Judith Hausman had a story this month about Vera Eisenberg of Pomona, who has made it her mission to bring back strudel. Here’s a video by Journal News photographer Peter Carr where Vera demonstrates her technique.


Here’s a link to the story, and here’s her recipe for apple strudel:

Strudel dough
6 ounces (about 3/4 cup) high-protein bread flour

6 ounces (about 3/4 cup) all-purpose flour

2 ounces (about 4 tablespoons) unsalted butter, softened

1/2 teaspoon salt

1 large egg

1 tablespoon white vinegar

3/4 cup warm water

1 teaspoon vegetable oil, for coating the bowl

Place flour, butter and salt in a stand mixer bowl. Mix with a paddle attachment on low speed. Add egg, vinegar and enough warm water, little by little, to make a soft dough.

Change to a dough hook attachment and knead the dough at medium speed until it becomes elastic, about five minutes.

Form the dough into a ball, put it in an oiled bowl, cover with plastic and let rest in a warm spot for one hour.

Yield: enough dough for one strudel, serving about 15.

Harvest Apple Strudel filling
3/4 cup coarse white bread crumbs

3/4 cup unsalted butter, melted, divided

3 pounds tart cooking apples, such as Granny Smith or Pippin, peeled, cored and sliced

1/3 cup granulated maple sugar or brown sugar, plus 1 tablespoon

1 cup dark raisins, soaked in 2 tablespoons of rum

2 teaspoons cinnamon

3 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

3/4 cup coarsely chopped walnuts

1 recipe of strudel dough

Confectioner’s sugar, vanilla ice cream or whipped cream (optional)

Preheat oven to 400 degrees.

To prepare the breadcrumbs, toast sliced white bread about 10 minutes until crisp. Then process in a food processor. Saute the crumbs in 1/4 cup of the melted butter. Reserve.

Combine the apples, brown sugar, raisins, cinnamon, lemon juice and peel, walnuts and about half the breadcrumbs.

Place a clean tablecloth over a card table and sprinkle with flour. Gently stretch the rested strudel dough over the tablecloth. Brush with melted butter. Sprinkle with remaining breadcrumbs.

Mound the filling down the long side of the dough sheet, leaving 3 inches on each end. Lifting the tablecloth, roll the dough gently over the filling, finishing seam side up. Carefully roll or lift the strudel onto a greased or parchment-paper-lined baking sheet, turning the seam side down. Brush with a little melted butter. Score with a sharp knife at 2-inch intervals. Sprinkle lightly with one more tablespoon of sugar.

Lower oven to 375. Bake until crisp and golden, 30 to 40 minutes. Transfer to a rack and cool. Sprinkle with confectioner’s sugar. Serve with ice cream or whipped cream.

Yield: One strudel, serving about 15.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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