Old Viennese apple strudel

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 2 g salt
• 1 egg(s)
• 100 ml water, lukewarm
• 20 ml oil
• Flour , for editing
• 100 g breadcrumbs
• 50 g butter
• 140 g sugar
• 10 g cinnamon
• 170 g raisins
• 10 g lemon juice
• 1.100 g apples, sour, e.g. Boskoop or Granny Smith, pitted and sliced
• 1 shot of rum
• Butter, liquid, for spreading
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Apple strudel from the Schönbrunn court bakery

Dough: Knead all ingredients into a soft dough until it comes away from your hands and the table. Shape the dough into a ball, brush with oil, or better yet, soak it in sunflower oil in a small bowl for about 30 minutes (don’t worry, it works great). The dough will then be beautifully elastic. After the oil bath, roll the dough out into a rectangle on a floured cloth. Stretch it out very thinly with the back of your hand and brush with melted butter. Filling: Heat butter in a pan, add the breadcrumbs, and toast until golden brown. Mix the cinnamon and sugar. Mix the butter crumbs, cinnamon sugar, raisins, lemon juice, and apples with a dash of rum. Sprinkle the stretched dough with the filling, trim off any thick edges, and carefully roll it up using the cloth. Roll the strudel out onto a buttered baking sheet and bake in a preheated oven at 190°C (top/bottom heat) for about 30-40 minutes until golden brown. After baking, immediately brush the strudel with hot butter. Let it rest for about 30 minutes before cutting, even if it’s difficult, and then dust with powdered sugar. Tip: The strudel dough is fully stretched and perfect when you can read the recipe tucked under the dough.