Some clichés are clichés for grounds. This here is one among them. While you believe Appel Strudel on a niche site featuring Viennese foodstuff is almost sketchy, you really should start thinking about why any tourist returning from Vienna discusses this treat.
In the end, I believe it could be just awfully impolite never to share this outstanding little bit of dessert with you. Hell, it had taken Austria at least two dynasties of decadent monarchs to create delicious treats like this while ignoring things such as international relations and community politics. It will be a shame if this might head to waste then.
Telling the account of how exactly to recreate this kind of Viennese marvel dish is normally sort of a challenge although, since it necessarily means selecting from a lot of recipe variants developed through the years. Thus I’ll get with a supply you can’t ever be incorrect: Found inan old family group recipe e book in my own grandmothers kitchen.
However, my granny is certainly a down-to-earth person, and for that reason, she’d always take lots of shortcuts. For example, she’d hardly ever brush the stretched dough with melted butter – no, of course not really, that would be a significant amount of work. Still, I must insist, never to skip this task as the melted butter separates the skinny layers of dough and yields in a brilliant flaky crust.
So here you head out. Enjoy
HOW TO MAKE A great APPLE STRUDEL STEP-BY-STEP
1. MAKE THE DOUGH
Combine all dough elements and knead the dough until even for about ten minutes. Slam the dough onto the worksurface several times to improve gluten development, yielding an extremely elastic dough.
Shape the dough right into a even ball. Brush a tidy bowl with oil, place the dough in to the bowl and brush it with oil (you can certainly do this together with your fingers).
Allow it rest for one hour protected with cling wrap or generate it up to 2 days in advance and hold it in the fridge.
2. PREPARE THE FILLING
The filling consits of buttered breadcrumbs blended with sugars and cinnamon, melted butter for brushing, sliced apples and soaked raisins.
3. ROLL OUT THE DOUGH
Roll out the dough in a good clean, lightly floured area. Flour the top and the dough once in a while while rolling.
4. STRECHING THE DOUGH
When the dough gets about 13-15 inch in diameter pick it up then utilize the back of the hands, especially your knuckles, to extend it (remove almost all sharp jewelry first). In this manner you can straighten the dough such as a pizza. When the dough gets much larger and thinner, and therefore difficult to take care of, put it down.
The dough sheet ought to be paper-thin. Take care not to tear it.
Can you browse the phrase on the slide of paper beneath the dough?
5. SPREAD THE BREADCRUMBS
Brush half of the stretched dough with melted butter, pass on the butter-glucose breadcrumbs on the other hand.
6. SPREAD THE APPLES
Take off thick ends. Pass on the apple-raisin-filling over the breadcrumbs – leaving 1 to at least one 1 ½ inches to the edge.
7. PREPARE THE DOUGH FOR ROLLING
Fold found in the sides therefore the filling won’t get shed during rolling.
8. ROLLING THE DOUGH
Roll the dough above the filling, starting for the apple-topped end, lifting the filling’s pounds with the cloth.
9. ROLL DOUGH ONTO A SHEET OF PARCHMENT PAPER
Roll the dough thoroughly on a sheet of parchment paper, seam-side straight down.
10. BRUSH THE STRUDEL WITH MELTED BUTTER
Place the dough onto a baking sheet and brush it with melted butter.
11. BAKE THE STRUDEL
Place the strudel in the center of the preheated oven and bake it for ½ hour at 375 °F. Allow it cool slightly, slice into pieces and dirt with confectioner’s sugar.
Apple Strudel (“Apfelstrudel”) is a typical and beloved Austrian dessert. This is my granny’s recipe – and I’ve never had any better tasting Apple Strudel.
- 1/3 cup lukewarm water (80 ml / 80 g)
- 1 tablespoon + ½ teaspoon neutral tasting vegetable oil (15 g)
- ½ teaspoon vinegar (or lemon juice)
- 1/8 teaspoon table salt or fine sea salt
- 145 g bread flour (1 cup) (substitute with all purpose flour)
- ½ teaspoon vegetable oil for brushing the dough
- flour for dusting
- 3 tablespoons unsalted butter (40 g)
- 2/3 cups fine bread crumbs (80 g)
- 5 tablespoons granulated sugar (65 g)
- ½ teaspoon ground cinnamon
- 4 tablespoons raisins (50 g)
- 3 tablespoons rum or lukewarm water for soaking the raisins
- 2 lbs sweet-tart apples (e.g. MacIntosh) (900 g)
- 1 tablespoon lemon juice
- 2 tablespoons melted butter for brushing the dough (divided)
- confectioner’s sugar for dusting
- whipped cream for serving (optional)* For the dough, I recommend measuring the flour by weight in grams since it is more accurate than measuring by volume.
- Mix lukewarm water, oil, vinegar and salt in a big bowl. Acid like vinegar helps relax the gluten to make the dough easier to stretch.
- Stir in about half the flour with a spoon until well combined, then gradually add the remaining flour until it comes together and you can work it with your hands.
- Knead the dough until smooth for about 10 minutes, either in the bowl or on a working surface. The dough should be moist but not sticky. If it is too sticky to knead, add a little more flour (you shouldn’t need more than 1 or 2 additional tablespoons). Slam the dough onto the worksurface a few times to enhance gluten development, yielding a very elastic dough.
- Shape the dough into a smooth ball. Brush a clean bowl with oil, put the dough into the bowl and brush it with oil (you can do this with your fingers).
- Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. (see note)
- Melt the butter in a pan over medium heat and add the breadcrumbs. Toast them, stirring constantly, until they are golden. Remove from the heat and let cool.
- Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Set aside.
- Soak the raisins in rum (traditional) or lukewarm water for about 10 minutes to get them softened.
- Peel the apples, quarter and core them. Chop every quarter into 1/8 to 1/4 inch thick slices and cover them with lemon juice to prevent the apples from getting brown. Add the soaked raisins (but not the remaining rum or water) and mix well.
- Roll out the dough with a rolling pin on a clean and lightly floured surface. Flour the surface and the dough every now and then while rolling.
- When the dough gets about 13-15 inch in diameter, pick it up then use the back of your hands, particularly your knuckles, to stretch it (remove all sharp jewelry first). This way you can straighten the dough like a pizza.
- When the dough gets bigger and thinner, and thus difficult to handle, put it down on a lightly floured tablecloth, straighten out the wrinkles in both the tablecloth and the dough. Continue stretching the dough on the tablecloth using your hands.
- Gently stretch the dough paper-thin from the inside to the outside, working your way around the sheet of dough. Stretch it until it starts to look translucent. You should be able to read the titles of a newspaper placed under the dough (don’t do this though, the ink would probably come off).
- In the end, the sheet of dough should be stretched into a rectangular shape, with the shorter edge fitting the baking sheet lengthwise. Thick edges should be cut off.
- Brush half the dough with half the melted butter. Spread the breadcrumb-mixture over the other half of the dough and pat down evenly. One side is brushed with butter now, the other side is covered with breadcrumbs. Leave 1 to 1 ½ inch to the edge. Spread the apples over the breadcrumbs.
- Fold in the side-ends of the dough. Using the towel, roll the dough, starting at the apple-topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the seam-side down.
- Put the dough onto a baking sheet and brush it with the remaining melted butter.
- Put the baking sheet in the middle (I use rack 2 of 4 from top) of the preheated oven and bake it for ½ hour at 375 °F. Note: Some readers have commented that their strudel needed a little longer in the oven, around 45 minutes.
- When the crust turns golden, the Apple Strudel is ready. Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner’s sugar.
You can also make the dough ahead and keep it in the fridge for up to 2 days. Temperate before using.
- Calories: 377
Keywords: Apple Strudel
All images and recipes credit https://www.lilvienna.com/original-viennese-apple-strudel/
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