Apple Strudel Dough Dough

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Apple Strudel Dough Dough: Ingredients Metric Yield Baker’s % Flour, bread 1000 g 61.5 % 100.0 % Water, cold 600 ml 36.9 % 60.0 % Oil 20 ml 1.2 % 2.0 % Vinegar, distilled 5 ml 0.3 % 0.5 % Salt 2 g 0.1 % 0.2 % Total 1627 g 100 % 162.7 % Method: • Mix all ingredients until well incorporated and a smooth dough is formed. Place in an oiled bowl, cover and refrigerate overnight. • Next day, divide the dough into 4 equal portions. Bring to room temperature. Take one piece and stretch out on a floured cloth into a rectangle, about 18" x 26" or until dough is nearly translucent. Be patient, use a gentle hand. • Square off the dough and place1/6 of the filling onto the top long end. Brush all exposed dough with melted butter. • Starting on the end with the filling, use the cloth to roll the dough into a long cylinder. Pinch the ends shut. Place seam side down on a parchment lined sheet pan. Brush with melted butter and poke holes in the top to vent. Bake 30 minutes at 375 °F, or until outside is golden brown and crisp. Filling: (makes 6 strudel with 1400 g / 50 oz filling, 26 inches long) Ingredients Metric Yield Apples, fresh, peeled, cored, 1800 g 21.2 % and sliced (1/4 inch) Apples, sliced, packed in water 2950 g 34.7 % (#10 can) Apple Pie Filling 1800 g 21.2 % Pastry Cream Powder 400 g 4.7 % Sugar, granulated 100 g 1.2 % Cinnamon, ground 10 g 0.1 % Sugar, granulated 100 g 1.2 % 1 Copyright by Walnuts, pieces 450 g 5.3 % Raisins, golden or dark 450 g 5.3 % Cake crumbs, light 450 g 5.3 % Total 8510 g 100.0 % Method: • Combine the cinnamon with the one part of sugar and the pastry cream powder with the other part of sugar. • In a large bowl, mix all the ingredients except the apples. Combine well. Add all the apples and mix until well blended. • Typically served warm with Crème Anglaise and/or vanilla ice cream. 2 Copyright by .

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