Fresh Apple Strudel Is Closer Than You Think

by Kara Kimbrough

“An apple a day keeps the doctor away.”

I repeated the reassuring mantra as I mixed together butter, margarine, and sour cream for my apple strudel. It wasn’t just any apple strudel. After years of rolling flimsy dough, re-rolling, and piecing together unshapely strudels, I learned the tricks of the trade from the expert bakers at Gluckstadt’s St. Joseph’s Catholic Church. Hundreds of strudels were made and sold each year at Germanfest, each one as perfectly-shaped as the next. Learning their technique opened the door for my first — and I might add perfect — apple strudel of fall.

Related: Try this amazing Apple Strudel Recipe

The keys to rolling strudel, or making dough for pie crusts or any pastry, actually, are simple. It’s imperative to work with firm, chilled dough. Dough must be combined the day before, covered, and chilled in the refrigerator overnight. Just like that, no more flimsy dough when the rolling process begins.

Instead of using a pastry board, a pastry cloth is the way to go. The thin cloth is made of a utility fabric called unbleached drill, similar to light canvas. It can be found in the kitchen gadgets aisle next to rolling pins. Our pick is grandma-approved: pastry cloths made by Bethany, and you can buy one with or without an included board.

Or, if you’re a DIY kind of person, you can make your own pastry cloth by purchasing the fabric in the craft section and hemming the edges.

Related: Food Factor: "Apple Pie" in a Glass

To begin, sprinkle flour directly onto the cloth and spread it over the surface with your fingers. Then, place the dough on the floured cloth and grab your rolling pin. The floured cloth creates a smooth, non-stick surface for rolling dough for strudels, pie crusts, cobblers, and anything else that needs straightening before baking.

Now, to the all-important rolling process. Spread the filling, leaving a border of dough around the edges. Starting at the far end, grab the cloth by the edges and flip the top edge of the dough over the filling. Repeat lifting and folding once, leaving sides open. Then, tuck in sides of the dough to enclose the filling. Continue lifting and folding until the dough is completely rolled into a flat log. Just like that, you have a perfect strudel!

Learning the secret to strudel rolling, including the secret weapon pastry cloth, made for a memorable weekend. As a result of my newfound knowledge, friends and family can expect many homemade apple and cherry-cream cheese strudels in their future.

Despite its importance, my takeaway from Germanfest included more than apple strudels. After sampling delicious grilled shish kabobs filled with tasty chunks of beef, sausages, onions, and peppers, I was inspired to make miniature versions for next week’s tailgate party.

Last, I flipped over a few pages in the church cookbook from the apple strudel section and found a recipe for fall apples and one of my favorite cakes: German Apple Coffee Cake. Hot from the oven with a cup of coffee, it’ll be the perfect way to herald fall’s first cool morning or enjoy a bright harvest moon.