Viennese strudel with apples
4 servings
90 minutes
Viennese strudel with apples is a refined dessert of Austrian cuisine that dates back to the 17th century. This airy roll with the thinnest crispy dough and juicy aromatic filling of apples, raisins, and almonds is a symbol of Viennese pastry. Its secret lies in the elastic dough that is stretched to transparency and then carefully rolled up to preserve the richness of flavors inside. Spicy cinnamon and brandy aroma give the strudel a special depth, while crispy breadcrumbs hold the apple juice, making the texture perfect. It is served with powdered sugar and fresh mint, and can be complemented with vanilla sauce or ice cream. The Viennese strudel is not just a dessert but a true gastronomic delight that immerses you in the cozy atmosphere of Austrian cafes.
1
We wash the raisins and soak them in cognac.
- Dark raisins: 100 g
- Cognac: 50 g
2
We knead the dough. Pour flour into a mound on the work surface, make a well in the center, and pour in an egg, vegetable oil, and 3/4 cup of water. Start kneading the dough with your hands, mixing the liquid with the flour.
- Wheat flour: 100 g
- Chicken egg: 1 piece
- Vegetable oil: 40 ml
3
When everything has gathered into a liquid mass, we start adding flour, kneading, first by the tablespoon, then less and less, as much as the dough will take. I ended up with about 3 tablespoons. We knead the dough vigorously for about 10 minutes, not sparing ourselves, otherwise it won't stretch later. Then we gather it into a tight ball and generously coat it with vegetable oil. We place the ball in a warm bowl and cover it with a lid. We let it 'rest' in a warm place for about an hour.
4
During this time, we prepare the filling. We wash the apples, peel them and remove the seeds, then cut them into small pieces. We sprinkle with lemon juice to prevent browning.
- Apple: 5 piece
- Lemon: 0.5 piece
5
We lightly toast the ground breadcrumbs in butter until dry. We grind the almonds in a blender. We mix the sugar with cinnamon.
- Breadcrumbs: 50 g
- Butter: 15 g
- Almond: 100 g
- Sugar: 50 g
- Cinnamon: 5 g
6
Place the largest kitchen towel (preferably linen) on the work surface. Sprinkle it with flour, then run your hand over the towel to evenly distribute the flour. Take out the dough and start rolling it out.
7
When we roll out the dough to a rectangle 3 mm thick, we set aside the rolling pin and start stretching it by hand; it stretches under its own weight. We stretch it until the pattern on the towel becomes visible through it.
8
Carefully brush the dough with melted butter and sprinkle with fried breadcrumbs. Place the filling — it should be 2–3 cm away from the edge of the dough and 7–8 cm at the end of the rectangle. Evenly place sliced apples on the breadcrumbs, and on top of the apples add squeezed raisins. Sprinkle the raisins with nuts and sugar mixed with cinnamon. This way, there are breadcrumbs under the apples and nuts on top, which helps keep all the juice inside the strudel.
- Melted butter: 50 g
- Breadcrumbs: 50 g
- Apple: 5 piece
- Dark raisins: 100 g
- Almond: 100 g
- Sugar: 50 g
- Cinnamon: 5 g
9
We start to carefully roll the strudel. We do this with a towel and help with our hands to make it even.
10
We preheat the oven to 190 degrees. We line the baking tray with parchment paper. We transfer the strudel onto the tray using a towel and place it diagonally. We fold the edges down. We brush the strudel again with melted butter.
- Melted butter: 50 g
11
Place the strudel in the oven and bake for about 40 minutes. You can brush it with oil 2-3 times during baking for a crispier crust.
12
Remove the baking tray, let it cool for 5-10 minutes, sprinkle with powdered sugar and decorate with mint leaves.
- Powdered sugar: 10 g
- Fresh mint: 5 g