Prep: 1 hour + standing Bake: 45 min./batch MAKES: 16 servings Ingredients 3 cups all-purpose flour 1/2 cup canola oil, divided 3/4 cup warm water (120°) 1 egg, lightly beaten FILLING: 1-1/2 cups fresh bread crumbs 6 cups chopped peeled apples (about 6 medium) 1/2 cup raisins 1 cup sugar 1-1/2 teaspoons ground cinnamon 1/3 cup butter, melted 3 tablespoons sour cream Nutritional Facts 1 slice equals 285 calories, 12 g fat (3 g saturated fat), 24 mg cholesterol, 61 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Directions 1.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 with plastic wrap and let rest in a warm place, about 30 minutes. 2. 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. 3. Tape a 30x15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment. 4. 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. 5. 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. 6. Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream two times while baking. Repeat with remaining ingredients. 7. Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature. Yield: 2 strudels (8 slices each). Editors Note: To make fresh bread crumbs, tear bread into pieces and place in a food processor; pulse until fine crumbs form. Two to three bread slices will yield 1-1/2 cups crumbs.
Posted on: Sat, 18 Oct 2014 04:41:02 +0000
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