Jabocni Strudel!

Thats right, Apple Strudel!  Another hit from the Slovenian dessert world.  I made this one a couple months ago but somehow forgot about it until now.  This one is pretty similar to the Jabocna Potica (Apple Potica) but with a very different dough.  My dough didn't turn out as flaky as it probably should have.  I believe that this is due to using my power mixer instead of hand kneading.  Basically I think I over did it with the mixer and the dough came out hard, rather than soft and flaky.  That's just a note for any of you who (like me) are lazy about kneading dough. =)

On to the recipe!

Dough:

350g dough (pre-made or homemade)

For homemade dough:

*NOTE: I haven't tried this dough recipe yet, I can't seem to find the recipe I DID use either - so if this one turns out well for you, please do let me know!

300g sifted flour

1 tablespoon sugar

1 tablespoon butter

20 ml hot water

2 eggs

salt to taste

Apple Filling:

1 to 1.5 kg of apples (the more sour the better, I used Granny Smith apples)

lemon rind

1 tablespoon of rum

80g sugar

20 ml sour cream

120g butter

50g bread crumbs

100g raisins (optional)

Method:

Sift the flour, sugar and salt into a bowl.  Dissolve butter using the hot water.  Beat in your eggs.  Add this to the flour and mix.  Place on a floured surface and knead well for 10 minutes or until dough is pliable.  Set aside and let rest for one hour.

Take a table cloth or clean sheet (I did not do this, but it will help you  to roll up your strudel once it's filled).  Make sure the cloth is long enough to hang over the sides.  Now dust it with flour and place the dough in the center.  With a floured rolling pin, roll out the dough to make a circle. Slide your hand below the circle of dough and let the dough rest on the back of your hands with your palms down. Now pull the center gently toward you.  Stretch and pull the dough as you walk around the table. The dough should be as thin as tissue paper or as thin as you can get it.

Now for your filling.  Wash, peel and de-core your apples.   Grate your apples and place them in a bowl.  Add the lemon zest, rum, sugar, sour cream and if desired, raisins.  Set this mixture aside.  Take your butter and fry the breadcrumbs lightly and then add this mixture in with the apples.

Now you can add the mixture onto your spread dough making sure it is even.  Roll up the strudel by gently lifting the cloth from both sides (you may need help) and place your strudel in a well greased baking pan.  Bake it in the oven at 350F for about one hour, or until the dough is lightly browned.

Everyone seems to have a different method of cooking strudel.  I am not sure which is the best, but this is one way.  As I always seem to say, if you find a better recipe please pass it along and I will try it out on the site.

In case you were wondering, I put some left over lemon rinds on top of the dough before baking - not exactly artistic but I didn't want to throw it away haha.

Thanks !!