| Melt the butter in a flat bottom pan using medium heat. Reduce the heat and cook away the water slowly, without burning the butter. Pour into a small bowl to cool and set aside. The cream floating on top of the clarified butter is used in the dough. |
| Place the flour, salt in the food processor. Skim the floating cream from the dish with the clarified butter and add. Bend these ingredients; add the water and lemon juice. Pulse the processor until a dough ball forms. Turn out onto a floured board and work into a smooth dough piece. Cover and allow it to rest an hour in the refrigerator. |
| Prepare a sheet pan with a silicone mat. Lay a clean sheet of paper (or cloth) along the pan to stretch the strudel dough on. This will help you roll the strudel once complete. Butter a strip on the pan liner where the strudel will be when complete. See slide show for better understanding. |
| Stretch the strudel dough as directed in the Step-By-Step slide show. |
| When making the Apple Filling, pay attention to reducing the liquid so that it is not to wet. Place the filling on the strudel dough as directed. |
| Use the sheet of paper to help roll the strudel into a tight log. Butter the outside and score with a sharp knife. |
| Bake in a 400° F preheated oven for 30 minutes. Pay particular attention to ensure a nice golden brown crust has developed. Brush any remaining butter on the surface after baking. |
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Serve warm with a dip of Vanilla Gelato or refrigerate and serve cold. |
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