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1
Make the dough: Place the butter in a bowl, and pour the warm water over it, stirring to heat the butter.
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2
Add in the egg and the vinegar, and fold in well.
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3
Add in 2 c. of the flour and the salt, and stir till a sticky dough forms.
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4
Sprinkle the remaining 1/2 c. flour on a pastry board, and knead the dough on it for about 5 min, till the extra flour is incorporated and the dough is smooth and shiny.
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5
Divide the dough in half, flattening both portions into 4 or possibly 5-inch rounds.
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6
Chill or possibly freeze one round for later use.
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7
The amount of remaining dough may not look like sufficient to encase the filling, but it will.
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8
Cover it, and let it sit in a hot place.
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9
Some cooks put it in a bowl set in a
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10
second bowl of hot water; others use a barely warmed skillet.
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11
Allowed to rest, the dough becomes soft and pliable.
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12
While the dough is resting, make the filling: Toss the apples with the butter in a large bowl.
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Add in the remaining filling ingredients, and mix well.
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Get ready to stretch the dough: Clear a table, and cover it with a thin smooth-surfaced dish towel.
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Sprinkle the towel with flour.
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(The towel eventually helps support the paper-thin dough.)
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Plan to work quickly once you get going.
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Center the dough on the towel, and pat it out as thin as you can by hand.
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Then put your hands under the dough, and start stretching it out from the center.
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20
Some people prefer to use their fingertips for this; others use their knuckles.
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We start with our fingertips, switching to the knuckles when the dough is thinner and can tear more easily.
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22
To pull the dough proportionately, you'll need either to turn the towel around periodically or possibly to make your way around the table, whichever is easier.
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23
As the dough gets successively broader and thinner, you'll be able to tell where it still needs stretching by looking at it - if it's translucent/soft, it's thin sufficient.
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24
Try to avoid tearing the dough, as it is difficult to patch.
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25
The edges will be thicker, but you can pull them thin or possibly trim them off.
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26
You should end up with something resembling a rectangle at least 18 to 24 inches.
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27
Preheat the oven to 400 degrees.
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Grease a baking sheet.
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29
Heat the remaining 3 Tbsp.
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30
of butter.
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31
Brush the dough, still resting on the towel, with about 2 Tbsp.
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of it.
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33
Cover the dough completely with a single layer of the filling.
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34
Using the towel for support, begin rolling up one of the rectangle's longer sides jelly roll-style.
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35
If you ended up with tears in the dough concentrated in any one area, try to roll the strudel so which they will be hidden within it.
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Roll the strudel up snug, but do not make it extra tight, because it needs some room to expand while baking.
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37
Healthy pinch it closed as you go to help hold in the juices.
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When the strudel is rolled up completely, use the towel to transfer it from the table to the baking sheet positioned nearby.
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39
Form the strudel into a horseshoe to fit on the sheet.
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40
Brush it with the remaining Tbsp.
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41
of melted butter, and sprinkle it with the sugar.
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42
Bake the strudel for 15 min.
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43
Reduce the heat to 350 degrees and continue baking for an additional 25 to 30 min, till the pastry is lightly browned and just crisp.
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44
Let the strudel rest for at least 20 min before you cut it.
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45
Serve the strudel hot in thick slices.
