Apple Strudel

Apple strudel – a national Austrian dish, thin dough roll with apple filling. It may seem daunting to make, but this detailed strudel recipe makes it easy to bake a delicious Austrian strudel at home.

Summary

Ingredients

• Flour – 0.5 kg
• Vegetable oil – 50 ml or melted butter – 50 g
• Water – 250 ml
• Salt – 10 g
• Sugar – 120 g
• Shortbread biscuits (crumbled cookies) – 1 handful
• Apples – 4 pcs.
• Lemon – 1 pc.
• Raisins – 100 g
• Walnuts – 100 g
• Cinnamon (optional)

How to make apple strudel

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Instructions

1. Sift the flour into a large bowl, add salt, and mix.
2. Pour in the water and 50 ml vegetable oil (or 50 g melted butter).
3. Knead the dough for about 5 minutes until firm and smooth.
4. Cover with a damp cloth or cling film and let rest for 30 to 60 minutes until soft and pliable.
5. While the dough rests, peel the apples and remove the cores.
6. Soak the raisins in hot water for 10 minutes until softened.
7. Cut the apples into thin slices.
8. Drain the raisins and add to the apples.
9. Add the 120 g sugar.
10. Squeeze the lemon and add the juice to the apple mixture.
11. Add cinnamon to taste, if desired.
12. Gently mix everything, lightly crushing the apples by hand without breaking the slices. Let stand for 10 minutes to soften.
13. Toast the walnuts on a baking sheet in a 170 °C (340 °F) oven for 8 to 10 minutes until fragrant.
14. Stir the toasted walnuts into the apple filling.
15. Knead the rested dough for 2 to 3 minutes until soft and elastic.
16. Sprinkle flour on the work surface and lightly roll the dough into a rough rectangle.
17. Cover a large table with a clean cloth and sprinkle it with flour.
18. Transfer the dough to the cloth.
19. Carefully stretch the dough using its own weight, working from the center outward in a circular motion, until very thin (about 2 mm).
20. Sprinkle the crumbled shortbread biscuits in a strip across the dough, leaving about 10 cm from the edge.
21. Spoon the apple filling onto the strip of biscuit crumbs in a mound.
22. Fold the nearest edge of dough over the filling.
23. Using the cloth to help, roll the dough around the filling to form a log, rolling away from you.
24. Trim the excess dough from the ends and fold them under to seal.
25. Gently transfer the strudel to a baking sheet and brush the surface with melted butter or vegetable oil.
26. Preheat the oven to 220 °C (425 °F) and bake the apple strudel for 15 to 20 minutes until the surface is golden brown.