GMA Recipe: Wolfgang's Apple Strudel

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Wolfgang's Apple Strudel
From chef and author Wolfgang Puck and Sherry Yard
2000

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.

Ingredients for the dough

2 1/2 cups all-purpose flour

1/4 tsp. salt

1 egg

2 tbsp. vegetable oil

6 oz. water (warm)

2 tbsp. vegetable oil

Ingredients for the strudel filling

8 Granny Smith apples, peeled, cored and sliced feather thin

1/2 cup lemon juice (2 lemons)

1 cup sugar

2 tbsp. Cinnamon

1 cup raisins

1 cup bread crumbs

8 tbsp. butter, melted for spraying and brushing

Directions for the Dough

Making it 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.

Making it in a food processor

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 the 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.

2. Place dough on flour dusted tablecloth. With a rolling pin, roll dough to 12 inch by 12 inch square. Now, here is the fun part. Lift the dough from the table and work with the back of hands. Constantly move hands, pulling back until the dough stretches to the size of the table. It should be paper thin.

3. Spray dough with butter.

Wolfgang's Apple Strudel

4. Spread bread crumbs in a two-inch line, four inches from the bottom of the dough.

5. Place the prepared apples on the line of bread crumbs and roll up. With a knife, trim ends and tuck end of dough. Spray or brush dough with melted butter.

6. Bake in a 375-degree oven for 20 minutes. Spray with butter again and turn sheet pan around. Continue to bake for 20 minutes, until golden brown.

Recipe copyright ©2000 by Wolfgang Puck and Sherry Yard