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Yankee Doodle Strudel




Source of Recipe


Internet


List of Ingredients




Strudel Dough
2 1/4 cups high gluten all-purpose flour
2 Tbs sugar
1/4 tsp. salt
1 egg
2 Tbs. light oil
1/2 tsp. lemon juice
1/2 cup warm water

Apple Filling
6 Granny Smith apples, peeled, cored and very thinly sliced
1 cup dried cranberries, plumped in warm water
1/2 cup toasted walnuts, coarsely chopped
Juice and zest of 1 lemon
1 cup sugar
1 tsp. cinnamon
2 tsp. cornstarch

For Assembly
1 pkg. honey graham crackers, crushed into fine crumbs
1/4 cup butter, melted
1/3 cup sugar
1 tsp. cinnamon
melted butter
1 egg yolk made into a wash


Recipe



Make strudel dough. Mix flour, sugar and salt together. Mix the egg,
oil, lemon juice and water together. Add the liquid ingredients to the dry
ingredients and make a dough. Knead the dough for 20 minutes or until it is
smooth and elastic. Wrap in plastic wrap and let rest 1 hour.

Meanwhile, when dough is resting, in a frying pan over medium heat, toast
graham cracker crumbs in melted butter. When crumbs are toasted, remove from
heat and add cinnamon and sugar. Let cool to room temperature.

Make apple filling by mixing sliced apples with plumped cranberries,
toasted walnuts, lemon juice, lemon zest, sugar, cinnamon and cornstarch.
Set aside.

On a floured cloth, roll, pull and stretch dough into a paper-thin 28" by
40" rectangle. Cut off thick edges. Brush dough with melted butter and then
sprinkle with graham cracker crumb mixture making a thick 4" by 24" bed on
one end of the dough. Mound apple filling 4" wide and 24" long on the thick
bed of graham cracker crumbs. Roll filling and dough lengthwise into a
strudel. After each 180° turn, brush dough with melted butter. Stop rolling
with bed of graham cracker crumbs and seam side down.

Place strudel with seam side down on a parchment paper lined large baking
pan. Brush top of the strudel with the egg wash and cut many vent holes with
a sharp knife. Bake strudel in a preheated 450° oven for 10 minutes, then
lower heat to 375° and bake for 50 additional minutes or until the outside is
brown and crispy. Cool on a rack.

Cut into 2" wide servings and sprinkle each piece with powdered sugar. Serve
cold, or warm with melted vanilla ice cream as a sauce.

Serves 12.