Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Apfelstrudel (Apple Strudel)

Apfelstrudel (Apple Strudel)

Classic and mouth-watering, Apple Strudel is one of Austria's favourite and most popular pastry desserts. It is said that its original recipe comes from the imperial bakery of the Austro-Hungarian Empire.

Apfelstrudel (Apple Strudel)

Makes 1 strudel (serves 5)

2 cups (250g) plain flour, plus extra, to dust

1-2 tbsp extra virgin olive oil or vegetable oil

Melted butter, to coat

1.5kg apples, peeled, cored

80-100g caster sugar, to taste

Pinch ground cinnamon

Pinch ground cloves

4 tbsp (in total) raisins and/or finely chopped walnuts (optional)

Pure icing sugar, to dust

Custard or cream, to serve (optional)

Nutty breadcrumbs

60g butter

100g breadcrumbs

3 tbsp finely chopped hazelnuts

In a large bowl, combine flour, 1 teaspoon salt, oil and enough lukewarm water (up to about ½ cup) to form a soft dough. Knead very well until silky and smooth. Shape dough into a loaf, cover with plastic wrap and set aside in a cool spot for 30 minutes to rest.

Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. On your work surface place a clean tea towel and lightly dust with extra flour. On top of tea towel, roll out dough into a large rectangle. Place your hands under dough and gently pull and stretch dough until wafer-thin. Trim away thick edges.

To make nutty breadcrumbs, heat butter in a frying pan over a medium heat until melted and bubbling. Add breadcrumbs and fry slowly until golden brown. Stir in hazelnuts then remove from heat.

Brush dough with melted butter then cover with nutty breadcrumbs.

Cut apples into thin slices using a mandolin, or coarsely grate. Transfer to a large bowl and toss through sugar (use up to the full amount to make it sweeter), cinnamon and cloves. Spread apple mixture over breadcrumbs. Scatter raisins and/or walnuts on top, if using.

Use tea towel underneath to help lift and carefully roll dough, starting from 1 long side. Place strudel, seam side down, on prepared tray. Brush generously with more melted butter then bake for 30-40 minutes or until golden brown. Set aside to cool to desired temperature then dust liberally with icing sugar. Serve warm or cool with custard or cream, if using.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2017. All Rights Reserved

Web Design Sydney

0 Shares
Share
Tweet
+1
Share
Pin