A delicious, traditional, Viennese Apple Strudel or Apfelstrudel. It's mixed with sweet and sour flavours, crispy and buttery layers with an addictive soft apple filling. Here's a recipe to make it just as delicious as the grandmas's and their bakeries in Austria.
Ingredients
Pastry
155 ml tepid water (⅔ cup)
26 ml vegetable oil (1¾ tbsp)
4 g lemon juice, or substitute white vinegar (¾ tsp)
250 g bread flour, or substitute all-purpose flour (2 cups)
4 g salt (¾ tsp)
Filling
40 g unsalted butter (3 tbsp)
70 g fresh breadcrumbs, or substitute panko breadcrumbs (1 cup)
20 g vanilla sugar, or substitute white sugar (1½ tbsp)
80 g white sugar (⅓ cup + 1 tsp)
4 g Dutch ground cinnamon (1½ tsp)
1 kg sour apples, such as Granny Smith (2.2 lbs or ~6 medium apples)
15 g lemon juice (1 tbsp)
30 g rum raisins, optional (3 tbsp)
30 g walnuts, crushed, optional (¼ cup)
Directions
In the bowl of a stand mixer, combine the water, oil, and lemon juice. Whisk to blend.
Set the mixer to medium speed and gradually add in the flour and salt. Increase to high speed and knead until the dough is smooth and elastic, about 10 minutes.
Lightly grease the bowl with oil, cover the dough, and allow it to rest for 1 hour.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the breadcrumbs and stir until golden and toasted. Remove from heat and set aside.
In a small bowl, whisk together the vanilla sugar, white sugar, and cinnamon to make the cinnamon sugar.
Peel, core, and quarter the apples, then thinly slice them. Place the slices in a large bowl and toss with lemon juice, raisins, walnuts, and the cinnamon sugar. Cover and set aside.
Preheat your oven to 200°C (400°F).
Roll the rested dough on a floured surface into a rectangle approximately 40 x 30 cm (16 x 12 in). Pick it up and gently stretch it using the backs of your hands and knuckles, letting gravity help.
Transfer the dough to a large surface (like a table) covered with a clean sheet or tea towel. Carefully stretch the edges of the dough until it becomes translucent.
Brush melted butter over the entire surface of the dough.
Sprinkle the toasted breadcrumbs evenly over the top quarter of the dough—this is where the apples will go.
Arrange the apple mixture in a horizontal line across the top edge of the dough.
Fold in the left and right sides of the dough, then fold the top over the apples.
Using the sheet underneath, gently roll the dough over itself to enclose the apples. Brush with melted butter after each roll.
Continue rolling until a tight log is formed. Transfer the strudel onto a baking tray lined with parchment paper. If needed, curl the strudel into a “C” shape to fit the tray.
Brush the top generously with melted butter and bake for 30–40 minutes, or until golden brown.
Remove from the oven and let cool slightly. Dust with icing sugar before slicing.
Serve warm, as is, or with whipped cream or vanilla sauce.
Recipe Video
Recipe Note
Make sure you use apples that are sour. In Australia, that's Granny Smith Apples. The combination of sweet and sour is what makes it so special.
When apples are waiting to be placed onto the pastry, they may leak some juices. Do not include them onto the pastry otherwise it will make it soggy.
The pastry should be rolled out thin. This will allow it be flakey. The thicker the dough, the more bready it will become.
Traditional Apple Strudel (Apfelstrudel)
Rated 5.0 stars by 1 users
Category
Pastry
Cuisine
Austrian
Author:
Kane Bergman
Servings
10
Prep Time
2 hours
Cook Time
40 minutes
A delicious, traditional, Viennese Apple Strudel or Apfelstrudel. It's mixed with sweet and sour flavours, crispy and buttery layers with an addictive soft apple filling. Here's a recipe to make it just as delicious as the grandmas's and their bakeries in Austria.
Ingredients
Pastry
155 ml tepid water (⅔ cup)
26 ml vegetable oil (1¾ tbsp)
4 g lemon juice, or substitute white vinegar (¾ tsp)
250 g bread flour, or substitute all-purpose flour (2 cups)
4 g salt (¾ tsp)
Filling
40 g unsalted butter (3 tbsp)
70 g fresh breadcrumbs, or substitute panko breadcrumbs (1 cup)
20 g vanilla sugar, or substitute white sugar (1½ tbsp)
80 g white sugar (⅓ cup + 1 tsp)
4 g Dutch ground cinnamon (1½ tsp)
1 kg sour apples, such as Granny Smith (2.2 lbs or ~6 medium apples)
15 g lemon juice (1 tbsp)
30 g rum raisins, optional (3 tbsp)
30 g walnuts, crushed, optional (¼ cup)
Directions
In the bowl of a stand mixer, combine the water, oil, and lemon juice. Whisk to blend.
Set the mixer to medium speed and gradually add in the flour and salt. Increase to high speed and knead until the dough is smooth and elastic, about 10 minutes.
Lightly grease the bowl with oil, cover the dough, and allow it to rest for 1 hour.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the breadcrumbs and stir until golden and toasted. Remove from heat and set aside.
In a small bowl, whisk together the vanilla sugar, white sugar, and cinnamon to make the cinnamon sugar.
Peel, core, and quarter the apples, then thinly slice them. Place the slices in a large bowl and toss with lemon juice, raisins, walnuts, and the cinnamon sugar. Cover and set aside.
Preheat your oven to 200°C (400°F).
Roll the rested dough on a floured surface into a rectangle approximately 40 x 30 cm (16 x 12 in). Pick it up and gently stretch it using the backs of your hands and knuckles, letting gravity help.
Transfer the dough to a large surface (like a table) covered with a clean sheet or tea towel. Carefully stretch the edges of the dough until it becomes translucent.
Brush melted butter over the entire surface of the dough.
Sprinkle the toasted breadcrumbs evenly over the top quarter of the dough—this is where the apples will go.
Arrange the apple mixture in a horizontal line across the top edge of the dough.
Fold in the left and right sides of the dough, then fold the top over the apples.
Using the sheet underneath, gently roll the dough over itself to enclose the apples. Brush with melted butter after each roll.
Continue rolling until a tight log is formed. Transfer the strudel onto a baking tray lined with parchment paper. If needed, curl the strudel into a “C” shape to fit the tray.
Brush the top generously with melted butter and bake for 30–40 minutes, or until golden brown.
Remove from the oven and let cool slightly. Dust with icing sugar before slicing.
Serve warm, as is, or with whipped cream or vanilla sauce.
Recipe Video
Recipe Note
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