Apfel and Topfenstrudel…LIVE!


As promised here are the recipes from today’s Facebook LIVE strudel demo along with some step-by-step photos of the Topfenstrudel that Ray took!

Topfenstrudel with sour cherries

For the strudelteig (strudel dough)

250 grams bread flour (I use King Arthur Flour)
3 grams fine grain sea salt
100 ml lukewarm water
20 ml vegetable oil
1 large egg, room temperature

Whisk together the water, oil and egg.

Place the flour and salt in a bowl and whisk together. Make a well in the flour and pour the wet ingredients into the well.

Using your hands or a dough whisk, combine everything into a rough mass. Turn out onto a lightly floured work surface and knead until smooth, about 5-8 minutes.

Lightly oil a bowl and turn the dough over a few times in the bowl to coat with oil. Cover and allow to rest 2 hours.

For the Apfelstrudel fühlung (apple strudel filling)

7 large apples (tart and firm baking apples) peeled, cored and cut into 1/2 inch pieces
1/2 cup to 3/5 cup sugar (to taste)
1 cup sultana raisins
1/2 – 1 cup toasted almond slices
juice and zest 1 lemon
2 tablespoons unsalted butter
1 shot dark rum
cinnamon to taste
pinch nutmeg

1 cup cake crumbs

Toss the apples in the lemon juice and zest.

In a large saucepan, melt the butter and add apples, sugar, raisins, rum, cinnamon, nutmeg, and salt. Stir over medium head until the apples are tender. Allow to cool completely. Once cool and just before filling the strudel, stir in the cake crumbs.

Vanillesauce (vanilla sauce/creme Anglaise)

120 ml whole milk
120 ml heavy cream
3 egg yolks
55 grams granulated sugar
1/2 teaspoon vanilla bean paste
pinch salt

In a saucepan, bring the whole milk, heavy cream and vanilla bean paste to a simmer and take from the heat. In a small bowl, whisk together the egg yolks, sugar and salt. While whisking, slowly add a small amount of the hot milk/cream mixture and then gradually a bit more, whisking all the while.

Transfer the tempered egg/sugar mixture into the saucepan with the remaining heavy cream/milk and whisk over low heat until the custard mixtures until the coats the back of a spoon, about 5 minutes. Strain into a small pitcher.

For the Topfenstrudel fühlung (topfen strudel filling)

514 grams quark or ricotta (2 containers worth)
120 grams, European butter melted and slightly cooled
3 eggs, separated
150 grams granulated sugar
200 grams creme fraiche
zest of 1 lemon
1/2 cup dried and sweetened tart cherries

Line a sieve with 2-3 overlapping pieces of cheesecloth. Place over a bowl. Add the quark and creme fraiche and gently squeeze the as much moisture out of the fresh cheese as you can. Place in the refrigerator to allow as much moisture to escape as possible.

Turn the cheese mixture out into a bowl and add egg yolks, cooled butter, lemon zest and cherries (if the cherries are very dry, otherwise, leave out until ready to fill). Stir to combine, cover with plastic wrap and refrigerate at least an hour but preferably overnight.

When ready to fill the strudel, place the egg whites with a pinch of salt into the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until very foamy and then slowly add the sugar, whisking on high until stiff peaks form. Gently fold the egg whites into the cheese mixture.

Spread onto the strudel dough as indicated in the video and the following step by step tutorial.

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