Traditional Austrian Apple Strudel (Apfelstrudel)
Традиционно ястие · Austrian
A classic Viennese dessert featuring thinly sliced apples, raisins, and cinnamon, wrapped in delicate, hand-stretched strudel dough and baked until golden brown. Served warm, often with vanilla sauce or powdered sugar.
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Съставки
- All-purpose flour250g
- Lukewarm water125ml
- Vegetable oil2 tbsp
- Salt1 pinch
- Apples (tart, e.g., Granny Smith)1kg
- Granulated sugar100g
- Raisins50g
- Ground cinnamon1 tsp
- Breadcrumbs50g
- Butter (melted)50g
- Lemon juice1 tbsp
- Powdered sugar (for dusting)optional
Стъпки
- 1
Prepare the strudel dough: Combine flour, salt, and lukewarm water. Knead until smooth and elastic. Add vegetable oil and knead for another 5-10 minutes. Cover with a damp cloth and let rest for at least 30 minutes.
- 2
Prepare the filling: Peel, core, and thinly slice the apples. Toss with sugar, raisins, cinnamon, and lemon juice.
- 3
Stretch the dough: On a floured surface covered with a clean tablecloth, gently stretch the dough from the center outwards until it is paper-thin. Trim any thick edges.
- 4
Assemble the strudel: Brush the stretched dough with melted butter. Sprinkle evenly with toasted breadcrumbs (toast breadcrumbs in a dry pan until golden). Spread the apple filling evenly over two-thirds of the dough, leaving a border.
- 5
Roll the strudel: Using the tablecloth, carefully roll up the strudel from the filling side. Fold in the ends.
- 6
Bake: Carefully transfer the strudel to a baking sheet lined with parchment paper. Brush the top with melted butter. Bake at 180°C (350°F) for 40-50 minutes, or until golden brown and crisp.
- 7
Serve: Let cool slightly. Dust with powdered sugar before serving warm.
