Apple Strudel - The Original

Photo: gabrielle

Ingredients

Dough:

250 grams flour, 1 pinch salt, 1 egg, 20g butt

Filling:

1 ,5 kg apples

80 grams bread crumbs

125 grams sugar

65 grams raisins

65 grams chopped almonds

1 sachet vanilla sugar

cinnamon

40 butter

1/8 liter sweet cream

a baking board or a firm surface to prepare and make the dough (see picture)

Preparation

On a baking board add flour, make a pit in the middle, add butter and salt and as much water you need, to make an elastic and smooth dough which can be kneaded. Cover it with a warm bowl and let it stand for 20 minutes.

Prepare the filling:

Peel apples, remove the core and cut it in fine slices

Scald raisins and mix apples with breadcrumbs, sugar, almonds, sinnamon and raisins

Put flour on the baking board and roll the dough and carefully stretch it to all sides until the dough is regularly smooth.

Apply the cream on the dough and spread the filling all over the dough

Roll it

Grease a baking tray (or use parchment paper) and put the strudel on it

Bake it for 60-70 minutes on 210-220 degrees C (see conversion page forF)

While it is baking brush melted butter over the strudel

Enjoy it with whipped cream, vanilla sauce or vanilla icecream, and a cup of coffee. I prefer it warm!

Tips

Use a kitchen cloth when rolling the dough.

Put the strudel into a fire resistant pan instead of a baking tray; sometimes the thin layer cracks and apple juice is dripping.

The less grease the dough has, the more thinner it can be made.

Wrap the strudel in aluminium foil, but not completely, leave the surface uncovered.

Tools

Comments

Permalink Katja Tootle-Pizka
June 16, 2010

Actually when Austria had an Emperor it was the Austrian-Hungarian Empire, Austria was annexed into Germany in 1938 and it was re-established as Republic of Austria in 1955.

Add comment

About

The home country of the very famous cake “Apple Strudel” is Austria and it was in fact territory of Germany as well, way back when this territory was ruled by the Emperor. The Strudel dough must be so thin that it is possible to see a love letter on the other side. If you cannot do this, it is better if you buy the frozen strudel dough which needs to be filled and baked.
My grandmother who came from the German part of Rumania used to make this delicious cake. We would eat it with vanilla sauce… ahhh… how delightful it was! Good luck with the recipe and let me know when you were successful.