May 18, 2007, Newsletter Issue #237: German Apfelstrudel
Tip of the Week
German Apfelstrudel
This recipe needs some effort, but once youŽve tasted the result, youŽll be a fan.
Ingredients:
1 egg, beaten 1/2 teaspoon salt 2 tablespoons oil 1 cup flour 1 tablespoon warm water 1 teaspoon oil 1/4 cup SUN-MAID© Raisins 2 tablespoons water 8 apples, sliced 1/2 cup sugar 1/3 cup butter 3/4 cup dry bread crumbs 1/3 cup walnuts, chopped 1 teaspoon ground cinnamon 1/2 cup sugar 3 tablespoons butter, melted
Directions:
In a large bowl, combine together beaten egg, salt, oil, and flour. Add warm water and blend to form a soft dough. Remove the dough from the bowl and knead for 10 to 15 minutes, or until smooth. Place in a large bowl and brush with oil. Cover and set aside for 30 minutes.
In a small bowl, soak raisins in water. Place thinly sliced apples in another bowl and sprinkle with sugar. Melt butter in a small skillet over medium heat. Stir in dry bread crumbs and cook until browned, about 5 minutes. Combine the bread crumbs, the raisins (with liquid), chopped walnuts, cinnamon, and sugar; mix well.
Roll the dough very thin, brushing with melted butter as needed to keep pliable. Spread the apple mixture on top leaving a 2-inch border all around. Roll up jellyroll fashion and place on an ungreased baking sheet curved into a horseshoe.
Brush surface of the roll with melted butter. Bake at 400 degrees for 20 minutes then lower the heat to 350 degrees. Brush again with remaining butter. During the last 5 minutes of baking, sprinkle the raisins mixture evenly on top.
(Serves 10)
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