Bavarian Pulled Apple Strudel Gezogene Strudel Recipes

BAVARIAN STYLE APPLE STRUDEL (APFEL STRUDEL) RECIPE - (4.6/5)

Steps:

• NOTE: I find that rolling out the puff pastry on a lightly floured sheet of parchment paper is ideal. This helps with the rolling of the strudel and for the transferring of the filled strudel onto a baking sheet a breeze! Filling: Peel and remove the core. Slice the apples thinly. NOTE: I invested in an apple peeler, corer, that makes this process so easy to do. I simply attach the apple to the fork, turn the crank and my apple is peeled, cored and sliced thin very quickly! I also drop the prepared apples in a bowl of cold water, with the juice of half a lemon (to prevent browning). If using Clearjel thickener, add it to the sugar and mix together. Add the sugar, lemon juice, golden raisins, boiled apple cider** (if using)and cinnamon to the apples and mix to combine. Set aside. **Boiled cider is a heavily concentrated cider that has been boiled down and reduced to a very thick syrup. I use this to enhance my apple pies, crisps and strudels. It's also a great way to make apple juice, or pour it over pancakes. Gently roll the sheet of puff pastry out to smooth out the fold marks into a rectangular shape. Brush an even layer of melted butter onto the pastry. I "plop" about 3 tablespoons of sour cream right down the center and spread it evenly, leaving at least a 2-inch border all the way around. The apple mixture might become watery, as the apples begin to release their juices. So, use a slotted spoon (or clean hands) to add half of the apple mixture into the center of the pastry sheet-- leaving at least a 2-inch border. Lift up one side of the parchment paper to cover the center filling. Lift up the other side to cover the fruit entirely. Pinch together the long seam and both ends, to seal the pastry. Tuck the ends over the top and gently press to seal. Lift the parchment paper over a parchment lined baking sheet and gently roll the strudel on to the sheet, with the sealed side down. Repeat the process with the second puff pastry sheet. At this point, you can refrigerate the strudel until you are ready to bake it (within a few hours). Preheat the oven to 400°F. Brush the egg wash over each strudel and sprinkle with coarse sugar (if using). Using a sharp knife, make diagonal slices across the top 2-3-inches apart. Bake between 35 to 40 minutes, or until golden brown. Allow to cool on a baking rack, for at least five minutes. The strudel is best served warm or at room temperature, and is best eaten on the day that is is baked. If desired, you can whisk powdered sugar all over the top right before serving. Fresh whipped cream is a lovely garnish, as well.

MUNICH APPLE STRUDEL

Steps:

• Strudel Dough.
• Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
• Let it rest for 1/2 hour covered with a warm saucepan.
• Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
• Apple Strudel.
• Prepare Strudel Dough & have rolled out very thin on floured cloth.
• Soak your raisins in the rum.
• Preheat oven to 470*.
• Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
• Brush the pulled-out strudel dough with the warm melted butter.
• Dab the sour cream out and spread in a smooth layer over butter.
• Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
• Sprinkle with rum soaked raisins (discard excess rum).
• Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
• Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
• Slide the strudel into a well-buttered baking dish.
• Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
• Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
• Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.

STRUDELS (GERMAN DUMPLINGS)

Steps:

• Mix water, salt, baking powder and flour to form dough.
• Knead dough on floured surface until elastic.
• Set aside and cover with wax paper for approximately 20 minutes.
• Roll dough out with rolling pin until it's as thin as you can make it.
• Rub a small amount of oil on top.
• Pull dough out, starting on edges.
• When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls).
• Flip it lengthwise 3 or 4 times into 1" wide strips.
• Slice off strip and cut into 2" pieces.
• Repeat until no more dough is left.
• Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4.
• Fry dough in lard, adding lard as needed.
• Remove and let stand in a bowl.
• Heat 1 tablespoon lard in large pot on setting 6.
• Add onions and saute until they start to brown, then add potatoes.
• Add water to cover potatoes, salt and pepper.
• Cook covered until potatoes are half cooked (approximately 15 minutes).
• Add 2" water and bring to boil.
• Add dough pieces and cook covered for 1/2 hour on setting 4.

APPLE STRUDELS

Steps:

• Preheat oven 425F degrees. Lightly grease two cookie sheets.
• Peel, core, and thinly slice the apples.
• In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
• Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
• Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
• Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
• Make another strudel with the other sheet of pastry and the remaining apple filling.
• Bake for 20-25 minutes or until the pastry is golden and crisp.

BAVARIAN APPLE STRUDEL

Steps:

• Preheat oven to 475. Butter a 13X9 baking pan and set aside.
• Place the raisins in a small bowl, add the rum and let soak while you proceed.
• Mix cold water and lemon juice, set aside.
• Peel and core apples, cut into eighths, then cut each eighth crosswise into thin slices, letting them drop into the water and lemon juice mixture; set aside.
• Combine the sugar, lemon zest and cinnamon in a small bowl and set aside.
• Spread the phyllo sheets on a damp cloth. Lightly brush the left half of the top sheet of phyllo with a little of the melted butter and fold in half as if closing a book. Fit into the bottom of the prepared baking pan and brush lightly with more butter. (You can also spray the sheets with butter flavored spray - it still tastes great and you save a lot of fat - very easy too).
• Layer in 5 more sheets of phyllo, buttering, folding and buttering as before. (The phyllo sheets may not fit the bottom of the pan exactly - if too big, tuck under any overhang; if too small, stagger placement so that bottom of pan is covered.).
• Drain the apple slices and pat very dry. Arrange half the slices in the pan on top of the phyllo.
• Sprinkle with half the sugar mixture and half the raisins and rum; then spread with half the creme fraiche.
• Top with four more phyllo sheets, again brushing with butter, folding and brushing again after placing in pan. Make sure the phyllo covers the apples.
• Arrange the remaining apples on top of the phyllo, sprinkle with remaining sugar, rum and raisins.
• Spread the remaining creme fraiche and set aside.
• Bring the cream and rosewater to a simmer in an uncovered small heavy saucepan over low heat, then pour evenly over apples. Finally top with remaining phyllo sheets (about eight), using the same buttering, folding and buttering technique.
• Place the pan of strudel on a baking sheet (to catch any boil over) and slide onto the middle rack.
• Bake uncovered for 10 minutes. Reduce oven temp to 400 and continue baking, uncovered, till bubbling and richly browned. *THE RECIPE DOES NOT SPECIFY A TIME HERE - begin checking after 10 minutes - I baked it about 20-25 minutes after the initial 10. (if it browns too fast, cover with foil).
• remove from the oven and cool 15 minutes.
• Sift confectioner's sugar evenly over the top, cut into large squares and serve at once.

BAVARIAN "PULLED" APPLE STRUDEL (GEZOGENE STRUDEL)

Steps:

• Work the flour, eggs, oil, water, and salt into a dough.
• Divide into three parts.
• Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min.
• Place a old clean tablecloth on the table, roll out a ball a thin as you can.
• Here comes the tricky part.
• Make sure you are wearing no rings-- go under the dough like you are making your hands into claws with your fingers pointing down at the table and the soft part of your knuckles is what is going to pull the dough toward you.
• You will do this all around in a circle until the dough is paper thin and you can see through it.
• Brush generously with melted butter during this process.
• Trim off the heavy edges.
• Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a little melted butter over all.
• Now take the tablecloth and fold about 5" over toward the center on each side forming a frame around the dough.
• From the long side, Lift one side of the tablecloth and roll up completely.
• Fold it as long as your pan is.
• Seal edges.
• Gently put rolled strudel into the pan Bake at 350* for about 45-55 min.
• Until golden brown.
• There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can be added to the apples, even meats have been done with this dough.
• I prefer the apple and cheese myself.