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Apple Strudel

Nate Meads
Chicago, IL

Chef demonstration
Desserts
Winter

Demonstrated at Green City Market on February 16, 2013

Strudel dough                                                                                                                                              
  • 1 cups bread flour 
  • 3 cups all purpose flour
  • 1 tbsp salt
  • 2 eggs
  • 1/4 cup vegetable oil plus a little for coating
  • 1 1/2 tbsp warm water

Place all ingredients in the bowl of a food processor with the blade attachment.  Pulse until the mixture forms a ball.  Continue mixing for two minutes.  Remove dough from bowl.  Coat dough with a little vegetable oil.  Wrap airtight with plastic wrap.  Allow to rest in a warm area for 20 minutes.  

Filling                                                                                                                                                         
  • 8 baking apples, peeled, cored and cut to a small dice
  • 1 cup sugar 
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1 tbsp corn starch

Toss all ingredients together in a medium saucepan and cook over medium heat until thick and cooked all the way through. Chill and set aside. 

Assembly
  • 1 cup bread crumbs
  • 1/2 cup sugar
  • 8 tbsp butter, melted
  • 1 tbsp salt

Pre-heat oven to 350 degrees. Place dough on a flour dusted tablecloth.  Lift the dough from the table and work with the back of hands until the dough stretches to the size of the table.  Brush dough with melted butter.  Spread bread crumbs, sugar and salt all over the dough.  Place apples at the bottom of one of the ends of dough and roll up.  Trim and tuck ends of dough.  Brush dough with melted butter.  Bake in a 350 degree oven for 40 minutes or until golden brown.  

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