Traditional strudel
8 servings
120 minutes
Traditional strudel is a fragrant dessert with rich roots in Austrian cuisine. It combines delicate flaky pastry filled with juicy apples, raisins, nuts, and spicy cinnamon. A hint of lemon adds freshness, while vanilla sugar and rum enrich the flavor with exquisite notes. Making strudel is an art where the dough is rolled to a thin layer and the filling is carefully wrapped to create a layered texture. Baked to a golden crust, this dessert pairs perfectly with powdered sugar and berry syrup, making it an essential part of cozy tea times and festive tables. Each crispy layer hides a story of traditions passed down through generations, as strudel symbolizes the warmth of home and love for exquisite baking.
1
For the filling: soak the raisins in rum and leave for an hour. Melt butter (2 tablespoons) with breadcrumbs and vanilla sugar. Peel and dice the apples. Zest the lemon and squeeze the juice, then add it to the apples.
- Raisins: 100 g
- Rum: 2 tablespoons
- Butter: 6 tablespoons
- Breadcrumbs: 3 tablespoons
- Vanilla sugar: 10 g
- Green apples: 4 pieces
- Lemon: 1 piece
2
Sift the flour, add an egg and 2 tablespoons of vegetable oil, and salt. Gradually add water and knead the dough. Roll into a ball, grease with vegetable oil, and wrap in film. Place in a warm place for an hour.
- Wheat flour: 300 g
- Chicken egg: 1 piece
- Vegetable oil: 3 tablespoons
- Salt: pinch
- Water: 150 ml
3
Spread a cloth on the table and sprinkle with flour. Roll out the dough into a flatbread. Start stretching the dough in the air. When it becomes thin, place it on the oiled cloth.
- Wheat flour: 300 g
- Vegetable oil: 3 tablespoons
4
Sprinkle the mixture with breadcrumbs along the long side, leaving 10-15 cm from the edge of the dough. On top — apples, raisins, nuts, and cinnamon and sugar.
- Breadcrumbs: 3 tablespoons
- Green apples: 4 pieces
- Raisins: 100 g
- Nuts: 100 g
- Cinnamon: 1 teaspoon
- Sugar: 250 g
5
Lift the nearest edge of the dough and cover it with filling along its length. Hold the edge of the cloth and roll it with the dough to the opposite side, with the seam facing down.
6
Grease the baking sheet with oil, place the strudel on it, trimming excess dough. Twist the ends. Brush the top with oil, place in a preheated oven at 175 degrees for 40 minutes. Before serving, sprinkle the cooled strudel with powdered sugar and drizzle with berry syrup.
- Vegetable oil: 3 tablespoons
- Icing sugar: 2 teaspoons
