Apple Strudel with Walnuts
Baking and Desserts | Austrian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
It is best to serve the strudel warm, cut into crosswise pieces 2–3 inches thick.
Ingredients
- Wheat Flour - 9.5 oz
- Salt - ½ teaspoon
- White bread - 1.8 oz
- Walnuts - 3.5 oz
- Lemon - ½ piece
- Ground Cinnamon - 1 teaspoon
- Butter - 4.2 oz
- Vegetable Oil - 1 fl oz
- Light Raisins, Seedless - 2.8 oz
- Granulated sugar - 5.3 oz
- Apple - 6 pieces
- Powdered Sugar - 1.4 oz
Step by Step guide
Step 1
For the dough, sift the flour into a large bowl, add salt, oil, and 125 ml of water. Knead the dough very carefully, starting with 100 grams of flour, an egg, and a small amount of water, gradually adding the rest. Knead the dough and mix it vigorously for at least 10 minutes until it becomes smooth, silky, and very elastic — this will make it easy to work with later. Roll the dough into a ball, brush its surface with oil, wrap it in plastic wrap, and let it rest for 30–40 minutes. Do not skip this step to avoid difficulties when stretching the dough.
Step 2
To prevent the strudel from becoming soggy, it is necessary to thicken the filling. For this, crushed breadcrumbs are used. They can be easily prepared by toasting slices of white bread in the oven and then grinding them in a blender. The resulting crumbs should be sautéed in butter for a couple of minutes, stirring occasionally.
Step 3
Wash the raisins, dry them, and combine them with the chopped walnuts. Place them in a large bowl for the filling.
Step 4
Wash and dry the apples, remove the cores, and cut them into small pieces. Drizzle with lemon juice. Add the apples to the bowl with the raisins and walnuts, then add sugar and cinnamon.
Step 5
Dust the work surface with flour and lightly roll out the dough with a rolling pin. Then transfer the dough onto a large clean towel, also dusted with flour. Slide your hands under the dough, palms down, and carefully stretch it until it is thin enough to see the pattern on the cloth underneath. Try to work quickly so the dough doesn't dry out, but be careful not to tear it. You can trim the thicker edges or stretch them as thin as the rest of the dough. This can also be done later, after placing the filling.
Step 6
Brush the dough with melted butter and sprinkle with the prepared breadcrumbs. Leave a 4–5 cm margin from the edges, and on one of the long sides, leave 15 cm — this will be the top, crispy layer of the strudel. Evenly spread the filling over the breadcrumbs. Fold the dough over the filling from the long side (where we left a small free edge of dough) using the towel. Also fold the edges of the dough from the sides to prevent the filling from leaking during baking. Brush the dough with oil while rolling it up.
Step 7
Transfer the finished strudel seam side down onto a baking sheet lined with parchment paper or greased foil. Place it in a preheated oven and bake for 40–45 minutes at 356°F. During baking, brush the strudel with oil 1–2 times. Once baked, remove the strudel from the oven, transfer it to a rack along with the paper or foil, and brush the top with the remaining butter.
Step 8
Generously dust with powdered sugar while the strudel is still hot.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.