http://www.veganbaking.net/ 444-620 http://www.veganbaking.net/pastries/444-apple-strudel Matty, this recipe is wonderful, but I found that some of the measurements were a little off. I used about nine apples (picked from a Philadelphia tree)--originally seven, but then I noticed that I was to weigh the apples AFTER peeling and coring. Even with snacking on them throughout the process (I made the filling first), nine apples were a lot. The dough, enhanced with vital wheat gluten, stretched nicely, but more to a 1'8"x1'10" proportion. Three tablespoons of melted margerine for 1 1/2c of toasted bread crumbs was a bit much, thus I used the leftover margerine from brushing the dough (about 1 1/2 Tbsp) with maybe another Tbsp to fry the bread crumbs. It only took one Tbsp to brush the top of the strudel, which was too fat from too many apples to shape into a horseshoe. Unfortunately, while I was baking the strudel our oven caught on fire and the strudel was covered in burned-rubber soot, but my husband decided to eat it anyway. He says it was amazingly good, even covered in carcinogens. ]]> Sun, 25 Sep 2011 01:21:09 -0400 444-440 http://www.veganbaking.net/pastries/444-apple-strudel Mattie, thank you for your recipe! It was first time I was making a strudel myself and, thanks to your useful advices, it turn out great. All of your tips were very helpful and I managed to roll strudel out very well. My husband is American and he liked it very much. He said it was the best strudel he ever ate, although he tried it in Austria and Hungary. So now I will stick with this recipe. Though it seems like a huge project at first glance, but rewards and satisfaction will be there once you make it. I didn't have bread flour, instead I used whole wheat flour. In order to get right elasticity from the dough, I replaced 1 Tb of flour to 1 Tb of vital wheat gluten (mixed it all very thoroughly). The result was fine: the dough was stretching to impressive limits almost without tearing. I also didn't have rum and walnuts, so I used rum extract, which we almost didn't taste. If you don't have, it is good without walnuts as well. ]]> Sat, 30 Apr 2011 20:57:41 -0400