Apfel Strudel! 2

It is that time of year again!!  This is for DisparateDisciplines, who challenged me to choose- Cake or Frosting? What do you like to sew more- basics or special fun stuff? And she asked for a cake/frosting recipe, coordinating with something I’d made for myself, to wear. Bet she didn’t expect Strudel,which actually isn’t an answer, sorry. 🙂  This goes with the corduroy jumper I altered. –and, since we’re grinning & it is October, couldn’t resist Cake or Death?

So, here’s the Strudel!

Make the dough & let it relax at room temperature for several hours so it will stretch. The recipe is from Joy of Cooking. Mix it like pasta. I used to make the well and mix with my hands; now I knead with a strong-arm mixer. 🙂
1 1/2 cups all purpose flour
1/4 t. salt
an egg, mixed with ~1/3 c. warm water & 2 t. melted butter

~1/3 c.  bread crumbs, browned in butter. These thicken; nothing else is added to thicken.
3/4 c. currants
peeled, chopped apples, enough for a large pie
zest from 1 lemon
~1 cup of sugar (depending on your apples. & add some juice from that lemon, if you like!)
~1 t. cinnamon, stirred into the sugar

Peel & chop the apples and mix in the other stuff. Go back & stir while you are pulling out the dough, since it helps to pull juice from the apples and re-hydrate the currants. Rye bread crumbs (with caraway seeds) are really nice if you use a cabbage filling.

Preheat the oven to 400° F. You can see lots of details in the pictures. Roll & pull out the dough onto a cotton sheet that’s had flour rubbed into it. My mother-in-law taught me to make this- it should be thin enough to read a newspaper through it. Any holes are bad luck, so be careful and perfect. 🙂 You can see what to do in the pictures.

This starts in a hot oven. After 20 minutes, reduce it to 350° F, and keep baking until it is golden brown. Make that a deep, not a pale gold, maybe more than the 10 extra minutes Irma Rombauer Becker suggests. Depends on your oven’s mood that day. 🙂

You can sprinkle with powdered sugar. I suggest serving it warm, and don’t make it in advance, better the same day. Enjoy!

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