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Austrian apple strudel

Prep Time 20 min + rest
Cook Time 45 min mins
Total Time 1 hour 5 minutes
Racing: , ,
Difficulty: intermediate
Servings: 6
Description

Apfelstrudel is one of Austria's most famous and iconic recipes. I'm talking about the authentic version here, made with real strudel dough, not filo pastry or puff pastry. Strudel dough is special and requires a certain amount of skill, as it has to be rolled out so thinly that they say you should be able to read a newspaper through it! It is an art passed down from generation to generation, often with pride by Austrian women. Although I cannot compare myself to these experts who cover entire tables with a sheet of translucent pastry, I love making this dessert. The result is a golden strudel, crispy on the outside and deliciously flavoured with apples, cinnamon and raisins on the inside.

Ingredients
  • Ingredients for 1 large strudel or 2-3 smaller ones
  • For the dough
  • 250 g of flour
  • 125 ml warm water
  • 2 tsp sunflower oil
  • 1 tsp of salt
  • 60 g melted butter
  • For the garnish
  • 10 large apples ((preferably apples that are not too sweet))
  • Butter
  • Breadcrumbs
  • Sugar (adjust according to the variety of apples used)
  • Cinnamon
  • raisins (optional)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation (traditional method)
    1. Prepare the filling (ideally the day before).
    Peel and slice the apples into thin strips. Melt a little butter in a large frying pan, then add the apples, breadcrumbs, sugar, cinnamon and raisins. Fry for a few minutes: the apples should remain slightly crunchy. Set aside in a bowl and leave to cool in the fridge.
    2. Prepare the dough.
    Mix the flour with the lukewarm water, oil and salt until you obtain a smooth dough. Shape into a ball and leave to rest for 1 hour under a preheated bowl.
    3. Roll out the dough.
    Place the dough on a large work surface covered with a tea towel. Roll it out with a rolling pin, then gently stretch it by hand until it is as thin as possible (remove your rings and watch!).
    4. Fill the strudel.
    Brush the bottom of the pastry with melted butter and sprinkle with breadcrumbs. Spread the cooled filling on top.
    5. Roll up the strudel.
    Use the tea towel to roll up the strudel, folding the ends inwards to enclose the filling.
    6. Cooking.
    Brush with melted butter and bake at 170°C until the strudel is golden brown (about 40–45 minutes).
    7. Tasting.
    Serve warm, accompanied by vanilla ice cream, custard or whipped cream.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/strudel-autrichien-aux-pommes/