Vienna Strudel
by Editorial Staff
Let’s make a Viennese strudel. This is a roll of the finest unleavened dough with apples, raisins, nuts.
Ingredients
For the dough
- Flour – 250 g
- Olive oil – 3 tbsp + 4-5 st. l.
- Water – 150 ml
- Salt – 1 pinch
For filling
- Apples – 1.5 kg
- Sugar – 125 g or honey – 2 tbsp
- Raisins (steamed) – 100 g
- Walnut – 50 g
- Ground crackers – 50 g
- Cinnamon – 5 g
- Powdered sugar – to taste
Directions
- Add a precisely measured amount of water to the sifted flour.
- We measure and pour in the oil.
Salt. - Knead the dough. If you are using a mixer or combine, start at a low speed and gradually work up to a higher speed.
- Pour the kneaded dough with butter. Cover the bowl with the dough with a towel and put it aside for half an hour.
- In the meantime, let’s start preparing the filling.
Dry the walnuts in a dry frying pan.
- Cut off the peel from the apples. We cut and remove the seeds.
- Cut the prepared apples into small thin slices, like chips.
- Grind the roasted nuts, add them to the apples.
- Add raisins and cinnamon.
- Add honey (or sugar). Mix everything thoroughly.
- Let’s go back to the test. Now is the most important stage in the preparation of strudel. Roll out the dough to the thickness of tissue paper. Sprinkle flour on the table, roll out the dough. It stretches well.
- Having rolled it out a bit, lift it by the edge, pull it out.
- Spread a tea towel on the table, sprinkle it with flour. Transfer the dough to a towel and roll it out again. If the dough doesn’t fit on one towel, place another.
The task is to make the drawing visible through the dough. They say that in Vienna the thickness of the dough is checked with a newspaper: if the text can be read through the dough, then it is ready.
This process is not easy, it requires some training. When you learn, it will take no more than 10-15 minutes. - Lubricate the translucent dough with olive oil, which was previously poured over the dough (2-3 tablespoons) – very carefully, with a brush, so as not to tear.
- Sprinkle croutons over the dough.
- On the one hand, lay out the entire filling with a slide, slightly stepping back from the edge.
- Now we twist the filled dough into a roll. We don’t touch the dough with our hands, we only hold on to the towel!
- Preheat the oven to 200 degrees. Cover the baking sheet with parchment. Transfer the strudel from the towel to a baking sheet. In no case do not take it with your hands, otherwise, you will immediately tear it.
- Grease the strudel with the remaining olive oil and place in the oven for 40 minutes.
- The Viennese delicacy is ready. Sprinkle the strudel with powdered sugar.
Bon Appetit!
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