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- 15–20 min to make dough
- 30–90 min to let dough rest/to prepare the filling
- 20–30 min to roll out and stretch dough
- 10 min to fill and roll dough
- 30 min to bake30 min to cool
- 2 tablespoons (30 ml) golden rum
- 3 tablespoons (45 ml) raisins
- 1/4 teaspoon ground cinnamon
- 1/3 cup plus 1 tablespoon (80 g) sugar
- ½ cup (1 stick/115 g) unsalted butter, melted, divided
- 1½ cups (350 ml) fresh bread crumbs
- ½ cup (120 ml, about 60 g) coarsely chopped walnuts
- 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼-inch thick slices (use apples that hold their shape during baking)
- 1 1/3 cups (200 g) unbleached flour
- 1/8 teaspoon salt
- 7 tablespoons (105 ml) water, plus more if needed
- 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
- ½ teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an un-floured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30–90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36-inch (90 cm) round table or a work surface of 23x38 inches (60x100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
The wonderful world of YouTube has a helpful strudel-making video.
Supper First, Then Dessert
We decided a German meal before scoffing down the apple strudel would be nice. Our menu: schweineschnitzel (pork schnitzel), bratkartoffein (German fried potatoes), gurkensalat (cucumber salad), and brötchen (dinner rolls). As for the strudel, my husband liked it, but I was too pooped to lift the fork to my mouth—and I forgot to peel the apples.