Viennese apple strudel

    2 hours

    A covering of wafer-thin strudel pastry ensures the apples retain their juice and flavour when cooked. It's a lot of work but well worth it. Delicious!

    8 people made this

    Serves: 6 

    • For the pastry
    • 250g plain flour
    • 1 tablespoon vegetable oil
    • 1 egg
    • 125ml lukewarm water
    • For the filling
    • 2 tablespoons butter, divided
    • 4 tablespoons fresh breadcrumbs
    • 85g sultanas
    • 7 cooking apples (about 1 kg)
    • 85g chopped almonds
    • 1 teaspoon ground cinnamon
    • 115g caster sugar
    • 2 tablespoons icing sugar

    Prep:1hr30min  ›  Cook:30min  ›  Ready in:2hr 

      To make the pastry:

    1. Sift the flour onto a work surface and make a well in the centre. Place the oil, egg and 125ml lukewarm water in it. Using a flat-bladed knife, start from outer rim and work the flour into the liquid ingredients. Electric beaters can be used, if preferred.
    2. Knead for about 10 minutes to make a smooth dough. Shape into a ball. Heat a bowl and invert it over the dough, leaving it for about 45 minutes. Maintain temperature of the bowl by repeatedly covering it with a warm, damp cloth.
    3. To make the filling, melt 1 tablespoon of butter in a pan. Add breadcrumbs and fry until golden. Cover sultanas with warm water and let soak for 15 minutes; drain. Peel and core apples; slice thinly. Combine sultanas, apples, almonds, cinnamon, sugar and breadcrumbs in a bowl.
    4. Preheat oven to 200 C / Gas 6. Spread out a clean kitchen towel, sprinkle thickly with flour and place the dough on it. Roll dough out very thinly.
    5. Melt the other tablespoon of butter and brush the dough with it. Dust hands with flour and slide them under the pastry into a position that makes it possible to stretch the dough well in all directions. The dough must be stretched so thinly that the pattern of the towel is visible through it.
    6. Spread filling over the pastry, keeping clear of the sides and lower edge. Begin at the narrow end of towel and carefully roll strudel up, using the towel to help. Firmly press the edge and sides together. Leave whole or cut in half.
    7. Grease a baking tray; carefully place strudel on it and bake for 30 to 40 minutes. Sprinkle with icing sugar while still warm.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)