Mock Strudel Recipes

GERMAN APPLE STRUDEL (APFELSTRUDEL)

Steps:

• Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
• Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
• When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
• To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
• Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
• Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
• Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
• Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
• Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
• Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

MOCK FRUIT STRUDEL WITH ICE CREAM

Steps:

• In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins. Saute for about 5 to 7 minutes until they begin to caramelize. Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes. Remove from heat and allow to cool to room temperature.
• Preheat oven to 350 degrees F.
• If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter. Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10. Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.
• Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.)
• Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go. Brush with egg wash and sprinkle with granulated sugar. Bake in oven until golden brown, about 30 to 40 minutes. Remove from oven and cool completely.
• Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.

MOCK STRUDEL

Steps:

• Dough:.
• In a large bowl mix the dough ingredients together until it forms a ball.
• Roll in waxed paper and refrigerate overnight.
• Filling:
• Mix orange marmalade and apricot jam together.
• Topping:.
• In a separate bowl mix all toppings together.
• Preheat oven to 325 degrees.
• Grease and flour cookie sheet.
• Cut dough in four equal pieces.
• Take 1 section of dough and refrigerate the others.
• Roll out dough on floured waxed paper forming a rectangle.
• Spread 1/4 filling over rectangle.
• Sprinkle 1/4 topping mixture over rectangle.
• Roll up like a jelly roll about 1 inch across.
• Repeat for balance of ingredients.
• Bake for 1 hour.
• Cut into slices when cool.