Zutaten für Altwiener Apfelstrudel Traditional Viennese Apple Strudel
- 3 cups all-purpose flour
- 1 teaspoon salt
- tablespoons canola oil
- 1 1/2 cups lukewarm water
- 8 tablespoons butter
- 1/2 cup plain breadcrumbs
- 1/2 cup raisins
- 2 tablespoons rum
- 4 large baking apples
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Powdered sugar, quantity as needed for dusting
- 3 tablespoons olive oil
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Zubereitung von Altwiener Apfelstrudel Traditional Viennese Apple Strudel
- **Make the Dough:** In a large bowl, combine 3 cups all-purpose flour and 1 teaspoon salt. Gradually add 1 1/2 cups lukewarm water and 2 tablespoons olive oil, mixing with a spoon until a shaggy dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour, 1 teaspoon at a time, if needed, to prevent sticking.
- **Rest the Dough:** Form the dough into a ball, brush with 1 tablespoon olive oil, place it in a lightly oiled bowl, cover with plastic wrap, and let rest at room temperature for at least 1 hour.
- **Prepare Breadcrumb Filling:** Melt 4 tablespoons butter in a pan over medium heat. Add 1/2 cup breadcrumbs and toast, stirring frequently, until golden brown (about 5 minutes). Set aside to cool completely.
- **Prepare Raisin Filling:** Microwave 1/2 cup raisins for 30 seconds. Transfer to a small bowl and soak in 2 tablespoons rum for at least 15 minutes.
- **Prepare Apple Filling:** Peel, core, and chop 4 large apples into small pieces. In a bowl, combine the apples with 1/2 cup granulated sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- **Combine Fillings:** Drain the raisins and add them to the apple mixture. Stir well to combine.
- **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a thin rectangle, approximately 18x26 inches (or larger if possible). A clean, lightly floured tea towel can help with stretching.
- **Stretch the Dough:** Carefully stretch the dough even thinner, working from the center outward, until it becomes almost translucent in places. This will take time and patience!
- **Add Fillings:** Brush the dough with 4 tablespoons melted butter. Spread the toasted breadcrumbs evenly over 2/3 of the dough. Spread the apple and raisin filling over the remaining 1/3.
- **Roll the Strudel:** Using the tea towel, carefully lift and roll the strudel from the long side, tucking in the ends as you go, to create a log shape.
- **Bake the Strudel:** Place the strudel seam-side down on a parchment-lined baking sheet. Brush the top with remaining melted butter.
- **Bake:** Bake in a preheated oven at 400°F (200°C) for 20 minutes. Then, reduce the heat to 350°F (175°C) and bake for another 40-60 minutes, or until golden brown and the filling is bubbly.
- **Finish and Serve:** Remove the strudel from the oven, brush with more melted butter, and sprinkle with powdered sugar while still warm. Let cool slightly, then slice and serve with whipped cream, vanilla sauce, or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
70g
Fat
35g
Carbs
13g
