Apple Strudel
8 servings
240 minutes
Apple strudel is a legendary treat of Austrian cuisine, dating back to the 16th century. This dessert is soft inside and crispy outside, enchanting with a harmonious blend of sweet apple filling infused with vanilla, lemon, and raisins, wrapped in delicate thin dough. Its structure is perfect: each flaky layer contrasts with the juicy filling, creating a unique taste. Strudel is traditionally served warm, dusted with powdered sugar and accompanied by a scoop of vanilla ice cream or whipped cream. This dessert is not just a sweet but a true symbol of home comfort and culinary mastery.
1
Place flour, salt, sunflower oil, and water in the mixer bowl. Mix with the 'hook' attachment until the dough forms a tight ball and wraps around the hook. The dough should easily come away from the sides of the bowl.
- Wheat flour: 250 g
- Salt: 3 g
- Vegetable oil: 35 ml
- Water: 125 ml
2
Place the dough on the table and gently shape it into a ball using your palms. Grease the ball with sunflower oil. Wrap it in plastic wrap, let it rest for half an hour, and refrigerate for at least 2 hours. Before working with the dough, let it sit at room temperature for an hour.
- Vegetable oil: 35 ml
3
Peel the apples, remove the core, and cut them into large cubes. Place the apples and raisins in a bowl. Add sugar, lemon juice, and mix. Once the apples start to release juice, strain them to remove excess liquid. Place the apples with raisins in a heavy-bottomed saucepan and simmer for a few minutes. The apples should retain their cube shape but become soft. Add vanilla paste. Cool the apples and add lightly toasted almond flakes.
- Apple: 2 kg
- Raisin: 150 g
- Sugar: 100 g
- Lemon: 1 piece
- Vanilla paste: 20 g
- Almond petals: 70 g
4
Take a board measuring at least 70x70 cm. Cover it with a clean kitchen towel. Stretch the dough over the entire surface of the towel.
5
Using a brush, lightly apply 50 grams of non-hot melted butter to the surface of the dough. Sprinkle the dough with breadcrumbs.
- Butter: 70 g
- Breadcrumbs: 50 g
6
Place the filling in a sausage shape along one edge of the dough. Lifting the edge of the towel with the dough from the filling side without touching the dough, start rolling it into a roll. After flipping it once, carefully smooth out the folds of dough on the strudel's body. Continue rolling the strudel by lifting the towel and pushing it until it flips onto its side.
7
Place the prepared roll seam side down on a baking sheet lined with parchment paper. Twist the ends and trim the excess. Generously brush the strudel with remaining butter. Bake at 170 degrees for about 20-25 minutes. Dust the finished strudel with powdered sugar.
- Butter: 70 g
- Powdered sugar: to taste