AUTHENTIC APPLE STRUDEL (ÄPFELSTRUDEL) – VIENNA, AUSTRIA
AuthorariaesmeraldaDifficultyIntermediate
Mix the flour, oil, egg and water together with salt and knead with your hands for 15 mins until the dough is even
Add more water or flour if that dough is too sticky, then cover the dough, put it in the fridge and let it rest for 30 mins - 1 hour
Meanwhile, melt 60 grams of butter in a pan and then fry the breadcrumbs until golden
Peel the apples, remove their core and quarter them
Slice the quarters into thin slices and put them into a bowl with the sugar, cinnamon, raisins, rum, lemon juice and then mix together well
Take the dough from the fridge and cut it in half, set half aside
Roll one half out and stretch the dough until it is super thin and square in shape
Lay the dough down and spread out half the breadcrumbs in a line at the base of the dough
Spread half of the apples and then lightly cover the rest of the dough in some melted butter
Roll dough from the apple base until contained, whilst folding in the ends, then cut off any excess dough
Repeat the same actions, using the rest of the breadcrumbs and apples for the other half of the dough that has been set aside
Transfer strudels to a baking tray, lightly spread some egg or butter over the top of the pastry
Bake at 220 degrees C for about 20 minutes
Serve hot with whipped cream or vanilla custard
Ingredients
Directions
Mix the flour, oil, egg and water together with salt and knead with your hands for 15 mins until the dough is even
Add more water or flour if that dough is too sticky, then cover the dough, put it in the fridge and let it rest for 30 mins - 1 hour
Meanwhile, melt 60 grams of butter in a pan and then fry the breadcrumbs until golden
Peel the apples, remove their core and quarter them
Slice the quarters into thin slices and put them into a bowl with the sugar, cinnamon, raisins, rum, lemon juice and then mix together well
Take the dough from the fridge and cut it in half, set half aside
Roll one half out and stretch the dough until it is super thin and square in shape
Lay the dough down and spread out half the breadcrumbs in a line at the base of the dough
Spread half of the apples and then lightly cover the rest of the dough in some melted butter
Roll dough from the apple base until contained, whilst folding in the ends, then cut off any excess dough
Repeat the same actions, using the rest of the breadcrumbs and apples for the other half of the dough that has been set aside
Transfer strudels to a baking tray, lightly spread some egg or butter over the top of the pastry
Bake at 220 degrees C for about 20 minutes
Serve hot with whipped cream or vanilla custard