Ingredients
- Dough:
- 2 3/4 cups bread flour
- 4 tbsp soft unsalted butter
- 1/2 tsp salt
- 1 beaten egg
- 1 cup water
- 1/2 tsp white vinegar
- Filling:
- 10 cups diced apples
- 2 cups ground almonds
- 1 cup sugar
- 1 tsp cinnamon
- 1/4 cup raisins
- 1/2 lb melted unsalted butter
Directions
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Put in food processor: flour, butter, salt and mix 10 seconds. In a large measuring cup add water to beaten egg to make 1 cup. Add vinegar and beat with a fork. Turn on food processor and slowly drizzle in the liquid. Process until ball forms and keep machine running 30 seconds. Take dough out and check it. Put back in for another 30 seconds. Take dough out and slap on table to develop the gluten 100 times.
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Put into oiled bowl and let rest for two hours. Put on a floured sheet or tablecloth. Make into an oblong and brush with melted butter. With a rolling pin roll it out with gentle strikes to 2 ft x 18 in approx. Gently pull and stretch the dough until it covers the table, checking the uniformity of the thickness. Using scissors, cut off the thick edges.
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Sprinkle the dough evenly with ground nuts. Mix the filling ingredients (minus the nuts). Pile the apple filling generously on one short end of the dough. Using the tablecloth, flip the dough over the apples. Adjust the filling and then keep flipping the sheet until the roll is completed. Trim the side edges and tuck under. Put on a greased baking sheet, curving the strudel to fit. Brush liberally with melted butter.
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Bake in preheated 450 oven for 15 minutes, then reduce heat to 400 and bake an additional 20-25 minutes or until apples are tender.