Apfelstrudel
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5
2 reviews
Excellent
Apfelstrudel
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Apfelstrudel is a traditional Viennese pastry prepared with a thin dough that is filled with cooking apples, raisins, sugar, cinnamon, and breadcrumbs.
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Ingredients
- 2 cups flour
- 1 egg large
- 4 tablespoons neutral cooking oil + 1 tablespoon, generic cooking oil
- 1 pinch salt
- ½ cup water
- 1 cup bread crumbs
- 4 tablespoons hazelnut ground
- 12 tablespoons butter
- 2 lb apple
- 1 cup raisins
- ¾ cup sugar
- 2 tablespoons cinnamon
- lemon juice
- rum (optional)
- 3 tablespoons icing sugar
Instructions
- Prepare the dough by kneading the flour, egg, oil, pinch of salt and water for 10 minutes. The dough should be soft and elastic.
- Place the dough on a lightly oiled surface. Brush the dough with the tablespoon of oil so it does not dry out as it rises and does not crack later.
- Cover and let rise 1 hour in a warm, draft-free place.
- During this time, macerate the raisins in the rum (optional).
- Heat 4 tablespoons (50g) of butter in a hot pan until frothy. Add the bread crumbs and heat until golden brown, stirring constantly.
- Add the ground hazelnuts and leave on medium heat for 2 more minutes.
- Peel and core the apples. Cut into thin strips. Sprinkle with lemon juice.
- Mix icing sugar with cinnamon. Sprinkle this mixture over the apples directly or mix in with the bread crumbs.
- Place dough on a large cloth previously generously sprinkled with flour. As kitchen cloths are rarely big enough for this step, preferably use a fabric tablecloth.
- First, flatten the dough with the palms of the hands, then spread with a rolling pin as thinly as possible.
- Then slide closed fists, palms down and forearms in the center of the dough and stretch from the center to the edges gently, taking care not to pierce.
- If a hole appears nevertheless, pinch the dough to fix it, or take some dough from the edge to seal the hole.
- Stretch the dough as thinly as possible in all directions.
- Cut and discard the edges which are inevitably thicker.
- Melt 4 tablespoons (50g) of butter and brush the dough.
- Evenly spread the bread crumbs and nuts over about half of the dough approximately 2 to 4 inches (5-10 cm) from the top of the dough. Add the apples mixed with the drained raisins.
- Then roll the apfelstrudel by starting with the portion of the dough without filling, then with the help of the cloth fully roll the rest of the dough.
- Close both ends by pinching the dough so that the filling does not leak during cooking.
- With the help of the cloth, gently tilt the apple strudel on a baking tray lined with a sheet of parchment paper. The "welding" of the dough should be underneath.
- Melt the remaining 4 tablespoons (50g) of butter, and brush the apfelstrudel generously.
- Bake for about 45 minutes in an oven preheated to 350 F / 180 C.
- Wait until the apfelstrudel has cooled completely before sprinkling the sifted icing sugar.
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Overall Rating
5
2 reviews
Excellent
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