Help with this recipe!?
Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon.
Roast butter and bread crumbs.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.
Tear off edges, shape strudel into roll by lifting strudel sheet.
Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.
I found a great recipe for apple struder, but I don’t understand
1. How to roast butter with bread crumbs?
2. What’s a strudel sheet?
3. this sentence: "Tear off edges, shape strudel into by lifting strudel sheet"
Well, I did exactly as told, but after I finished baking it, the pastry was tough while the filling was too soft. Was it supposed to be like this?
1. And how was I supposed to cut the apple? Sliced really thinly?
2. When I applied the filling, should it have been wet (remove the lemon juice) or added the juice along?
3. And could you describe how is it suppose to look/taste like after you bake it?
I would say to make a slight change to the recipe, and melt your butter, and that is what you will spread onto 2/3 of dough sheet, then sprinkle with breadcrumbs and spread the apple filling.
A strudel sheet is a large cloth, well floured, that you place under your strudel dough before you start making it. Studel dough should be rolled out to paper thin, you should be almost able to read a newspaper through it. Because the dough is rolled out so thin, it also tears easily, so the last directions about lifting the strudel sheet means to use the cloth to help you start rolling the strudel dough.
IM WRITING IN CAPS SO YOU CAN SEE THAT IVE EDITED MY FIRST ANSWERS IN RESPONSE TO YOUR NEW COMMENTS ABOUT THE FAILED ATTEMPT. I LOOKED OVER THE RECIPE AGAIN AND COMPARED IT TO A RECIPE I HAVE FOR STRUDEL. AND THE TEMPERATURE AND LENGTH OF BAKING SEEMS TO BE TOO HOT AND TOO LONG. MY RECIPE HAS THE OVEN AT 375 FOR 45 MIN. THE APPLES YOU CAN CUT INTO SMALL DICE OR THIN SLICES, AND THE FILLING WILL BE MOIST, BUT DRAIN OFF WHAT LIQUID YOU CAN, YOU DONT WANT IT TO BE TOO WET. THE END RESULT SHOULD HAVE BE A FAIRLY FLAKY PASTRY, THATS WHY IT IS ROLLED OUT SO THIN AND ROLLED WITH SO MANY LAYERS. HOPE THIS HELPS.
You just keep brushing the melted butter on bread or pastry. Strudel sheet is like a parchment sheet too. It uses for cookies, pastries, loaves, to prevent burning on their bottom . Also , it make clean easier. Tear the parchment sheet to make it fit on its baking sheet.
Happy Baking!
References :
Here we go:
1. Melt the butter in the pan and then add the bread crumbs to it. Stirr a bit over low heat. They will soak up the butter and release it again while being baked hence flavoring the strudel and keep it moist.
2. A strudel sheet is either a baking paper ( perchament Paper) or towel.
3.You place the rolled/pulled dough on the papper or towel and form it into a roll. Then close the end on each side of the roll. Lift it onto a well greased baking pan
References :
I would say to make a slight change to the recipe, and melt your butter, and that is what you will spread onto 2/3 of dough sheet, then sprinkle with breadcrumbs and spread the apple filling.
A strudel sheet is a large cloth, well floured, that you place under your strudel dough before you start making it. Studel dough should be rolled out to paper thin, you should be almost able to read a newspaper through it. Because the dough is rolled out so thin, it also tears easily, so the last directions about lifting the strudel sheet means to use the cloth to help you start rolling the strudel dough.
IM WRITING IN CAPS SO YOU CAN SEE THAT IVE EDITED MY FIRST ANSWERS IN RESPONSE TO YOUR NEW COMMENTS ABOUT THE FAILED ATTEMPT. I LOOKED OVER THE RECIPE AGAIN AND COMPARED IT TO A RECIPE I HAVE FOR STRUDEL. AND THE TEMPERATURE AND LENGTH OF BAKING SEEMS TO BE TOO HOT AND TOO LONG. MY RECIPE HAS THE OVEN AT 375 FOR 45 MIN. THE APPLES YOU CAN CUT INTO SMALL DICE OR THIN SLICES, AND THE FILLING WILL BE MOIST, BUT DRAIN OFF WHAT LIQUID YOU CAN, YOU DONT WANT IT TO BE TOO WET. THE END RESULT SHOULD HAVE BE A FAIRLY FLAKY PASTRY, THATS WHY IT IS ROLLED OUT SO THIN AND ROLLED WITH SO MANY LAYERS. HOPE THIS HELPS.
References :