Apple strudel – recipe # 1

One of the most popular pastries in Austria is apple strudel. The first written recipe dates from the 17th century, and since then a wide variety of apple strudels developed. But apple strudel is not only very popular in Austria, but in a lot of the successor states of the former Habsburg Monarchy. You will also find in in the Czech Republic, in Hungary, in Slovenia etc.

In general, apple strudel consists of an oblong pastry jacket with an apple filling inside. The pastry jacket is originally made of strudel pastry, but as this pastry is difficult to make at home also other pastries are used. In this recipe I used an easy to prepare dough made of flour, curd cheese and butter.

The filling inside consists – as the name of the pastry says – of apples. But it is not irrelevant which kind of apples you use: It is recommended to use sour apples like Boskop apples or Elstar apples. As these apples are quite juicy, it is important to make a layer of breadcrumbs, which absorbs the liquid. If you like, you can also add ground nuts.

Apple strudel is traditionally served with whipped cream or – for those who are very hungry – with vanilla sauce (although purists say that his alternative is to excessive and destroys the taste of the apples).

You need:

Apple Strudel Apfelstrudel

I. For the dough

– 250 g/ 8,8 oz flour
– 250 g/ 8,8 oz curd cheese
– 250 g/ 8,8 oz butter

II. For the filling

– 4 apples
– 2 tablespoons sugar
– 1/2 teaspoon ground cinnamon
– 4 g/ 0,14 oz vanilla sugar
– juice of 1 lemon
– 50 g/ 1,8 oz raisins
– 1 tablespoon rum

– 80 g/ 2,8 oz dried breadcrumbs
– 30 g/ 1 oz butter
– 1 tablespoon sugar
– 1/2 teaspoon ground cinnamon

– butter for brushing

You do:

I. Prepare the dough

1. Cut warm butter into small pieces, add flour and curd cheese and knead to a dough. Add some more flour if necessary.

2. Cover with cling film and put it into the refrigerator for approximately 30 minutes.

II. Prepare the filling

1. Soak the raisins in rum – the longer, the better.

2. Peel apples, remove the cores in cut into thin slices (use a machine if you have one).

3. In a big bowl mix sliced apples, raisins, lemon juice, 2 tablespoons of sugar, 4 g vanilla sugar and 1/2 teaspoon ground cinnamon.

4. Heat butter in a pan, add breadcrumbs, 1 tablespoon sugar and 1/2 teaspoon ground cinnamon. Roast lightly.

III. Prepare the strudel

1. Roll out the dough onto a sheet of parchment paper. Make sure that the dough gets a rectangular form.

2. Put the breadcrumbs onto the dough as shown on the picture, than add the apples (without the liquid).

3. Carefully roll and close the strudel pinching the edges with your fingers to ensure that ingredients can’t escape. Use the parchment paper for support.

4. Lay the parchment paper with the strudel on a tray. Brush with melted butter and pierce with a fork, so that hot air can escape while baking. Bake in preheated oven at 175 ° C for approximately 45 minutes.

5. Sprinkle with icing sugar before serving – and enjoy!

Apple Strudel Apfelstrudel

25 thoughts on “Apple strudel – recipe # 1

      1. Das finde ich ja spannend… Du kannst auch überhaupt einen anderen Teig nehmen. Einen echten Strudelteig (ich habe ja einen anderen genommen) wird es in Nova Scotia wahrscheinlich auch nicht geben, und den selbst zu machen ist sehr mühsam. Meine Mutter macht Apfelstrudel auch oft mit Blätterteig (fertig gekauft), und dann habe ich auch noch von der Alternative mit Mürbteig. Habe ich aber noch nie gemacht und ich weiß auch nicht, ob man den so gut einrollen kann.

    1. Yes, you are right 🙂 But this time I was lazy and made another dough, which a friend of my mom – a passionate cook – recommended. It’s easier to make and I like the combination of curd cheese and apple.

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