Miryam’s Amazing Strudel

I have to say I was a little intimidated when Victoria gave me this recipe. I once saw strudel being made and they had stretched this piece of dough until it was as big as a dining room table and thin enough to read the newspaper through. However, her mom’s method had the dough being divided into four pieces, so it didn’t have to be stretched so much. I found stretching it 18 by 12 inches was sufficient to make thin layers. And, because, I was dividing it into fourths, I decided to add a classic apple filling to half of them (leaving the others with her mom’s classic cinnamon raisin nut version).

Most recipes I read recommended using a high gluten bread flour, so I did that, as the original recipe only specified flour. I also soaked the raisins to soften them for about 5 minutes in hot water before draining them and patting them dry. As I’m allergic to walnuts, I used pecans instead but left walnuts in the recipe.

I used a food processor to make the dough, although you can mix everything together in a bowl and knead until a smooth dough forms. I also divided my dough in half before resting – I did half the dough after the four hour rest and the rest for brunch the next morning.

Sesame coated cinnamon raisin nut strudel

Miryam’s Amazing Strudel

Strudel Dough

4 cups bread flour
1 stick butter, melted
1 cup boiling water
2 tablespoons white vinegar

 

Cinnamon Raisin Nut Filling (makes two)

1 cup sugar
2 teaspoons cinnamon
1/2 cup grated coconut
1/2 cup crushed walnuts
1/2 cup plumped, well drained raisins
1 teaspoon vanilla extract
1/4 cup butter (half a stick), melted

  

Apple Nut Filling (makes two)

3 medium apples, peeled, cored and grated
2 teaspoons lemon juice
1/3 cup white sugar
1 teaspoon cinnamon
1/3 cup light brown sugar
1/2 cup walnuts, chopped
1/2 cup plumped, well-drained raisins (optional)
1/4 cup butter (half a stick), melted

  

Strudel base

1 stick butter, melted

  

Toppings

1/2 cup sesame seeds
1/4 cup cinnamon sugar
1 egg

  

Place butter, water and vinegar in a bowl of a food processor and pulse to combine. Add the flour and and process until the dough is smooth. Remove to a well buttered bowl and cover. Let rest in the fridge for 4 hours or overnight. If you let it rest overnight, let it warm on the counter for an hour or two before attempting to roll out.  

Preheat oven to 400 degrees F

For Cinnamon Raisin Nut Filling: Combine all the filling ingredients together.  

For Apple Filling: Toss the prepared apples with the lemon juice. Stir together with the rest of the ingredients. If it is super liquidy, add 1 tablespoon corn starch and stir well.

Divide each filling into two portions and set aside while you prepare the dough.

Divide dough into 4 parts. Take off any rings, bracelets and watches and have your arms bare to the elbow. Pat the dough into the shape of a rectangle. Set the piece of dough on the center of your work surface and roll out in each direction with a rolling pin. Let the dough rest for a few minutes. Lifting up a section, gently stretch the dough out on the sides, using the back of your hands and working your way around the entire rectangle. It should be semi-translucent in some places, but be careful not to tear it. Don’t worry too much if you do, though, as the many layers will hide the rips.  

Drip butter onto the dough – it is too delicate to brush with butter. Place dollops of one portion of filling on the buttered dough and gently spread out, being careful not to tear the dough. Brush exposed ends with melted butter, fold in sides of dough, then gently roll dough into a cylinder. Seam should be on the bottom.

Score the top of the strudel in portion-sized sections before you put it in the oven. The knife marks will make a clean slice easier after the strudel is baked.

Brush an egg mixed with 1 tablespoon of water on top of the cylinders. Sprinkle with sesame seeds on the cinnamon raisin nut filled ones and with cinnamon sugar for the apple filling.

Bake on a greased baking pan for 30 minutes, rotating once midway through baking. Begin rolling out the dough for the next strudel while one is cooking. Follow above directions for filling and rolling and baking.

Slice when hot. Serve with ice cream or with coffee/tea and it is even better served cold the next day.

 

Cinnamon sugar coated apple strudel

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