Viennese Apple Strudel

para o natal, em celebração de uma viagem recente.

a segunda de Culinary Austria, a primeira de Viennese Specialties.

Alt-Wiener Apfelstrudel

Strudel dough
200g farinha
1 ovo batido (pouco)
1 cs óleo
pitada de sal
88g água , 1/2 chávena

Filling
1/2 chávena de passas
2 cs rum
56g manteiga
quilo e meio de maçãs
113g açúcar
pitada de canela
1/2 chávena de pão ralado
113g manteiga
2 ou 3 cs icing sugar

acabou a tradução, que me acabou a paciência.
Dough: Sift flour into a bowl. Make a depression in the middle and drop in egg, oil and salt. Add water gradually while slowly beating the dough until it forms a medium-firm ball. Knead by hand for 10 minutes more, until the dough has a silky sheen. Let stand about 30 minutes.

Filling: Drizzle rum over raisins and let stand. Peel and seed apples, slice thinly. Stir in cinnamon and sugar.

Spread a clean table cloth or sheet on a large table. Sprinkle with flour and roll dough out as thin as possible. Stretch the dough gently from the center out using the backs of your hands, lightly clenched, palms down, moving around the table. Cut off thicker edges and use to patch if necessary.

Preheat oven to 400-450ºF. Grease baking sheet. Sprinkle bread crumbs on dough. Cover 2/3 of dough with apple filling and raisins. Fold sides of dough in over filling. Using the cloth, gently roll over itself, jelly-roll fashion, until filling is enclosed. Use cloth to slide strudel onto baking sheet. Baste with melted butter. Bake for 45-50 minutes, basting occasionally with butter. Dust with powdered sugar before serving.

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e o segundo:

Strudel dough

250g farinha
2 cs óleo
sal
aprox. 125ml água morna

Place the flour, warm water, oil and salt in a bowl and knead until a dough forms, preferably with an electric mixer. Shape into a ball, brush will oil and leave to rest for half an hour.

Lay a large cotton cloth on a table and dredge with flour. Put the dough in the center and sift over a little flour.  Pat the dough into a square then roll out into a large rectangle. To stretch the dough, flour your hands and slip them, palms down, under the center of the dough. Working towards the nearest edge, move your hands apart repetedly, whilst gently stretching and pulling the dough. Move round the table stretching a section of dough at a time until it is thin enough. Cut off the thick borders which will build up around the edges.

quer eu consiga ou não, mesmo que tenha de recorrer à receita philo numa fusão irónica greco-alemã, o gesto de alongar a massa até que esta seja transparente é tão atraente como a mais atraentes das deusas de pedra.