Ever classic, this recipe will show you how to make an apple strudel to die for.
ingredients
Dough
Filling
directions
Preheat oven to 400 degrees F.
Fit a stand mixer with the dough hook. Combine the water, melted butter, egg, lemon juice and salt in the bowl. Blend just to combine. Sift the flour. Add to the mixture in the bowl. Mix ingredients until smooth dough forms. Turn dough onto lightly floured board. If necessary knead for a couple of minutes until completely smooth. Transfer to a lightly buttered bowl. Brush with butter and cover. Let rest for 1 hour.
Begin to prepare filling after the dough has rested 30 minutes.
Prepare the work surface by spreading a large old tablecloth or sheet over the entire area. Dust the cloth lightly with flour.
Transfer dough onto thetablecloth and begin rolling with pin until the dough is as thin as possible. Use the tops of your hands on the underside of the dough to pull the dough very gently until it is paper-thin. This will probably take two people. When you’re finished the dough should be approximately 40 by 30 inches.
Brush the dough with melted butter. Sprinkle dough with half the ladyfinger crumb mixture. Lay apple filling on long side of dough in a row about 4 inches wide. Leave a couple of inches between the apples and the edges of the dough. Sprinkle apples with the sugar mixture and raisins. Top with the rest of the ladyfinger mixture.
Use the tablecloth to help roll strudel away from you. Tuck the first turn in tightly. Roll tightly to maintain shape. Tuck in the side edges of dough as you go. With the seam on the bottom, transfer strudel to a buttered or parchment lined baking sheet. Brush with a little more melted butter and sprinkle with a little more sugar if desired. Make several incisions at regular intervals on top of pastry for steam to escape.
Bake for 30 to 35 minutes until browned and flaky.
Combine thinly sliced apples with brandy. Mix the first amount of sugar, cinnamon and cloves in a small bowl and set aside. In another small bowl mix the crushed ladyfingers, hazelnuts and second amount of sugar and set aside.
See the dough section for further instructions.