This recipe uses a formula for strudel dough I have used successfully for a long time; the filling and method of baking are pure Bolzano.
Prepare the dough and allow it to rest, according to the preceding recipe.
While the dough is resting, prepare the filling: peel, core, and slice the apples very thin. Toss the apples in a large bowl with all the filling ingredients except the sugar. Melt the butter in a sauté pan over low heat; pour half the butter into a bowl to cool slightly for buttering the dough later. When the remaining butter sizzles, add the bread crumbs and cook, stirring often, until they are deep golden, about 5 or 6 minutes.
Pull the dough according to the instructions in the preceding recipe. Paint the surface of the dough with the reserved butter, saving a tablespoon for the outside of the strudel. Distribute the filling over all of the dough, then sprinkle with the reserved sugar and the cooled buttered bread crumbs.
Beginning at one of the short ends, lift the cloth and roll the strudel into a tight cylinder, folding the ends in occasionally to seal them. Line a jelly roll pan with aluminum foil and butter the foil. Roll the strudel from the cloth onto the pan, bending the strudel carefully into a horseshoe shape, according to the illustration.
Brush the remaining butter on the outside of the strudel and bake it at 375 degrees for about 50 minutes, basting the outside of the strudel often with the juices that run out. When the strudel is baked it will be a very dark golden color and the dough will be crisp.
Cool the strudel in the pan on a rack until still slightly warm. Slide it, still on the foil, onto a large board. Loosen it from the foil by sliding a long knife or spatula between the strudel and the foil. Pull away the foil. Before serving, dust the strudel with the confectioners’ sugar.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.