 Homemade Apple Strudle -- Ryndam (Nov/Dec 2007 cruise) cooking demonstration
Homemade Apple Strudel (6 servings)
Strudel Dough:
9 ounces all purpose flour
0.1 ounce salt
2 ounces whole eggs
6 ounces water (hand warm)
0.4 ounces vegetable oil
Preparation:
Combine all ingredients in a food processor and mix well. Place dough into a plastic foil and let test for 30 minutes.
Stuffing:
3.5 ounces bread crumbs, roasted
1.7 ounces unsalted butter
0.4 ounces raisins
1 piece lemon fresh, jus
1 shot rum
40 ounces Granny Smith apples, cleaned and sliced
5 ounces icing sugar
2 ounces almonds, sliced or sticks
Preparation: Melt butter and roast bread crumbs into it. Marinate raisins with half lemon juice and rum for about 20 minutes. Peel apples and remove seeds. Cut apples in half and make thin slices. Squeeze over with the other half lemon juice. Add bread crumbs, sugar, and almonds and mix well.
Procedure:
Prepare a square table with a clean table cloth. Dust the table cloth lightly with flour. Place the dough on top of the table cloth and roll out with a rolling pin as thin as possible. Lift the dough lightly and place the hand under the dough, then start stretching the dough until paper thin. Sprinkle the dough with 0.4 ounces of cinnamon and melted unsalted butter. Arrange apple stuffing on top of the dough. Pull the table cloth at the corners and lift slowly to roll the thin strudel dough and roll to form the apple strudel. Sprinkle with melted butter again and bake at 375 degrees for about 45 minutes.
Dust with icing sugar and serve with vanilla sauce or vanilla ice cream. | 
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