The famous Austrian pastry
- 1 1/4 cups water
- 1 pound pastry flour
- 1/4 cup clarified butter
- 2 cups fresh bread crumbs
- 1 teaspoon cinnamon
- 3 pounds Granny Smith apples, peeled and thinly sliced, tossed with lemon juice
- 5/8 cup sugar
- 6 ounces raisins
- 1 egg white
- 1 egg yolk, mixed with 1 tablespoon melted butter
For strudel dough: Combine water and flour. Mix thoroughly to form slightly damp dough. Knead on a floured surface, cover with a bowl, and let rest for 1 hour.
Heat butter in pan and stir in bread crumbs to coat. Cook until slightly colored. Stir in cinnamon and remove from heat. Toss apples with sugar.
Preheat oven to 375 degrees F. Cover table with 4-foot cloth and lightly flour. Place chilled dough on cloth; do not knead. Starting from center, gently pull out dough until it is paper thin, about 2 feet square. Trim edges to a clean square. Scatter crumbs over pastry, sprinkle with raisins and then apples.
Using tablecloth to lift pastry and roll up tightly. Seal with egg white. Place strudel onto greased baking sheet. Paint with egg yolk/butter and bake for 40 minutes. Serve hot from oven, with whipped cream