Viennese Apfelstrudel

Strudel dough

I come from Vienna and who can think of Vienna without Apfelstrudel? Therefore In this recipe, you will learn how to make one of the most iconic Viennese desserts. This recipe was found in the Austrian strudel show which is held in Austria at Schloss Schönbrunn. I really think making a nice strudel dough with this recipe is easy. I have tried once to buy dough in the supermarket but that strudel was not the best I have made. I really recommend making the strudel dough! While you wait for it to rest you can easily prepare the filling.

Ingredients

(for dough)

• Flour, Type 700 | 250 g
• Water, lukewarm | 100 g
• Salt | 2 g
• Oil | 20 g
• Eggs | 1

Directions

1. Mix all ingredients to a soft dough and knead it until it looses from the hands and table.
2. Form it into a ball and let it rest in vegetable oil for 30 min.
3. Put the dough on a flour covered linen cloth and roll it in a rectangular shape.
4. Extend it on the back of your hands to a wafer-thin layer.

“What would be a strudel without filling?”

Strudel Filling

The filling can be made as you like it most. For example, a lot of people I know don’t like raisins so I normally leave them out. Instead of raisin you can add for example nuts or leave as is. I recommend also using different types of apples, usually, I use granny smith (sour apples) and pink ladies (sweet apples) and mix them. This will make the strudel a bit more adventurous.

Ingredients

(for filling)

• Breadcrumbs | 100 g
• Raisins | 170 g
• Butter | 50 g
• Lemon juice | 10 g
• Sugar | 140 g
• Apples | 1 kg
• Cinnamon | 10 g

Directions

1. Heat the butter in the pan, add the breadcrumbs and roast them until they take on a golden-brown shine.
2. Mix sugar and cinnamon together.
3. Mix butter breadcrumbs and cinnamon sugar, raisins, lemon juice, and apples.
4. Put the filling in the extended layer of dough, cut off the thick ends and roll it carefully with the cloth. Put the Strudel onto a buttered baking tray and bake it in the oven at 190°C until it takes on a gold-brown shine.

Tip: Put butter on the Strudel as soon as you take it out of the oven.

“The orginal recipe actually contains rum - personally I dont like it so I skip it”

Tip: To make it vegan replace the butter with oil and leave out the egg

"If you have made I would be happy if you send me a picture and tell me how you think the making of it was!"