A strudel classic of Vienna
Here in the blog I will now spoil you with culinary insights into my kitchen and Viennese specialties. Cooking is my passion and I am so happy that I can share it with you.
So now let's start with a real classic, the real Viennese apple strudel with self-made dough.
Making dough for apple strudel really by yourself? You can buy it ready-made, so why doing this work? That is what my grandmother says too as she prefers to buy it.
I am a bit different, because I love to try everything, and also making strudel dough from the scratch. It is fun, whether it pays off or not. And it is not difficult either. That's why youo will also find it in my cooking classes.
So here is now a recipe for classic Austrian apple strudel with homemade strudel dough and a filling of apples, cinnamon, vanilla, sugar, raisins, roasted breadcrumbs (and nuts).
So that you can imagine how to make the dough easier, I have also made a video for you. Apple strudel from the scratch
Real Viennese Apple Strudel
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
600 g apples sweet-sour, 5-7 apples
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
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
grater or food processor, for grating the apples
Mix the flour with salt, oil, vinegar and lukewarm water in a bowl to a smooth dough.
Then brush a plate with oil, place the dough on top, and sprinkle the whole dough with oil. Cover it with cling film and allow it to rest at room temperature for 30 minutes.
Meanwhile heat 40g butter in a pan for the crumbs. Add the crumbs and roast them at medium temperature until they become darker. If you like, you can also add some sugar to the crumbs.
Put the raisins in rum and let them soak for a few minutes. In the meantime, you can squeeze the lemon and start with the apples.
Cut the apples into fine pieces. Whether you peel the apples or not is a question of personal preference. I prefer them unpeeled. So that the apples do not get brown mix them with the lemon juice.
Then mix sugar, cinnamon and the chopped walnuts with the apples. Cut the vanilla pods lengthwise, scrape out the vanilla mark and add the vanilla paste. Then add the the raisins and the rum and mix everything well.
In the meantime, preheat the oven to 180°C circulating air (356°F).
Heat the remaining butter until it is liquid.
Now comes the dough's turn. Prepare a clean, smooth work surface, with a little flour on the work surface. Roll the strudel dough with the rolling pin and then stretch the dough evenly with the hands until it becomes very thin. Be careful not to rip the dough. The dough should then be approximately as large as the baking sheet. Lay it on a damp cloth.
Now you cover half the strudel evenly with the crumbs and then the apple filling on top, also evenly. Grease the other, empty half of the strudel with 1 tbsp of the melted butter.
From the end where the filling is, you begin to turn the strudel into a roll with the help of the cloth. Do not forget to close the ends well so that the filling does not fall out.
Sprinkle the strudel on top with some melted butter and then put it for about 30 minutes into the oven at 180 ° C. After a good 20 minutes, you can spread it with butter again.
After baking, allow the strudel to cool down slightly. It is best to sprinkle it with caster sugar and serve when still warm!