Fillings for strudel

 
                            Fillings for Strudel
 
 Recipe By     : Ester Podcameni
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    tart apples
    1      cup           walnuts
      1/2  cup           white  raisins
                         cinnamon
                         sugar
      1/2  cup           breadcrumbs ( unseasoned)
                         oil -- to brush dough
 
 1. Peel, core and slice apples thinly or dice them
 2. Place apples in a row at one end of  stretched dough.
 3. Top it with walnuts, raisins, sugar and cinnamon.
 3.Brush all dough surface  with oil. Sprinkle  surface with sugar,
 cinnamon,and breadcrumbs.
 4. Roll dough with the help of kitchen towel underneath it.
 5. Transfer roll to an oiled cookie sheet , make slits at 3' intervals.
 6. Baste   with oil.
 7. Bake 1 hour in 300 F oven.
 8. Remove from oven and move strudel so it doesn't stick.( because of the
 sugar)
 9.. Sprinkle confectioner sugar on top
 
                    - - - - - - - - - - - - - - - - - -
 
                               Strudel Dough
 
 Recipe By     : Ester Podcameni
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pastry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          flour
    1                    egg
      1/2  cup           warm water
    4      tablespoons   oil
           pinch         salt
      1/4  cup           breadcrumbs
 
 Place flour in a bowl. Make a well in the center and add the rest of the
 ingredients. Stir with a spoon  or fork then with your hands kneading and
 adding more flour. Knead about 10 minutes or more. It will stick to your
 hands and to the board, but keep kneading and adding very little flour. You
 should have a soft and elastic dough.
 
 Place in a bowl, brush with 1 T oil, cover and let rest in a warm place at
 nearly room temperature, for 1 hour.
 
 Divide dough into 4 balls. Place a small tablecloth on a 24" by 16"
 (measures are approximate, you can use a smaller board) raised board or
 table. Sprinkle it with flour. Meanwhile roll out dough on a floured board,
 as thin as possible with a rolling pin, then lift it with your hands and
 using your floured knuckles, start pulling underneath the dough closer to
 the edges, turning it as you go. The weight will help stretch.
 
 Carefully transfer it to the prepared board (the one with the floured
 cloth). Slowly and delicately pull the dough toward the edges of the board
 and down around the board. If some holes start showing, press them
 together. If the holes are small don't worry, they won't show in the end,
 but stop stretching.
 
 Place filling along longer edge of dough, about 1 1/2" away from edge.
 Brush dough with oil, sprinkle bread crumbs and holding one side of the
 cloth roll up dough.
 If making sweet strudel, sprinkle sugar and cinnamon as well.
 
 
 
 
                    - - - - - - - - - - - - - - - - - -