Viennese Apple Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g wheat flour type 550
- 2 g salt
- 1 egg (s)
- 100 ml water, lukewarm
- 20 ml oil
- Flour, for processing
For the filling:
- 100 g breadcrumbs
- 50 g butter
- 140 g suar
- 10 g cinnamon
- 170 g raisins
- 10 g lemon juice
- g 1,100 apples, sour, e.. Boskop or Granny Smith, pitted and cut into slices
- 1 shot rum
- Butter, liquid, for brushing
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Dough:
- Knead all the ingredients into a soft dough until the dough loosens from your hands and from the table. Shape the dough into a ball, brush with oil or, even better, soak the dough in sunflower oil in a small bowl for about 30 minutes (don`t worry, it works great). Then the dough is really elastic. After the oil bath, turn the dough in flour and roll it out into a rectangle on a floured cloth, pull it out very thinly with the back of your hand and brush with melted butter.
- Filling:
- Heat the butter in the pan, add the breadcrumbs and roast until golden brown. Mix the cinnamon and sugar. Mix the butter crumbs, cinnamon sugar, raisins, lemon juice and apples well with a dash of rum.
- Sprinkle the dough with the filling, cut away the thick edges and carefully roll up using the cloth. Roll the strudel onto a buttered baking sheet and bake in a preheated oven at approx. 190 ° C top / bottom heat for approx. 30 - 40 minutes until golden brown. After baking, brush the strudel with hot butter immediately.
- Before cutting the strudel for the first time, let the strudel rest for about 30 minutes, even if it`s difficult, and dust with powdered sugar.
- Tip:
- Strudel dough is then properly drawn out and perfect when you can read the recipe that is slipped under the dough.
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