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AUTHENTIC APPLE STRUDEL (√ĄPFELSTRUDEL) – VIENNA, AUSTRIA

Yields10 ServingsPrep Time1 hr 10 minsCook Time20 minsTotal Time1 hr 30 mins

For the dough
 380 g wheat/plain/all purpose flour
 85 g sunflower oil
 150 ml water
 pinch of salt
 1 egg
For the filling
 1.50 kg sour apples (e.g. Boskoop, Cox Orange, Breaburn, Granny Smith)
 1 handful of raisins
 80 g sugar
 2 tbsp rum
 juice of 1 lemon
 1 tsp cinnamon
 50 g butter
 120 g breadcrumbs
Other ingredients
 50 g butter for glazing
1

Mix the flour, oil, egg and water together with salt and knead with your hands for 15 mins until the dough is even

2

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

3

Meanwhile, melt 60 grams of butter in a pan and then fry the breadcrumbs until golden

4

Peel the apples, remove their core and quarter them

5

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

6

Take the dough from the fridge and cut it in half, set half aside

7

Roll one half out and stretch the dough until it is super thin and square in shape

8

Lay the dough down and spread out half the breadcrumbs in a line at the base of the dough

9

Spread half of the apples and then lightly cover the rest of the dough in some melted butter

10

Roll dough from the apple base until contained, whilst folding in the ends, then cut off any excess dough

11

Repeat the same actions, using the rest of the breadcrumbs and apples for the other half of the dough that has been set aside

12

Transfer strudels to a baking tray, lightly spread some egg or butter over the top of the pastry

13

Bake at 220 degrees C for about 20 minutes

14

Serve hot with whipped cream or vanilla custard

Nutrition Facts

Servings 10