John Myers
Baking: Viennese Apple Strudel
The perfect baking: viennese apple strudel recipe with a picture and simple step-by-step instructions.
the strudel dough
- 250 g Wheat flour, type 550
- 2 tablespoon Vegetable oil
- 1 pinch Salt
- 125 ml Water – approximate
the filling
- 50 g Liquid butter
- 50 g Breadcrumbs
- 1 kg Apples
- 2 Hands full Raisins
- 100 g Almond flakes
- 6 tablespoon Cinnamon sugar
the strudel dough
- Sift the flour into a bowl, add salt and first add the oil and then slowly add the water. Make a smooth, almost shiny dough with your hands.
- Knead it very well, sometimes beating it on the countertop – anger would be an excellent tool – and then shape it into a ball.
- Heat a porcelain bowl (rinse with boiling water a few times) and let the dough rest under it for approx. 40 – 45 minutes. (IMPORTANT!!!)
- Divide the dough. Dust a kitchen towel with flour and roll out the dough on top. Finally, pull apart with your hands. It has to be thin enough that you can read a newspaper underneath.
the abundance
- For the filling, peel the apples and cut into wedges. Toast the breadcrumbs in a little butter.
- Brush the rolled out dough with the liquid butter and sprinkle with half of the toasted breadcrumbs.
- Put half of the apple wedges on top, sprinkle with raisins and almonds and “season” with cinnamon sugar.
- Now fold in the sides and roll up the strudel with the help of the cloth, press it down and place it in a baking dish.
- Do the same with the second half of the dough.
- Brush the strudel with melted butter and bake in a preheated oven at approx. 200 degrees for 45 minutes until the strudel turns nice and brown.
- Serve with cinnamon cream, vanilla ice cream or vanilla sauce.
- Tip 12: Excellent for freezing. This strudel is also unbeatable with other fruits or with a vegetable filling.
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