Strudel Dough Food

STRUDEL DOUGH

Steps:

• Stir the flour and salt together in a bowl of an electric mixer.
• Beat the egg and oil together with a fork in a 1-cup liquid measuring cup. Add enough warm water to make 2/3 cup.
• Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.
• Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. Increase the speed a couple of notches to just below medium and mix until the dough is smooth and elastic, another 5 minutes.
• Scrape the dough onto a lightly floured work surface and knead for 1 minute. Coat a small bowl with a very thin layer of oil and invert the dough into it; turn the dough over so that the top is oiled, and directly cover the surface of the dough with plastic wrap. Let rest for at least one hour or up to overnight.

STRUDEL DOUGH

Steps:

• Place the flour on a clean, dry work surface. Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole. Keep stirring until the flour incorporates all liquid. (Like you would make a fresh pasta dough.).
• Knead until the dough is soft. Divide into two pieces, grease the tops, and cover. Let it rest for 10 minutes.
• Roll 1/2 of the dough into a large rectangular sheet on a cloth or parchment covered table. Let it rest 5 minutes.
• Gently pull the dough with your hands, starting from the middle and working to the edges. Carefully stretch the dough until it is paper thin. (I think I will just roll it a second time, instead of trying to pull it.).
• Moisten dough with melted butter. Spread filling of choice along long edge of dough. Wrap the other side of the dough up and over the filling (like a jelly roll,) using the cloth or parchment to help it along without tearing.
• Brush the top with additional melted butter. Slice if needed to fit onto your baking sheet, leaving a few inches between strudels.
• Repeat with remaining 1/2 of dough if you didn't have room to prepare both pieces at the same time.
• Bake at 350F until golden. (I made rounds filled with cooked beef, and they took 30 minutes to bake. There was no time listed, but I imagine it will take a bit longer for a whole strudel to bake).
• For apple strudel: spread thinly sliced apples on dough, and sprinkle with cinnamon and sugar.
• For cream cheese strudel: beat 1 lb cream cheese with 2 eggs, a tsp vanilla, and 1/3 cup sugar for the filling.
• For meat strudels: mix 1 lb ground meat with 1 lb minced onions - she doesn't say to cook it first, but I would.
• Also, you could use a can of pie filling as the filling.

CINNAMON APPLE STRUDEL

Steps:

• Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture. Bake for 30 minutes or until golden and puffed.

APPLE STRUDEL

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
• In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
• Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.

APPLE STRUDEL

Steps:

• Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
• Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

BLUEBERRY STRUDELS

Steps:

• In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
• Preheat the oven to 400 degrees F. Butter a sheet pan.
• Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
• Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
• Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

STRUDEL DOUGH

Steps:

• In a large bowl, sift together all-purpose flour, baking powder and salt.
• Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
• Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
• Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

APPLE STRUDEL

Steps:

• Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.
• Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

STRUDEL DOUGH

Steps:

• Mix eggs, oil and milk very well together.
• Add flour bit by bit. Put onto a floured surface and knead till dough shows little air pockets when cut.
• Put in bowl, cover and leave in warm place for 1/2hr.
• Roll out, put on clean, floured cloth and pull the dough with your hands to all sides till very thin.
• Filling: Vienna Apple Strudel - 1 kg apple, sugar, cinnamon, 100 gm sultanas or raisins, 60 gm leaf almonds, oil, soft butter, icing sugar.
• Cut apples finely, add sugar, cinnamon, sultanas, almonds.
• Brush rolled out dough with oil, spread apple mix evenly, roll dough with help of towel, put on oiled tray, brush with oil.
• Bake at 230 C for 1/2 - 3/4 hr till light brown.
• Brush with melted butter, dust with icing sugar.

MUNICH APPLE STRUDEL

Steps:

• Strudel Dough.
• Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
• Let it rest for 1/2 hour covered with a warm saucepan.
• Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
• Apple Strudel.
• Prepare Strudel Dough & have rolled out very thin on floured cloth.
• Soak your raisins in the rum.
• Preheat oven to 470*.
• Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
• Brush the pulled-out strudel dough with the warm melted butter.
• Dab the sour cream out and spread in a smooth layer over butter.
• Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
• Sprinkle with rum soaked raisins (discard excess rum).
• Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
• Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
• Slide the strudel into a well-buttered baking dish.
• Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
• Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
• Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.

YEAST STRUDEL DOUGH

Steps:

• Cut the flour, butter, and salt together as for pastry.
• Have the sour cream and egg yolks at room temperature.
• Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks.
• Stir all together and knead with the hands until mixture is smooth.
• Brush the dough with butter and chill for 8 hours, or overnight.
• When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured.
• Using a rolling pin, roll the dough as thin as possible.
• It will make a long, very thin sheet of dough which may be cut in two to make two Strudels.
• Spread dough with filling, keeping filling short of the edges.
• Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out.
• Lift the roll carefully and place in a buttered shallow baking pan.
• Bake at 350 degrees for 50 to 60 minutes, or until browned and done.

SEAFOOD STRUDEL

Steps:

• Preheat oven to 425 deg.
• Combine all ingredients for the stuffing and refrigerate until ready to use.
• Place one sheet of phyllo on a flat board and brush lightly with melted butter using a soft pastry brush.
• Sprinkle with bread crumbs.
• Repeat with each sheet, stacking them into six layers.
• Spread the seafood mixture over the top layer of phyllo and then roll up jelly roll style.
• Place carefully onto 15 X 10 inch baking pan.(With edges).
• Brush with melted butter.
• Bake at 425 Deg. for 25 minute Remove from oven and let it sit for a few minutes.
• Slice into 16 portions. Great with a green salad.