Austrian Apple Strudel
Baking and Desserts • Austrian
Description
You can prepare the dough the day before. It will only get better :-) Instead of sugar, you can add honey to the filling, but it will give a very strong characteristic aroma. It’s a matter of taste. I prefer the smell of apples. Of course, you can easily substitute the apples with cherries or cottage cheese. The main thing is to handle the dough well :-) From this dough, I can make two strudels: one large and one smaller. Enjoy your strudel appetite!!!
Ingredients
- Wheat Flour 2¾ glasses
- Butter 4 spoons
- Salt ½ spoons
- Large eggs 1 piece
- Table vinegar ½ spoons
- Paradise apples 4 pieces
- Light Raisins, Seedless 5 oz
- Shelled pumpkin seeds 0 oz
- Brown Sugar 4 spoons
- Ground Cinnamon 1 tablespoon
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Combine the flour, butter, and salt in a food processor for 10 seconds.
Step 2
In a separate cup, mix one egg with water (1 egg and water should total 220 grams). Pour into a blender and blend with flour and butter for 30 seconds. The dough should remain quite sticky for now. Add vinegar. Blend the ingredients in the blender again for another 30 seconds.
Step 3
Place the dough on a lightly floured work surface. Knead the dough against the surface at least 100 times to develop the gluten in the flour, enhancing its elasticity and cohesion. Try not to add more flour; the dough will gradually start to release from your hands.
Step 4
Place the dough in the refrigerator for about 1 hour, brushing the top with oil to prevent it from drying out. Cover with plastic wrap.
Step 5
In heated oil, sauté the filling: peeled and diced apples, chopped walnuts, raisins, granulated sugar, and cinnamon. Cook over low heat for about 5 minutes, then remove and let the filling cool (if you place it while hot, the dough will tear).
Step 6
Cover a large table with a clean tablecloth (or a clean sheet) and generously sprinkle it with flour. Place the dough on the cloth. Brush the dough with melted butter using a pastry brush and start rolling it out with a rolling pin. Once the dough is rolled out sufficiently, begin stretching it by lifting it from underneath and pulling it in all directions with both hands. Ultimately, the dough should be stretched to the point where you can read a newspaper placed underneath it. The edges of the dough will be under-stretched, so simply trim them with scissors.
Step 7
Generously drizzle melted butter over it (just drizzle, without touching the dough, or it will tear).
Step 8
Place the filling along the edge of the dough. Using the tablecloth for assistance, roll the strudel into a log. Pinch the edges and trim any excess.
Step 9
Grease a baking tray with butter. Place the strudel on it. You can shape it into a crescent or simply lay it out straight as a roll. Once more, generously brush the top with melted butter (you can also use an egg yolk for an extra touch of beauty).
Step 10
Place in the oven at 390°F for 35–40 minutes (the apples should become soft).
Step 11
Dust the finished strudel with powdered sugar.
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