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This recipe comes direct from my German Grandmother, or as I call her, 'Oma'. I've got three variations that you can fill this pastry with: the common apple filling, a traditional quark filling or a pumpkin pie filling. I hope you enjoy our family's recipe!
Prep Time: 1 1/2 hr
Additional: 2 hr refrigeration
Cook time: 30 min
Yield: Dough for 6 Strudels
1/2 lb all-purpose flour
1/4 L water
1 tbsp granulated sugar
1 lb lard or clarified butter
1/2 lb flour
extra flour for dusting
1/4 cup breadcrumbs
In a large bowl, mix together the ingredients listed under 'Bowl 1' using the handle of a wooden spoon. This should be well mixed and elastic. Place this in the fridge, covered, for 30 min.
Meanwhile, in a second large bowl, mix together the ingredients listed under 'Bowl 2' to create a crumbly, greasy crumb. Set aside 'Bowl 2.'
Dump out the contents of 'Bowl 1' onto a parchment lined baking sheet. Spread it so it takes the shape of the baking sheet. Add the contents of 'Bowl 2' on top and fold the 'Bowl 1' dough over the 'Bowl 2' ingredients. Essentially you have a lump of greasy flour wrapped by a sticky, goopy dough. This is a very hard to handle does not look pretty at this stage. Transfer it to your fridge, covered, for 30 min.
Evenly flour your rolling surface with A LOT of flour. Remove your dough from the fridge and place the dough package onto the floured rolling surface. Dust the top with plenty flour and roll the dough into a large rectangle. Use more flour as needed so it does not stick to the rolling pin or counter. Fold the dough in thirds from side to side and then from top to bottom. Transfer the folded pile of dough to the parchment lined baking sheet. Place in the fridge, covered, for 30 min.
Repeat Step 4 one to two more times or until the dough does not stick to the rolling surface. Divide evenly into 6 pieces. You can freeze the portions of dough at this point or cover and place in the fridge and keep one piece out to work with.
Pre-heat oven to 400F.
On top of a piece of parchment, about the size of your baking sheet, roll out dough into a large rectangle, the same size as the parchment. Sprinkle the middle of the dough with breadcrumbs and then add the filling.
Fold the dough over the filling. Transfer to a baking sheet and bake in 400F oven for 30 min. Remove to a cooling rack. Serve sliced and sprinkled with powdered sugar.
Zhuzh it up!
Peel and thinly slice 4-5 apples and place in a large mixing bowl.
Drizzle with 1/2 tsp lemon juice.
Add 1/4 cup brown sugar, 1 tbsp flour and 1/2 tsp cinnamon. Mix together well.
Pumpkin Filling: Mix together all ingredients
1 cup pumpkin pureé
1/2 cup sour cream
1/3 cup brown sugar
3/4 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
I highly recommend using butter rather than lard, just be sure to clarify the butter first. Clarifying butter is the process of removing the milk from the fat to produce a pure fat with little to no moisture. It takes a little extra time but this makes your pastry flakier and the butter adds an awesome flavour.
This amazing recipe was written by Erin's Oma