Sherry'S Apple Strudel
- Strudel Dough
- 6 cups All Purpose Flour, plus additional for assemble the strudel
- 1 1/2 cups Whole Wheat Flour
- 3/4 teaspoon Kosher Salt
- 3 Eggs
- 6 tablespoons Vegetable Oil, plus 1 tablespoon for coating dough
- 2 1/4 cups Water (100 degrees F warm to touch)
- Strudel Filling
- 12 Fuji Apples, Twin Springs Farm, peeled, cored, sliced paper thin
- 12 Braeburn Apples, Twin Springs, Farm peeled, cored, sliced paper thin
- 4 1/2 cups Apple Juice, Twin Springs Farm
- 1 1/2 cups Princess Raisins
- 3/4 cup Lemon Juice
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 teaspoons Cinnamon - optional
- For Assembly:
- 3 cups Bread Crumbs
- 3/4 cup Unsalted Butter, Trickling Springs, melted
- To Finish:
- 2 quarts Heavy Cream
- 2 quarts Creme Fraiche
- 2 pounds Powdered Sugar
- 375 degree F oven for 20 minutes, turn sheet pan around, continue to bake for 15 - 20 minutes. Golden brown.
flour, whole wheat flour, kosher salt, eggs, vegetable oil, water, filling, apples, braeburn apples, apple juice, raisins, lemon juice, vanilla, cinnamon, bread crumbs, butter, finish, heavy cream, fraiche, sugar
Taken from www.myrecipes.com/recipe/metrocooking-dc-sherrys-apple-strudel-recipe (may not work)