Wiener Apfelstrudel Recipe
VIENNESE APPLE STRUDEL lauwarm serviert mit Staubzucker
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Ingredients
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Strudel dough
Apple filling
Finishing
Method
Strudel dough
- 1
Make and rest dough
In a large bowl combine flour and salt. Mix warm water, vegetable oil and vinegar; gradually add to flour and stir until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Shape into a ball, coat lightly with a little oil and place in a bowl. Cover tightly with plastic wrap and let rest at room temperature for at least 1 hour (this relaxes the gluten and makes the dough stretchable).
- 2
Prepare work surface
After resting, lightly oil a large clean table or use a cotton tablecloth dusted very lightly with flour. Have a large sheet of parchment or a clean towel ready to transfer the stretched dough.
Apple filling
- 3
Prepare apples
Peel, core and thinly slice the apples (about 1/8–1/4 inch / 3–6 mm). Place slices in a large bowl and toss immediately with lemon juice to prevent browning.
- 4
Plump raisins
If using raisins, place them in a small bowl and cover with warm water or rum; let sit 10 minutes, then drain and squeeze out excess liquid. Add raisins to the apples.
- 5
Combine filling
To the apples add granulated sugar, cinnamon and vanilla extract. Toss to combine and taste; adjust sugar if apples are very tart. Set filling aside while you toast breadcrumbs.
- 6
Toast breadcrumbs
In a skillet over medium heat, melt 3 tablespoons of the melted butter and add the fine breadcrumbs. Cook, stirring constantly, until they turn golden and dry to the touch (about 4–6 minutes). Remove from heat and let cool slightly. Stir toasted breadcrumbs into the apple mixture to absorb juices; this helps prevent a soggy pastry.
Assembly & baking
- 7
Stretch the dough
On the prepared surface, roll the rested dough into a thin rectangle (about 12 x 16 inches). Using the heels of your hands, gently stretch the dough from the center outward until it is very thin and nearly translucent (you should be able to see the pattern of the cloth or lightly through the dough). Keep the edges thicker than the center. Trim any ragged edges into a neat rectangle if needed.
- 8
Butter and breadcrumbs layer
Brush the entire dough surface lightly with about 1 tablespoon melted butter. Evenly sprinkle the remaining toasted breadcrumbs over the dough, leaving a 2-inch (5 cm) border along one long edge and a similar border at each short end.
- 9
Add apple filling
Mound the apple filling in a log shape along the long edge with the border, leaving the 2-inch border free. Do not overfill — aim for a 3–4 inch (7–10 cm) wide strip of apples so the strudel will roll cleanly.
- 10
Roll and seal
Fold the short ends of the dough over the filling, then using the cloth or parchment to help, lift the edge of dough nearest you and roll the strudel away from you into a tight cylinder. Tuck ends under and place seam-side down on a parchment-lined baking sheet. Gently brush the top with additional melted butter to glaze. If desired, use a sharp knife to make 3 shallow slits on top to vent.
- 11
- 12
Serving
- 13
Slice and dust
Slice the lauwarm (lukewarm) strudel into 1–1.5 inch (2.5–4 cm) slices with a serrated knife. Arrange on plates and dust generously with powdered (Staubzucker). Serve warm; optionally accompany with vanilla sauce, whipped cream or vanilla ice cream.