Apfelstrudel

Viennese apple strudel: paper-thin stretched dough around apples, raisins and buttery breadcrumbs.

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Not tried yet. The Butterbrösel soaks up the apple juice, without it the dough gets soggy.
50g chopped walnuts in the filling is a common addition.

Prepare the strudelteig and soak the raisins in the rum while it rests.
Toast the breadcrumbs and 20g of sugar in the 60g of butter until golden (Butterbrösel). Let it cool down.
Peel, quarter and core the apples and cut them in thin slices. Mix them with the lemon juice, sugar, cinnamon and drained raisins.
Preheat the oven to 180°C.
Stretch the dough on the floured tablecloth and brush it with melted butter.
Scatter the Butterbrösel on the third of the dough closest to you, leaving 5cm on the sides, and spread the apples on top.
Fold the sides over the filling and roll it up by lifting the tablecloth.
Slide it onto a baking sheet with parchment, seam down. Bend it into a horseshoe if it’s too long.
Brush with melted butter and bake at 180°C for 40-45 minutes, brushing again halfway, until golden and crisp.
Dust with icing sugar and serve warm with whipped cream or vanilla sauce.

Steps

Mix the flour, salt, water and oil and knead 10 minutes until very smooth and silky.
Brush it with oil, wrap it and let it rest at room temperature for at least 1 hour, not in the fridge.
Roll it out a bit on a floured tablecloth.
Stretch it from the middle with the backs of your hands until it’s so thin you can read through it, about 60x80cm.
Cut off the thick edges.

Category: pastry