While in Kalocsa I attended an Apple Strudel making class. I have never made this type of pastry before. It was very easy, at least the baker made it appear so. Once done the strudel was served. It was tasty, a recipe that I will surely be making.
12 1/4 ounces flour
1 Tablespoon oil
1 tablespoon melted butter
3 1/2 ounces water, lukewarm
a pinch of salt
1 1/4 pound tart apples (peeled, cored and sliced)
3 1/2 ounce melted butter
3 1/2 ounce biscuit breadcrumbs or shortbread cookies
1 3/4 ounce light brown sugar
raisins, cinnamon, chopped nuts
lemon juice, rum (optional)
Peel apples and cut into thin slices. Gently brown the biscuit crumbs in butter. Combine all ingredients for the filling together.
Mix flour, salt, oil and lukewarm water and knead together with the kneading hook on the mixer or in the kitchen's machine for approx. 10 minutes until the dough has become smooth and elastic. Roll the dough into a ball and brush with butter. Using a sharp knife, cut a cross at the top of the ball of dough and then leave to rest at room temperature for 2 hours, wrapped in cling film.
Sprinkle a tablecloth evenly with flour. Roll the dough out as thinly as possible on the cloth. Place your hands, stretched out flat, under the dough and draw the dough over the back of your hand so that it becomes thinner and thinner. You know the dough is ready when the pattern on the tablecloth is recognizable through the dough, or when the pattern on the table cloth is recognizable through the dough, or when you can read newspaper print through it.
Fill and roll the strudel together as per the instructions in the recipe, being sure to use the tablecloth to help you, by raising the end with the filled dough just enough that the strudel begins to roll on its own accord. Grease the apple strudel with melted butter and bake in preheated oven at 4oo' for 30 minutes, or until golden brown.