Apple Strudel

A few months ago I joined a baking site called The Daring Kitchen. On this site you can sign up to participate in monthly baking and cooking challenges. I was really excited to start, as this website would challenge my baking skills as well as my ability to adapt the recipes to be dairy free. After waiting to get approved, I was ready to start my first challenge.
The challenge for the month of May was Apple Strudel. It was pretty easy to make, but it took a while. First you make a fairly plain dough that has hardly any ingredients and let it sit for 90 minutes. Right before I rolled out the dough I toasted the breadcrumbs and peeled and cut the apples. I used Granny Smith apples since they are my favourite. The dough has to be stretched to 3x2, which seemed like it would be impossible, but it was really easy. The dough stretches under it's own weight, so no rolling pin was needed. All I did was hold it until it stretched and then Paul helped me stretch it to the size needed. From what I read, strudel dough when stretched should be thin enough to read a love letter through. Mine certainly was! The recipe says to use a cloth to stretch the dough out on. I didn't have a table cloth or anything to use, so I thought wax paper would be fine. WRONG! It stuck so bad that I had to throw the whole lot out. I started again, but this time I used a bedsheet and it worked perfectly!
I don't know if I would make this recipe again. It was delicious, but time consuming and I was pissed when I had to throw out the dough (even though it was my fault, not the recipe's). My dad suggested that instead of breadcrumbs I use graham cracker crumbs. That would be a good combination. In this recipe the only thing I had to substitute was margarine in place of the butter. I also omitted the rum and raisins, since raisins are nasty. If I was to make this recipe again, I think I would add more cinnamon.

Apple strudelfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons golden rum
3 tablespoons raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon sugar
1/2 cup unsalted butter, melted, divided
1 1/2 cups fresh bread crumbs
strudel dough (recipe below)
1/2 cup coarsely chopped walnuts
2 pounds tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (I used Granny Smith)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel doughfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups unbleached flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.