Recipe(tried): UKRAINIAN APPLE STRUDEL AND FILLINGS

Ukrainian Apple Strudel and Fillings

Ingredients for strudel dough:

2 1/2 cups All-purpose flour
1/2 tsp. Salt
1 Egg
2 tbsp. Vegetable oil
6 oz. Water (warm)
1 tbsp. Vegetable oilFILLING:

8 Granny Smith apples, peeled, cored and sliced feather thin
1/2 cup Lemon juice (2 lemons)
1 cup Sugar
2 tbsp. Cinnamon
1 cup sultana raisins
1 cup Bread crumbs
8 tbsp. Butter, melted for spraying and brushingDirections for dough in a food processor (hand, below):

1. Place all the ingredients in the fitted bowl with blade attachments of the food processor. 2. Pulse until the mixture forms a ball. 3. Continue mixing for two minutes. 4. Remove dough from bowl. 5. Coat dough with one tbsp. vegetable oil. 6. Wrap airtight with plastic wrap. 7. Allow to rest in a warm 70-degree area for 30 minutes.

Directions for dough by hand:

1. In a medium mixing bowl, sift in the flours and the salt. 2. Create a well in the center of the flour. 3. In a separate mixing bowl, combine the eggs, whisk oil and water. 4. Pour liquid into center of well. 5. With a fork, work the flour into the center of the well. 6. Turn the bowl while you are doing this. 7. Once dough comes together, knead on the table. 8. Continue kneading for 10 minutes. Yes, 10 minutes! 9. Coat outside of dough with one tbsp. vegetable oil and cover with plastic wrap. 10. Reserve in a warm environment for 30 minutes. 11. Remove plastic wrap.

Directions for whole strudel:

1. In a medium bowl, toss together the apples and lemon juice. In a small bowl, combine the sugar and the cinnamon. Add the sugar and raisins to the apples. Set aside.

2. Place dough on flour dusted tablecloth. With a rolling pin, roll dough to 12-inch-by-inch square. Now, here is the fun part. Lift the dough from the table and work with the back of hands. Constantly move hands, pulling back until the dough stretches to the size of the table. 3. Spray or brush dough with butter. 4. Spread bread crumbs in a two-inch line – four inches from the bottom of the dough. 5. Place the prepared apples on the line of breadcrumbs and roll up. Lift one side of the cloth, fold or tip the edge of the dough over, and roll it loosely into a big roll. With a knife, trim ends and tuck end of dough. Spray or brush dough with melted butter. 6. Bake in a 375-degree oven for 20 minutes. Spray or brush with butter again and turn sheet pan around.

Continue to bake for 20 more minutes, until golden brown. When cool put icing sugar in a sieve and shake over strudel.

Fruit-Nut Filling:

1 cup sultana raisins
2 cups chopped walnuts
1 tart apple, grated coarse
1 1/4 cups sugar
Grated rind of 1/2 lemon
1/2 cup fine bread crumbs
1 teaspoon cinnamon
1/2 cup melted butter for brushing

Follow the directions for working and stretching the dough as given in the recipe above.

Let the stretched dough dry a little. Trim the thick edges. Combine the 7 ingredients of the filling.

Brush the stretched dough with the melted butter and spread the filling all over it.

Roll the strudel as for apple strudel. Trim the ends. Butter a long baking pan. Cut the roll into lengths to fit the pan. Arrange in the pan, handling the rolls very gently. Brush generously with the melted butter. Bake in a moderate oven 350 degrees F. for about 20 minutes. To serve, cut into slices.

Cherry Strudel:

For best results, use large sweet fresh cherries.

Strudel Dough

1/2 cup melted butter
1/2 cup fine bread crumbs
1/3 cup melted butter
3/4 cup blanched almonds chopped fine
3 pounds fresh cherries, pitted
1 cup sugar

Prepare and stretch the strudel dough as directed and let it dry for a few minutes.

Brush with the melted butter. Combine the bread crumbs with 1/3 cup of melted butter. For better flavor, toast the bread crumbs very lightly in the hot butter, stirring constantly. Mix them with the almonds and spread this mixture over the stretched dough. Place the cherries over two-thirds of the dough. Remember that the cherries may slide out of place in rolling the dough. To play safe, allow enough additional space for stray cherries.

Sprinkle the cherries with the sugar. Now start the roll the usual way, taking care to keep the cherries from falling out. Trim the ends. Butter a long baking pan. Cut the roll into lengths to fit the pan. Brush generously with the melted butter. Bake in a hot oven 400 degrees F. for 20 minutes, then lower the temperature to 350 degrees F., and continue baking for about 15 to 20 minutes more, or until crisp and delicately browned. Cut into slices and serve warm.

Almond Strudel:

1/2 cup melted butter
6 eggs, separated
1/2 cup sugar
1 1/4 cups almonds, blanched and ground
Grated rind and juice of 1 lemon
1 cup sultana raisins, chopped
1/2 cup fine bread crumbs
1/3 cup melted butter

Prepare and stretch the strudel dough as directed and let it dry for a few minutes. Brush with the melted butter.

Beat the egg yolks with the sugar until light. Stir in the almonds, grated rind, lemon juice, and raisins. Mix the bread crumbs with the melted butter and stir into the mixture.

Beat the egg whites until stiff and fold gently into the filling.

Spread the filling over the stretched dough, placing a greater portion of it on the end where the roll is to be started as this filling spreads out. keep the edges free of filling. Roll quickly into a loose roll, allowing sufficient space for the filling to expand in baking.

Butter a long pan. Trim the ends of the roll and cut it into lengths to fill the pan. Arrange the rolls in the pan, handling them very gently. Brush generously with the melted butter. Bake in a hot oven 400 degrees F. for 20 minutes, then lower the temperature to 350 degrees F., and continue baking for 20 minutes more, or until crisp and delicately browned. This strudel may be served warm or cold.

Cottage Cheese Filling:

1 TO 1 1/2 pounds dry cottage cheese
3 egg yolks
1 to 2 whole eggs
3/4 cup or more sugar
1/2 teaspoon salt
3 tablespoons thick cream
1/2 cup raisins or drained crushed pineapple
Cinnamon, if desired

Press the cottage cheese through a sieve. Beat the egg yolks and the whole eggs together until light, add the sugar and salt, and continue beating until well blended. Stir in the cream. Combine with the cheese and raisins or pineapple. Flavor the mixture with the cinnamon, if used.

Poppy Seed Filling:

2 cups poppy seed
Honey or sugar to taste
2 tart apples, pared and grated
1/2 teaspoon cinnamon
1 tablespoon grated lemon rind
1/2 cup chopped walnuts
2 egg whites, beaten stiff

Pour boiling water over the poppy seed and drain. If necessary, repeat this washing. Cover with warm water and let the poppy seed soak for 30 minutes. Drain well over a fine sieve. Grind the poppy seed and combine with the remaining ingredients.

Savory Fillings for Strudel:

Strudel with a savory filling makes an excellent luncheon dish. Though somewhat troublesome to make, it is worth the effort because it is unusual and luxurious. Any savory filling may be used. The two most popular fillings are cabbage and cottage cheese. Both may be varied with additional ingredients to suit one's taste.

Cabbage Filling:

1 large head cabbage
1 tablespoon salt
1 large onion, chopped
1/3 cup butter
1 tablespoon lemon juice
Salt and pepper
2 hard cooked eggs, chopped

Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes. Squeeze it dry. Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and pepper. Stir in the hard cooked eggs. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs. Use the filling with yeast-raised dough or short pastry or strudel.

Savory Cottage Cheese Filling:

1 pound dry cottage cheese
1 tablespoon thick sour cream
2 eggs, beaten
Salt
1 tablespoon chopped dill, if desired.

Press the cottage cheese through a sieve or mash it well. Add the remaining ingredients and mix thoroughly. Use with a yeast-raised dough or strudel.