TRADITIONAL APPLE STRUDEL
Apple Strudel, also known as the the Wiener Apfelstrudel, is one of the best known Austrian deserts - and for good reason, it's super delicious. Traditionally served with icing sugar and a Viennese coffee, this tasty treat can be enjoyed at any time of year. At the Landhaus Bergner Alm chalet though, we tend to tuck in to hearty portions of apple strudel in the autumnal months, shortly after we've felled fresh apples from the apple trees at the chalet. As the nights grow longer and a fresh crispness starts to linger in the air, a soothing portion of apple strudel with steaming vanilla sauce and cinnamon scents is literally food for the soul.
Although we use various recipes, below is one of our favourites. For speed, it uses store-bought dough which is widely available in Austria & Germany. If you don't have strudel dough available near you, there are plenty of easy strudel dough recipes online that you can follow before starting with step one below. Why not give this recipe a go, and bring a slice of Austria to you.
Step by step guide:
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a small bowl combine the raisins and rum. Let sit for 30 minutes and then discard the rum.
Peel, core, and cut the apples into small chunks or thin strips. Combine the apples with lemon juice and add the cinnamon, sugar, raisins, almonds, and vanilla extract. Set this mixture aside.
Lay a clean, thin kitchen towel flat on the counter and sprinkle with flour. Roll the dough and then brush the dough with a little bit of melted butter.
The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
Pile the apple filling on top of the breadcrumbs and use a slotted spoon so the liquid stays in the bowl.
Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
Carefully transfer the Strudel to the prepared baking sheet with the seam side facing down. Brush again with a little bit the melted butter.
Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
Let it cool for a few minute and serve with either a dusting of icing sugar, or some warm vanilla sauce.
Ingredients for baking an Austrian apple strudel:
- Store bought strudel dough
- 50g golden raisins
- 2 Tbsp rum
- 4 medium apples
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 100g granulated sugar
- 30g slivered almonds, finely chopped
- 1 tsp vanilla extract
- 90g unsalted butter, melted
- 30g cup breadcrumbs