GMA: Wolfgang's Apple Strudel
— -- Wolfgang Puck is usually a one-man show. But with his busy schedule he’s enlisted a partner — in pastries.
His pastry chef, Sherry Yard, is the one who dreams up all those incredible desserts for the star-studded Oscar parties and for his Spago restaurant. But you can get a taste without a reservation. Try their fabulous apple strudel below.
Click here to get on our complimentary Good Morning America recipe e-mail list.And make someone’s day by sending them this recipe.
Ingredients for strudel dough:
2 1/2 cups all-purpose flour1/4 tsp. salt1 egg2 tbsp. vegetable oil6 oz. water (warm)1 tbsp. vegetable oil
Ingredients for strudel filling:
8 Granny Smith apples, peeled, cored and sliced feather thin1/2 cup lemon juice (2 lemons)1 cup sugar2 tbsp. Cinnamon1 cup raisins1 cup bread crumbs8 tbsp. butter, melted for spraying and brushing
Directions 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 20 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 20 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. Reserve.
