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|Analaine’s Home Cooking: Apple strudel|
|Columns - Analaine's Home Cooking|
|Tuesday, 27 December 2011 16:43|
My son Alan spent 2 years in Austria, and came home with this recipe. He managed to coax it out of a quaint little grandmother there.
It’s not as good as the standard American apple pie, but it’s a popular dessert there, and is quick and easy to make. The dough is made with flour, oil, egg and water, and goes together fast.
The use of bread crumbs is interesting, because you don’t really taste them. They act as a binding agent for the apples.This is best made with Granny Smiths or tart winter apples that don’t go mushy, although I have made it with other varieties and added a little lemon juice. If you use a summer apple you won’t want to cook it quite as long, maybe only 15 to 20 minutes.
3/4 cup flour
1 tablespoon oil
1 tablespoon water
pinch of salt
3 cups apples
3/4 cup sugar
1/4 cup raisins
3/4 cup bread crumbs
3/4 cup butter – divided
Mix pastry ingredients together, and work into a smooth dough. Cover and let stand for 20-30 minutes. Roll out paper-thin on cloth dusted with flour. You may need to add a little extra flour here. Brush with melted butter.
For the filling melt half of the butter in a small pan. Add bread crumbs and stir together. Slice apples very thin. Layer bread crumbs, then a thick layer of apples, then raisins, sugar, and cinnamon.
Roll together like cinnamon rolls, but don’t cut. Place with joint down on a greased baking dish. Brush with melted butter.
Bake at 350º for 30 minutes, until golden brown. Brush again with butter. Dust with powdered sugar. It’s best served warm.