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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small mixing bowl, combine water, egg, vinegar and butter (all at room temperature). | 2. Add the mixture to the flour and salt in a large mixing bowl, and stir for 5 minutes, or until the mixture becomes a firm dough. | 3. Form the dough into a ball and transfer it to a floured surface to knead it. Pull the dough into an oblong shape, pressing several times with the heels of the hands, then turning it slightly and repeating the process until smooth and elastic (approx. 10 minutes). | 4. Form the dough into a ball again, place it on a floured surface. Cover it with a warm (but not hot) metal or earthenware bowl and let it rest for 30 minutes. (At this point the dough can be refridgerated for about 4-5 days or frozen for a month.). | 5. In a large bowl, combine apples (remember to squeeze them slightly of some of their juice, and drink it - of course!), cinnamon, sugar, raisins, zest and currants. | 6. Meanwhile, cover a large table (about 6 x 4 ft.) with a clean tablecloth, and sprinkle the cloth with flour. | 7. With a pastry brush, coat the top of the dough with melted butter. Roll it out to a thickness of about 1/8" then begin stretching it over the backs of your hands. | 8. Working quickly, continue lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the side of the table. | 9. With scissors, trim off the thick outer edges of the strudel dough. | 10. Brush the stretched dough generously with melted butter and sprinkle it with some toasted breadcrumbs. | 11. Place the filling along the edge nearest you, in a 3 inch strip, to within 2 inches of the ends. Then lift the tablecloth on that side and use it to roll the dough in a 3 inch strip, to within 2 inches of the ends. | 12. Then lift then tablecloth on that side and use it to roll the dough around the filling, jelly-roll fashion. | 13. With a sharp knife, cut the roll into sections that will fit comfortably on baking sheets. | 14. Brush the tops of the rolls with butter and close the ends. | 15. Lightly grease the baking sheets and place the sections of strudel seam side down with the aid of a. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3/4	cup		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
white vinegar	1/4	teaspoon		0.225	0.0005	0.0	0.0
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
bread flour	2 1/2	cups		1236.425	248.4152	41.0315	5.6855
salt	3/4	teaspoon		-	-	-	-
butter			melted	171.0	7.857	5.343	14.4
apple	8 -9		peeled grated	0.0	0.0	0.0	0.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
cinnamon	2	teaspoons		-	-	-	-
golden raisin	3/4	cup		373.725	98.406	4.1951	0.5692
lemon zest	1	tablespoon		-	-	-	-
currant	3/4	cup		52.92	12.9192	1.176	0.3444
breadcrumb	1	cup	toasted	-	-	-	-
butter	5 -6	tablespoons	melted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.