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Apple strudel is one of Austria's best-known pastries and looks back on a long tradition. Whether served warm from the oven or cold, it brings back childhood memories and has been an integral part of Austrian cuisine for generations.
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INGREDIENTS
Strudel dough:
300 g plain flour
150 ml water
2 tbsp oil
Salt
Oil or melted butter for coating
Apple filling:
1.5 kg apples
80 g breadcrumbs
50 g butter
raisins
cinnamon
sugar
Mix the flour with the salt, add lukewarm water and oil and knead for 5-7 minutes to form a smooth, pliable dough. Shape the dough into balls, oil the surface, cover and leave to rest for at least 30 minutes - the longer, the better.
Meanwhile, peel and slice the apples. Toast the breadcrumbs in butter until golden brown and set aside.
Flour the strudel cloth, halve the dough, flatten, roll out with a rolling pin and carefully stretch out into a thin rectangle over the floured back of your hand.
Preheat the oven to 200 °C top/bottom heat. Leave a 5-10 cm border around the edge of the pastry. Now cover first with breadcrumbs, then apples. Sprinkle with cinnamon, sugar and raisins.
Fold in the edge of the dough, roll up and place on a greased baking tray. Brush the strudel with butter or oil and bake for 45 minutes until golden brown.
Leave the baked strudel to cool and sprinkle with powdered sugar to taste.
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