Viennese Strudel
6 servings
65 minutes
Viennese strudel is a culinary gem of Austrian cuisine, a symbol of sophistication and tradition. Its history dates back to the 18th century when the recipe was adopted from the Ottoman Empire and adapted to European tastes. The golden, crispy crust hides a tender filling of apples, fragrant almonds, and sweet raisins infused with subtle notes of lemon and cinnamon. The combination of the crispy texture of the dough with the juicy fruit filling creates a harmony of flavors wrapped in the warmth of fragrant butter and vanilla sugar. Viennese strudel pairs perfectly with a cup of aromatic coffee or tea, filling every moment with delight. This dish embodies cozy family gatherings and exquisite pastry traditions.
1
Knead the dough from flour, 2 tablespoons of melted butter, egg yolks, and 125 ml of water.
- Wheat flour: 250 g
- Butter: 150 g
- Chicken egg: 2 pieces
- Sour cream: 125 g
2
Roll a small ball from the dough, brush it with vegetable oil on top, wrap it in plastic wrap, and leave it for an hour.
- Butter: 150 g
3
Crumble the bread and fry the crumbs.
- White bread: 100 g
4
Mix the sliced and peeled apples with chopped almonds, raisins, and drizzle with the juice of one lemon.
- Apple: 900 g
- Almond: 75 g
- Raisin: 100 g
- Lemon: 1 piece
5
Roll out the dough into a thin layer, generously spread with butter and sour cream, sprinkle with breadcrumbs, cinnamon, sugar, and distribute the apple and raisin filling along the entire length.
- Butter: 150 g
- Sour cream: 125 g
- White bread: 100 g
- Cinnamon: 1 teaspoon
- Sugar: 100 g
6
Roll the dough into a log, brush with oil on top again, and place it on a greased baking sheet. Bake in a preheated oven at 200 degrees for 45 minutes.
- Butter: 150 g
7
Sprinkle the finished strudel with powdered sugar.
- Powdered sugar: 2 tablespoons