Apple Strudel

Apple Strudel
Strudel Dough
1 Cup King Arthur Flour
3/8 tsp Salt
1/3 Cup + 1 tsp warm water
4 tsp vegetable oil

In the mixing bowl with the paddle add the flour and salt and mix. Form a well in the flour mixture and add the water and oil and kneed. You will end up needing to knead by hand. This will take about 20 minutes. The dough will get smooth and satiny. Cover the dough with oil, then cover the dough with plastic and let it rest for 30 minutes.

Clarify a stick of butter-set aside

Meanwhile make the filling:
Brusel:
1 ½ tsp butter
½ cup fresh bread crumbs
¼ tsp sugar

In a fry pan melt the butter then add the crumbs and sugar and mix until the bread crumbs become brown and toasty. Set aside.

Apple Filling:
4 Cups chopped apples
1 ½ tsp lemon juice
¼ Cup Sugar
½ tsp cinnamon
1/8 tsp nutmeg
1/3 Cups toasted and chopped walnuts

Toast walnuts while you are cutting the apples. Add all the ingredients together and mix. Set aside.
Stretching the dough.
Roll the disk out to about 10 “diameter. Brush the dough with the clarified butter and begin to stretch the dough. Have a buddy help you if possible. Use the back of your hands with your knuckles up and pull and stretch the dough to 4 feet diameter. Put the stretched dough on a clean sheet.

To assemble. Place ½ the Brusel mixture on the dough. Add the apples on top and then the other half of the Brusel. Using the sheet lift the dough and roll the bottom up over the filling. Brush the dough with the clarified butter. Next roll the sides in leaving about 3 inches on either side. Continue to brush the butter and roll the strudel up. Tuck in the edges and lift the strudel onto the baking sheet. Cut some slits for air release. Bake at 425 on the upper rack in your oven for 35 minutes.

Note: It is not a big deal if your dough rips as it will be covered up with all the rolling and layering. Eat strudel soon after making it-it doesn't hold up for many hours.