Are you ready to do this? There will be no frozen puff pastry for this recipe – no sir! We’re going to pull our hair back, put our big white voluminous aprons on, and do it the old-fashioned way today!
I’m warning you, though…I’m going to get pretty wordy, because I learned a lot, failed a lot, and have some ‘splainin’ to do.
The other day, my husband came into the kitchen while I was running the mixer and asked me what I was making. I looked him right in the eye but didn’t say a word. He just whispered: “noooooo”. Poor man. Uh huh – another strudel. Obsessive, stubborn, tenacious – whatever you want to call me, I simply refuse to let a blob of dough get the best of me.
After being inspired by an apple strudel video on Facebook, I immediately began looking at recipes and videos. I had never made strudel before; in fact, I’m not sure I had even eaten a piece of strudel. But…I had to do this. I was compelled to do this…because it just looked like so much fun.
(Cue the creepy music that always starts when the girl heads down to the basement because she heard a noise, and even though everyone in the room is screaming: “Don’t do it!”, she does anyhow because she just has to. Yeah, that.)
Seriously, I had a blast stretching the dough and fully expected the beautiful, fragrant, finished pastry to melt in my mouth, but it was…well…kind of tough on the bottom and more like a shell on the top.
I assumed a strudel would be light and flaky, like those frozen toaster strudels. Mine? Not so much.
So I tried:
- nuts instead of breadcrumbs when rolling it up.
- more butter brushed onto the dough.
- butter instead of oil in the dough.
- throwing the dough against the counter 100 times as suggested to activate the gluten strands.
- chilling the rolled strudel before baking.
- A richer dough, using milk and eggs
I tried higher temps, lower temps, letting the dough rest longer before stretching. I finally achieved a modest amount of flakiness (whew) and an enthusiastic response from my
guinea pigs book club with the version I’m going to post, but I’ve come to a conclusion: the problem wasn’t with the dough, it was with my expectations. After asking around, I think I highly overestimated how light and delicate strudel should be. I mean, this dough has been mixed, pounded on the counter, and stretched within an inch of its life. It’s gotta be pretty tough to withstand that, right?
Don’t get me wrong, it really is good – very good. If you want to have the fun of stretching out this dough and making a traditional dish, and can promise me you aren’t expecting puff pastry, this recipe is for you!
(Oh, and if you have your heart set on a very light pastry, check out my companion post, Sour Cream Apple Strudel . The dough has a lot more butter in it, and is made with a “rough puff pastry” dough, similar to puff pastry but a little more restrained. You will just miss out on the dough stretching fun.)
A random hint:
You know that moment when you sniff the air and say to yourself: “what am I smelling?” and then you remember you left raisins and rum on the burner and forgot about them? NO?? Well…I do. I suggest you watch the raisins until you see the liquid begin to bubble – then remove the pan and set it aside until completely cool. Because you don’t want to see (or smell) this:
Since I have a nice, sturdy Bosch mixer that can really work the dough, I skipped the recommendations for hand kneading and throwing the dough onto the counter to activate the gluten strands. I figured it got enough of a workout. If you are doing this by hand though, or just want to get your aggression out by manhandling the dough, knock yourself out! It’s kind of fun.
I can’t really credit one recipe – my version is a conglomeration of many that I found. In fact, I tried so many variations that my recipe notes look like THIS!! And this is just the first page. My final conclusion was that the simpler recipes (no egg, no milk) worked better for me, and melted butter in place of the oil gave me the nicest pastry.
To make an old fashioned strudel, you’ll need a table or kitchen island that you can maneuver around (at least 2’x3′) and a large piece of clean cotton fabric. A sheet works well. You are going to be stretching a tiny ball of dough into a surprisingly large, paper-thin sheet of dough, and the best way to do this is on fabric. When you’re ready to roll it, the fabric will be your best friend. Trust me.
I also tried a different filling just for fun, combining blueberries, lemon, and apples. I’ll share that recipe at the bottom of the post if you’re interested. That’s the strudel the gals at my book club tested and liked. Here’s a mouthwatering photo of it:
The most important thing I learned during my immersion into all things strudel was this: don’t make a strudel when you’re in a hurry or feeling pressured. Fast, jerky movements create holes in the dough, and while a few holes aren’t a big deal (they won’t show when the strudel is rolled up) it’s better to go to your happy place and take your sweet time. The act of stretching the dough should be a pleasurable experience, not something to be rushed through.
Ready? Here we go!
|Classic Apple Strudel
- 2 cups flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 tablespoons melted butter
- 1 teaspoon vinegar
- ⅔ cup room temperature water
- oil to coat dough
- ¼ cup raisins
- ¼ cup rum (or apple juice)
- 5 cups of peeled, cored, and chopped Granny Smith Apples
- 1 small lemon (juice and zest)
- ½ cup finely chopped walnuts
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup sugar
- FOR ASSEMBLY:
- 1½ cup breadcrumbs* (See Instructions)
- 6 tablespoons melted butter
- ½ cup finely chopped or ground walnuts (optional)
- In large bowl, combine flour, sugar, salt, butter, and vinegar. Slowly pour in while stirring, until well mixed.
- Knead by machine for 5 minutes, or by hand for 8 minutes. Dough should be soft and elastic, and slightly tacky. Repeatedly throw the dough against a hard surface for a minute or so to help the gluten develop. Form into a ball, generously coat with oil, and cover with plastic. Allow dough to rest (very important) for 1 hour.
- Once dough has rested, combine the chopped apples with lemon in a large bowl and set aside. Cover a table with a clean cotton sheet or tablecloth, and sprinkle with flour. Rub the flour into the fabric. Place dough on cloth and form into a rectangle. Using a rolling pin, roll dough out as thinly as you can.
- Using your hands, begin stretching the dough. Work slowly, lifting edges and pulling. Slide your hands under the dough and coax it thinner and thinner. Two people can make this go a lot easier, with both reaching into the middle from opposite sides and easing the dough outwards. The goal is to get a paper thin dough, approximately 24"x30", but I stop when the dough seems consistently thin and small holes are beginning to develop.
- Trim the thick edges away with a pizza cutter or scissors, and brush the top of the dough with melted butter. The easiest way I've found is to use a paper towel to lightly spread the butter.
- Sprinkle with 1 cup of fine breadcrumbs and ½ cup finely chopped nuts. (Nuts are optional.)
- With one of the short sides facing you, pour the remaining bread crumbs from one side to the other, leaving about 2 inches of plain dough closest to you (to help begin the rolling process) and about 1 inch of plain dough on either side .
- Add remaining filling ingredients to the apples and spoon evenly over the breadcrumbs.
- Using the cloth, lift the plain dough edge over the apples and roll to the end. Roll the strudel onto a piece of parchment, and use this to lift it onto a baking sheet. You may need to give it a curved shape to fit the pan.
- Pinch the ends firmly and tuck under the strudel. Brush generously with butter, and put in the refrigerator to chill for 45 minutes. This will let the butter firm up, helping to create flaky layers.
- Heat oven to 400 F. Bake for approximately 40 minutes, or until the pastry is a rich golden brown.
- Score the top where the strudel will be cut, to allow some of the steam to escape, and sprinkle the top with powdered sugar. Cool until just warm, and serve with whipped cream or vanilla ice cream.
- *Breadcrumbs: You can use commercial crumbs, but for more taste, crumble 2 cups of stale bread and toss with 1 tablespoon melted butter. Bake at 375 F for 10 minutes. Crush into fine crumbs.
The dough is so soft and stretchy after its little nap!
Use a rolling pin to get it as thin as you can before you start stretching. Make sure to rub flour into the cotton fabric on the table.
Start stretching. Move slowly but don’t be afraid of the dough! I like to use the palms of my hands and sort of “tickle” the dough from the center outwards. You’ll find what works for you. Two people, one on each side of the dough, can really get the job done.
Regardless of the size, I stop when I start seeing little holes. Just trim to remove thick edges and get ready to roll!
Butter the dough gently. A pastry brush is too rough, so I use a piece of paper towel. You can just sprinkle it on too, if you’d like. It’s not critical to cover every inch of the dough – just do the best you can.
Now mix together the filling. I chop or slice my apples before rolling, and toss them with the lemon to keep them from browning, but don’t add the sugar until the last minute or you’ll end up with a whole lot of juice.
The butter and the crumbs help define the layers. I tried doing without this step, and it was definitely not as flaky.
The cloth will help you roll the strudel. this part’s so easy; once you get it started, it just rolls itself!
Coat it with melted butter and put it back in the fridge for 45 minutes. You can skip this step, but chilling the butter between the layers really helps the texture.
Once baked, score through the top with a serrated blade to release extra steam. Don’t cut the strudel until it has cooled a bit. It will soften slightly, which is what you want.
And now, as if this post wasn’t long enough, I’ll give you instructions for making the blueberry apple filling.
For a thickening agent I used Agar (or agar-agar). If you’ve never used it before, I think you’ll be surprised by how easy and dependable it is.. It produces a slightly gelatin-like result, with no taste or funny texture. Agar is available through most health-food stores and Asian markets, or can be purchased online.
BLUEBERRY APPLE FILLING
4 cups frozen blueberries
1 cup sugar
2 tablespoons fresh lemon juice (1 lemon)
1/4 teaspoon salt
1 teaspoon agar powder (not flakes)
2 cups finely chopped apples
1 cup chopped walnuts
*In a large pan over medium-low heat, stir together the blueberries, sugar, lemon juice, and salt. Heat, stirring often, until berries begin to release juice. Raise heat to medium and bring to a low boil. Sprinkle with agar powder and cook for 2 minutes, stirring constantly.
*Remove from heat and stir in apples.
*Once mixture has cooled, stir in the walnuts. Place in the refrigerator until thickened and use as you would apple filling.
NOTE: Don’t be alarmed if it gets very thick and gelatin-like. It will soften and melt once it’s baked in your streudel dough!
Remember that baking should be an adventure. New ideas, new techniques, and new experiences – that’s what it’s all about!