November 01, 2015

Crispy Apple Walnut Strudel with Wine Dough

Crispy Apple Walnut Strudel with Wine Dough

I had never used wine for dough. I saw the dough recipe in Saveur magazine and madly wanted to try it. I decided to use dough recipe for pareve apple strudel, which turned on to be very crispy. Here's the recipe.

The idea came from

P.S. It stays fresh and crispy on next day or two. You can keep strudel at room temperature for 2-3 days. 


2 1⁄4 cups (10 1⁄4 oz.) all-purpose flour
1⁄4 cup plus 2 tbsp. white wine
1/4 cup cold water
2 tbsp. vegetable oil
1 tbsp. sugar
1⁄2 tsp. kosher salt

Apple filling:

4 medium tart apples, such as Granny Smith, peeled, cored, and chopped
2 tsp. fresh lemon juice
1 tablespoon sugar
1 tablespoon dry bread crumbs

Walnut filling

1⁄2 cup ground walnuts
1/2 teaspoon cinnamon
1 teaspoon sugar

Make the strudel dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour with the wine, oil, sugar, salt, and 1⁄4 cup water. On low speed, mix until the dough comes together, and then increase the speed to medium and knead until smooth and elastic, 8 to 10 minutes. Divide dough into 2 equal parts. Wrap each part of dough in plastic wrap and refrigerate for 1 hour or up to 24 hours.

In medium bowl, toss apples, sugar, lemon juice and bread crumbs. Set aside.
Make walnut filling mixing together all ingredients

Preheat oven to 350F

Dust work surface lightly with flour. Using floured rolling pin, roll out dough(one part) as thin as possible (15 x 10 inches rectangle) With pastry brush, spread 2 tablespoons vegetable oil all over dough. Sprinkle with half of walnut filling. Using hands press walnut filling into dough. Leaving 2 inches from long side, spoon half of apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and  cover apples, start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom.

Repeat with second part of dough and half of apple-walnut fillings. Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

I hope to have time later to translate the recipe on Russian.


Karin Anderson said...

I like your strudel better than the original recipe in Sauveur - love apple strudel.

Alla Staroseletskaya said...

I have a very pleasant experience with dough. It's easy to make and handle. I will try to make other filling for the same dough.