Apfelstrudel: Classical Vienna pastry

08/29/2012 - SnowTrex

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: SnowTrex
  • category: Après-Ski
Club Med winter resorts: also available with SnowTrex!

Skiing in the form of a club holiday is rather unusual, but definitely recommendable. ...

The top 20 après ski bars in the Alps

When it comes to planning the next skiing holiday, many winter sports fans are not ...