Apfelstrudel: Classical Vienna pastry

08/29/2012 - Selina Sauerland

To make the dough mix flour, salt, oil and lukewarm water until you have a soft mass. Knead the dough until it becomes smooth and sleek.

Make a loaf and leave it lying for approx. 30 minutes, covered by a kitchen cloth. Then use the rolling pin and spread the mass on a medium sized table, on a flour-covered piece of cloth and use your hands to softly pull the dough in shape until it is paper-thin. Cut evenly around the edges.

Roast the breadcrumbs in some of the butter until they are gold-brown. Spread butter on the dough and then sprinkle the roasted breadcrumbs over the top. Slice the apples down very thin or grate them with a vegetable or cheese grater and mix with sugar, cinnamon and a peck of ground cloves. Spread the mixture over the breadcrumbs and possibly add some raisins and/or chopped nuts, if you like. Roll into a long body and again spread butter over the outside. Place the Strudel with the seam on the underside on a baking tray (tray should be covered with baking paper) and bake at 180°C until it turns gold-brown.

Ingrediens: 0.25 kg fine flour 1 tsp. salt 1-2 tbsp. oil approx. 125 ml lukewarm water 100 gr breadcrumbs 125 gr butter 1.5 – 2 kg apples sugar cinnamon cloves powder (ground cloves) nuts and raisins

This recipe is published with the kind approval of the Christian Brandstätter Verlag (www.cbv.at)

  • Wednesday, 29. August 2012
  • author: Selina Sauerland
  • category: Apres Ski
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