Apple Strudel

This week I made an apple strudel.  I have made strudel before although it didn’t turn out very well.  This time round it was much nicer so I’m very happy with that.

Once I had made the pastry it was placed in a bowl covered with grape seed oil and cling film.  I’ve been making pastry for a few weeks now and have never covered it with oil before.  The oil stops the pastry from drying out while it is cooling in the fridge.  It also makes it easier to handle when rolling out.  Grape seed oil is used because it doesn’t have a strong taste which will ruin the strudel

The pastry has to be rolled out thin enough to be able to read a newspaper through it.  This was very hard to achieve and I only managed to do it in areas.

When the pastry has been rolled out, it is then cut into eight squares and placed around a greased tin making sure there are no gaps, otherwise the juices from the apples will leak through the pastry when cooking in the oven.  Sliced apples are then layered over the pastry.  I decided to sprinkle sugar on top of the apples thinking they would caramelise but this was a mistake as the sugar turned into a liquid caramel and leaked through the pastry a bit.

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While this strudel was better than my last attempt there were some faults such as the soggy bottom because of the sugar I had sprinkled on the apple but it was still yummy and tasted even nicer with a bit of custard.

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Apple & Raisin Strudel

I thought I would bake strudel this week as I wanted to try and make the pastry that goes into strudel.

Strudel is a sweet dough that takes lots of kneading and stretching.  It needs to be stretched into a very thin sheet that you can see through.  It should be so thin that you can see lined paper underneath it.

I made a traditional apple strudel with raisins, cinnamon, apple and ground almonds.

This bake had lots of new techniques for me and I did have to get a bit of help when stretching the dough.

Did you know:-  IMG_2331A strudel  is a type of layered pastry with a filling that is usually sweet. The pastry comes from the Turkish Baklava which came to Austria in 1453.

The name “Strudel” means Whirlpool because the dough is rolled around the filling and the center of the pastry looks like a whirlpool.

Strudel is the national dish of Austria