DirectionsStep1Mix lukewarm water, oil, vinegar and salt in a big bowl. Acid like vinegar helps relax the gluten to make the dough easier to stretch.Step2Stir 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.Step3Knead 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 …Step4Shape 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).Step5Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. (see note)Step6Melt 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.Step7Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Set aside.Step8Soak the raisins in rum (traditional) or lukewarm water for about 10 minutes to get them softened.Step9Peel 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 r…Step10Roll 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.Step11When 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.Step12When 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 t…Step13Gently 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 un…Step14In 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.Step15Brush 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 breadcrumb…Step16Fold 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.Step17Put the dough onto a baking sheet and brush it with the remaining melted butter.Step18Put the baking sheet in the middle (I use rack 2 of 4 from top) of the preheated oven and bake it at 375 °F (190 °C) until golden, for about 30 minutes . Note: Some readers have commented that their strudel neede…Step19When 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 sugarIngredientsIngredients⅓ cupLukewarm Water (80 ml/80 g)1 tablespoonNeutral Tasting Vegetable Oil (15 g, + 1/2 teaspoon)½ teaspoonVinegar (or lemon juice)0.12 teaspoonFine Salt145 gramsBread Flour (about 1 cup, it works with all purpose flour too, see note)½ teaspoonVegetable Oil (for brushing the dough)add Flour (for dusting)3 tablespoonsUnsalted Butter (40 g)⅔ cupsDry Bread Crumbs (fine, 80 g)5 tablespoonsGranulated Sugar (65 g)½ teaspoonGround Cinnamon4 tablespoonsRaisins (50 g)3 tablespoonsRum (for soaking the raisins, see note)2 poundsSweet-Tart Apples (900 g to 1 kg, e.g. MacIntosh)1 tablespoonLemon Juice2 tablespoonsMelted Butter (for brushing the dough, divided)add Confectioner's Sugar (for dusting)add Whipped Cream (for serving, optional)See moreNutritionalNutritional242 Calories8 gTotal Fat15 mgCholesterol41 gCarbohydrate91 mgSodium3.3 gProteinFrom lilvienna.comRecipeDirectionsIngredientsNutritionalExplore furtherOld Vienna Apple Strudel Recipe - Martha Stewartmarthastewart.comRecipe for Viennese Apfelstrudel How to make itaustria.infoAltwiener Apfelstrudel (Traditional Viennese Apple …food.comAuthentic German Apple Strudel - All Tastes Germanalltastesgerman.comApple strudel recipe - BBC Foodbbc.co.ukRecommended to you based on what's popular • Feedback
Original Viennese Apple Strudel
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WebDec 19, 2017 · Wrap the strudel in the foil it is sitting on and loosely scrunch the foil over the top. Pop the strudel into an ovenproof dish, and place in the centre of the oven. Bake for 25-30. Take the strudel out of the oven and open up the foil, then pop it back in the oven for another 5-10 mins until golden brown.
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WebAug 21, 2018 · Preheat the oven to 170C Fan. Lightly grease a baking tray using the cooking oil spray. Place the apples, raisins, cinnamon and …
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WebOct 2, 2018 · Wiener Apfelstrudel (pronounced VEEN-er ap-FEL-stru-del) is the proper name for Apple Strudel, attributing it to its place of origin: …
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WebMay 27, 2009 · Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch- (15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
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WebFeb 7, 2022 · Directions. Combine apples, sugar, cinnamon, and raisins in a medium saucepan. Add 1/4 cup water and bring to a boil over medium heat, stirring occasionally. Cover and let cook for about 5 minutes. Uncover, …
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WebOct 30, 2015 · Form a ball and cover it in plastic film. Let rest for an hour. While dough is resting, prepare the filling. In a small bowl, toss the raisins with grappa (or rum) and a bit of water. Let rest for about 20 minutes. …
WebJan 10, 2022 · Sweet and tender golden delicious apples mingle with cinnamon, raisins, and walnuts in this traditional Austrian dessert. A special guest shows Martha the ri
WebMar 24, 2016 · Spread bread crumb mixture in a 12 inch strip at the far end of the dough, leaving a border of 6 to 8 inches from the end and 3 inches from both edges. Stir ¾ cup sugar, cinnamon, cloves and salt in large …
WebOct 5, 2023 · Step 1: Make the strudel dough. First, mix flour and salt in a bowl. Then pour in water and oil and knead for 5-10 minutes to form a smooth dough. Then brush with a little oil and let it rest for about 1 hour, …
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WebDec 5, 2017 · Leave a 2-inch margin at the top and bottom of the strip. Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl. Fold the 2-inch margin at the top and bottom of the …
WebOct 6, 2016 · So here comes the ultimate apple strudel recipe. The real-deal authentic Apfelstrudel – not a cake, not a crumble, or any other baked good. Here is how to make apple strudel the easy, but uncompromisingly tasty way. This is an authentic, Old-Vienna recipe for the triangular cookies of the Jewish holiday Purim. Purim is something like a
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WebOct 6, 2021 · Instructions. Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle …
WebStep 3: Peel the apples, cut into slices, and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and powdered cloves, and mix in a generous pinch of cinnamon. Pre-heat the oven to 180°C / 356°F and grease a baking tin with butter.
WebJun 17, 2021 · Allow dough to rest for 10 minutes. Place the apples, walnuts, cinnamon, lemon juice and stevia into a bowl and mix by hand. Roll out the rested dough between two sheets of parchment paper with a rolling pin until roughly 8x12 inches in size. Trim top corners using a pastry wheel or knife, then add filling to the center of the dough.
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WebApr 29, 2022 · The oldest surviving strudel recipe is on display today at Vienna Town Hall Library. It is part of a handwritten cookbook dating back to the end of the 17th century. So, that’s more than 300 years of strudel history. In the meantime, the recipe evolved with different fillings, but the most popular is, of course, the apple strudel.
WebOct 2, 2020 · 4 → layer the baking dish with 4 softened rice paper wrappers overhanging on the sides and brush with butter or for plant based diet use light olive oil. 5 → spread half the apples in the pan and fold the rice …