Apfelstrudel Recipe (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.
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)
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.