Wiener Apfelstrudel (Viennese Apple Strudel)
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4.0
30 reviews
Good
Wiener Apfelstrudel (Viennese Apple Strudel)
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Wiener Apfelstrudel is a classic Viennese apple dessert that you probably know by the name of Apple Strudel. Flaky layers of strudel dough encase a bright fall apple filling that is studded with raisins and almonds. If you love apple pie, apple strudel is sure to be a winning recipe! Yield 1 (3.5 in x 14 in long) strudelLet the strudel cool 1 hour before dusting with powdered sugar and slicing to serve.
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Ingredients
For The Strudel Dough
- ⅓ c lukewarm water
- 1 Tbsp neutral tasting oil (vegetable oil or light tasting olive oil)
- 1 ½ tsp white vinegar
- 1 ¼ -1 ½ c unbleached all-purpose flour
- ⅛ tsp salt
For The Filling
- ¼ c raisins
- 2 Tbsp white rum or lukewarm water
- 4 Tbsp unsalted butter
- 1 c fine bread crumbs
- 1/3 c sugar
- ¼ c sliced almonds
- 1 ½ lb sweet-tart apples , sliced ⅛ inch thick (we like a combo of McIntosh and Gala)
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
- ½ tsp cinnamon
Putting It All Together
- 2 Tbsp unsalted butter , melted
- powdered sugar (for dusting baked streusel)
Instructions
For The Strudel Dough
- In a medium bowl, mix the water, oil, and vinegar. Add 1 ¼ cup flour and the salt. Mix until the dough starts to come together.
- Turn the dough out onto a countertop and begin kneading the dough, adding as much of the remaining ¼ cup of flour as is needed to create a smooth dough that does not stick to your hands.
- Continue kneading the dough with your hands until very smooth and elastic 15-20 minutes.
- Brush the dough with oil and place it in a clean, greased bowl. Cover the dough and let it rest on the counter for at least 1 hour. (Or up to 2 days in the refrigerator. If refrigerating, let the dough come to room temperature before stretching, about 2-3 hours.)
For The Filling
- While the dough is resting, make the parts to your filling. In a small bowl, mix the raisins and rum (or water). Set aside until the raisins are plump, 20 minutes.
- Heat 4 Tbsp of butter in a medium skillet until melted. Add the breadcrumbs and sauté over medium heat until golden. Add the sugar and sliced almonds, mixing until the sugar is incorporated into the breadcrumbs. Transfer the mixture to a bowl to cool.
- Peel, core, and slice the apples to roughly ⅛ inch thickness. Place the sliced apples in a large bowl and add the lemon juice, vanilla, and cinnamon. Drain the raisins and add them to the apples. Mix and set aside.
Putting It All Together
- Preheat your oven to 350F.
- Roll out your relaxed dough to 10x10 inches. Then, transfer the dough to a clean tea towel and continue stretching it from the center outwards, until it reaches 26x18 inches. (You should be able to see the pattern of your towel through the dough.)
- Gently brush half of the dough rectangle with melted butter.
- Sprinkle an even layer of the breadcrumb mixture on to the other half, leaving a 2 inch border.
- Distribute apples over the breadcrumbs, leaving the border clean.
- Fold the long sides of the dough up and over the filling. Fold the short side of dough up and over the filling.
- Roll the strudel starting from the short edge of the filled side, using the towel as support. Place the rolled strudel on a parchment-lined baking sheet, seam side down.
- Gently brush the strudel with melted butter.
- Place it in the preheated oven and bake for 40-45 minutes, until golden.
- When golden, remove the strudel from the oven and let it cool for 1 hour before dusting with powdered sugar to serve.
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Overall Rating
4.0
30 reviews
Good
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