Almás Rétes: Hungarian Apple Strudel
16 1 ½ inch (4 centimetre) slices
1 hour prep and 1 hour rest
What you need for the dough
- 2 cups (240 g) bread flour
- ½ tsp (3 g) salt
- ½ cup (120 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) white vinegar
- 1 large egg yolk
What you need for the filling
- 2 ¾ lbs (1.25 kg) baking apples, such as Granny smith, Cortland or Fuji (about 8 medium), peeled, cored and sliced into ¼ inch (½ cm) slices
- ¾ cup (150 g) Redpath® Granulated Sugar, divided
- 1 tbsp (15 ml) lemon juice
- ½ cup (80 g) raisins
- 2 tbsp (30 ml) dark rum
- ¾ cup (55 g) panko breadcrumbs
- ¼ cup (57 g) unsalted butter, divided
- 1 tsp (4 g) cinnamon
- ½ tsp (3 g) salt
- ¼ tsp (1 g) nutmeg
- Redpath® Icing Sugar, for dusting
How to prepare the dough
- Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook.
- Turn the mixer on low speed and add the water, oil, vinegar and egg yolk. Mix 2 minutes.
- Increase speed to medium and mix until dough is smooth and elastic; 8 - 10 minutes. While mixing, stop the mixer every couple minutes to scrape down the bowl and pull the dough off the hook.
- Round the dough into a ball and transfer to a small oiled bowl; turning over to coat with oil. Cover with plastic wrap and allow to rest; 1 - 2 hours. While the dough is resting prepare the filling.
How to prepare the filling
- In a large bowl toss the apples with ¼ cup (50 grams) Redpath® Granulated Sugar and lemon juice. Cover and set aside for 30 minutes.
- Combine the raisins and rum in a small bowl. Set aside.
- In a skillet, over medium heat melt, 2 tablespoons (28 grams) of butter. Add the breadcrumbs and stir until the crumbs are golden brown. Transfer to a small bowl to cool.
- Drain any excess liquid from the apples. Add the remaining ½ cup (100 grams) of Redpath® Granulated Sugar, cinnamon, salt, nutmeg and soaked raisins. Toss to combine.
How to assemble the Apple Strudel
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Choose a surface that measures 3 by 2 feet (0.9 x 0.6 metres) to stretch the dough, preferably one that has access from multiple sides. Cover surface with a clean tablecloth and liberally dust the cloth with flour.
- Roll the dough into a rectangle roughly 12 x 14 inches (30.5 x 35.5 centimetres). Pick up the dough from one side and let the weight of the dough stretch it downwards. Rotate the dough and repeat stretching, on all sides, until the dough becomes too large to handle.
- Lay the dough flat, in the centre of the cloth, and continue stretching by gently reaching underneath the centre of the dough and pulling towards the edge with the tops of your hands. Do this around all sides of the dough until it measures approximately 2 x 2 ½ feet (0.6 x 0.75 metres).
- Trim off the thick edges of the dough, with a sharp knife, and position yourself so that one of the the shorter sides is closest to you.
- Melt the remaining 2 tablespoons (28 grams) of butter and brush across the dough.
- Leaving a 2 inch (5 centimetre) border empty, place half the breadcrumbs in a strip 6 inches (15 centimeters) parallel to the side closest to you. Place the apple filling over the breadcrumbs.
- Sprinkle the remaining half of the breadcrumbs over the rest of the dough.
- Fold the border of the dough over the apple filling. Continue rolling, using the tablecloth to help lift the dough around the filling like a jelly roll. Tuck under the ends of the dough.
- Place the prepared baking sheet next to the rolled strudel and use the tablecloth to roll it onto the sheet, seam-side down. If necessary, curve the strudel to fit the sheet.
- Brush with melted butter and cut a few steam vents along the top.
- Bake until golden brown; 30 - 35 minutes. Remove and cool on the pan.
- Dust with Redpath® Icing Sugar, and slice in 1 ½ inch (4 centimetre) slices; serve warm.
*Be sure to use apples suitable for baking so they hold their texture while baking.
*Add 1 cup (150 grams) of chopped walnuts or hazelnuts to the filling, for a nutty crunch!