The challenge of making strudel is overshadowed by absolutely delicious results. We added vanilla bean and extract, and some cranberries to the mix. Nontraditional, yet sensational!
- | 120 mins
- | 8 servings
DirectionsFor the Dough
- Combine all ingredients in the bowl of a stand mixer (or mix by hand).
- Use paddle attachment to mix, then use the hook attachment to knead for 2 minutes.
- Remove from the bowl to a lightly floured work surface. Knead for 3 minutes. Coat lightly with oil, set aside in a bowl, cover, and let it reattach for one hour.
- Roll the dough on a floured cutting board into a roughly 10-by 12-inch rectangle.
- Cover a table or surface with the cloth. Tilt and flip the rolled dough onto the cloth.
- To stretch the dough: starting from the center, reach under the dough and with the back of your hands, begin to gently pull out towards the edge, like you would if you were making a giant pizza.
- Because the dough is soft, it should stretch easily into shape. Keep stretching. You can use your fingertips towards the edges to pull (gently). Keep pulling and stretching while working the dough into a large rectangle about 30" × 20". You are aiming for even thickness. If any holes develop, just patch them up.
- You're goal is a paper thin dough that you can read through. Using kitchen shears, trim off the thick edge around the perimeter.
- Combine ingredients and mix well.
- Assembly of Strudel
- Heat oven to 425°F
- Brush a thin coat of melted butter over the dough.
- Spread a layer of toasted bread crumbs onto the dough.
- Lay out the filling onto the bottom portion of the dough in a narrow row that's about 8-inches above the bottom edge and ends about 3-inches shy of the outer edges.
- Carefully lift up the end of the dough by using the fabric. Avoid handling the strudel directly.
- Roll the dough using the fabric, lifting the fabric up and over to make the dough roll tight. About half way through, tuck the sides in like a burrito and continue to roll until it's all rolled up.
- The strudel is very fragile. Roll the strudel onto a piece of parchment paper seem side down, and then transfer the parchment to a baking dish or baking sheet.
- Brush with butter, sprinkle with sugar, bake at 425° for 20 minutes. Turn down oven to 350° and finish until party is golden and apples and cranberries are soft.
- Serve with whipped cream, or sprinkle with powdered sugar.
For the Dough
- 2 1/2 cups all-purpose flour
- 3 tablespoons vegetable oil
- 5 ounces water, plus 2 tablespoons if needed
- 1/2 teaspoon Rodelle Vanilla Extract
- Pinch salt
- 1/2 cup plain bread crumbs
- Melted butter for brushing
For the Filling
- 3 cups cubed baking apples
- 1/2 cup cranberries, washed and picked over
- 5 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3/4 cups plus 2 tablespoons sugar
- 1 Rodelle Vanilla Bean, split and scraped
- 1 teaspoon Rodelle Vanilla Extract
- 1/4 teaspoon cinnamon
- Pinch salt
Note: You will need a piece of large, clean cloth to roll the dough. We cut an old tired cotton sheet into a 24" × 36" section.