Viennese Apple Strudel
by Tavolino
A classic Viennese apple strudel with paper-thin strudel dough and a juicy filling of apples, raisins, and almonds, perfect as a sweet main course or dessert.
Ingredients
- Margarine or butter 50 g
- Wheat flour 200 g
- Salt 1 pinch
- Water (lukewarm) 5 tbsp
- Vinegar 1 tsp
- Apples 1 kg
- Rum 5 drops
- Lemon flavoring 3 drops
- Margarine or butter (melted) 75 g
- Breadcrumbs 50 g
- Sugar 100 g
- Vanilla sugar 1 packet
- Raisins 30 g
- Almonds (chopped) 50 g
Preparation
- 1
For the dough, knead 200 g wheat flour, a pinch of salt, 5 tbsp lukewarm water, 1 tsp vinegar, and 75 g soft margarine or butter into a smooth dough.
- 2
Form the dough into a ball, brush with a little oil, and let it rest covered for 30 minutes.
- 3
Meanwhile, peel 1 kg of apples, remove the cores, and cut into thin slices.
- 4
Mix the apples in a bowl with 50 g raisins, 50 g chopped almonds, 100 g sugar, 1 packet of vanilla sugar, 5 drops of rum, and 3 drops of lemon flavoring.
- 5
Preheat the oven to 180 °C top/bottom heat.
- 6
Dust a kitchen towel with flour, roll out the dough on it very thinly, and carefully stretch it paper-thin using the backs of your hands.
- 7
Melt 30 g margarine or butter in a pan and briefly toast 50 g breadcrumbs in it until golden brown.
- 8
Brush the stretched dough with the melted butter and spread the toasted breadcrumbs over it.
- 9
Distribute the apple filling evenly over the dough, leaving some space at the edges.
- 10
Fold in the edges and carefully roll up the strudel using the towel.
- 11
Place the strudel on a baking sheet lined with parchment paper and brush with the remaining melted butter.
- 12
Bake the apple strudel in the preheated oven for 45 minutes until golden brown.
- 13
Remove the finished strudel from the oven, let it cool slightly, and serve warm.