Pate a Etirer and an Appel Strudel

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When you take a challenge you know sooner or later you will have to face your fears. When it comes to baking I have two major ones, puff pastry and strudel. It’s not that they are a bit more complicated and time consuming to make. It’s about getting the right texture.To get a perfect strudel you need a very thin and crunchy dough that is filled with an incredibly smooth and flavourful apples. Easier said than done 😉
I was a bit afraid but also very excited when I started with this recipe. I admit it is some extra work, but I think it’s worth it. If you make the dough yourself it will be far superior to any ready made filo pastry you can get. I guarantee you that. The most important thing in this recipe is stretching the dough. It’s not that difficult actually. Just work delicately and keep calm. And if it tears? Well, no one will see it anyway, so don’t be bothered by it too much. Let it be fun! Ever since I made my first strudel I can’t wait to start with the puff pastry. It’s coming in a couple of weeks! 😀
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Apple Strudel
adapted from Christophe Felder
For the Strudel Pastry:
  • 350 g of flour,
  • 1 egg,
  • 150 ml cold water,
  • pinch of salt,
  • 400 ml grape seed oil.
Those ingredients will be enough for 2 strudels.
  1. Sift the flour into a bowl.
  2. Add egg, salt, water and a tablespoon of oil.
  3. Knead until the dough is smooth, it shouldn’t stick to your fingers.
  4. Shape into a smooth bowl. Put in a deep container and pour the remaining oil over it. Leave for 7 minutes and the discard the oil. Cover with a plastic foil and chill in the fridge for 2 hours.
For the Apple Filling:
  • 6 large baking apples,
  • 30 ml of dark rum,
  • 200 g of sugar,
  • 125 g clarified butter,
  • 75 g powdered sugar.
  1. Peel and core the apples. Slice them lengthwise in 2 mm slices and transfer to a large bowl.
  2. Mix the apples with rum and 40 g of sugar.
Assembling the pastry:
  1. Place the dough on the cutting board and flatten it with your hands. Roll it out slightly to make it perfectly smooth. Cut it in half. Cover half in a plastic foil and reserve for later.
  2. Now you need to stretch the dough. I recommend looking at this video for detailed instructions.
  3. When the dough is thin and even (should be around 120 by 80 cm) melt the clarified butter. Brush the dough lightly with the butter and sprinkle with half of the remaining sugar.
  4. Cut into 10 squares of 25 by 25 cm.
  5. Arrange 8 sheets in the 24 cm tart pan with a removable bottom, leaving some dough to overhang.
  6. Fill the dish with half of the apple slices. Fold the dough over the apples and arrange two remaining squares on top.
  7. Sift the top with the powdered sugar.
  8. Bake for 30 minutes at 180 C, until the pastry is crisped and lightly browned.
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