See Also: Desserts
Apple Strudel from Joan and Peter
From San Juan Bautista's Donkey Deli. (Now known as Joan and Peter's German Restaurant). This is a favorite of the customers at the restaurant, owned and operated by Joan and Peter Lottermoser. 322 Third Street, San Juan Bautista, California 95045. 831-623-4521
3 pounds apples, peeled and sliced thin, preferable using the food processor
3 oz. raisins
1 oz. sliced almonds
grated rind of half a lemon
3 oz. sugar
1 teaspoon cinnamon
butter for dotting and graham cracker crumbs for sprinkling
14 oz. strudel dough, prepared and rested, using the recipe for the dough as below which will be more that enough for 2 strudels
22 oz. flour ( 1 pound 6 ounces)
2 eggs, large
3 1/2 ounces melted butter
9 oz. chilled water
2 teaspoons salt
1. Combine flour, eggs, melted butter, chilled water, and salt in large mixer bowl. Using a dough hook, beat mixture at least 10 minutes. Then separate the dough into 14 oz. amounts. Let rest for 1 hour.
2. In meantime, combine sliced apples, grated lemon, raisins, and sliced almonds. In a little bowl, combine the sugar and cinnamon and then lift and mix it through the apple mixture.
3. When dough has rested for at least 1 hour, roll out and stretch it on a cloth to desired size and thickness, thin enough to see through. Trim ends. Dot dough with butter and spread graham crackers crumbs over it. Then dump apple mixture on top and spread out with hands, covering entire piece. Pull out ends and cover the outside margin. Starting at the top, slowly roll up the strudel by pulling the cloth toward you. Then paint the roll with egg wash and put in preheated 400 degree oven, preferable convection, for 30-35 minutes. Serves about 10.
4. You can wrap and freeze the extra dough for another day.
Thanks to Joan Lottermoser and the Donkey Deli in San Juan Bautista for this demo! You can always go over there and order this rather than making it, if so desired!
Recipe created 1994-06-04.
