Viennese Apple Strudel
Baking and Desserts | Austrian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
The strudel is served warm, dusted with powdered sugar, and pairs well with a scoop of ice cream or vanilla sauce.
Ingredients
- Wheat Flour - 3.5 oz
- Light Raisins, Seedless - 3.5 oz
- Vegetable Oil - 1 fl oz
- Lemon - ½ piece
- Butter - 0.5 oz
- Clarified Butter - 1.8 oz
- Sugar - 1.8 oz
- Fresh Mint - 0.2 oz
- Brandy - 1.8 oz
- Chicken Egg - 1 piece
- Apple - 5 pieces
- Breadcrumbs - 1.8 oz
- Chopped almonds - 3.5 oz
- Cinnamon - 0.2 oz
- Powdered Sugar - 0.4 oz
Step by Step guide
Step 1
Wash the raisins and soak them in brandy.
Step 2
Prepare the dough. On a work surface, mound the flour, make a well in the center, and pour in the egg, vegetable oil, and ¾ cup of water. Begin mixing the dough with your hands, incorporating the liquid into the flour.
Step 3
Once it forms a somewhat liquid mass, start adding flour, kneading it, first by the tablespoon, then less and less, until the dough absorbs it. I used about 3 tablespoons. Knead the dough vigorously for about 10 minutes, being generous with your effort, or it won't stretch later. Then shape it into a tight ball and generously coat it with vegetable oil. Place the ball in a warm bowl and cover it with a lid. Let it 'rest' in a warm place for about an hour.
Step 4
During this time, prepare the filling. Wash the apples, peel them, remove the cores, and chop them into small pieces. Drizzle with lemon juice to prevent browning.
Step 5
Lightly toast the breadcrumbs in butter until dry. Blend the almonds until finely chopped. Mix the sugar with cinnamon.
Step 6
On a work surface, lay out the largest kitchen towel (preferably linen). Dust it with flour, then run your hand over the towel to evenly distribute the flour. Take the dough and start rolling it out.
Step 7
When the dough is rolled out to a rectangle about 3 mm thick, set the rolling pin aside and begin stretching it with your hands; it will stretch under its own weight. Stretch it until you can see the pattern of the towel through it.
Step 8
Carefully brush the dough with melted butter and sprinkle with toasted breadcrumbs. Lay out the filling—leave a 2–3 cm border around the edges and a 7–8 cm border at the end of the rectangle. Evenly distribute the chopped apples over the breadcrumbs, then add the soaked raisins. Sprinkle the raisins with nuts and the sugar-cinnamon mixture. This way, the breadcrumbs will be underneath the apples and the nuts on top, helping to keep all the juice inside the strudel.
Step 9
Begin to carefully roll up the strudel. Do this using the towel and assist with your hands to keep it even.
Step 10
Preheat the oven to 374°F. Line a baking sheet with parchment paper. Transfer the strudel to the baking sheet using the towel, placing it diagonally. Tuck the ends underneath. Brush the strudel again with melted butter.
Step 11
Place the strudel in the oven and bake for about 40 minutes. You can brush it with butter 2–3 times during baking for a crispier crust.
Step 12
Remove the baking sheet, let it cool for about 5–10 minutes, dust with powdered sugar, and garnish with mint leaves.
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