Fear Factor (November 30 - December 13)
What foods have you always wanted to attempt, but were afraid to attempt to make - or afraid to eat? Choose a dish that is either tricky to create or nerve-wracking to eat, and get adventurous! It’s historical Fear Factor!
I chose Apple Strudel because I have always thought the the recipe to make the dough seemed to be really time-consuming and hard to make. The dough needs to be rolled and stretched on a large table (countertops are too small) until it is as thin as possible. This has always been fear-inducing to me, especially because I have never known anyone to make it and had no past experience with this kind of a dough. As it turns out, I was right to be afraid of this recipe!!!
enough). Now butter or grease a large cake-pan, hold it up to the edge of the table and dump in the strudel. Bake a nice brown, basting often with butter or goose oil.
12 Tablespoons Melted Butter, Divided
1 Teaspoon Lemon Juice
1. Using an electric stand-up mixer, mix together the flour, salt, warm water, and just 1 tablespoon of the melted butter. Mix until all of the ingredients come together into a soft, pliable dough that is not sticky. This mixing/kneading process can take as long as 10 minutes so keep at it until the dough is soft and smooth. Start off using a paddle attachment to mix all of the ingredients; then switch to a dough hook for the rest of the mixing/kneading process.
2. When finished mixing, set the dough aside and let it rest for 15 minutes. This is very important because if the dough doesn't rest you won't be able to roll and stretch it too much without it breaking.
- Cover a table with a tablecloth and sprinkle flour on it; lay the ball of rested dough in the center:
|Floured tablecloth ready for |
working the dough.
- Keep rolling until the dough starts to get really thin and covers a large portion of the table surface:
|Roll and stretch as much as you can |
without the dough ripping.
- You can allow the dough to lay off the side of the table to allow gravity to help stretch it:
- While it is impossible not to tear the dough, don't over roll and stretch it if it a lot of tears start to occur.
|Brushing the dough with melted butter.|
|Lay apples off to one side of the rolled dough.|
|Brush all dough surfaces with melted butter.|
|Brushing the dough with the butter is very important!|
|Use the tablecloth to help roll up the strudel.|
|Ready for the oven!|
How Did You Make It?