Apple Strudel, No. 2 Recipe

Apple Strudel, No. 2 Recipe

History:
Apple strudel is a classic dessert that has its roots in Austria and Eastern Europe. It is believed to have originated in the 18th century during the Habsburg dynasty. Strudel, meaning whirlpool in German, refers to the swirls of dough that encase the delicious fruit filling. It quickly became popular throughout Europe and is now loved worldwide.

Fun Facts:
1. The original strudel dough was made by stretching it so thin that you could read a love letter through it. This technique, known as paper-thin dough, requires skill and practice.
2. Apple strudel is often associated with Viennese cuisine and is a must-try dessert when visiting Vienna.
3. The strudel-making process is traditionally a family affair. The dough is stretched by hand to achieve the perfect thinness, and it's not uncommon for generations to come together to prepare this delicious treat.

Recipe:

Ingredients:
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1/3 cup warm water
- Melted butter for brushing
- 1 quart sour apples, peeled and cut fine
- 1/4 pound almonds, blanched and chopped
- 1/2 cup raisins and currants
- 1 cup sugar
- 1 teaspoon cinnamon

Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Beat the egg lightly and add it to the warm water. Mix well.
3. Pour the egg and water mixture into the flour mixture. Stir quickly with a knife until a dough forms.
4. Transfer the dough onto a floured surface and knead it until it becomes elastic and leaves the board clean.
5. Place the dough on a well-floured board and cover it with a hot bowl. Keep it in a warm place to rest.

Preparing the Filling:
1. Lay the rested dough in the center of a well-floured tablecloth on the table.
2. Roll out the dough slightly and brush it generously with melted butter.
3. With your hands under the dough, palms down, gently pull and stretch the dough until it becomes as large as the table and as thin as paper. Be careful not to tear the dough.
4. Evenly spread the sour apples, almonds, raisins, currants, sugar, and cinnamon over three-quarters of the stretched dough.
5. Drizzle a few tablespoons of melted butter over the filling.
6. Trim the edges of the dough.
7. Roll the dough over the apples on one side, then hold the cloth high with both hands, allowing the strudel to roll itself into one big roll. Trim the edges again if necessary.
8. Twist the roll to fit a greased pan.
9. Preheat the oven to a hot temperature.
10. Bake the strudel in the preheated oven until it turns crisp and golden brown.
11. Once baked, brush the strudel with melted butter to enhance its flavor and appearance.

Serve the apple strudel warm or slightly warm for the best experience. It can be enjoyed as is or paired with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Additional Tips:
- If using juicy small fruits or berries, sprinkle bread crumbs over the stretched dough before adding the filling. The bread crumbs will help absorb the excess juices.
- Traditional paper-thin dough can be challenging to make for beginners. If you find it tricky, rolling out the dough thinly using a rolling pin will work as well.

Similar Recipes:
1. Cherry Strudel: Substitute the sour apples with fresh or canned cherries for a delightful twist on the classic strudel.
2. Pumpkin Strudel: Replace the apples with roasted pumpkin puree and add warm spices like nutmeg and cloves for a cozy fall-inspired strudel.
3. Cheese and Spinach Strudel: For a savory option, use a mixture of cheese, spinach, onions, and herbs as the filling. Enjoy it as a delicious appetizer or light lunch.

Remember, strudel-making takes practice, so don't be discouraged if your first attempt isn't perfect. Keep trying, and soon you'll master the art of making this delectable dessert!