Apple Nut Strudel
|Sifted all purpose flour||3 Cup (48 tbs)|
|Lukewarm water||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Tablespoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), melted (1 1/2 Stick)|
|Soft white bread crumbs||2 Cup (32 tbs) (From 4 Slices)|
|Sliced peeled cored cooking apples||8 Cup (128 tbs) (Or Pared)|
|Raisins||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|10x confectioners sugar||2 Tablespoon|
1. Sift flour and salt into a large bowl. Make a well in center of flour and add egg, water and vegetable oil. Stir to make a sticky dough.
2. Place dough on a lightly floured surface. Slap dough down onto board; pick up; continue to slap down and pick up the dough for 10 minutes to develop the gluten (as in bread, which gives the elasticity necessary for stretching the dough.) Cover dough with a bowl and allow to rest, undisturbed, for about 30 minutes.
3. Measure 4 tablespoons butter into large skillet; add bread crumbs and stir over medium-high heat, until crumbs are golden.
4. Place a clean fabric cloth or sheet on a kitchen or card table about 30 inches square. Sprinkle cloth with flour and rub in.
5. Roll out dough to as large a square as possible on floured cloth. Place hands, palm-side down, under dough and begin, gently, to stretch dough, moving around table until dough has stretched over all sides of the table. (Note: Be sure to remove rings and your watch to prevent holes in the dough.)
6. Sprinkle dough with about 4 tablespoons of the melted butter. Sprinkle crumbs over entire surface of dough.
7. Combine apples, raisins, nuts, sugar and cinnamon in a large bowl. Spoon apple mixture in an even row down one side of lough, 2 inches in from the edge.
8. Trim off thick parts of dough on all four overhanging sides with kitchen scissors.
9. Using the overhanging cloth to lift dough, roll dough over filling. Fold the two adjacent sides of the dough 3 inches in toward center, in order to completely enclose the filling.
10. Lift the cloth at filling end to allow dough to roll over and over on itself until completely rolled. (Note: If you'd prefer to make two smaller strudels, cut pastry in half on table. Fill both and roll simultaneously, using cloth as guide.)
11. Line a large cooky sheet with a double thickness of heavy-duty aluminum foil. Ease filled roll onto cooky sheet, shaping roll into horseshoe shape. Or, place two smaller rolls 2 inches apart on cooky sheet. Turn up end of foil 1 inch all around cooky sheet, to keep oven clean, in case of spill-over.
12. Bake in hot oven (400°) 35 to 40 minutes, brushing several times with remaining butter, or until pastry is golden.
13. Allow pastry to cool 15 minutes and then slide onto serving board. Sprinkle with 10X sugar.