Disney Apple Strudel With Vanilla Sauce Germany Recipe 455

GERMAN APPLE STRUDEL (APFELSTRUDEL)

Steps:

• Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
• Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
• When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
• To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
• Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
• Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
• Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
• Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
• Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
• Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

DISNEY APPLE STRUDEL WITH VANILLA SAUCE (GERMANY) RECIPE - (4.5/5)

Steps:

• Apple Strudel: Method - Mix together the bread flour, all-purpose flour, and salt in a mixing bowl using the dough hook on a mixer. Then slowly add the egg yolks, oil, and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. Remove from the mixing bowl, cover the dough with oil and place in a sealed container. Place the covered dough in the refrigerator overnight. Remove from the refrigerator and gently wipe off the excess oil from the dough. Note : For the best results, place on a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until it appears to be paper thin. The dough should cover the towel and be a rectangular shape. Strudel Filling: Preparation Method - Mix filling thoroughly. Once you have the dough stretched out place 3 tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide. Mix together the sliced apples and the raisins and place on top of the breadcrumbs. Sprinkle the cinnamon sugar on top of the apple mixture. Add the remaining bread crumbs on top of the apple mixture. With a pastry brush, brush the melted butter on the dough that is exposed. Next grabbing the towel with side where the apple mixture is, roll the dough to the other end making sure that the apple mixture is even. Brush the outside of the dough with the melted butter. Then bake in a 400-degree oven for approximately 20-25 minutes or until the dough is golden brown. Let cool at room temperature for 30-40 minutes, then slice with a serrated knife into 4 equal portions. Vanilla Sauce: Method - Combine the egg yolks and sugar in the bowl of a mixer. Beat with a wire whip attachment until thick and light. Scald the milk in a double boiler. Heat the heavy cream in a separate saucepan, then add the milk. With the mixer running on slow speed, very gradually pour the scalded milk into the egg mixture. Pour back into the double boiler. Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the double boiler and set in a pan of cold water. Stir in the vanilla. Stir the sauce occasionally as it cools in refrigerator.