Apfelstrudel in Milch gebacken (Apple Strudel baked in Milk)
This is one you just can not resist, once you start eating it you just can not stop, it leaves you coming back for more......
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- 2 c
- bread flour
- 1/2 c
- water, lukewarm (approx)
- 1 pinch
- 1 large
- 2 Tbsp
- cooking oil
- 3/4 c
- golden raisins (soaked and packed) sultanas
- 5 large
- granny smith apples
- 3 Tbsp
- lemon juice, fresh
- lemon zest, grated
- 1/2 c
- cane sugar
- 1 tsp
- cinnamon, ground
- 1 c
- sour cream (organic)
- 1/2 stick
- unsalted butter (melted) (irish organic)
- 1/2 c
- evaporated milk
THE TRADITIONAL BAVARIAN APPLE STRUDEL IS BAKED
IN A ROASTING POT AND IS BASTED
WITH MILK OR CREAM. (DOUGH)
(YOU NEED THE GLUTEN OF BREAD FLOUR FOR THIS RECIPE,
SO DO USE; ALL PURPOSE, CAKE, WHOLE WHEAT, OR PASTRY FLOUR)
Cover a table with a clean, smooth table cloth. The table cloth should hang over the sides of the table. Rub flour into the cloth, especially in the center.
Dip your fists in flour. Place your fists (palms down) under the dough. Stretch the dough with your fists, working from the center to the outside. If dough begins to dry out, brush it with oil. Stretch the dough until it is paper thin. The dough should be so thin that you can almost see through it.
Brush dough with a thin layer of sour cream. Brush from the middle to the edges.
Lift up the cloth on one of the long sides to start rolling up the dough. By raising the cloth, gently continue this procedure until all of the dough is completely rolled around the filling.
Remove the strudel from the oven. Remove it from the pan and allow it to cool slightly. Dust the strudel with powdered sugar. Serve warm with vanilla ice cream, whipped cream, or a vanilla sauce.