Apple Strudel

October 14, 2016March 24, 2021Leave a comment

Apple Strudel

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. Apple strudel dough is a thin, elastic dough.

The oldest known strudel recipe is from 1696, a handwritten recipe housed at the Wienbibliothek im Rathaus.

Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century.

Dough

1 large egg
2 tablespoons melted butter
1/2 teaspoon salt
3 cups all-purpose flour

Filling

4 to 5 apples, any tart variety (peeled, cored & thinly sliced)
2 tablespoons fresh lemon juice
1/2 cup walnuts (chopped)
1/4 cup raisins
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup fresh cake or bread crumbs
1/2 cup butter (melted)

To prepare the dough: Whisk the egg, butter, and salt with about 3/4 cup cold water.
Combine just enough of the liquid with the flour
to make a soft dough. The dough should feel
resilient but remain very slightly sticky. Drizzle in a
tablespoon or more water if the dough is too
ragged, or sprinkle in a small amount of flour if it
is too moist and mushy. Knead for five minutes by
hand, (2 minutes if using an electric mixer) until
smooth, soft and warm. Form it into a smooth
ball, wrap in plastic film, and let rest for at least 1
hour, preferably 4 hours.
To prepare the filling: Toss together in a medium sized bowl, the apple slices and lemon
juice. Add the walnuts, raisins, sugar, and cinnamon and toss until evenly coated.
To assemble: Spread a table with a clean cloth and sprinkle evenly with flour. Place the
dough in the center of the table, flatten with your palms into a 1-inch thick round, and
then begin stretching the dough from the center to the edge. Use a combination of the
sides of your hands and the tops of your knuckles to work the dough gently and evenly.
Continue stretching the dough until you can see light through it. If there are occasional
holes at the center, just pinch together to seal. Don’t worry about holes or tears near the
edge of the dough.
Brush the entire strudel dough evenly with butter. Sprinkle half the crumbs on one half
of the dough, and on the same side arrange the apple filling in a long row close to the
edge of the dough. Sprinkle with the remaining crumbs. Fold over the edge and roll the
strudel into a log shape, using the cloth to help support and roll the pastry. Tuck in the
sides and roll up completely, arranging the strudel seam side down.
Transfer carefully to a buttered or parchment-lined
baking sheet, curve the log into a crescent shape, if needed,
to fit the roll onto the pan. Brush with butter and chill for at
least 30 minutes (or overnight).
Preheat the oven to 350°F. Bake the strudel until golden brown, 30 to 40 minutes. Let
cool slightly before cutting and serving.

Tools Necessary-
Mixer with paddle or pastry marble
Medium bowl
Whisk
Measuring cups and spoons
Spatula
Plastic Wrap
Table Cloth
Adult Supervision

Dessert

Austrian

New York Style Bagel Bites

June 14, 2016March 24, 2021Leave a comment

New York Style Bagel Bites

People from all over the world love New York bagels. This recipe, which I really love, came from one of my favorite contestants on the Next Food Network Star.

Bagel Bites – small, stuffed with fun ingredients, this recipe has a blend of cream cheese and berries. Make up your own incredible filling.

To make it awesome, the topping is an egg wash and then beautiful turbinado sugar to give the crust a crunch and sweetness.

These could be a new family favorite for Saturday mornings in your family as well.

New York Style Bagel Bites

Dough:

1.5 cups water (warm (below 107 degrees F))
2 tablespoons sugar (plus 2 teaspoons)
1 envelope dry active yeast ((1/4 ounce packet))
4.25 cups flour, all-purpose (plus more for kneading)
2 teaspoons kosher salt
2 tablespoons melted butter

Filling:

6 ounces fresh blueberries
8 ounces fresh strawberries (chopped)
8 ounces cream cheese (softened)
2 tablespoons strawberry jam

Topping:

1 large egg
2 tablespoons turbinado sugar

Combine the water, sugar, melted butter and yeast in the bowl of a stand mixer fitted with the paddle attachment, mix to combine. Allow to stand until bubbly, about 4 minutes.
Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes.
Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 2 minutes.
Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour.
In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside.
Heat oven to 375°F. Divide dough into 12 pieces. Best way is to portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, and then cut those in half leaving 4 equal pieces, cut those pieces into thirds giving 12 even portions.
Take one piece of dough and flatten it into a 4 inch circle. Place 2 ½ tablespoons cream cheese mixture in the center. Fold up the ends of the dough and pinch closed like an potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling.
Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls.
Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar.
Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool before serving.

The filling is very hot after cooking. Please allow these to cool for at least 20 minutes before serving. Great with milk, coffee or any morning beverage.

Bread, Breakfast, Brunch