Apple Crisp Strudel

Dough Recipe:

INGREDIENTS:

1 cup all-purpose flour, plus extra for dusting
1/3 cup lukewarm water
1/2 teaspoon kosher salt
Vegetable oil, enough to coat the dough

INSTRUCTIONS:

1.In a bowl, consolidate flour and salt.

2.Gradually fuse the water, while blending until the point that a mass is framed.

3.Start manipulating the mixture on a floured surface for around 10 minutes or until smooth.

4.It should feel damp, yet not sticky.

5.Clean the mixture with somewhat more flour if necessary.

6.At that point beat or pummel the mixture a couple of times to help unwind the gluten.

7.Frame it into a ball, and put it aside in a bowl of vegetable oil to rest for no less than 60 minutes.

Filling Recipe:

INGREDIENTS:

11/2 pounds apples (about 3-4 apples), cored, peeled, and sliced
3/4 cup unseasoned bread crumbs
6 tablespoons granulated sugar
1 tablespoon ground cinnamon
3 tablespoons raisins, soaked in rum
6 tablespoons butter, melted
1 tablespoon lemon juice
Egg wash (1 egg 1 tablespoon water, whisked)

INSTRUCTIONS:

1.In a skillet, toast bread pieces in 3 tablespoons of liquefied margarine, until brilliant dark colored.

2.Put aside to cool, and after that consolidate with sugar and cinnamon.

3.In a bowl, include the cut apples and cover with lemon juice to forestall sautéing.

4.Include raisins, without the rum, and blend everything great.

Crisp Apple Strudel:

INGREDIENTS:

Whipped cream, flavored with rum, vanilla or almond extract
Confectioner's sugar

INSTRUCTIONS:

1.Preheat stove to 375F.

2.Dribble off the overabundance oil, and roll the mixture in some flour.

3.At that point move it out on a floured surface.

4.At the point when the batter comes to about a foot wide, put it on a clean, floured tablecloth.

5.Get the mixture with your the back of your hand and knuckles, and start to tenderly extend the batter from the center outwards. The objective is to make it nearly paper thin and rectangular fit as a fiddle.

6.Once the mixture is too extensive to deal with, deliberately put it back onto the floured tablecloth.

7.Circumvent the edges and keep extending it, until it's sufficiently thin to peruse the batter. Utilize scissors to trim off the thick edges.

8.Brush the whole surface with the staying softened spread.

9.Spread the bread morsel blend on one half, and afterward put the apple blend to finish everything.

10.Crease in every one of the edges. Beginning toward the end with the filling, utilize the tablecloth to delicately roll the strudel the distance to the end.

11.Painstakingly put it on a heating sheet, and brush it with dissolved margarine and the egg wash. Prepare on 375F for around 30 minutes or until brilliant dark colored.

12.Enable it to cool before serving.

13.Cut and present with a cleaning of confectioners sugar and a spot of whipped cream.