Austrian strudel with apples
12 servings
120 minutes
Austrian apple strudel is a true symbol of Austrian cuisine, dating back to the times of the Austro-Hungarian Empire. This dessert consists of thin, crispy dough enveloping a juicy filling of apples, nuts, and fragrant cinnamon. The lightness of the dough is achieved through careful kneading and stretching to transparency, while the filling adds delicate sweetness and a slight tartness from the apples. Perfect when paired with vanilla sauce or ice cream, strudel has become a favorite dessert for many gourmets. The serving of this treat is accompanied by a subtle aroma of spices that evokes cozy memories of family tea gatherings. In Austria, strudel is not just a dish but a tradition passed down through generations. It is ideal for cozy evenings, complementing a cup of strong coffee or fragrant tea.
1
Mix flour, butter, and salt in a food processor for 10 seconds.
- Wheat flour: 2.8 glasss
- Butter: 4 tablespoons
- Salt: 0.5 teaspoon
2
In a separate glass, mix one egg with water (1 egg and water will total 220 grams). Pour into a blender and mix with flour and butter (30 seconds). The dough should remain sticky (for now!). Add vinegar. Blend the ingredients again (30 seconds).
- Chicken egg (large): 1 piece
- Table vinegar: 0.5 tablespoon
3
Place the dough on a lightly floured work surface. Beat the dough against the surface at least 100 times to develop the necessary properties of gluten - cohesiveness and elasticity. Try not to add more flour; the dough will gradually start to come off your hands.
- Wheat flour: 2.8 glasss
4
Place the dough in the refrigerator for about 1 hour, greased with oil on top to prevent drying. Cover with plastic wrap.
- Butter: 4 tablespoons
5
In heated oil, sauté the filling: peeled and diced apples, chopped walnuts, raisins, sugar, and cinnamon. Keep on low heat for about 5 minutes, remove, and let the filling cool (if placed hot, the dough will tear).
- Pink apples: 4 pieces
- Peeled walnuts: 50 g
- Seedless raisins: 100 g
- Brown sugar: 4 tablespoons
- Ground cinnamon: 1 teaspoon
6
Cover a large table with a clean tablecloth (clean sheet), generously sprinkle with flour. Place the dough on the cloth. Brush the dough with melted butter and start rolling it out with a rolling pin. When the dough is well rolled out, begin stretching it with your hands, lifting it from underneath and stretching it in all directions with both hands. In the end, the dough should stretch to the point where you can read a newspaper placed underneath it. The edges of the dough will be under-stretched, so they just need to be cut off with scissors.
- Wheat flour: 2.8 glasss
- Butter: 4 tablespoons
7
Generously spray with melted butter (just spray, without touching the dough, otherwise it will tear).
- Butter: 4 tablespoons
8
Place the filling at the edge of the dough. Using the tablecloth for assistance, roll the strudel. Pinch the edges and cut.
- Pink apples: 4 pieces
- Seedless raisins: 100 g
- Peeled walnuts: 50 g
- Brown sugar: 4 tablespoons
- Ground cinnamon: 1 teaspoon
9
Grease the baking tray with oil. Place the strudel on it. You can shape it into a crescent or simply lay it out as a roll. Grease the top again generously with melted butter (or egg yolk for extra beauty).
- Butter: 4 tablespoons
10
Place in the oven at 200 degrees for 35-40 minutes (the apples should become soft).
- Pink apples: 4 pieces
11
Sprinkle the finished strudel with powdered sugar on top.
- Powdered sugar: 20 g