Germanstrudels Recipes

GERMAN APPLE STRUDEL

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown, 10 to 15 minutes. Set aside and let cool.
• Meanwhile, combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
• Combine the cinnamon, granulated sugar and pecans in a small bowl. Lay out a sheet of phyllo dough. Brush with butter, sprinkle with some pecan-sugar mixture and put another phyllo sheet on top. Repeat this process until all the sheets and pecan-sugar mixture are used up.
• Drain the raisins and stir them into the apples. On the last buttered sheet, put the apple mixture in a line across the sheet horizontally, leaving 1 inch on each side. Carefully roll the pastry away from you to enclose the filling, making a log.
• Close the ends with your fingers, brush the top with butter and sprinkle extra brown sugar on top. Transfer the strudel to the prepared baking sheet. Bake until lightly browned and crisp on top, 35 to 40 minutes. Let cool. Slice with a serrated knife into 2-inch pieces and serve with whipped cream.

STRUDEL DOUGH

Steps:

• In a large bowl, sift together all-purpose flour, baking powder and salt.
• Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
• Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
• Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

GERMAN STOLLEN

Steps:

• Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
• Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
• Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
• Line a baking sheet with parchment paper.
• Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

GERMAN STRUDELS

Steps:

• Combine yeast, salt, sugar, water, egg, and flour to make dough.
• Divide the dough into small balls.
• Let rest for a while.
• Roll balls to about 1/4 inch thick and spread with warm oil.
• Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
• Once the dough is stretched, roll it like you would for cinnamon rolls.
• Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
• Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
• Add water to cover the potatoes and bring to a boil.
• Once water is boiling lay strudels on top of potatoes in two layers.
• Water should nearly cover strudels.
• COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
• YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
• Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
• Enjoy!

STRUDELS (GERMAN DUMPLINGS)

Steps:

• Mix water, salt, baking powder and flour to form dough.
• Knead dough on floured surface until elastic.
• Set aside and cover with wax paper for approximately 20 minutes.
• Roll dough out with rolling pin until it's as thin as you can make it.
• Rub a small amount of oil on top.
• Pull dough out, starting on edges.
• When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls).
• Flip it lengthwise 3 or 4 times into 1" wide strips.
• Slice off strip and cut into 2" pieces.
• Repeat until no more dough is left.
• Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4.
• Fry dough in lard, adding lard as needed.
• Remove and let stand in a bowl.
• Heat 1 tablespoon lard in large pot on setting 6.
• Add onions and saute until they start to brown, then add potatoes.
• Add water to cover potatoes, salt and pepper.
• Cook covered until potatoes are half cooked (approximately 15 minutes).
• Add 2" water and bring to boil.
• Add dough pieces and cook covered for 1/2 hour on setting 4.

GERMAN APPLE STRUDEL

Steps:

• Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.