Hungarian Apple Strudel (Almás Rétes)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour and salt in a large bowl.

   Ca. 1 min.

2. 2

   Add the lukewarm water, vegetable oil, and white vinegar to the flour mixture.

   Ca. 1 min.

3. 3

   Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 2 min.

4. 4

   Knead the dough for 10-15 minutes until it is smooth and elastic.

   Ca. 15 min.

   Kokkens note: The dough should feel soft and pliable, not sticky.

5. 5

   Form the dough into a ball, lightly brush it with vegetable oil, and place it back in the bowl.

   Ca. 1 min.

6. 6

   Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: Resting allows the gluten to relax, making the dough easier to stretch.

7. 7

   While the dough rests, prepare the filling by combining the sliced apples, granulated sugar, cinnamon, lemon zest, and raisins (if using) in a large bowl.

   Ca. 10 min.

8. 8

   Preheat your oven to 190°C (375°F).

   Ca. 15 min.

9. 9

   Lightly flour a large clean tablecloth or pastry cloth. This will help you stretch the dough thinly.

   Ca. 1 min.

   Kokkens note: A tablecloth is essential for traditional strudel stretching.

10. 10

    Place the rested dough in the center of the floured cloth and gently flatten it with your hands.

    Ca. 1 min.

11. 11

    Using a rolling pin, roll the dough into a large rectangle, about 30x40 cm (12x16 inches).

    Ca. 3 min.

12. 12

    Carefully begin to stretch the dough by hand, working from the center outwards, until it is very thin and almost translucent. You should be able to read a newspaper through it.

    Ca. 10 min.

    Kokkens note: Be gentle and patient. If the dough tears, simply pinch it back together.

13. 13

    Trim any thick edges from the stretched dough.

    Ca. 1 min.

14. 14

    Brush the entire surface of the stretched dough with half of the melted butter.

    Ca. 1 min.

15. 15

    Sprinkle the bread crumbs evenly over the buttered dough, leaving a 5 cm (2 inch) border on all sides.

    Ca. 1 min.

    Kokkens note: Breadcrumbs absorb excess moisture from the apples, preventing a soggy strudel.

16. 16

    Evenly spread the apple filling over the bread crumbs, again leaving the border clear.

    Ca. 2 min.

17. 17

    Fold in the short ends of the dough over the filling.

    Ca. 1 min.

18. 18

    Using the tablecloth, gently lift and roll the strudel tightly from one long side until it forms a log.

    Ca. 2 min.

    Kokkens note: The tablecloth helps you roll it without tearing.

19. 19

    Carefully transfer the strudel to a baking sheet lined with parchment paper, seam-side down.

    Ca. 1 min.

20. 20

    Brush the top of the strudel with the remaining melted butter.

    Ca. 1 min.

21. 21

    Bake for 35-40 minutes, or until golden brown and the filling is tender.

    Ca. 40 min.

    Kokkens note: The crust should be flaky and crisp.

22. 22

    Remove from the oven and let cool on the baking sheet for at least 15 minutes before slicing.

    Ca. 15 min.

    Kokkens note: Cooling allows the filling to set and prevents it from falling apart when sliced.

23. 23

    Dust with powdered sugar before serving.

    Ca. 1 min.