The apfelstrudel, or apple strudel, is a Viennese strudel, popular in Austria, Czech Republic and other European countries. The oldest recipe of the dish comes from 1697, a handwritten recipe at the Wienbibliothek im Rathaus. It became popular during the 18th century and is most commonly associated with the Austrian cuisine. The apple strudel is the most popular strudel in these countries. The addition of raisins is commonly associated with the Jewish cuisine. So here’s a quick dessert recipe that tells you how to make this historically rich and culturally significant dish. Follow this detailed guide and you’ll have a piece of culture in your hands.
Ingredients:
For the strudel dough:
- 188 g all-purpose flour
- ¼ teaspoon salt
- 80 ml lukewarm water
- 2 Tablespoons vegetable oil
- ½ teaspoon apple cider vinegar or lemon juice
For the apple raisin filling:
- 180 g salted butter, melted
- 200 g breadcrumbs
- 2 lbs apples, peeled, cored, and thinly sliced
- 100 g golden raisins, plumped in hot water for 10 minutes, then drained
- 100 g granulated sugar
- ½ teaspoon ground cinnamon
- Powdered sugar for dusting
Directions:
- Add the sifted flour and salt in a bowl. Mix well.
- Add the water and start beating on low speed with a handheld mixer or a stand mixer with a paddle attachment.
- Then add the oil and vinegar and mix well until it forms a soft dough.
- Then change the paddle attachment and add the dough hook, and knead the dough on medium speed until a soft ball forms.
- Now transfer the dough to a floured work surface and knead until it's smooth and firm. Slam the dough onto the work surface a few times so that it enhances the development of the gluten. Then shape into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and let it rest for 1-2 hours.
- Preheat the oven to 350F or 177C.
- Add the raisins to a bowl of hot water and let them soak.
- Peel, core and slice the applies into thin slices. Set aside.
- In a bowl, mix the sugar and cinnamon together. Set aside.
- Once the dough has rested, cut it into two pieces using a knife or pizza cutter. Set aside one half. Shape the other half into a ball and roll it out into a thin layer. As you stretch it out, make sure no air bubbles form. Keep stretching it out till it's really thin.
- Use your hands to spread some of the melted butter over the dough. Sprinkle some of the breadcrumbs on the dough and place half the sliced apples on top. Sprinkle on the raisins and walnuts or other nuts if using and then top it with half of the cinnamon sugar mixture.
- Fold the dough on the edges so it will hold the filling in place. Slowly roll the dough into a log, making sure the filling stays in place.
- Now place the strudel on a parchment lined baking sheet, with the seam facing down.
- Repeat this process with the other half of the dough and fillings, and place that on the baking sheet too. Brush the top of the strudels with the butter that’s left.
- Bake for about 30 minutes. The exact time will depend on the machine you’re using. You’ll know it's done when the dough is golden brown.
- Then remove from the oven and let it cool at room temperature for about 15 minutes. Dust with powdered sugar.
- Slice and serve.
Notes, tips and tricks:
- When stretching the dough, if it keeps bouncing back, cover it with a damp cloth and rest for 10 minutes, then try again. The gluten just needs to relax.
- Spoon and level the flour when measuring it out. If there’s too much flour then the dough will become tough and hard to work with.
- Slice the apples thinly and evenly so that they bake in a uniform manner.
- You can leave out the raisins if you want, and you can add or leave out any chopped nuts like walnuts, almonds or others.
- The apfelstrudel can be topped with vanilla ice cream, whipped cream, custard or vanilla sauce. It's normally enjoyed with tea or coffee, or champagne if it's a more formal or celebratory occasion.