Making the traditional Austrian apple strudel recipe is a two - person job , so call your best baking buddy .
Carson Downing
This reading of aclassic orchard apple tree strudelgives the fulfil a New England whirl , pairing the apples with sharp cheddar , wise salvia , and toasted walnuts . We ca n’t think of a better way touse up a haul of applesor to occupy a fall good afternoon .
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What Is Strudel?
The oldest live platter of this storeyed pastry is a handwritten formula from Vienna that dates to 1697 and can be encounter in a cookbook safely keep in the Vienna City Library in metropolis entrance hall . Strudel ’s delineate characteristic is its rolled layer of flaky insolence created by softly stretch and pulling the dough tissue paper - report tenuous . The authoritative pastry dough typically features cinnamon spice apple and toastedbread crumbs .
Apple-Cheddar Strudel Ingredients
Pastry Dough : Strudel dough grow a major power — elasticity . It stretches like pizza lucre but feels like supply ship pie pastry . The thinner you extend it , the flakier your strudel .
apple : Sweet - tart apples such as Golden Delicious and Granny Smith are the varieties of choice for this strudel formula .
Cheddar Cheese : For the good texture , choose a block of precipitous cheddar cheese cheese andshred it yourself .
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Sage : If you ca n’t find oneself refreshed salvia for this strudel formula , you’re able to deputise invigorated thyme .
walnut : Toasting the nuts first ascertain they have the most flavor in the ruined apple strudel .
Tips for Stretching Strudel Dough
How to Store Apple Strudel
To put in the Apple - Cheddar Strudel , transfer remnant slices to an airtight storage container . top ; chill up to 2 days . To re - crisp strudel , preheat oven to 350 ° F . Arrange slices on a foil - lined broil sheet . Bake 10 minute .
Ingredients
Strudel Dough
1 1/2 — 1 3/4cupsall - purpose flour
1/4cupsaltedbutter
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1/3cupwarmwater(110 ° F to 115 ° atomic number 9 )
1egg yolk , lightly beaten
1/2cupsalted butter , melted
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Vegetable oil
Apple - Cheddar Strudel
2Tbsp.salted butter
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4cupschopped , peeled cookingapples
1 1/2 cups shreddedsharp cheddar cheese cheese(6 oz )
2teaspoonschoppedfresh sageor 1 teaspoon chop fresh thyme
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1/3cupfinely chopped toastedwalnutsor pecans
1egg white , lightly beaten
Directions
In a large bowl stir together 1 1/2 cups of the flour and 1/4 tsp . salt . deletion in 1/4 cup butter until piece are the size of it of small peas . In a small bowl stir together weewee and nut yolk . Add egg yolk mixture to flour commixture . raise until combined .
wrench dough out onto a lightly floured control surface . Knead dough 5 minutes , adding extra flour if dough is sticky . void adding too much flour as it may make the dough stiff and tougher to dilute . Cover with plastic wrapper ; let repose at room temperature 1 hour .
Cover a big surface ( at least 4x3 substructure ) with a clean fabric or sheet . Lightly flour cloth . On the fabric , roll dough into a 13x9 - inch rectangle . Brush with 2 Tbsp . of the liquid butter . Cover dough with plastic wrap ; let catch one’s breath 30 minutes .
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While strudel dough is resting , prepare apple filling . For woof , in a 10 - inch skillet melt down butter over medium . Add apple ; cook and stir until apples are tender , 5 to 7 minutes . transference to a pipe bowl ; let stand until cool while stretching the strudel dough . shut down in cheese and salvia .
softly oil the movement and spine of your hand . First use your fingers to softly lift and stretch the edges .
To continue stretching the dough , use the backrest of your hands and figure out underneath sugar . protrude from the center and working toward the edges , mildly plagiarise and pull your hands apart , stretching the dough . Continue pull dough from the center toward verboten edges , working to stretch dough evenly until it is semitransparent and report - thin , forming a 32x20 - column inch rectangle .
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Drizzle remaining butter over dough ; carefully use a pastry brush to evenly coating .
Preheat oven to 375 ° F . Line a 15x10 - in baking pan with parchment newspaper publisher . To roll and roll strudel , dust nut evenly over the buttered extend dough to within 1 inch of the edges .
Beginning 4 inches from one of the 20 - inch sides of sugar , spoon Malus pumila filling across the short side of the dough in a 4 - in wide log to within 1 column inch of both long edges .
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Using the textile beneath scratch as a usher , gently lift 4 - inch division of dough and lay it over pick . Slowly and equally lift textile and tightly roam up dough and filling . If necessitate , edit excess dough from ends to within 1 inch of the filling . Fold ends under to seal .
Carefully transfer the strudel roll to the prepared baking pan . Curve the ends to form a crescent shape . Whisk together orchis white and 1 Tbsp . H2O ; coppice over top of strudel . ( If using phyllo dough , hustle up and cachet strudel but do not curve drum roll into a crescent shape . Fold in ends ; brush with the 2 Tbsp . melted salted butter instead of egg mixture . )
Bake until golden , 40 to 45 minutes . ( If using phyllo , bake 35 to 45 minute . ) Carefully remove strudel from pan . nerveless on a wire rack 20 minutes . Using a serrated tongue , slit off the ends that do n’t turn back filling ; throwing away . Slice stay strudel into 2 - in portions . service warm .
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Shortcut Phyllo Dough Strudel Variation
you’re able to substitute frozen phyllo dough for the Strudel Dough in this recipe . Thaw 8 oz . ( 23 sheets ) of wintry phyllo lolly . Cover a magnanimous surface with a cloth . Unfold sheet of phyllo dough . Remove eight sheets , keep the rest covered with formative wrapper . Arrange the eight sheets of phyllo on floured fabric , overlapping the sheets as necessary to take form a rectangle about 32x20 inches . Brush this stratum of phyllo with 1/4 cup the melted salted butter . Top with eight more sail of phyllo dough , overlap as necessary ( but do not overlap in the same place where the bottom layer overlap ) . Brush this layer with 1/4 cup extra salted butter . Make one more layer using the stay seven sheets . Brush with an extra 1/4 cup melted salted butter . meet and shape as directed in recipes .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food assist contributes to a daily dieting . 2,000 calories a 24-hour interval is used for general nutrition advice .
