Recipe

For the filling:

• 1 kg apples
• 100 g sugar¾ 
• ¾ tsp ground cinnamon
• 50 g raisins
• 100 g breadcrumbs, toasted in butter

To finish:

• Butter for the baking tray
• Powdered sugar for dusting

For the dough, melt the butter. Sift the flour onto the work surface and make a well in the center. Add the salt, butter, egg and lukewarm water to the well. Mix briefly, then work into a soft dough with your hands. Knead the dough well until it is smooth and no longer sticks. Roll into a ball and let rest under a warmed bowl for half an hour.

Peel the apples, remove the core and cut into slices. Immediately mix with lemon juice and zest. Preheat the oven to 200 degrees. Butter a baking tray well. To make the strudel dough, roll out the dough thinly on a floured kitchen towel with the pastry roller and brush with melted butter. Then slide both well-floured backs of your hands under the dough and stretch the dough out very thinly over the backs of your hands. Brush the dough with melted butter and spread the ingredients for the filling on it, leaving an edge: breadcrumbs, sliced apples, sugar and cinnamon mixed and raisins.

Fold both side edges of the strudel dough a little over the filling. Roll up the strudel with the help of the kitchen towel. Lift the strudel onto the baking tray. Fold the sides under the strudel. Brush the strudel with melted butter and bake in the oven for about 30 to 45 min. Apple strudel is served fresh, warm and crisp, cold or warmed afterwards. It is often served sprinkled with powdered sugar. In some places, apple strudel is also served with vanilla sauce or ice cream or whipped cream, but this is not the traditional way of serving it in Austria.

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