Apple Strudel

I learned to make this from a friend's great-grandmother. She never wrote it down and allowed me to take notes once she felt I was ready. The first time I helped, I could only peel and slice apples. The next time, I got to help mix and knead the dough, so I could feel what it should feel like. The third time, I also got to help stretch the dough, fill, and shape. Finally, on my fourth visit, I could take notes and estimate amounts. I've used this recipe ever since.

INGREDIENTS 

DOUGH

1 egg, room temp
2 c sifted all purpose flour, plus additional as needed for the counter while kneading and to flour the cloth.
1/2 t pure vanilla extract
1/4 c melted clarified unsalted butter
1/2 c hot-from-tap water
pinch salt
1 T sugar

FILLING

3/4 c raisins soaked in water, juice, or a combo of water and brandy. Drained well. (optional)
6-8 peeled & thinly sliced apples (can soaked in water with a bit of apple cider vinegar while during prep but DRAIN WELL before using).
1 3/4 c FRESH white bread crumbs
1/2 c sugar
1/3 c unsalted butter
1/2 t cinnamon (optional)

INSTRUCTIONS

1. Soak raisins if using
2. Preheat oven to 375°
3. Warm a saucepan over a low flame -- to be used to keep dough warm while it's sitting
4. In a med bowl, whip the egg, sugar and salt together. Add and whip in the hot water and vanilla.
5. Slowly add the sifted flour, stirring with a fork to minimize any lumps. At some point, switch to your clean hand to continue to combine.
6. Turn the dough onto a clean floured surface and knead until very smooth and elastic.
7. Throw the dough roughly onto a floured board 15 times to help with gluten development
8. Roll the dough into a smooth ball, place on a plate, and cover with the warmed saucepan -- let the dough rest for 20-30 minutes
9. MEANWHILE
10. Peel and slice the apples
11. Fry the breadcrumbs in the butter with the sugar until just slightly browning -- set aside to cool
12. Drain the raisins and apples
13. Flour an old cotton/linen patterned tablecloth
14. Carefully work and stretch the dough until it's thin enough to see the pattern through the dough, forming a rough rounded rectangle
15. Using the 'best' long edge for the final seam, evenly spread 2/3rd's of the candied breadcrumbs onto about 3/4 of the dough, leaving the final seam area plain
16. Evenly spread the drained fruit in the same area as the breadcrumbs. Dust with (optional) cinnamon if using.
17. Spread the rest of the breadcrumbs over the apples
18. Starting at filled side, use the cloth to help roll -- LEAVE THE FINAL SEAM SIDE UP
19. curve the dough into a U shape and gently flop it into a buttered (or silpat) half-sheet (standard cookie sheet) baking sheet, making sure ends are well tucked to avoid leaks
20. Bake at 375° for 15 minutes, then reduce oven to 350° and bake an additional 30-35 minutes until just starting to brown
21. Remove from oven and immediately add a few slits with a sharp knife to vent the steam
22. Wait until cool or mostly cool to cut
23. Serve with a sprinkle of powdered sugar, a dollop of whipped cream, or a bit of cinnamon

TAGS: dessert, baked goods, special occasion, holidays, baked, fruit, recipes from the '30s, 30's, traditional