Wiener Apfelstrudel / Viennese Applestrudel
STEP ONE:
Basic Strudel Dough Recipe
Ingredients:
250 g / 8.8 oz fine flour, pinch salt
1 – 2 tablespoons vegetable oil or 20 g / 0.7 oz melted butter
1 egg
Up to 1/8 L / 1/2 cup lukewarm water
1 – 2 tablespoons vegetable oil or 20 g / 0.7 oz melted butter
1 egg
Up to 1/8 L / 1/2 cup lukewarm water
For Brushing:
Vegetable oil or melted butterPreparation
Sieve flour into a bowl or on a cutting board, mix salt into it. Create a valley in the flour and pour the oil or lukewarm butter, egg and lukewarm water inside the valley. Mix quickly to a soft and sleek dough, keep your bowl or cutting board clean and dry. Never add water or fat which is too hot.
Knead the dough rapidly with your hands until it separates from the cutting board or bowl and until it’s elastic, sleek and soft.
Divide the dough in 2 or 3 parts, form into a sleek ball brush lightly with oil and let rest under a moist hot pot for 1/2 hour. This makes the dough especially elastic, easier to stretch and it prevents it from forming a crust.
The preparation of the filling, greasing of the baking dish usually occurs during the resting time of the dough.
Stretch the strudel dough: use a rolling pin to flatten it to the size of a dinner plate on a clean kitchen towel sprinkled with flour, brush on some fat (oil or melted butter). Stretch the dough first in the air over the back of your hands (like pizza) then lay it back on the kitchen towel and use your flat side of your hand to gently stretch it to all sides keeping in mind the final shape to fit your baking dish (stretch it square-ish). At the end flatten the edge of the dough with your fingertips, you don’t want a thick edge on the dough.
Fill the dough immediately: brush on some fat. If you have a juicy filling, sprinkle first with some bread crumbs or chopped nuts, spread the filling evenly leaving out the edges. Fold over the edges, brush some fat on the folded edges. Carefully picking up your kitchen towel at the ends roll the dough loosely, then slide it carefully onto your buttered baking sheet with the dough seam on the bottom. Brush on some fat on top.
Bake in preheated oven for 30-45 minutes depending on thickness of the dough at 390-420°F on medium or lower rack.
Knead the dough rapidly with your hands until it separates from the cutting board or bowl and until it’s elastic, sleek and soft.
Divide the dough in 2 or 3 parts, form into a sleek ball brush lightly with oil and let rest under a moist hot pot for 1/2 hour. This makes the dough especially elastic, easier to stretch and it prevents it from forming a crust.
The preparation of the filling, greasing of the baking dish usually occurs during the resting time of the dough.
Stretch the strudel dough: use a rolling pin to flatten it to the size of a dinner plate on a clean kitchen towel sprinkled with flour, brush on some fat (oil or melted butter). Stretch the dough first in the air over the back of your hands (like pizza) then lay it back on the kitchen towel and use your flat side of your hand to gently stretch it to all sides keeping in mind the final shape to fit your baking dish (stretch it square-ish). At the end flatten the edge of the dough with your fingertips, you don’t want a thick edge on the dough.
Fill the dough immediately: brush on some fat. If you have a juicy filling, sprinkle first with some bread crumbs or chopped nuts, spread the filling evenly leaving out the edges. Fold over the edges, brush some fat on the folded edges. Carefully picking up your kitchen towel at the ends roll the dough loosely, then slide it carefully onto your buttered baking sheet with the dough seam on the bottom. Brush on some fat on top.
Bake in preheated oven for 30-45 minutes depending on thickness of the dough at 390-420°F on medium or lower rack.
STEP TWO:
Ingredients:
Basic Strudeldough recipe. ******SEE ABOVE FOR THIS RECIPE****Glaze:
40 g / 1.4 oz melted butter80 g / 2.8 oz bread crumbs roasted in 50 g / 1.7 oz butter
Filling:
1.5 - 2 kg / 3.3 - 4.4 lbs granny smith apples (or any tart apples)100 g / 3.5 oz nuts or almonds
100 g / 3.5 oz sugar
100 g / 3.5 oz sultanas (golden raisins)
1 - 2 teaspoons of cinnamon or 1 - 2 teaspoons lemon zest of an untreated lemon
2 - 3 tablespoons Rum
For Baking:
30 g / 1 oz butter2 - 3 tablespoons sweet cream
2 teaspoons sugar
Preparation
Prepare the Strudeldough according to the basic recipe. Let dough rest in whole because this recipe is for 1 Strudel.
Prepare the filling:
peel the apples, slice thinly with knife or slice using a mandolin/box grater. Chop nuts or almonds. Wash and blench the sultanas, drain. Place apples, nuts, sultanas in a bowl add sugar, spices and Rum. Mix and let stand covered until Rum is absorbed into the mixture.
In the meanwhile roll out and stretch the Strudeldough on a floured kitchen towel. Roast bread crumbs lightly in butter. Brush the Strudeldough with the melted butter and sprinkle with the roasted bread crumbs, spread the filling and roll as described in the basic recipe. Let Strudel roll off the kitchen towel onto a buttered oven safe baking dish so that the edge of the Strudel is on the bottom. Brush on some melted butter and bake for 30-45 minutes, depending on thickness of the dough at 390-420°F (preheated). Brush on some melted butter several times during the baking time and brush with sweetened whipping cream in the last 10 minutes. Remove from oven and let rest so that the juices stop flowing when cut. Cut into 1.5 inch slices and dust with powdered sugar. Serve warm or cold.
Tip: Serve with a scoop of good Vanilla Ice cream on the side or Vanilla sauce
Foto Credit: Fotolia
Prepare the filling:
peel the apples, slice thinly with knife or slice using a mandolin/box grater. Chop nuts or almonds. Wash and blench the sultanas, drain. Place apples, nuts, sultanas in a bowl add sugar, spices and Rum. Mix and let stand covered until Rum is absorbed into the mixture.
In the meanwhile roll out and stretch the Strudeldough on a floured kitchen towel. Roast bread crumbs lightly in butter. Brush the Strudeldough with the melted butter and sprinkle with the roasted bread crumbs, spread the filling and roll as described in the basic recipe. Let Strudel roll off the kitchen towel onto a buttered oven safe baking dish so that the edge of the Strudel is on the bottom. Brush on some melted butter and bake for 30-45 minutes, depending on thickness of the dough at 390-420°F (preheated). Brush on some melted butter several times during the baking time and brush with sweetened whipping cream in the last 10 minutes. Remove from oven and let rest so that the juices stop flowing when cut. Cut into 1.5 inch slices and dust with powdered sugar. Serve warm or cold.
Tip: Serve with a scoop of good Vanilla Ice cream on the side or Vanilla sauce
Foto Credit: Fotolia
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