Click here for printer-friendly recipe
IMPORTANT: REMOVE RINGS AND JEWELRY FROM FINGERS AND WRISTS!
Der Strüdelteig (Dough)
1 ¼ cup flour (unbleached and unbromated)
Pinch of salt
¼ cup lukewarm water
1 large egg
1 T. oil (she recommends coconut oil, melted)
Whisk the water, egg and oil together. In a separate bowl, stir the flour and salt together. Make
a well in the center of the flour and add the wet ingredients and stir together with a fork til
incorporated. Remove from bowl and knead on a flour covered surface, working in just enough
flour to make a smooth, glossy dough. (It will be soft, but should not be sticky or dry.)
Keep kneading until the “dimples” give way to a smooth appearance. Then take the dough in your hand and throw . . .no, heave the dough onto the countertop 100 times! Now form it into a very smooth ball, place in a baggie (sprayed with non-stick spray) and then wrap lightly in a kitchen towel. Set in a warm place to rest for 1 hour.
While the dough is resting, prepare the apples!
Apfel Füllung (Apple Filling)
You will need a minimum of 3 pounds of good firm baking apples. Golden Delicious is very
good. But you can use any apples. Peel, core and grate the apples. Or do as the Germans do and use everything but the stem!
Das Beste! (The FUN Part!)
Place a large, clean dish towel (the flour sack kind) on countertop. Dust with flour. Place the
dough ball in the center and with a rolling pin, roll the dough into about a 15 inch circle. With a
partner, pick up the dough and work it in a circle over the backs of your hands, gently stretching
the dough as you go, until it is very thin (ideally you should be able to read a newspaper through it!) It should be almost as big as your towel. Holes and tears can usually be pinched together. Lay the dough on the towel and continue stretching the thick edges as much as possible until it is the desired size and shape.
Melt one cube butter and pour over the dough. Using your hand or a very soft pastry brush gently spread the butter evenly over the entire surface (to the thick edge which should be about 1” wide). Sprinkle lightly with Cream of Wheat OR bread crumbs. Scatter the grated apples over