Viennese Apple Strudel
|Butter||2 Tablespoon, melted|
|Warm water||2 Tablespoon|
|Egg||1 , beaten|
|Sugar||1 1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Crushed cornflakes||1 Cup (16 tbs), moistened|
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Granny smith apples||6 Cup (96 tbs), cored, peeled, and diced|
|Raisins||3⁄4 Cup (12 tbs)|
|Coarsely chopped walnuts||3⁄4 Cup (12 tbs)|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Egg wash/Water||2 Tablespoon|
|Butter||2 Tablespoon, melted, for brushing (Frosting)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
In a large bowl mix together all the dough ingredients except the flour.
Add the flour to make a soft but not sticky dough.
Turn the dough onto a floured surface and knead for about 150 strokes.
Place the dough in a greased bowl.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour.
Roll the dough out on a floured cloth and stretch it very thin, making an 18 x 24-inch rectangle.
Preheat the oven to 350°.
To make the strudel layer the filling ingredients over the dough in the order listed, making sure the ingredients are evenly distributed.
Dampen the edge of the crust with egg wash or water.
Roll the strudel up jelly roll-style, beginning at the shorter end.
Place the strudel on a greased baking sheet, seam side down, and brush it with melted butter.
Bake the strudel for 50 minutes or until golden brown.
In a small bowl whip the sugar and cream to a glaze consistency.
Frost the hot strudel immediately.
Cool well and slice.