Apple strudel with raisins and cinnamon
4 servings
30 minutes
Apple strudel with raisins and cinnamon is a true symbol of Austrian cuisine, with a history dating back to the Austro-Hungarian Empire. The crispy puff pastry gently wraps a delicate filling of caramelized apples infused with brandy, sweet raisins, and spicy cinnamon. Almonds add a nutty richness to the strudel, while breadcrumbs help maintain the perfect texture. Traditionally served with vanilla sauce or a scoop of ice cream, this dessert is ideal for cozy family gatherings. Sweet and spicy, it brings warmth and memories of old Viennese cafes where it is served with a cup of aromatic coffee. Each bite offers a harmony of flavors and centuries of heritage.
1
For the filling, wash the apples, cut them into quarters, remove the core, and slice thinly. In a pan, melt the butter, add the apples, sugar, pour in the brandy, and simmer over medium heat until all the liquid evaporates. Mix the apples with blanched raisins, ground almonds, and cinnamon. Place the filling on the dough.
- Apple: 700 g
- Brown sugar: 2 tablespoons
- Butter: 20 g
- Brandy: 2 tablespoons
- Raisins: 100 g
- Almond: 100 g
- Cinnamon: 1 teaspoon
2
Roll the dough slightly in one direction into a rectangular shape.
3
Sprinkle with ground breadcrumbs, leaving the dough unsprinkled at the edges (1 cm).
- Breadcrumbs: 100 g
4
Place the prepared filling and carefully roll it into a roll, pinching the edges.
5
Place the strudel on a baking sheet lined with parchment paper, brush with melted butter or water, and put it in a preheated oven at 200–210 degrees. Bake for 30–40 minutes.
- Butter: 20 g
6
Brush the finished strudel with butter again and sprinkle with powdered sugar.
- Butter: 20 g
