Illustrative image
The finished dish may look different depending on the ingredients and preparation.
AdvancedDessertsvegetarianCC0 1.0 Universal
Traditional Viennese Apfelstrudel (Paper-Thin Strudel with Spiced Apples, Rum Raisins and Cinnamon)
The crowning jewel of Austrian baking: hand-stretched paper-thin strudel pastry enveloping spiced tart apples, rum-soaked raisins, and toasted buttered breadcrumbs.
Prep
35 min
Cook
35 min
Total
70 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
8
- Tart apples, peeled, cored and thinly sliced1000 g
- Strong white bread flour250 g
- Melted unsalted butter100 g
- Fine breadcrumbs, toasted in butter80 g
- Raisins, soaked in warm rum or tea70 g
- Granulated sugar80 g
- Ground cinnamon1 tsp
- Lemon juice1 tbsp
Preparation Steps
1
Knead flour with 130 ml lukewarm water, 1 tbsp oil, and pinch of salt for 10 minutes into a silky elastic dough. Brush with oil, cover with a warm bowl, and rest for 30 minutes.
10 min timer
2
Toss sliced apples with lemon juice, sugar, cinnamon, and drained raisins. Roll dough on a floured cloth, then gently stretch with the backs of your hands until translucent.
15 min timer
3
Brush pastry with melted butter, scatter toasted breadcrumbs over half, top with apples, and roll tightly using the cloth. Place on baking sheet, brush with butter, and bake at 190Ā°C for 35 minutes until crisp and golden. Dust with powdered sugar.
35 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
310
Protein
4g
Carbohydrates
51g
Fat
11g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
