel (using filo dough)
I have not listed any exact measurements, because this does not take anything precise. The cinnamon sugar is added to taste, so if you prefer a sweeter product, add more sugar. If you rather a tart flavor, add less sugar. The dried fruit amount is up to you, it is added for color, while the walnuts adds a crunch, but they are both based on personal preference. However, traditionally, they are both added.

- 1 package filo dough (7 sheets needed)
-melted butter
-cake crumbs
-2 granny smith apples, sliced
-dried fruit (optional)
-walnuts (optional)
-cinnamon sugar

1. Line table space with plastic wrap to place dough over.
2. Combine sliced apples and dried fruit, and walnuts.
3. On plastic wrap, assemble 7 layers of filo dough,  brushing butter onto each layer before placing the next layer ontop.
*work quickly, it will dry out!
4.  On the final 7th layer, brush filo with butter.
5. Leaving a couple of inches from the end, sprinkle a layer of cake crumb on the long (hot dog style) side of the dough.
6. Over the cake crumbs, pile a layer of apples/dried fruit.
7. Sprinkle apples with cinnamon sugar, to taste.
8. Roll leftover 2 inches over the top of the filling and pinch down to secure. Use the plastic wrap as a guide to continue rolling the dough.
9. Transfer log of strudel to a parchment lined sheet pan.
10. Brush top with melted butter.
11. Bake in 350 degree oven for 15-20 min. or until golden.

**to give the filo dough more flavor, try sprinkling cinnamon sugar over the butter between the layers.**




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© A Little Baker
Maira Gall