Germanstrudels Recipes

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.

GERMAN STRUDELS

Steps:

• Combine yeast, salt, sugar, water, egg, and flour to make dough.
• Divide the dough into small balls.
• Let rest for a while.
• Roll balls to about 1/4 inch thick and spread with warm oil.
• Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
• Once the dough is stretched, roll it like you would for cinnamon rolls.
• Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
• Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
• Add water to cover the potatoes and bring to a boil.
• Once water is boiling lay strudels on top of potatoes in two layers.
• Water should nearly cover strudels.
• COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
• YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
• Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
• Enjoy!

GERMAN APPLE STRUDEL

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown, 10 to 15 minutes. Set aside and let cool.
• Meanwhile, combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
• Combine the cinnamon, granulated sugar and pecans in a small bowl. Lay out a sheet of phyllo dough. Brush with butter, sprinkle with some pecan-sugar mixture and put another phyllo sheet on top. Repeat this process until all the sheets and pecan-sugar mixture are used up.
• Drain the raisins and stir them into the apples. On the last buttered sheet, put the apple mixture in a line across the sheet horizontally, leaving 1 inch on each side. Carefully roll the pastry away from you to enclose the filling, making a log.
• Close the ends with your fingers, brush the top with butter and sprinkle extra brown sugar on top. Transfer the strudel to the prepared baking sheet. Bake until lightly browned and crisp on top, 35 to 40 minutes. Let cool. Slice with a serrated knife into 2-inch pieces and serve with whipped cream.

GERMAN APPLE STRUDEL

Steps:

• Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

REAL GERMAN APPLE STRUDEL

Steps:

• 1. Dough: Mix flour, salt, baking powder, sugar, cinnamon, buttery flavored shortening and eggs to soft consistency. Add flour a tiny bit at a time,if more is needed, until not sticky just tacky.Dough is ready if you can put your finger in the dough and it comes out clean and not sticky. Knead dough about 10 minutes. Do not over mix- dough will be tough. Divide dough into 3 equal parts. Grease bowls and put a piece of dough in each bowl,turning to grease top. Let set for about 1 hour covered.
• 2. Peel apples. Butter 3- 9x13-inch cake pans any 3 pan as long as they have sides will do.( these strudel can be frozen unbaked or baked for 3 months).
• 3. Mix the sour cream,sugar, vanilla and milk together in a medium bowl until gravy thin. Set aside. Next: Lay out a clean dish towel.Sprinkle with a bit of flour.Roll or stretch out 1 piece of the dough very, very thin as possible. About 1/8 inch thick(don't worry about edges,you can cut them off.
• 4. Combine apples, raisins,sugar and cinnamon and mix well. Using a pastry brush spread 1/3 of the cream mixture on the dough. Using 1/3 of the apple mixture spoon mixture on one side of the dough the long side. Drizzle on some melted butter. Roll up like a jelly roll. Tuck in ends. Place in one of the prepared pans. Brush top with cream mixture,so top does not get crusty. Cut a few slits over top. Set aside. Repeat directions with the remaining doughs. Bake in 400^ oven for 10 minutes then reduce heat to 350^ and bake for about 45 minutes more. --- REMEMBER THIS MAKE 3 STRUDEL SO YOU CAN FREEZE SOME FOR THE HOLIDAYS.- UP TO 3 MONTHS.

STRUDELS (GERMAN)

Steps:

• 1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
• 2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
• 3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

STRUDEL DOUGH

Steps:

• In a large bowl, sift together all-purpose flour, baking powder and salt.
• Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
• Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
• Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.