Even though Apple strudel is now mostly a Czech/German/Hungarian delicatessen, its origins go back to an ancient Greece where the thin layered dough was perfected into Baklava (http://www.kitchenproject.com/history/AppleStrudel.htm).
This is a great recipe because it is EASY and FAST. Enjoy!!
Ingredients:
- 1 portion of “flaky dough” (Listkove testo) or you can buy a package of 2 puff pastry sheets (Pepperidge Farms brand)
- 2 1/2 cups of all-purpose flour
- 1/2 cup of water
- 2 1/5 sticks of unsalted butter (= 250g)
- speck of salt
- some flour to roll out the pastry
- 3 -4 tbs. of bread crumbs (or oatmeal flakes)
- 3 tbs. of sugar
- 1 tsp. of cinnamon
- 6 – 8 sliced apples
- 1 beaten egg (to spread onto the strudel)
- powdered sugar
Method:
- To prepare the pastry:
- In a large bowl combine flour, melted butter, water and salt. Work it into a dough.
- Wrap the dough into a plastic foil and let it rest in the fridge for about 30 minutes
- Pre-heat the oven for 350 degrees F
- Divide dough into two parts
- Roll each part into a 3mm-thick cake (shoot for more of a rectangular shape)
- roll the dough on a floured kitchen towel so that it is easier for you to transfer the rolls onto the baking sheet
- Sprinkle each cake with some bread crumbs, cut up apples, cinnamon and sugar
- Roll in the sides of the rectangle
- Press the ends of the roll so that the apple juice does not run out
- Place the two strudel rolls onto a dry baking sheet
- Spread the beaten egg on the top of the rolls (not on the sides!); use a brush
- Bake in the pre-heated oven for about 30 minutes
- Cut up the two strudel rolls into pieces immediately after taken out of the oven to let the steam out
- Sprinkle with powdered sugar
PS: you can also add some raisins and/or walnuts as a part of a strudel filling
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For those who do not bake much, just go to the Kroger and buy puff pastry sheets and fallow the instructions. There are 2 sheets so you can make two strudels. Also for better taste put brown sugar and for those who do not like raisins replace it with dried cranberries. Also I add a little bit of pudding mix so I do not have problems with running juice from apples. About 2 teaspoons per sheet. Dobrou chut!
that’s a great tip! Thanks! Urcite to zkusim!
no, to jsem ted prosel cestou vzpominek na svatky Vanocni doma, v Cesku. uplne to voni mankovou kuchini.
Josef
diky za ty recepty
Dekuju. Zkusim neco upect na vanoce pro kolegy v praci. At ochutnaji ty nase ceske dobroty!:)
Jitka
Zdravim vas tam vsechny….nevim kdo to precte, ale chtel bych prosim vedet kde mohu sehnat v USA:
* omacky v sacku, jako svickova a pod. (je jich hodne v Cesku)
* tvaruzky
* knedliky v sacku (i bramborove)
* Fernet a Becherovku
* cesko-anglicky/anglicko-cesky KAPESNI slovnik
Dekuji velice za vasi pomoc a tesim se na odpoved, Jiri georgiowelt@yahoo.com
Jirko,
I’ll answer in English because my “”pravopis” is horrible.
First of all, let me suggest you conciser cooking these recipe’s from scratch. It’s not difficult, and my American-born wife bought me a wonderful (albeit simplistic) Czech recipe book “The Czechoslovak Cookbook”, originally “Varime Zdrave Chutne a Hospodarne” by Joza Brizova ( http://www.amazon.com/Joza-Brizova/e/B000AQW1AG ).
I regularly cook “Czech style”, and have found a couple of great traditional recipes online.
For bread dumplings, I found this award-winning recipe to work great;
850 g ( 30 US oz ) flour (I use Wondra flower, it’s the closest you’ll get to “hruba mouka” in the USA.)
530 ml ( 18 US Fluid oz ) whole (Vitamin D) milk
120 ml ( 4 US Fluid oz [½ cup] ) water
¼ – ½ teaspoon of salt
21g (3 packages) active dry yeast
1 egg yolk
180 g (7 oz) white, French bread or sourdough bread rolls cut into 1 cm cubes
Note:
Czech recipe books often call for “stale bread”, but I suspect this came from not wasting anything, so old bread was used for dumplings. I use very thin sourdough baguettes with a nice crispy crust that I buy fresh baked from the store. I dice them into 1 cm cubes, then spread them out on a couple of cookie sheets and let them dry for about an hour in an oven preheated to about 170 F.
Mix 3 packages dry yeast completely into ½ cup of water at 110 – 115 degrees F and let it rise.
Heat the flour (I preheat my oven to around 170 F and let the mixing bowl with the flower sit in there for about 20 minutes to pre-warm it. ).
Mix the salt into the flower well, mix in the yeast, lukewarm milk and egg yolk.
Hand – knead these ingredients into a smooth, soft dough, and then mix in the diced bread. Let the dough rise for about 40 to 50 minutes.
Punch down the risen dough and divide it into six uniform parts. Roll each one into a cylinder around 2 inches (5 cm) diameter, put on a floured baking sheet, cover and let rise again for 10–20 minutes.
Cook the dumpling rolls for about 16–18 minutes in a deep pan with slow-boiling salted water, turning them over a few times while cooking. Make sure your pan has plenty of room all around the dumpling rolls, they will probably double in size while they cook.
When removing the dumplings, cut them into 2cm slices as soon as possible so they don’t become overcooked. My mother used to use sowing thread “garotte style” to slice the dumplings without crushing them. I find sowing thread breaks too often, so I use unflavored dental floss, which works much better. This recipe will probably yield over 60 dumplings.
For Becherovka and Fernet, you can buy both at BevMo ( http://www.bevmo.com ). They also have an good selection of Czech beer.
Cesko-Anglicky/Anglicko-Cesky KAPESNI slovnik – Search on Amazon.com… they have many.
excellent recipe for the dough — just tried another recipe from my Czech friend and once again this above proved to be superior…
plus I don’t eat sweets, so I have done half for my husband with the above feeling, the second half with ham & cheese filling for moa
skvely a rychly recept !! vrele diky
not even mentioning how many compliments I have got from friends…
Kveto, ja taky miluji slany ‘strudl’. Skoda, ze ma tolik kalorii!!!