Text 15942, 93 rader
Skriven 2011-09-22 07:44:00 av Dave Drum (1:261/38)
Ärende: TVFN 444
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apfelstrudel (Classic Apple Strudel)
 Categories: Pastry, Fruits, Breads
      Yield: 16 servings

MMMMM---------------------------DOUGH--------------------------------
      3 c  Bread flour
      1 lg Egg
    1/4 c  Soft, unsalted butter
    1/2 ts Salt
      1 c  Cold water
           Oil
           Bread flour

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Coarse white bread crumbs
    1/2 c  Melted, unsalted butter
      1 lb Apples; peeled, cored, thin
           - sliced
    1/3 c  Granulated sugar
    3/4 c  Dark raisins
    3/4 c  Coarsely crushed nuts
      2 ts Ground cinnamon
      5 oz Firm, unsalted butter

  Recipe courtesy Emeril Lagasse, 2000

  To make the dough: Place the flour, egg, soft butter and
  salt in the bowl of an electric mixer. Mixing with the dough
  hook on low speed, add enough of the cold water to make a
  soft dough. Knead the dough in the electric mixer at medium
  speed until it is smooth and elastic, about 5 minutes. Form
  the dough into a ball and coat it with oil. Cover and let
  rest at room temperature for about 1 hour.

  For the filling: To make the coarse bread crumbs, toast
  slices of white bread in the oven until crisp, about 10
  minutes. Break into pieces and place in a food processor.
  Pulse the processor until the bread resembles large bread
  crumbs. In a saute pan, over medium heat, saute the bread
  crumbs in 1/4 cup of the melted butter until they are golden
  brown. Reserve the sauteed bread crumbs and the remaining
  melted butter separately. Combine the sliced apples,
  granulated sugar, raisins, nuts, ground cinnamon and about
  half of the bread crumbs. Cut the firm butter into chunks
  and gently toss together with the apple mixture.

  To Assemble: Cover a work surface approximately 4 feet by 4
  feet with a clean piece of cloth. The cloth is used to
  facilitate stretching and rolling the dough. Make sure that
  the cloth is securely fastened to the table. Dust the cloth
  lightly with the flour. Place the rested dough in the center
  of the cloth. Using a rolling pin, roll the dough into a
  large, thin rectangle. When the dough is as thin as it will
  go with the rolling pin, it is time to begin stretching and
  pulling the dough. To stretch and pull the dough, place your
  hands under the dough, and, using your thumbs and the back
  øF your hand, gently begin pulling and stretching the dough.
  Pull and stretch the dough until it is a rectangle
  approximately 3 1/2 feet by 2 1/2 feet. Be very careful when
  you are pulling and stretching not to tear the dough. After
  it is pulled to the proper size, let the dough relax on the
  table for a few minutes. There will be a thick edge around
  the edges, trim this away. You also want to trim off any
  parts of the dough that hang over the edges of the table.
  Place the apple filling next to the long edge of the dough
  closest to you. Form the filling into a thick log. Brush
  some of the reserved melted butter generously over the
  remainder of the dough. Sprinkle the remaining bread crumbs
  over the dough. Using the cloth to help lift the dough, roll
  the strudel as you would a jelly roll, starting from the
  filling side. Place the strudel, seam side down, in a
  horseshoe shape on a sheet pan lined with parchment paper.
  Brush the strudel with the last of the melted butter. Bake
  in a preheated 375øF/190øC oven for about 35 minutes.

  Remove the pan from the oven and cool. Slice the the strudel
  into individual servings and serve either warm or at room
  temperature.

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 28 September 2009

  Uncle Dirty Dave's Archives

MMMMM

... It is even harder for the average ape to believe he has descended from man

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)