Apple Strudel

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Ingredients

  • Ingredients for basic strudel dough or readymade dough
  • 3⅓ lbs 1.5 kg Apples
  • tbsp 60 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • ½ cup 120 g Sugar
  • 2 oz 60 g Raisins
  • Ground cinnamon
  • 4 tsp 20 g Vanilla sugar
  • Zest of 1 lemon
  • 7 tbsp 10 cl Rum
  • 7 tbsp 100 g Butter, melted
  • Flour for the work surface
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the strudel dough according to the basic recipe.
  • For the filling, heat butter in a pan and lightly brown some of the breadcrumbs in it.
  • Peel, quarter, and core the apple and cut them into thin slices.
  • Mix with raisins, the rest of the breadcrumbs, sugar, vanilla sugar, cinnamon, lemon zest, and rum.
  • Lay a cloth on the work surface and flour evenly.
  • Lightly flour the dough as well and place on the cloth.
  • With a rolling pin, roll the dough out as thinly as possible.
  • Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
  • Be very careful not to tear the dough.
  • Saturate the dough with ¾ of the melted butter.
  • Lay the filling on the dough in a strip.
  • With the help of the cloth, fold the dough over the filling and then fold around once.
  • Cut off extra.
  • Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
  • Bake for about 40 minutes.
  • Dust with confectioner’s sugar and serve while still warm.

Notes / Tips / Wine Advice:

As with all sweet strudels, the best time to eat it is when it is freshly baked and almost still warm. Never serve refrigerated strudel.
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Course Fruit / Pastry
Cuisine Austria / European