Strudel (Homemade Pastry Method)
A traditional baked dessert of apple or cheese filling wrapped in homemade stretched dough.
Ingredients
homemade strudel pastry sheet
1 (3×5 ft)
melted butter
8 oz (250 g)
cake crumbs, breadcrumbs, chopped nuts, or a mixture
8 oz (250 g)
ground cinnamon (about 1 tbsp)
0.25 oz (7 g)
cheese filling (or apple filling)
5-5.5 lb (2300-2600 g)
apple filling (or cheese filling)
4-4.5 lb (2000-2200 g)
Instructions
1
Step 1
Sprinkle or brush the melted butter over the pastry sheet. If using a brush, use a very light touch to avoid tearing the pastry.
2
Step 2
Mix the breadcrumbs, nuts, and ground cinnamon, then sprinkle evenly over the pastry.
3
Step 3
Arrange the filling in a strip about 1.5 inches (4 cm) thick along one long side of the pastry, leaving about 2 inches (5 cm) of border.
4
Step 4
Standing on the filling side, lift the cloth and push forward to roll it up like a jelly roll.
5
Step 5
Cut the roll into lengths to fit the baking sheet, or curve the whole roll into a greased or parchment-lined pan. Pinch the ends to seal.
6
Step 6
Brush the top with butter or egg wash. Bake at 375°F (190°C) until browned, about 45 minutes.
7
Step 7
Once cooled, dust the butter-brushed version with powdered sugar; brush the egg-washed version with a clear syrup glaze.
