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How to make Apple Strudel from scratch
Classic Austrian Apple Strudel recipe with homemade dough and a filling of apples, cinnamon, vanilla, sugar, raisins, walnuts and roasted bread crumbs.
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Strudel
Ingredients
For the dough
  • 150 g flour all purpose flour / 1.2 US cup
  • 1 pinch salt
  • 1,5 tbsp. oil vegetable oil eg. sunflower or canola
  • 0,5-1 tbsp. bright vinegar eg. apple vinegar, white wine vinegar (no dark balsamico)
  • 80 ml lukewarm water ~1/3 US cup
  • oil to spread on the dough
  • flour to spread on the working surface
For the filling
  • 600 g apples sweet-sour, 5-7 apples
  • 1 lemon
  • 60 g sugar granulated sugar / 0.3 US cup
  • 3 tbsp. unsalted butter liquid, for the bread crumbs
  • 60 g bread crumbs put dried pan into a blender / ~ 0.75-1 US cups
  • 4 tbsp. raisins
  • 4 tbsp. Rum
  • 1/2 tbsp. cinnamon grated
  • 2 vanilla beans or 1 tsp. grated vanilla, or vanilla sugar
  • 1 handfull walnuts
  • 3 tbsp. unsalted butter liquid, for spreading on the dough
  • caster sugar before serving
Equipment
  • big bowl for kneading the dough
  • plate + cling film for wrapping and letting rest the dough
  • rolling pin or an empty bottle, alternatively
  • large cloth eg. an old tablecloth, large dishtowel
  • pan
  • grater or food processor, for grating the apples
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Strudel
Ingredients
For the dough
  • 150 g flour all purpose flour / 1.2 US cup
  • 1 pinch salt
  • 1,5 tbsp. oil vegetable oil eg. sunflower or canola
  • 0,5-1 tbsp. bright vinegar eg. apple vinegar, white wine vinegar (no dark balsamico)
  • 80 ml lukewarm water ~1/3 US cup
  • oil to spread on the dough
  • flour to spread on the working surface
For the filling
  • 600 g apples sweet-sour, 5-7 apples
  • 1 lemon
  • 60 g sugar granulated sugar / 0.3 US cup
  • 3 tbsp. unsalted butter liquid, for the bread crumbs
  • 60 g bread crumbs put dried pan into a blender / ~ 0.75-1 US cups
  • 4 tbsp. raisins
  • 4 tbsp. Rum
  • 1/2 tbsp. cinnamon grated
  • 2 vanilla beans or 1 tsp. grated vanilla, or vanilla sugar
  • 1 handfull walnuts
  • 3 tbsp. unsalted butter liquid, for spreading on the dough
  • caster sugar before serving
Equipment
  • big bowl for kneading the dough
  • plate + cling film for wrapping and letting rest the dough
  • rolling pin or an empty bottle, alternatively
  • large cloth eg. an old tablecloth, large dishtowel
  • pan
  • grater or food processor, for grating the apples
Instructions
  1. In a bowl, knead flour, salt, oil, vinegar and lukewarm water to a smooth dough. If you like, wear a plastic glove so that the dough does not stick to the hand.
  2. Brush a plate with oil. Place the dough on top and brush the entire surface with oil. Cover with cling film and allow to rest for 30 minutes at room temperature.
  3. Meanwhile, heat up 40g butter in a pan. Add the breadcrumbs and roast them at medium temperature until they have a darker color. If you like, you can already add some of the sugar to the crumbs.
  4. Put the raisins in rum and soak for about 10 minutes.
  5. Press the lemon.
  6. Cut the apples into thin slices, using a grater, kitchen machine or knife. Most people peel the apples for the apple strudel, but I don’t!
  7. Mix the lemon juice with the apples so that they do not become brown. Mix the sugar and cinnamon and the chopped walnuts with the apples. Cut lengthwise the vanilla pods, scrape out the vanilla mark and mix. Add the raisins and the rum. Mix well.
  8. Preheat the oven to 180°C circulating air (356°F). Heat the remaining butter to make it liquid.
  9. Sprinkle some flour on a clean working surface. Roll out the strudel dough with a rolling pin. With your hands, gently stretch out the dough until it becomes very thin. (Remove jewelry that could damage the dough) The dough should be about the size of the baking sheet. Place on a damp cloth. The thicker ends can be cut off.
  10. Pour the roasted breadcrumbs on one half of the stretched out strudel dough.
  11. Then spread the apple filling evenly on the crumbs. Not on the whole strudel, but only on the half, where the crumbs are. Grease the other (empty) half of the strudel with 1 tbsp of the melted butter.
  12. Turn the strudel into a roll with the help of the cloth. Start with the side where the filling is (see video). Close the ends well, so that the filling does not fall out.
  13. Spread some melted butter on top and put into the oven for a total of 30 minutes at 180°C. After 20 minutes of baking time eventually spread with more butter.
  14. After baking, allow to cool down a bit, sprinkle with caster sugar and serve when still warm! Enjoy!
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