Making the traditional Austrian apple strudel recipe is a two-person job, so call your best baking buddy.
We cant think of a better way touse up a haul of applesor to fill a fall afternoon.
What Is Strudel?
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The classic pastry typically features cinnamon spiced apples and toastedbread crumbs.
Apple-Cheddar Strudel Ingredients
Pastry Dough: Strudel dough develops a superpowerelasticity.
It stretches like pizza dough but feels like tender pie pastry.
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The thinner you stretch it, the flakier your strudel.
Cheddar Cheese: For the best texture, choose a block of sharp cheddar cheese andshred it yourself.
Walnuts: Toasting the nuts first ensures they have the most flavor in the finished apple strudel.
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Cover; chill up to 2 days.
To re-crisp strudel, preheat oven to 350F.
Arrange slices on a foil-lined baking sheet.
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Cut in 1/4 cup butter until pieces are the size of small peas.
In a small bowl stir together water and egg yolk.
Add egg yolk mixture to flour mixture.
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Turn dough out onto a lightly floured surface.
Knead dough 5 minutes, adding additional flour if dough is sticky.
Avoid adding too much flour as it may make the dough stiff and tougher to stretch.
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Cover with plastic wrap; let rest at room temperature 1 hour.
Cover a large surface (at least 4x3 feet) with a clean cloth or sheet.
On the cloth, roll dough into a 13x9-inch rectangle.
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Brush with 2 Tbsp.
of the melted butter.
Cover dough with plastic wrap; let rest 30 minutes.
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While strudel dough is resting, prepare apple filling.
For filling, in a 10-inch skillet melt butter over medium.
Add apples; cook and stir until apples are tender, 5 to 7 minutes.
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Transfer to a bowl; let stand until cool while stretching the strudel dough.
Fold in cheese and sage.
Lightly oil the fronts and backs of your hands.
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First use your fingers to gently lift and stretch the edges.
To continue stretching the dough, use the backs of your hands and work underneath dough.
Drizzle remaining butter over dough; carefully use a pastry brush to evenly coat.
Preheat oven to 375F.
Line a 15x10-inch baking pan with parchment paper.
Slowly and evenly lift cloth and tightly roll up dough and filling.
If needed, cut excess dough from ends to within 1 inch of the filling.
Fold ends under to seal.
Carefully transfer the strudel roll to the prepared baking pan.
Curve the ends to form a crescent shape.
Whisk together egg white and 1 Tbsp.
water; brush over top of strudel.
Fold in ends; brush with the 2 Tbsp.
melted salted butter instead of egg mixture.)
Bake until golden, 40 to 45 minutes.
(If using phyllo, bake 35 to 45 minutes.)
Carefully remove strudel from pan.
Cool on a wire rack 20 minutes.
Using a serrated knife, slice off the ends that don’t contain filling; discard.
Slice remaining strudel into 2-inch portions.
(23 sheets) of frozen phyllo dough.
Cover a large surface with a cloth.
Unfold sheets of phyllo dough.
Remove eight sheets, keeping the rest covered with plastic wrap.
Brush this layer of phyllo with 1/4 cup the melted salted butter.
Brush this layer with 1/4 cup additional salted butter.
Make one more layer using the remaining seven sheets.
Brush with an additional 1/4 cup melted salted butter.
Fill and shape as directed in recipes.
2,000 calories a day is used for general nutrition advice.
