Traditional Viennese Apple Strudel - Wheat Recipes | Anson Mills - Artisan Mill Goods

Name: Traditional Viennese Apple Strudel - Wheat Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 6 ounces Anson Mills French Mediterranean White Bread Flour, plus additional for stretching the dough; ¼ teaspoon fine sea salt; 1.5 ounces egg whites; 1.2 ounces almond oil (not toasted almond oil); 1 ½ teaspoons lemon juice from ½ lemon; 1.2 ounces hot spring or filtered water; for the filling: 3.5 to 4.6 ounces sugar ½ teaspoon ground cinnamon ⅛ teaspoon fine sea salt 3 tablespoons juice from 1 or 2 large, juicy lemons 2 pounds apples (see Baking Notes); 3.5 to 4.6 ounces sugar; ½ teaspoon ground cinnamon; ⅛ teaspoon fine sea salt; 3 tablespoons juice from 1 or 2 large, juicy lemons; 2 pounds apples (see Baking Notes); 2 ounces clarified butter, melted and warm Confectioners’ sugar, for dusting Custard Sauce (Crème Anglaise), for serving; 2 ounces clarified butter, melted and warm; Confectioners’ sugar, for dusting; Custard Sauce (Crème Anglaise), for serving

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Traditional Viennese Apple Strudel introduction Strudel is thin, flaky pastry rolled up around a filling, usually fruit, and baked to a leafy crispness.

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Ingredients

6 ounces Anson Mills French Mediterranean White Bread Flour, plus additional for stretching the dough
¼ teaspoon fine sea salt
1.5 ounces egg whites
1.2 ounces almond oil (not toasted almond oil)
1 ½ teaspoons lemon juice from ½ lemon
1.2 ounces hot spring or filtered water
for the filling: 3.5 to 4.6 ounces sugar ½ teaspoon ground cinnamon ⅛ teaspoon fine sea salt 3 tablespoons juice from 1 or 2 large, juicy lemons 2 pounds apples (see Baking Notes)
3.5 to 4.6 ounces sugar
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
3 tablespoons juice from 1 or 2 large, juicy lemons
2 pounds apples (see Baking Notes)
2 ounces clarified butter, melted and warm Confectioners’ sugar, for dusting Custard Sauce (Crème Anglaise), for serving
2 ounces clarified butter, melted and warm
Confectioners’ sugar, for dusting
Custard Sauce (Crème Anglaise), for serving