World's Largest Apple Strudel
>> Sunday, January 9, 2011
Yesterday was a day of thought. Things I could make, things I wanted to make, things I needed to learn to make. I looked up some dessert recipes on line, and found one that looked so yummy! But then, in my head I though, "What if I changed this to this"... So, My darling went off to the store to get me the ingredients. By the time he got back, I had informed him that I found a different recipe I wanted to try instead. Poor guy. But the trip wasn't a total waste. I 'll be baking the other secret recipe today =)
So last night, I got to work in this recipe I found. I wanted to make my family something homemade for breakfast, instead of their usual eggs and toast, or pop tart. So apple strudel time it was! It took me forever to get it done, mostly because I had to keep taking breaks, and because the directions were very unclear. I really should have read the complete recipe before I started. I was very aggravated by the time I was finished!
I've decided to post the recipe to show you what I mean:
| APPLE STRUDEL | |
1 1/2 c. flour 3 tbsp. melted butter 1/4 tsp. salt 1 beaten egg 1/3 c. lukewarm water Sift flour into a bowl, add the egg, butter, salt and enough warm water to make a soft dough. (Now does this mean the entire 1/3 c. of water, or literally just enough water?) Mix it quickly with a knife. (Why with a knife???) Place on floured board and knead. Work on dough at least 20 minutes and don't be afraid to be tough. (20 minutes? Really? I did it for 5, lol). Place dough in bowl, moisten with oil, and cover in a warm place to rest for 1 hour. (Why does it need to rest? It doesn't contain yeast? Unless it's tired from being kneeded, LOL) STRUDEL FILLING: 8 tart apples 1 1/4 lb. butter 1 c. sugar 1/2 tsp. cinnamon 1/2 c. bread crumbs, optional Peel, core, and slice apples. Pour melted butter over them in a large bowl and mix. Add sugar, cinnamon and bread crumbs. (I didn't use bread crumbs) Roll out dough with a rolling pin on a cloth covered table sprinkled with flour until dough is 1/4 inch thick. (I also didn't use cloth). Spread about 4 tbsp. (Is this out of the 1 1/4 lb?) melted butter and stretch dough by hand until paper thin. (This was very difficult to do, because it didn't really stretch). Cut off any thick edges. Spread filling over 3/4 of the dough and spread the rest of the dough with 4 tbsp. of melted butter. (again, more butter?) Roll up like jelly roll. Place strudel in a well buttered long pan, (MORE BUTTER??) add air holes with fork or knife, and bake in 375 degrees oven until golden brown. (Ummmmm, for how long????) Frozen puff pastry dough works, also. | |
So, as you can see, I had a difficult time with this. Not to mention the fact that our cholesterol is probably through the roof now! But, I think I ended up baking it for about 30-35 minutes, checking it at 5 minute intervals. What a pain!
I did make one minor change, I make a sugar and cinnamon mixture and sprinkled it over the top of the strudel before placing it in the oven to bake. I do have to say, after all this hard work, it turned out great! I cut a piece off last night to make sure it was edible for my family to eat for breakfast, and it tasted wonderful! Very surprised! Here are the results:
I couldn't believe how big it turned out, and the filling was so yummy! The crust was nice and flaky, and not even burnt, LOL! Now that I've made a few adjustments of my own, I think this recipe is a keeper!
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