Wiener Apfelstrudel

One of the best known Austrian deserts Wiener Apfelstrudel served with icing sugar and Viennese coffee.

Ingredients:
Strudel dough:
kg (8.8 oz. / 2 cups) very fine flour
1 teaspoon salt
1 2 tablespoons oil
about 1/8 litre (1/2 cup) luke-warm water
100 g (3.5 oz. / cup) dry bread crumbs
125 g (4.4 oz. / 5/8 cup) butter
1 - 2 kg (3 - 4 lbs.) apples
sugar
cinnamon
ground cloves
walnuts and raisins
How to make it:
For the strudel dough, mix together flour, salt, oil and enough luke-warm water to make a soft dough. Knead very well
until it becomes silky and smooth.
Form the dough into a loaf, cover and allow to rest for about 30 minutes. Roll out the dough on a table covered with a
floured cloth. Place your hands under the dough and, using your thumbs and the back of your hand, gently begin pulling
and stretching the dough until wafer-thin. Trim away the thick edges.
Brown the bread crumbs in some of the butter until golden brown. Brush the strudel dough with melted butter and spread
the bread crumbs over it. Peel and core the apples, cut into thin slices (a cucumber slicer may be used) or grate coarsely.
Season with sugar, cinnamon and a pinch of ground cloves and spread on top of the bread crumbs. If you like, scatter a
few raisins and/or coarsely grated walnuts on top. Using the cloth to help lift the dough, roll up the strudel from the sides
as you would a jelly roll. Place it seam side down on a baking tray, brush generously with butter and bake at 180C
(350F) until golden brown.
More about Apfel Strudel

Guten Appetit!

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