Recipe: Apfelstrudel

Apfelstrudel is an Austrian dessert that really doesn't have a translation. It's kind of like an Apple pie with a thin crust. 

1 1/4 cups (150g) flour
1/3 cup (75mL) water
1 tbsp oil
pinch salt
4-5 (750g) apples
1/4 cup (40g) bread crumbs or wheat flour
2 tbsp (25g) butter
1/4 cup (50g) sugar
1 tsp cinnamon
raisins (optional)

Begin by preparing the Strudel dough. Combine flour and salt. Stir in oil and water. Knead dough at least 5 minutes. Cover and allow to rest about half an hour. 

In a separate bowl, combine bread crumbs and butter to large crumbs.

Peel, core and slice the apples into small pieces. Stir in sugar, raisins and cinnamon. 

Lay a thin towel on the counter and dust with flour. Roll out the dough as thin as you can get it without making it tear. 

Spread the bread crumbs onto the dough to about half an inch (1 cm) from the edge. 

Do the same with the apples. 

Fold in the edges and pull the sides into place using the towel as leverage. 

Place the strudel on a lined baking sheet using the towel to give it stability and place with the open edges toward the bottom. (No, the towel should no longer be under the strudel.) Brush with butter.

Bake at 200°C or 400°F for 40 minutes. Allow to cool before cutting.

It's kind of like a pie with a very thin crust.
Enjoy the Edelweiss feeling.

Watch us make this traditional recipe on our YouTube channel here:
Schaut zu wie wir dieses traditionelles Rezept auf unserem YouTube Kanal machen hier:


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