Here we go:
Vienna Apfelstrudel (original recipe)
for 1 Apfelstrudel
filling:
4 big or 6 small apples
½ cup raisins (tastes very good if soaked in rum for 3 hours before)
½ cup grained hazelnuts or almonds
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ to 1 teaspoon cinnamon
dough:
1 cup flour
1 egg
1 teaspoon oil
2 tablespoons water
1 knife tip salt
dough:
mix flour, egg, oil, water and salt to a tough dough similar to a noodle dough (add water if needed), let it rest for min. ½ hour at room temperature.
filling:
peel apples, remove the core and slice the apples very fine (best with a food processor)
mix the apples with all the other ingrediences and let it rest for min. ½ hour at room temperature
strudel:
“Strudel” is a German word for roll
the dough for 1 Apfelstrudel should have the size of a tennisball
Roll it out very thin to the size a little smaller than a kitchen towel (hard work, don’t give up, the secret of a good Apfelstrudel lies in the very thin dough!)
place the dough on a kitchen towel (you should be able to see the pattern of the towel through the dough!)
put the filling on the dough approx. 1 to 1 and ½ thumb thick
Attatched pic 1!
fold the towel at the long sides to flap the dough over the filling about 1 inch
Attatched pic 2!
lay out the towel flat again and then roll the dough with the filling with the help of the towel
Attatched pic 3!
place the roll on a greased baking pan
take the juice from the filling left in the bowl with a kitchen brush and coat the roll with it
bake it for 1 hour at 350 F
there will be some juice from the filling in the baking pan after finished baking, coat the roll again with that
(if there is no juice because the apples are not very juicy use unsalted butter)
serve slices about 2 inches wide
before serving coat again by powdering icing sugar over it
tastes best served warm with vanilla icecream and whipped cream
Variation for people watching their carbs and weight:
use whole wheat flour instead white flour (don’t add salt to the dough!)
don’t coat the apfelstrudel with icing sugar (the coating with the filling juice makes the surface nice and shiny)
Bon Appetite! |